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How To Make Chocolate Doll Cake.

Why Make a Doll Cake?

I knew from the moment I saw a classic princess doll cake at a birthday party, I needed to have a go at making my own. They make the perfect birthday cake and can be made to look like the birthday girl, a princess or simply just a fashion icon. Every cake is unique and you can have great fun with your design. There are loads of fantastic examples of doll cakes on Instagram, so get some inspiration from dollcake.

How Long Does it Take to Make a Doll Cake?

Making a doll cake does take a little time and patience. I used a very simple chocolate sponge recipe to cut down on the baking labor, but decorating with fondant is time consuming because you need to add and chill a buttercream layer as well as making your fondant. There are a number of things you can do to cut down on time.

How To Make Chocolate Doll Cake

Ingredients

500g unsalted butter, softened, plus extra for greasing

500g caster sugar

seeds scraped from 2 vanilla pods or 2 tsp vanilla paste

10 large eggs, cracked into a jug

170g plain flour

200g full-fat Greek yogurt

500g self-raising flour

For the icing and decoration

250g unsalted butter, softened

500g icing sugar, sieved

400g white ready-to-roll icing

500g pink ready-to-roll icing

edible lustre spray in pink or pearl

8 small icing roses

1 large icing rose

1 mini sugar

250g royal icing sugar

1 pink cake board

1 Barbie-style doll

Method

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.

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