Princess Birthday Cake

I hope you are ready for another special-occasion cake post!

We are not done with celebrations in our family. 🙂

Our youngest daughter turned 3 years old in February!

It was another chance for me to pull out my creative-ideas-for-cakes notebook as I wanted to make something girly and pink for her.

It also was a chance for me to be a little girl again and have my dream doll, but in a cake form! 🙂

I remember designing clothes for my barbie when I was little. I might even have sewn a few of them. But my skills were pretty lousy back then. 🙂 And lets face it, working with frosting is much easier and more fun than with fabric, thread and needle!

Our daughter loves to dress up as a princess and has pretty much the whole collection of princess barbies. She didn't mind me taking one of her dolls and using it for the cake!

The result: One Happy Princess!

Modeling chocolate roses

I had this idea for a cake in my head for a while now. I googled out the princess cake and found a lot of inspiration, especially from this video.

I baked all the layers of the cake and made the frosting. I used gel food coloring in soft pink and tinted the buttercream and the cake batter. I stacked all the layers and with a steady hand - I trimmed the edges to create a dome for the gown. Then, I took a shot glass and cut out a hole in the middle of the top layer only. The doll ( without the legs ) fit perfectly inside. I filled all gaps with frosting. After a crumb coat and 30 minutes in the freezer, I applied the rest of the frosting ( reserving about ½ cup for the bodice ) onto the gown. The texture was created with a small spoon submerged in hot water ( that way it glides on frosting, instead of pulling it away ).

I used modeling white chocolate to make the roses and gathers of fabric for the gown and added them to the cake before the final refrigeration of the cake. I recommend making the modeling chocolate pieces the day before and storing them in the fridge, so they have time to harden.

Vanilla Cake  

¾ c unsalted butter, softened
3 eggs, room temperature
2 ½ c all-purpose flour
2 ½ teaspoon baking powder
½ teaspoon salt
1 ¾ c granulated sugar
1 ½ teaspoon vanilla extract
1 ¼ c milk

Grease and flour three 8" round cake pans. Set aside.
Preheat your oven to 375 degrees.
In a medium bowl, whisk together the dry ingredients ( flour, baking powder and salt ). Set aside.
Measure out the milk and set aside, next to your dry ingredients.
In a large mixing bowl, beat the butter for about a minute. Add sugar, ¼ cup at a time. Make sure all is well combined. Add the eggs, beating well after each one. Beat in vanilla.
Add the rest of ingredients, starting with the dry, alternating with milk and ending with dry ingredients.
Divide equally into prepared pans.
Bake 30 to 35 minutes, or until a toothpick inserted in the center of each layer comes out clean.
Cool the cake in pans for few minutes, then invert onto cooling racks. Cool completely before frosting.
source: Better Homes and Gardens Cook Book Bridal Edition

Buttercream Frosting

½ c vegetable shortening
½ c unsalted butter, softened ( 1 stick )
1 teaspoon vanilla extract ( or any flavoring you like )
4 - 5 cups powdered sugar
2 tablespoon milk

In a large mixing bowl, beat the shortening and butter for 2 minutes.
Add the flavor extract and beat it in.
Start adding the sugar, ½ cup at a time, until you reach desired consistency.
Add milk, starting with ½ Tbsp, until you reach desired consistency.
Use right away or store in refrigerator, covered. You may have to mix it for few minutes before using.

"Fabric" gathers and roses made from modeling chocolate.

The cake was delicious! I apologize for a lack of slice photo, but I totally forgot to take it during the party.

I think I am going to take a break from making a special occasion, elaborate, multiple layer cakes for a while.

Hope you don't mind. 🙂