How to Make a Princess Cake using Buttercream
How to make a princess cake step 1
Bake your cakes and gather what you need:
A round and a bowl shaped cake – see recipe at end of post
1 quantity of buttercream – see buttercream recipes here if you don’t like buttercream try italian meringue instead
A doll to go inside you cake
Cake board or cake stand to put the cake on
Large serated knife to cut the layers
Simple syrup – see recipe at end of post
red gel colour
large ziploc bags for piping& scissors to cut bags
White or pink sprinkles or silver cachous depending on the bodice style you choose
1 quantity of buttercream – see buttercream recipes here if you don’t like buttercream try italian meringue instead
A doll to go inside you cake
Cake board or cake stand to put the cake on
Large serated knife to cut the layers
Simple syrup – see recipe at end of post
red gel colour
large ziploc bags for piping& scissors to cut bags
White or pink sprinkles or silver cachous depending on the bodice style you choose
How to make a princess cake step 2:
Turn your cakes out of their baking dishes and allow to cool completely (warm cakes will melt the buttercream).
To shape the bowl cake place it flat side down and then slice off the bulging round bits at the top edge so that it looks more like flowing hooped skirt and not a bowl. Hooped skirts are tailored in towards the waistline.
Cut this cake into 3 layers – that is make two cuts through the cake. Take your other cake and cut into two layers. Then take a round cookie cutter and cut a circle out of the centre of all of these cake layers.
To construct the cake place buttercream between the layers and stack. Make a very thin ‘crumb coat’ of buttercream on the outside of the cake and place it in the fridge to harden – this will help the piped buttercream to stick to your cake. Do not worry too much if it is not perfectly smooth or beautiful looking just do your best. Place in the fridge to firm up.Cut your ziplock bag in the way shown in the video above and fill one bag with pink and the other with plain buttercream. Using the plain buttercream pipe a ruffle around the base of the cake. Then taking the pink buttercream and starting just above the line you just did pipe a pink ruffle around the cake. Repeat up to the top of the cake.
Take your doll and make the hair how you want it to be – this is easier to do while you can hold the doll rather than when it is covered in icing. If you are having the hair down then you may like to loosely put it up while you are icing. Surround the legs of the doll in plastic wrap.
bodice 1
| 
bodice 2
| 
bodice 3
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Choose which bodice style you prefer and pipe the buttercream onto the body of the doll (see video for demonstration) allowing it to come lower than you need. Then holding the doll by the head place it into the center of the cake – bending the legs slightly if it needs to sit lower in the cake.
Take your bag or pink buttercream and pipe one final frill around the waist to cover any gaps at the waist.
Vanilla Cake Recipe
(you need to double this recipe to make the princess cake. If making cupcakes this recipe makes twenty)
20ml (4 teaspoons) oil
120g (4.23 ounces) or 1/2 cup plus 1 tbsp margarine or butter
1 1/2 cups or 330g (11.64 ounces) sugar
2 1/4 cups or 370g (13.05 ounces) plain flour
3 1/2 teaspoons baking powder
1 tsp salt
1 1/4 cups or 312ml milk
1 tablespoon vanilla essence
3 or 177g (6.24 ounces) large eggs (59g (2.08 ounces) each)
120g (4.23 ounces) or 1/2 cup plus 1 tbsp margarine or butter
1 1/2 cups or 330g (11.64 ounces) sugar
2 1/4 cups or 370g (13.05 ounces) plain flour
3 1/2 teaspoons baking powder
1 tsp salt
1 1/4 cups or 312ml milk
1 tablespoon vanilla essence
3 or 177g (6.24 ounces) large eggs (59g (2.08 ounces) each)
Preheat oven to 180 degrees C.
For best results put the butter, oil and sugar in the bowl of an electric mixer and beat for 3 minutes on high speed until pale and fluffy. Add all of the remaining ingredients at once and beat on low speed for 1 minute only so it is just combined.
Just over half fill a 20cm (7.87 inches) round cake tin and spread mixture over to the sides so dips slightly in centre. Pour remaining mixture into an ovenproof mixing bowl, mine was 20cm (7.87 inches) diameter at the top of the bowl. Bake in moderate oven until a skewer inserted in the centre comes out clean. Tip: For the mixing bowl cake once it looks done – but when you insert the skewer it is still gooey – move it to the bottom shelf and place an empty baking tray on the top shelf to allow it to keep cooking without the top burning.
For best results put the butter, oil and sugar in the bowl of an electric mixer and beat for 3 minutes on high speed until pale and fluffy. Add all of the remaining ingredients at once and beat on low speed for 1 minute only so it is just combined.
Just over half fill a 20cm (7.87 inches) round cake tin and spread mixture over to the sides so dips slightly in centre. Pour remaining mixture into an ovenproof mixing bowl, mine was 20cm (7.87 inches) diameter at the top of the bowl. Bake in moderate oven until a skewer inserted in the centre comes out clean. Tip: For the mixing bowl cake once it looks done – but when you insert the skewer it is still gooey – move it to the bottom shelf and place an empty baking tray on the top shelf to allow it to keep cooking without the top burning.
Simple syrup recipe
100g (3.53 ounces) or 1/2 cup sugar
100ml or 1/3 cup plus 1 tbsp water
Optional – 1 tablespoon of vanilla
Heat sugar and water stirring until sugar is dissolved. Continue to heat until makes a syrup (approx 105 deg C or 220 degrees F). Remove from heat, allow to cool completely and put into squeezy bottle.
100g (3.53 ounces) or 1/2 cup sugar
100ml or 1/3 cup plus 1 tbsp water
Optional – 1 tablespoon of vanilla
Heat sugar and water stirring until sugar is dissolved. Continue to heat until makes a syrup (approx 105 deg C or 220 degrees F). Remove from heat, allow to cool completely and put into squeezy bottle.
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