How to make a Princess shaped cake
An alternate style, a "Cinderella" princess cake
I made this cake for my granddaughter's birthday
I have four year old granddaughters who celebrate their birthdays a week apart. I made the Cinderella version of the cake for Lila, and followed with this cake, Giselle from Enchanted, for Lauren. I used a standard cake mix (Duncan Hines), but I have also made the cakes from scratch with good results. For this cake, I used two cake mixes. One was for the center layer and filled a bundt pan. The second mix I divided between a pyrex bowl, to make the domed top of the skirt, and a standard 9" layer pan to make the bottom layer of the cake. It is important to grease and flour the pans and bowl generously, and give the layers time to cool before removing them from the pans.
the baked cake layersClick thumbnail to view full-size
assembling the cake
I baked the layers a day in advance, and allowed them to cool completely before wrapping in plastic. For the frosting, I used a simple butter cream frosting from scratch. Using approximately two pounds of powdered sugar, one cube (1/2 cup) butter and 1/3 cup half and half, and using a teaspoon of vanilla extract to flavor, I divided out half of the frosting to leave it white (although it will be slightly off white using butter and vanilla) and tinted the remainder of the frosting with food coloring to achieve the shade of pink I wanted. I mixed the butter, added the sugar slowly and added the half and half to a smooth but firm texture that would hold its shape.
frosting the cake layers
Inserting the doll
I used a "Barbie" type doll that is 11" high. I cut a small hole in the base layer for the feet. I wrapped the doll in plastic wrap from the waist down. For the top, I cut a small opening through the top of the dome, and bent the doll's legs slightly before inserting her into the cake. I frosted the entire cake and the front of the doll (for a bodice.) With this cake, I had some trouble with "crumbing" which may be evident in the photos. I thinned down some remaining frosting and frosted over the first layer, covering the crumbs.
Using the white frosting that I had set aside, I filled a disposable Wilton 12" decorating bag and piped a border around the base of the cake and the seam where the layers met. I had used strips of parchment paper around the cake base which I removed before the piped decorations. I used a leaf tip to form a ruffle at the top of the dress. I changed the tips to add more decoration. Here, you have a lot of discretion about where and how much to add. I also added some silver sprinkles to the finished cake for sparkle.
beginning to decorate the dress
Because I used a butter recipe frosting, the cake needed to be kept cool during transport and display. Keeping the cake refrigerated would be helpful.