Homemade Princess birthday cake
Homemade Princess birthday cake
I made this Princess cake for my friends daughers 5th birthday.Having made a Peppa Pig and Hello Kitty cake in previous years she choose a princess themed party. I thought it would be really difficult to make but it was actually quite easy.
Madeira Cake – 11” round tin – I also used the same mixture for the pyrex dish.
525g (18 oz) Unsalted Butter
525g (18 oz) Caster Sugar
525g (18 oz) Self Raising Flour
262g (9oz) Plain Flour
9 Large Eggs
11” round tin
- Pre-heat the oven to 160°C/325°F/Gas 3. Grease and line the cake tin (pan) with baking parchment.
- Cream the butter and sugar in a large mixing bowl until light, fluffy and pale. Sift the flours together in a separate bowl.
- Beat the eggs into the creamed mixture, one at a time, following each with a spoonful of flour, to prevent the mixture curdling.
- Sift the remaining flour into the creamed mixture and fold in carefully with a large metal spoon.
- Transfer to the lined bakeware and bake, for about 1.5 hours. When the cake is ready it will be well risen, firm to the touch and a skewer inserted into the centre will come out clean. My cake took a lot longer than this – it was more like 2.5hours so don’t worry if it still wobbles after 1.5hours. Just keep checking it every 10minutes.
- Allow the cake to cool then, leaving the lining paper on, wrap the cake in foil or place in an airtight container for at least 12 hours before cutting, to allow the cake to settle.
- Follow the same instructions as above but make sure you grease and flour the dish well as you need to make sure you can get the cake out easily once baked. Also cut out a piece of baking parchment the size off the bottom of the dish (which will actually be the top of the cake) to help the cake come out easily.
- Only fill the bowl 2/3 of the way as the shape of the dish mean’s it takes ages to cook anyway, plus you don’t want a big dome in the midde,
- I baked the cake for about 3 hours. I did keep turning the oven down to make sure I didn’t burn the cake and would recommend that you allow the cake to cook for about 1 hour 30mins, and then check it every 20mins but you your gut instincts.
- See more of my tips on creating a great sponge below:
Amounts for 1 quantity (I used 1 quantity for my cake and it was plenty to fill and cover the cake.)
Softened butter (preferably unsalted) – 250g
Icing sugar – 500g
Boiled hot water – 1 tbsp
Vanilla essence – 1 tsb
- Beat the butter until soft and fluffy
- Add the sugar, water and essence. Beat until pale and creamy.
The amount of sugarpaste will depend on how thick you want the icing to be but I bought 500g of white icing and 2 x 500g of pink.
The actual cake – Princess cake
- First make the Madeira sponge (see recipe above)
- Cover the doll in cling film to avoid getting any cake / buttericing on to the doll. Make sure you do the hair too as this will just get in the way when you’re decorating later. I brought a doll from The Disney Store as it was slightly cheaper than a Barbie doll. Also Barbie dolls have very long legs so the cake would need to be bigger / higher.
Once the sponge was baked, cooled and settled I trimmed around the circlular cake so that it matched the size of the rim of the bowl cake. Both these cakes make the skirt so you want them to be the same size.
- I then cut both cakes in half and then, using a pastry cutter as a guide, I cut out a circle of cake in each layer to allow for the doll to fit.
- Spread the buttericing and strawberry jam on each layer of cake and re-build the cakes to create the skirt. Try to use a big, flat knife to do this to help avoid the layers breaking. (The reason the dome part of the skirt is a different colour in the pictures is because I didn’t cut anything off this cake and so it still has the “crust” on it.
- Line the circle holes up and cut off any excess cake although you don’t need perfection as its good to have bumps as it adds to the effect of the skirt (and with my cake, helped the royal icing stay in place).
- Add a crumb layer using buttericing. Once the crumb layer has set slightly, add more buttericing to smooth off the finish.
- Transfer the cake onto the board – this bit was quite difficult as the cake is now really heavy. I used a spatula and a knife to move it, and did it a quickly as possible.
- Add the Barbie doll into the hole of the cake, keeping the cling film on.
- Roll out royal icing for the board – I used white icing for this part and I used the left over icing for the front part of the skirt.
- Roll out a small piece of white royal icing for the front panel and decorate to add texture. I used a daisy cutter that I already had but you could use a knife to create a patchwork look.
- Carefully place the white royal icing to the front of the cake. This part is really delicate and so don’t try to make it look perfect – you can hide any mistakes with flowers, other decorations etc.
To avoid colouring the skirt I bought pink royal icing but you could just colour white icing.
- Roll the pink icing out as thinly as possible being careful not to roll it too thin otherwise it’ll rip when you move it. Also make sure you have rolled enough icing to cover the skirt – I made this mistake a few times. Unfortunately I couldn’t get this bit right and I ended up doing the skirt in 2 sections which joined at the back. I covered this join with shop bought flower decorations (see picture).
- Once all the royal icing was in place, I lifted up any easily accessible edges and dabbed water there to help the skirt stay in place. I’m not sure this is necessary but I didn’t want all the icing to slide off.
- With the left over pink icing I rolled out a rectangular piece of icing and used this to create a top for the doll. Don’t worry about making the join between the body and skirt perfect as again you can hide any mistakes things under decorations.
I added lots of flowers to the dress which I think made the cake. No one could see the join at the back of the skirt orsee the poor join between the dolls top and the cake. I stuck the flowers on with a little dab of icing sugar. I put marshmallows around the bottom of the cake for the candles.
A few tips I got some a great website – lindycakes.co.uk and a few of my own.
- Use real unsalted butter. Margarine and spreads have too high water content.
- Make sure you take your butter and eggs out of the fridge so they can reach room temperature.
- Cream the butter and sugar until white. Turn on the mixer and leave it to do it’s thing whilst getting on with the next stage. This will take about 5-10 minutes.
- Line the inside of the tin as usual and then line the outside of the tin with newspaper – use lots of paper – at least 5 pages folded to about the height of the tin and secured with tape. This means that the cake will cook slower around the outside and more evenly throughout so you do not end up with a dome in the middle.
- Place a bowl of water on the shelf in the oven.
- After adding the eggs you can add glycerin. You need ¼ teaspoon per egg. This helps to keep the cake moist.
- When you spoon the mixture into the baking tin you need to scoop out the middle, so all the mixture is around the side of the cake tin and you can see the tin at the bottom (a bit like a ring doughnut!) Don’t be nervous and just make a small dip in the middle – you really need to scoop it up the sides of the tin.
- Put it in the oven and bake for 1½ hours. Check after this time with a skewer in the middle. If it comes out clean the cake is done. If not, depending on how much ingredient sticks to the skewer, give it 10 minutes more until the skewer comes out clean. My cake took a lot longer than the recipe stated because of the newspaper. Just check every 10 minutes once the 1.5hours is up.
- Leave your cake in the tin to cool, then transfer to a cooling rack.
- When covering a cake with buttercream, cover the sides first. This allows you to hold the top of the cake steady with your other hand without getting too sticky.