I made this Dora the Explorer Birthday Cake for my granddaughter using a preformed baking tin with a Madeira sponge recipe quantity for an 8″ round cake. To ensure the cake came out of the tin cleanly I used an easy release. Although the instructions are to use piped buttercream icing I chose to use ready rolled icing colouring as required and used buttercream to pipe around the outside. I also used the picture that came with the tin as a template for the rolled icing using greaseproof paper to make templates for each individual colour remembering that the cake is reversed.
I used a smooth apricot jam on the cake first in order for the icing to stick to the cake. I used a star shaped nozzle to pipe the buttercream around the edges. Her socks were made from rolled icing and I used a small flower cutter to make the frills for her socks and a larger size flower cutter to make her bracelet. The outline of her hair, eyes, nose and mouth were piped using a size 1.5 writing nozzle as were the outlines for her T shirt, backpack and trainers.