Prepare the buttercream

• Beat the softened butter until pale and fluffy.
• Gradually add the powdered sugar, then the milk and vanilla, and beat until smooth.
• Divide the buttercream and tint one part light ballerina pink, one part a slightly darker pink, and keep a small part white.

Cover the cake in pink

• Coat the cake with the light pink buttercream and smooth it with the bench scraper.
• Chill until the surface is set before decorating.

Pipe the ballerina frame

• Place the ballerina stencil on the cake and fill in the silhouette.
• Pipe the tutu with a ruffle tip to add texture.

Add the vintage piping

• Pipe rosettes and decorative details with the darker pink buttercream.
• Add touches of white buttercream to break up the pink and echo the silhouette.

Finish the cake

• Pipe small bows in the darker pink shade.
• Add the candles and dust everything with edible glitter.