Beat the butter and sugar with an electric mixer until pale and smooth. Add the vanilla extract and eggs one at a time, mixing with each addition.

In a separate bowl, combine the flour, baking soda and salt. Add this to the batter in 2 additions, alternating with the sour cream. Dye the batter purple.

Spoon the batter into 2 greased and floured 6” round cake pans. Bake at 350F for 30 minutes, or until a skewer inserted into the centers comes out clean. Cool completely.

Beat the butter with an electric mixer until pale and fluffy. Add the vanilla extract and confectioner’s sugar one cup at a time, beating with each addition. Dye the buttercream purple.

Slice the tops and bottoms off the cakes to smooth the surface and remove any excess browning.

Stack the cakes and spread some buttercream between each layer. Use a serrated knife to carve the cake into a ball shape.

Coat the cake in a thin layer of buttercream, called a crumb coat. This will catch any excess cake crumbs. Chill the cake in the fridge for 20 minutes.

Place the buttercream into a piping bag fitted with a large grass piping tip. Set aside.

Use the marzipan to create the Pygmy Puff’s head and ears. Use a skewer to create 2 indentations for the eyes and a butter knife to make its mouth. Stick 2 blue sprinkles into the eye indentations. Gently stick the head onto a skewer or a straw, then insert the straw into the side of the cake.

Pipe the purple buttercream all over the entire surface of the cake to look like fur. Enjoy!