instructions
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 2 cups white buttercream icing
Make 3 cups white royal icing
Decorate in Order
1. 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.
2. Insert doll pick in cake. Ice cake lightly with buttercream to prepare for rolled fondant.
3. Roll twelve 6 x 1 in. fondant ?glogs: 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.
4. Cover skirt with fondant.
5. Cover bodice of doll pick with fondant.
6. Build up shoulders with balls of fondant.
7. Using tip 2, pipe cornelli lace on bodice and shoulders in buttercream icing.
8. Using tip 18, pipe zigzag garland at skirt bottom in buttercream.
9. Attach tip 225 drop flowers on zigzag garland and randomly on skirt, using tip 2 dots of icing.
10. Make bouquet: Roll a small ball of fondant, attach drop flowers and ribbon with royal icing and attach to hand.
11. Make veil: Gather 10 x 10 in. tulle at one end; attach to head and attach drop flowers with royal icing.
Baking Instructions
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 30-40 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.