PREPARATION:

1. Prepare cake mix and bake in 13x9-inch baking pan according to package directions. Cool completely in pan on wire rack. Remove from pan to cookie sheet; freeze overnight.
2. Cut frozen cake in half lengthwise, then cut each half into ballet slipper shape using photo as guide. Arrange slippers on serving platter. (Reserve cake pieces for snacking or discard.)
3. Reserve 1/3 cup frosting. Tint remaining frosting with red food coloring to desired shade of pink. Frost center of each shoe with reserved white frosting, leaving 1 inch on each side and 3 inches at toe.
4. Frost rest of slippers with pink frosting. To add texture, lightly press cheesecloth into frosting and lift off. Outline soles and centers of shoes with pink decorator icing. Tie ribbon into two bows; place on toes of ballet shoes before serving.