Mary Poppins Doll Cake Recipe

READY IN: 2hrs
SERVES: 20
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cake, mixes plus required ingredients (16 ounces each)
  • 24
    ounces white fondant
  • red food coloring
  • 35
    ounces classic buttercream frosting for the icing
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DIRECTIONS

  • Bake two 16-ounce cake recipes in a Wilton doll cake pan.
  • Remove the cakes from the pan and slice the cake into three equal layers.
  • Stack the cakes with buttercream between each layer.
  • Crumb coat the entire cake and place into the fridge for 30 minutes.
  • Add a second coat of buttercream.
  • Cut a hole into the top layer of cake big enough to fit a Barbie doll's legs.
  • Cover the doll cake in a 14-inch circle of pink fondant.
  • Enhance the folds at the bottom of the cake.
  • Place your doll in the middle of the cake.
  • Wrap fondant around the dolls waist.
  • Roll out the pink fondant.
  • Cut out the fabric pattern.
  • Place the fondant on the bottom of the cake at a 45-degree angle.
  • Fold the back of the fondant over to create a fabric-like fold.
  • Create fabric texture at the bottom of the dress using veining sculpting tools.
  • Repeat the process over around the entire cake.
  • Cut out a long rectangle for the doll's top.
  • Attach the rectangle to the front of the doll.
  • Blend the top fondant into the rest of the dress.
  • Roll out red fondant and cut out a long trapezoid shape.
  • Wrap the trapezoid shape around the doll's waist.
  • Roll out white fondant and cut out a circle using a cookie cutter.
  • Fold over one of the edges to create a collar.
  • Wrap the circle around the doll's shoulders to create a cape.
  • Pipe out a border using royal icing and Wilton #5 round tip.
  • Pipe out a smaller border in top of the lager border using a Wilton #2 round tip.
  • Add embroidery details to the dress.
  • Add fondant bows on to the border of the gown.
  • Finish the doll by adding the Mary Poppins hat.
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