So not to toot my own horn, but my princess cakes are pretty much awesome and I am about to tell you my little secret as to why.
I cut the cake.
So often when we go to make a princess cake we bake the cake in the wonder mold pan or bowl and then we end up with something that looks kinda like this.
So cut the cake!
Then whip up some buttercream. I like 2 sicks of butter, 1 cup of shortening, a dash of wilton's butter extract stuff, a dash of vanilla, a generous dash of almond extract (I use imitation almond extract if I am not sure if someone might have a nut allergy.) and 2 pounds of powder sugar. Whip it up a ton, adding milk as needed. (about 4-5 TBSP)
Then crumb coat (frost) the cake.
Ok so don't hate me, but I kinda forgot to take pictures of the next few steps. But I will do my best to tell you how the rest is done.
fondant that slightly taper as they go up the skirt. Then you roll out the fondant for the skirt. You roll out the fondant in a circle. You want it to be as wide as the measurement of up one side of the skirt and down the other side. Don't roll it too thin.
Let the fondant dry a little so it is a little stiffer. From the center cut a line so you can get it on the doll. For this cake I first put a strip of darker purple fondant down the front. Then I put the circle of fondant on so the spot I cut is in the front and arranged it until I liked the way it looked. You can use scissors to cut hem of the skirt and press the extra up and around the torso and remove the extra. Then use the dress she came with to cut out fondant pattern pieces for her top. The nice thing about fondant is that you can kinda work it like play dough. I made the fondant extra thin for her sleeves.
For the details I used royal icing. I used a #2 tip for the white lace detail and a #5 for the stars and stuff.
This same tutorial can be used to make other princess cakes.
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