She's Magical! Cake
Cake serves 12.
In advance, using royal icing: Make 100 tip 225 drop flowers with tip 2 dot centers. Make extras to allow for breakage and let dry.
To make crown: tape pattern to cake board and cover with waxed paper. Pipe tip 2 zig zags in royal icing over crown and pat smooth with finger dipped in cornstarch. Attach drop flowers with dots of royal icing and allow to dry.
Prepare cake for rolled fondant by icing lightly with buttercream. Divide cake into 10ths.
Tint 3 packages rolled fondant using rose icing color. Roll ten 7 in. long x 3/4 in. diameter logs, tapered at one end. Position vertically at division points on cake, tapered end up, to create pleats.
Cover cake with rolled fondant. Position doll pick in cake top. Cut a strip of fondant 2 1/2 in. wide and long enough to fit around bodice of doll pick. Attach and trim to fit. Build up puff sleeves with pieces of fondant and attach drop flowers with dots of royal icing.
Mark 3 1/4 in. up from base of cake between pleats. Using buttercream icing, pipe tip 3 triple drop strings between marks. From the same marks, pipe tip 3 double dot garland below drop strings.
Attach drop flowers around waist and on skirt with dots of royal icing. Pipe tip 1 vines. Add tip 3 bead bottom border. Using tip 1 beads, edge neckline of bodice and add necklace. Attach crown to hair with dots of royal icing.
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