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PostPosted: Wed Jul 15, 2009 8:05 am    Post subject: Princess Cake Reply with quote

Alternately, you can find kits for making layered princess castle cakes here:

Make an adorable cake fit for the princess in your family ... or for you!
By Christina Nielson


Doll cake shown uses marshmallow fondant recipe.

2 Boxes "pink" cake mix
Water, vegetable oil and eggs called for on cake mix boxes
2 containers (1 lb each) vanilla frosting OR 1 container frosting and 1 batch Marshmallow Fondant
Red food color
1 fashion doll (11 1/2 inches tall)
1/4 cup candy decors, various ribbon, etc to decorate cake


1. Heat oven to 325°F. Grease 1 (1 1/2-quart) ovenproof bowl (8 inches across top) and 2 (8-inch) round cake pans with shortening; coat with flour or use "baker's secret" spray.

2. In large bowl, make both cake mixes as directed on box, using water, oil and eggs for each mix. (Two boxes of cake mix can be made at one time; do not make more than 2 boxes, and do not increase beating time.) Pour 3 1/2 cups batter into 1 1/2-quart bowl and 2 1/2 cups batter into each cake pan.

3. Bake cake pans 35 to 40 minutes and bowl 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes baked in 8-inch pans. Cut 2-inch-diameter hole in center of all 3 cakes.

4. Spoon frosting into large bowl. Stir in enough food color until desired pink color. Place one 8-inch cake on serving plate; spread 1/3 cup frosting over top. Top with second 8-inch cake; spread with 1/3 cup frosting. Top with bowl cake.

5. To "crumb-coat" cake, spread thin layer of frosting over side and top of layered cake to seal in crumbs. Freeze cake 30 to 60 minutes. (If using fondant, roll and coat cake with fondant at this time, folding along to form pleats, cut a hole for doll) Wrap hair and lower half of doll with plastic wrap. Insert doll into center of cake. Trim side of cake if necessary to make a tapered "skirt."

6. Fit #24 star tip into decorating bag. Spoon 1/4 cup pink frosting into decorating bag; set aside. Starting at waist of doll, frost cake with downward strokes to make ruffled skirt. Use star tip to cover bodice of doll and add decoration to skirt if desired. Gently press decors into frosting to decorate neckline and skirt. Unwrap hair.

Marshmallow Fondant Recipe

16 ounces white mini-marshmallows (use a good quality brand)

2 to 5 tablespoons water 2 pounds powdered sugar

1/2 cup ( white shortening (you will be digging into it so place in a very easily accessed bowl)

Food coloring

NOTE: Please be careful, this first stage can get hot.

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler

Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.

Start kneading like you would bread dough. You will immediately see why you have greased your hands. Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is too dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.

MM Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two (2) batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance. Tint fondant with food coloring drops, kneading into the fondant until solid color is achieved.
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Last edited by couponqueen on Wed Jul 15, 2009 8:21 am; edited 2 times in total
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PostPosted: Wed Jul 15, 2009 8:14 am    Post subject: Reply with quote

Doll cake
For Tina's niece Mya's third birthday party I offered to make a princess cake for her.

I used Tina's pampered chef mixing bowl/skirt baker to bake two white cakes. They were one cake mix box each. Follow box directions except bake at 325 degrees for 1 hour and 10 minutes.

Using a serrated knife, level off the large ends of each cake. Take the bottom two inches of one cake and using frosting attatch the other cake on top of it. Note that I cut a hole in the top and put some frosting in it for the barbie to go in. Frost the entire thing.

Roll your tinted fondant out to 18 x 18 inches a quarter of an inch thick.

Lay it over the cake.

I used half a barbie Tina found at her house. Some extra fondant served as a dress top. I cut an X in the fondant and jammed barbie in.

Aaron gave me a hand with the icing decoration.

I think the birthday girl was pretty happy with her cake.
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PostPosted: Wed Jul 15, 2009 8:17 am    Post subject: Reply with quote

Princess Castle Cake

Nothing says "princess" more than a stunning castle. Follow these instructions to make an easy, but elegant birthday castle.

You will need:

Cake batter for 1 and ˝ cakes
9" square cake pans (2)
8" round cake pan
Ice cream cones
Icing, white or pastel (enough for 2 cakes)
Decorator icing
Candy, shimmering sugar and sprinkles (for decorations)
Graham crackers (optional)
Licorice laces (optional)


Bake 2 square cake layers and one round cake layer, in any cake of your choice. Remove the layers from the pan and allow them to cool.
* Note: Pudding cakes and pound cakes layer well and stay moist.

Frost one of the square cake layers on its top; place the second square layer on top and ice the top and sides of the cake.

Trim the round cake so it is a 7" circle; place it on top of the frosted square cake and frost the top and sides. You have the basic structure of your castle.

Frost the exterior of four ice cream cones and place them on the corners of the cake as "turrets."

Decorate your castle with shimmering sugars and candy; use decorating icing to outline windows and parapets.
* Optional: Frost a graham cracker and place it next to the princess castle to make a drawbridge; use licorice laces to make the chains for the drawbridge and use icing to anchor them.
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