We suggest that you tint all icings at one time while cake cools. Refrigerate tinted icings in covered containers until ready to use.
Make 2 cups white buttercream icing
Make 3 cups white royal icing
In advance, using tip 225 and white royal icing, make 275 drop flowers with tip 3 dot centers. Make extras to allow for breakage and let dry.
Insert doll pick in cake. Ice cake lightly with buttercream to prepare for rolled fondant.
Roll twelve 6 x 1 in. fondant logs: to form folds of skirt. Logs should measure 1 in. diameter at one end and gradually taper to a point. Position logs evenly on cake, about 1 in. apart, tapered end up.
Cover skirt with fondant.
Cover bodice of doll pick with fondant.
Build up shoulders with balls of fondant.
Using tip 2, pipe cornelli lace on bodice and shoulders in buttercream icing.
Using tip 18, pipe zigzag garland at skirt bottom in buttercream.
Attach tip 225 drop flowers on zigzag garland and randomly on skirt, using tip 2 dots of icing.
Make bouquet: Roll a small ball of fondant, attach drop flowers and ribbon with royal icing and attach to hand.
Make veil: Gather 10 x 10 in. tulle at one end; attach to head and attach drop flowers with royal icing.
Use our Romantic Castle Cake Set and a Mini Tasty-Fill Cake Pan Set cake to create a castle cake topper. Make the Sheet Pan cake appropriately marvelous with blue Color Mist Spray and a border of iced star cookies.