Royal Wedding Doll Cake Recipes

Steps:

• Heat the oven to 160C/140C fan/gas 3. Grease and line a deep 15cm round cake tin, making sure the lining is higher than the top of the tin. Grease and base line a 1 litre ovenproof glass pudding basin.
• Using electric beaters or a tabletop mixer, beat the butter, sugar, vanilla and ¼ tsp salt together until pale and fluffy, then pour in the eggs, one at a time, giving the mix a really good beating before adding the next. Add 1 tbsp of the plain flour if the mix starts to look slimy rather than fluffy. Beat in the yogurt.
• Mix the flours; then, using a large metal spoon, fold them into the batter, and spoon into the prepared tin and bowl. The mixture will come almost to the top. Place the bowl and cake tin on a baking tray. Cook in the oven for about 1 hour 40 to 1hour 50 mins. Allow the cakes to cool completely.
• To make the butter icing, put the butter into a bowl and beat well until softened. Gradually beat in the icing sugar. Trim the tops of the cakes level. Slice the pudding basin cake in three and the 15cm cake in half. Using a 5cm round cutter, stamp out the centre of each piece of cake.
• Place one half of the 15cm cake on a cake board. Spread with a little butter icing and place the other half on top. Spread a little icing on this layer and top with the widest layer of the basin cake. Repeat with the other layers. Spread the remaining butter icing all over the assembled cake.
• Take 250g white fondant icing and roll out into a long strip about 7cm wide. Press the edge gently with a teaspoon to give a frilled effect or use a ball tool. Attach to the base of the cake, pushing gently onto the icing.
• Roll out the pink icing to a large circle about 36cm in diameter. Cut a hole from the centre using the 5cm cutter. Cut away just under an eighth section of the icing. Drape the icing over the cake, making the join at the back. At even intervals push up the pink fondant to create a swagged look.
• Spray the cake lightly with the edible lustre. Take the doll and wrap the legs in plastic film. Place the doll in the cake. The top of the cake should come to hip not waist level. Using the trimmings, roll out an oblong of pink icing and wrap around the body of the doll to make the bodice. Smooth the bottom of the bodice onto the top of the skirt.
• Roll out some white fondant and cut out a 9cm circle using a fluted or flower cutter. Cut a small circle from the centre of this and then split one side and place around the waist of the doll, cutting away any excess. Use the remaining white icing to make a large bow and place at the back of the dolls waist.
• Make up the royal icing according to pack instructions. Using a piping bag fitted with a small plain nozzle (or use a strong plastic bag and cut off the tip), pipe around the edge of the pink skirt. Attach a rose to the top of each swag. Pipe three lines of dots just above the roses going up the dress.
• Pipe across the top of the bodice and half way down the front. Using the icing attach a sugar butterfly to the top of the bodice and one large sugar rose at the waist.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart ovenproof Pyrex glass mixing bowl with shortening and dust with flour.
• Prepare cake as directed on box. Pour batter into prepared bowl.
• Bake 50-60 minutes or until cake tester inserted into center comes out clean. Cool 15 minutes.
• Invert on cake plate with widest part of cake on the bottom. Cool 3 hours before decorating.
• Insert a clean doll into center of cake. Decorate the skirt with icing tinted any color or use more than one color. Use a decorator tip to make the skirt as fancy as you like and decorate the top of the doll for the top of the dress also.

Steps:

• Bake the two 16 oz cake recipes together in a Wiltons doll cake pan.
• Level the cake in the cake pan.
• Remove from the pan and slice the cake into three equal layers.
• Cut a hole into the top layer of cake big enough to fit Barbie doll legs.
• Stack each layer of cake with buttercream between each layer.
• Level each layer with icing. Add the next layer of cake until all three layers are stacked.
• Crumb coat the entire cake.
• Smooth out icing with an offset spatula.
• Begin to shape the doll cake with a serrated knife.
• Add groves into the side of the cake to give the dress texture and shape.
• Round the edges of each of the groves with a knife.
• Give the cake a second crumb coat, and place in fridge to harden a bit.
• Remove the barbie dolls clothes and Insert the Barbie doll into the middle of the cake.
• Cover the waist of the doll with fondant.
• Blend the fondant into the rest of the cake with a sculpting tools.
• Cover the upper body of the doll with fondant to create the top of the dress leaving the dolls collarbone exposed.
• Blend the seam at the back with vodka or water.
• Cover the bottom of the of the dress with a large piece of fondant.
• Hide the fondant seam at the back of the dress in one back groove.
• Use sculpting tools to push the fondant in the cake grooves and texture.
• Blend fondant at the waist of the cake with vodka.
• Wrap both arms with fondant to create sleeves. Leave the wrists of the doll exposed.
• Use tulle fabric and a doll crown to create a veil.