PRETTY PRINCESS CAKE
Pull out all the stops with this sensational celebration cake, a princess doll enrobed in pretty pink and white icing - perfect for a special birthday party
Provided by Good Food team
Categories Dessert
Time 3h50m
Number Of Ingredients 18
Steps:
- Heat the oven to 160C/140C fan/gas 3. Grease and line a deep 15cm round cake tin, making sure the lining is higher than the top of the tin. Grease and base line a 1 litre ovenproof glass pudding basin.
- Using electric beaters or a tabletop mixer, beat the butter, sugar, vanilla and ¼ tsp salt together until pale and fluffy, then pour in the eggs, one at a time, giving the mix a really good beating before adding the next. Add 1 tbsp of the plain flour if the mix starts to look slimy rather than fluffy. Beat in the yogurt.
- Mix the flours; then, using a large metal spoon, fold them into the batter, and spoon into the prepared tin and bowl. The mixture will come almost to the top. Place the bowl and cake tin on a baking tray. Cook in the oven for about 1 hour 40 to 1hour 50 mins. Allow the cakes to cool completely.
- To make the butter icing, put the butter into a bowl and beat well until softened. Gradually beat in the icing sugar. Trim the tops of the cakes level. Slice the pudding basin cake in three and the 15cm cake in half. Using a 5cm round cutter, stamp out the centre of each piece of cake.
- Place one half of the 15cm cake on a cake board. Spread with a little butter icing and place the other half on top. Spread a little icing on this layer and top with the widest layer of the basin cake. Repeat with the other layers. Spread the remaining butter icing all over the assembled cake.
- Take 250g white fondant icing and roll out into a long strip about 7cm wide. Press the edge gently with a teaspoon to give a frilled effect or use a ball tool. Attach to the base of the cake, pushing gently onto the icing.
- Roll out the pink icing to a large circle about 36cm in diameter. Cut a hole from the centre using the 5cm cutter. Cut away just under an eighth section of the icing. Drape the icing over the cake, making the join at the back. At even intervals push up the pink fondant to create a swagged look.
- Spray the cake lightly with the edible lustre. Take the doll and wrap the legs in plastic film. Place the doll in the cake. The top of the cake should come to hip not waist level. Using the trimmings, roll out an oblong of pink icing and wrap around the body of the doll to make the bodice. Smooth the bottom of the bodice onto the top of the skirt.
- Roll out some white fondant and cut out a 9cm circle using a fluted or flower cutter. Cut a small circle from the centre of this and then split one side and place around the waist of the doll, cutting away any excess. Use the remaining white icing to make a large bow and place at the back of the dolls waist.
- Make up the royal icing according to pack instructions. Using a piping bag fitted with a small plain nozzle (or use a strong plastic bag and cut off the tip), pipe around the edge of the pink skirt. Attach a rose to the top of each swag. Pipe three lines of dots just above the roses going up the dress.
- Pipe across the top of the bodice and half way down the front. Using the icing attach a sugar butterfly to the top of the bodice and one large sugar rose at the waist.
Nutrition Facts : Calories 662 calories, Fat 27.7 grams fat, SaturatedFat 16.6 grams saturated fat, Carbohydrate 99.6 grams carbohydrates, Sugar 79.8 grams sugar, Fiber 1.1 grams fiber, Protein 6.1 grams protein, Sodium 0.3 milligram of sodium
DOLLY PARTON'S DUMP CAKE
Found this in a magazine. Easy, delicious, kind of a cross between a cobbler and cake, and only 5 ingredients. Original directions dId not specify size cans and boxes, and use butter, but Recipezaar requires you add sizes of each boxes and cans, which I did, but we use margarine, up to you if you prefer butter or margarine.
Provided by Teresa M
Categories Dessert
Time 55m
Yield 1 cake, 12-24 serving(s)
Number Of Ingredients 5
Steps:
- Grease and flour a 9 by 13" cake pan.
- Put the dry yellow cake mix at the bottom.
- Pour the can of crushed pineapple with juice over the cake mix.
- Next, spoon the can of cherry pie filling over that, followed by the can of blueberry pie filling.
- Thinly slice 1 stick of butter and put the slices over the top of the other ingredients (I melted mine and poured it over the top).
- Bake the cake at 325 for 45 minutes, or until done.
- Let rest for 20 minutes before serving.
- This is best served warm.
BARBIE DOLL CAKE
A cake that is the skirt for a doll. The icing can be piped on to make it look like a fancy dress. Make 4 cups of white frosting or use ready-made.
Provided by SHERDIANNE
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart ovenproof Pyrex glass mixing bowl with shortening and dust with flour.
- Prepare cake as directed on box. Pour batter into prepared bowl.
- Bake 50-60 minutes or until cake tester inserted into center comes out clean. Cool 15 minutes.
- Invert on cake plate with widest part of cake on the bottom. Cool 3 hours before decorating.
- Insert a clean doll into center of cake. Decorate the skirt with icing tinted any color or use more than one color. Use a decorator tip to make the skirt as fancy as you like and decorate the top of the doll for the top of the dress also.
Nutrition Facts : Calories 508 calories, Carbohydrate 85.9 g, Cholesterol 0.9 mg, Fat 17.5 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 3 g, Sodium 424.7 mg, Sugar 67.3 g
DOLLY CAKE
I got this recipe from Kraft & made it for my daughters 2nd birthday, it's very simple to put together & the kid's will love to help you decorate it as my little one did. Cooking time is refrigeration time. You will also need a plastic doll or dolly varden spike for this.
Provided by Mandy
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- BEAT the cream cheese with an electric mixer until smooth. Add the sugar, vanilla and gelatine mixture, beat for a further 2 minutes or until the sugar is dissolved. Stir through the whipped cream.
- SPOON some of the mixture into the base of a foil and cling wrap lined 2L bowl/colander. Arrange the rollettes evenly in the bowl, and pour over the remaining mixture. Refrigerate for 1 hour, until set.
- TURN the cake out onto a serving plate. Cover the cake completely with the extra whipped cream, tinted slightly with a food grade colouring of your choice. Use a palette knife to create a swirled effect.
- ADD the doll into the top, and decorate with marshmallows, lollies and cachous.
Nutrition Facts : Calories 278.9, Fat 24.3, SaturatedFat 15.2, Cholesterol 79.3, Sodium 144.4, Carbohydrate 11.3, Sugar 8.5, Protein 4.8
HELLO DOLLY BARS
Making and eating Hello Dollies have been a tradition in our family for a long time. Every Christmas we always have to make these.
Provided by Cupcake Princess
Categories Desserts Cookies Bar Cookie Recipes
Time 50m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix graham cracker crumbs and melted butter together in a bowl until evenly moistened; press into the bottom of a 9x13-inch baking dish.
- Pour 1/2 the can sweetened condensed milk over the graham cracker crust. Sprinkle semisweet chocolate chips, walnuts, coconut, and white chocolate chips over the graham cracker crust; gently press chocolate, nuts, and coconuts into the crust. Drizzle remaining 1/2 can of condensed milk over the top.
- Bake in the preheated oven until fragrant and coconut is golden, 25 to 30 minutes. Cool completely before cutting into squares.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 23.9 g, Cholesterol 16.5 mg, Fat 14.4 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 7.2 g, Sodium 93.8 mg, Sugar 19.6 g
DOLLY VARDEN CAKE
Posted in reply to a message board request for a "Dolly Vardens Cake recipe." Other than fish recipes, I did find one recipe in my file cabinet for a "Dolly Varden" cake. To be honest, I can't recall if I've ever made the cake, and I don't know where I got the recipe from (its hand written on a piece of very yellowed paper....at the top it says "from the 1922 cookbook"). Here it is:
Provided by Dee514
Categories Dessert
Time 1h10m
Yield 1 Two Layer Cake, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Line the bottom of two 8 inch square or a 9 inch round baking pans with waxed paper.
- Butter the sides of the pans.
- Sift flour, measure and resift 3 times with baking powder and salt.
- Beat egg yolks, and set aside.
- Beat egg whites until stiff, and set aside.
- Cream butter, and add sugar slowly; cream well.
- Add beaten egg yolks and beat until light and fluffy.
- Add sifted flour mixture alternately with milk in 4-5 portions, beginning and ending with flour; beat until smooth after each addition.
- Fold in stiffly beaten egg whites.
- Divide batter into 2 equal portions.
- Add vanilla to one portion, stirring just enough to mix.
- Pour batter into prepared pan.
- To the remaining half of the batter, add the fruits and spices, and stir just enough to mix thoroughly.
- Pour batter into the second prepared pan.
- Bake layers in a 350 degree oven, the white layer 30 minutes, the dark layer 35 minutes.
- Cool in pans on wire racks about 10 minutes, then turn out onto racks to cool completely.
- Place spice layer on plate, and cover with a buttercream icing.
- Place white layer on top, cover top and sides of cake with buttercream icing.
- Slice with a very sharp knife.
Nutrition Facts : Calories 617.7, Fat 21.4, SaturatedFat 12.5, Cholesterol 155.8, Sodium 268, Carbohydrate 99.2, Fiber 1.9, Sugar 56.5, Protein 8.9
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