March 8, 2010
Yellow cake (batter enough to fill two 8x2" pans)
Wilton's Wonder Mold Kit
White Chocolate Buttercream frosting - cut the quantities by half to yield 4 cups of icing
Ready to Use white rolled Fondant - 24 oz pkg
(available at any Michaels or Jo-Ann stores)
Pink Food Color Gel
Icing bag with Coupler
Drop flower Tip 224 (Wilton)
Round decorating Tip 5 (Wilton)
White chocolate chips can add a wonderful pizazz to any buttercream icing. The frosting can be prepared days ahead and refrigerated in an airtight container. So, that was my first step. Refer to http://www.wilton.com/recipe/White-Chocolate-Buttercream-Icing and reduce the quantities in half to prepare 4 cups of frosting. Rewhip before using. To adjust the consistency for spreading, add a tbsp of milk while rewhipping it.
My friend Reena, shared the recipe of her classic yellow cake and it turned out to be perfectly moist and delicious, with just the right sweetness. The cake flour does make a difference. If cake flour is not available, add 2 tbsps of cornstarch (or cornflour) into the bottom of a 1cup measure, and then fill till the top with all-purpose flour. This yields 1 cup of cake flour.
Prepare the batter as per the recipe (http://www.epicurious.com/recipes/food/views/Moist-Yellow-Cake-109358). Spray Wilton's Wonder Mold Pan (http://www.wilton.com/shapedpan/Wonder-Mold-Pan) with any non-stick spray like Pam and pour the batter in. Since its a big cake, it does take about 50 to 55 minutes to bake. Check for doneness and then let it cool for at least an hour. Cover a cake board with wax paper and then transfer the cake onto the cake board. Let it cool completely.
Crumb coating a cake seals the moisture in and prevents the tiny crumbs from showing up on the final frosting. Using a spatula, apply a thin layer of frosting to the cake and refrigerate to let it set, for 2 hours or even overnight. Apply the second layer of the frosting (called sticky coat) so that the fondant adheres to the cake. Take a small portion of the white fondant and make 5 rolls, each about 4" long, tapering at the top. Attach it to the frosting at equal intervals, to form the flounces of the skirt.
Add 2 drops of pink food color gel to the remaining fondant and knead till the color is evenly blended into the fondant. Remember to apply a dab of vegetable shortening on the palm, to prevent the fondant from sticking. Dust the worksurface and the rolling pin with confectioner's sugar, for the same reason. Roll the fondant into a large circle. Lift the fondant over the rolling pin and position over the cake. Shape the fondant along the skirt flounces and trim off the excess fondant with a sharp knife.
To prepare the doll, comb her hair into a desired hairstyle. Cover her face and hair in cling wrap to keep it away from icing or confectioner's suger. Roll the remaining fondant into a 4" long rectangle. Lay this piece over the doll and join at the back to form a bodice. Trim to make a neckline. Using the pick, attach the doll to the top of the cake.
Add a drop of pink food color gel to remaining buttercream and whip well to blend the color in. Transfer to a piping bag. Using Tip 224, pipe flowers along the waist and the shoulders. Pipe flowers along the hem of the skirt in a zig-zag garland pattern. Using Tip 5, pipe dots along the neckline. Pipe more dots randomly on the skirt and the bodice. Finally, remove the cling wrap from the doll's head. Pipe some buttercream over a candy crown and attach it on the doll's head.
Voila... totally worth the look on my little one's face :)