Grease a bowl shaped
aluminium cake mould with some butter and dust with some flour.
Take butter and
condensed milk in a bowl and beat with an electric beater till light. Add yogurt and beat again. Add vanilla essence and beat.
Sift together flour,
cocoa powder, baking soda and baking powder into the butter mixture and fold in well. Add milk and mix into a smooth batter.
Place a ring in a
pressure cooker and fill with water till the height of the ring. Cover and heat till steam forms.
Fill the greased mould
with the batter filling it upto ¾ its height. Tap lightly. Place a plate on the ring and put the mould on it. Cover and steam for 15-20 minutes without the whistle.
To make butter-sugar
icing, take icing sugar and butter in a bowl and beat with a hand blender till smooth.
Transfer ½ cup of the
prepared butter-sugar icing into another bowl. Add pink food colour and mix well.
Place the readymade
cake on a turn table. This is the base.
Remove the bowl
shaped cake from the cooker and let it cool. Demould.
Drizzle some sugar
syrup on top of the base cake to moisten it. Spread the plain butter-sugar icing on top and level it out with a palette knife.
Place the bowl shaped
cake on top of the base cake and moisten it by drizzling some sugar syrup on top. Spread some plain butter-sugar icing on it and level it out with a palette knife. Cover the sides as well with the plain icing and level it out with the palette knife.
Keep the hands of a
doll upwards and wrap the lower body tightly with a cling film. Insert the doll in the centre of the bowl shaped cake.
Fill a piping bag fitted
with a star nozzle with the remaining plain butter-sugar icing. Fill another piping bag fitted with a star nozzle with the pink icing.
Pipe pink icing
rosettes on the doll and pipe plain icing rosettes on the entire cake leaving a strip at the bottom. Pipe pink rosettes on the bottom strip.
Put the hands of the
doll down, sprinkle golden edible pearls on it and serve.