Everyone always says that the wedding cake should match the bride’s dress…and with this Enchanted Bride Cake, the dress becomes the cake! A fun treat for the bridal party on the wedding day or the bridal shower, this Enchanted Bride Cake is a fun way to celebrate the bride you all know and love. Decorated with the dot technique, this is an easy wedding cake design for beginning decorators and a fun way to practice your piping skills. You can also customize the look of the bride cake by selecting one of four available Mini Doll Picks to use in your cake. Treat the bride to a little something sweet with this Enchanted Bride Cake.
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 3/4 cup white buttercream icing
Decorate in Order
Use white icing to ice cake and build up pleats and mark lines with spatula.
Ice doll pick with spatula and push into cake. Use tip 3 and white icing to pipe dots on dress and around neck, add zigzag motion bottom border.
Use tip 225 and white icing to pipe 12 tip 225 drop flowers on waxed paper; let dry. When set position for bouquet using tip 3 dots of icing.4. Gather tulle circle 2 in. from edge using florist wire and attach to head using dots of icing.
Preheat oven to 350 For 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 2/3 cup cake batter into each well in pan, about 2/3 full. Be careful not to touch sides or bottom of pan.
Bake cake on middle rack of 350 F oven for 25-30 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.
We recommend hand washing pan in hot, soapy water.