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 1cups white buttercream icing Tint 1 1/2 boxes fondant light yellow; divide remainder into thirds and tint violet, teal and rose
Decorate in Order
Insert doll pick in cake. Ice lightly with white buttercream to prepare for rolled fondant.
Cover skirt with yellow fondant.
Cut 2 x 5 in. piece of fondant for bodice; cut slit halfway into piece and position over doll pick to form bodice. Trim to form neckline.
Use large opening of tip 7 to cut out and remove circles on yellow fondant dress where balloons will be positioned.
Use large opening of tip 7 to cut out rose, violet and teal fondant balloons. Position in cut openings on skirt. To make overlapping balloons, position 1 in. circle, trim off a notch and position another circle to fit.
Roll two 1 in. diameter balls of white fondant for shoulders. Attach to shoulders and imprint folds with end of paint brush.
Using tip 3, pipe dot necklace in white buttercream.
Using tip 7, pipe bead bottom border in white buttercream.
Cut a strip of yellow fondant 1 1/2 in. long x 1/4 in. wide. Attach strip around waist with paint brush dipped in water.
Paint balloons streamers with paint brush dipped in rose icing color which has been thinned with water.
Tie doll pick hands together with dental floss to fit marshmallow.
Position marshmallow gift in hands (cut a slit in back to secure into dental floss).
Cut strips of violet fondant for ribbon. Press ends together to form loops; let dry on sides. Attach loops to marshmallow with buttercream to resemble bow.
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.
Nothing says "celebrate" like a cake topped with a lush fondant bow. While the bow looks intricate, it's really just a grouping of fondant strips, folded, wrapped and arranged to create a full effect. When you cut strips with the Fondant Ribbon Cutter/ Embosser, you can create bows with stripes or beaded edge embossed designs. Or place fondant on Imprint Mat and roll over one time to imprint design.