Prepare Icing :
We suggest that you tint all icings at one time while cake cools. Refrigerate tinted icings in covered containers until ready to use.
Make 3 cups royal icing: Tint rose Make 2 cups buttercream icing: Tint rose
Decorate in Order:
In advance, use tip 225 and rose royal icing to make 110 drop flowers with tip 2 dot centers. Make extras to allow for breakage and let dry.
Make crown. Tape pattern to cake board and cover with waxed paper. Pipe tip 2 zigzag design with royal icing to cover crown and pat smooth with finger dipped in cornstarch.
Attach drop flowers to crown with tip 2 dots of royal icing and let dry.
Insert doll pick in cake. Ice cake lightly with buttercream cream to prepare for rolled fondant.
Roll twelve 7 x 3/4 in. fondant "logs" to form pleats of skirt. Logs should measure 3/4 in. diameter at one end and gradually taper to a point. Position logs evenly on the cake, tapered end up.
Roll fondant 1/8 in. thick and cover skirt.
Cut a strip of rose fondant 2 1/2 in. wide and long enough to fit around bodice of doll pick. Attach to doll and trim to fit.
Build up puffed sleeves with balls of rose fondant.
Mark 3 1/4 in. up from base of cake between pleats. Using tip 3, pipe triple drop strings in rose buttercream between marks.
From same marks, using tip 3 and buttercream icing, pipe double dot garland below drop strings.
Attach tip 225 drop flowers on sleeves, around waist and on skirt with tip 2 dots of rose buttercream icing.
Using tip 1 and rose buttercream icing, add vines to flowers on skirt. Add beads to edge of bodice and add necklace.
Using tip 3, pipe bead bottom border in rose buttercream.
Attach crown to head with dots of rose royal icing.
Preheat oven to 350 F or temperature per recipe directions. Your cake will unmold easily, without sticking, when you prepare the pan properly. Grease the inside of pan using a pastry brush and solid vegetable shortening (do not use butter, margarine or liquid vegetable oil). Spread the shortening so that all indentations are covered. Sprinkle about 2 Tablespoons flour inside pan and shake so that flour covers all greased surfaces.
Turn pan upside down and tap lightly to remove excess flour. If any shiny spots remain, touch up with more shortening and flour to prevent cake from sticking. (You can use vegetable oil pan spray or vegetable oil pan spray with flour, in place of solid shortening and flour, or use New Wilton Cake Release, for perfect, crumb-free cakes!).
Make one 2-layer cake mix according to package or recipe directions. Pour the cake batter into pan, and if necessary, spread the batter around with a spatula to fill all areas of the pan evenly. Be careful not to touch sides or bottom of pan.
Bake cake on middle rack of 350 F oven for 70-85 minutes or until cake tests done according to recipe directions.
Remove cake from oven and cool on cake rack for 10 minutes. While the cake is still in the pan, carefully slice off the raised center portion of the cake. This allows the cake to sit more level and helps prevent cracking.
To remove cake from pan, place cooling rack against cake and turn both cake rack and pan over. Lift pan off carefully. Cool cake at least one hour. Brush loose crumbs off cake. To transfer cake to serving board, hold a cake board against cake and turn both cake and rack over. Lift off rack. Hold another board against bottom of cake and turn cake over.
Be sure to hold cake, rack and board close together while turning to prevent cake from cracking.