Royal Wedding Doll Cake Recipes

PRINCE WILLIAM'S CHOCOLATE BISCUIT GROOM'S CAKE

Steps:

• Lightly grease a 6" x 2 1/2" cake ring and place on a tray on a sheet of parchment paper.
• Break each of the biscuits into almond-size pieces by hand and set aside.
• Cream the butter and sugar in a bowl until the mixture starts to lighten.
• Melt the 4 ounces of dark chocolate and add to the butter mixture while constantly stirring.
• Beat the egg into the mixture.
• Fold in the biscuit pieces until they are all coated with the chocolate mixture.
• Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is unmolded.
• Chill the cake in the refrigerator for at least 3 hours.
• To coat and decorate: Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of dark chocolate.
• Slide the ring off the cake and turn it upside down onto a cake wire.
• Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.
• Allow the chocolate to set at room temperature.
• Carefully run a knife around the bottom of the cake where the chocolate has stuck to the cake wire and lift it onto a tea plate.
• Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake.

ROYAL HAWAIIAN WEDDING CAKE

Steps:

• Mix together all cake ingredients for cake.
• Divide into (3) 8 or 9 inch greased and floured cake pans.
• Bake according to box directions.
• Cool cakes on wire racks while making frosting.
• While cakes are baking and cooling, soak the pineapple with the rum for about 30 minutes.
• Mix in pudding and let sit until in a gelled state.
• Whip the two pints of heavy whipping cream (put metal mixing bowl in freezer along with beaters before whipping. For best results-I also put pints into freezer for several minutes before whipping too.)
• Whip cream until firm-watch it so it doesn't become butter-that's going too far!
• Carefully fold the pudding mixture into the whipped cream.
• Toast the coconut in oven til lightly browned.
• Alternate layers of cake with thick layers of whipped cream.
• Garnish with toasted coconut and cover with plastic wrap.
• Refrigerate until the next day. (I have found that if you do not wait and let these flavors meld for at least 8 hours, you end up taking a bite of cake and frosting that has pieces of pineapple loaded with rum, and just doesn't taste good!).

DAENERYS TARGARYEN DOLL CAKE

Steps:

• Bake two 16 oz cake recipes in a Wiltons doll cake pan.
• Remove the cakes from the pan and slice the cake into three equal layers.
• Stack the cakes with buttercream in between each layer.
• Crumb coat the entire cake.
• Smooth out icing with an offset spatula.
• Cut a hole into the top layer of cake big enough to fit a Barbie doll's legs.
• Cover the doll cake in a 14in circle of white fondant.
• Enhance the folds at the bottom of the cake.
• Place your doll in the middle of the cake.
• Cover the waste of the doll with pink fondant.
• Blend the fondant around the doll's waist into the rest of the cake.
• Cover the left side of the cake with a panel of blue fondant leaving the front of the cake exposed at a 45-degree angle.
• Add folds to the bottom of the cake.
• Use a sculpting tool to add texture to the blue panel.
• Use a small fondant roller to add large indentations to the exposed white fondant.
• Roll out more white fondant.
• Cut out a petal shape with a fondant petal cutter.
• Place the petal onto an impression mold to add texture.
• Repeat this process to create 35 - 40 petals.
• Add the petals to the exposed white fondant at a 45-degree angle.
• Starting at the bottom of the dress, layer the petal and work your way to the waist of the doll.
• Wrap the dolls arms in rectangles of blue fondant.
• Create a coat by wrapping and overlapping two rectangles of fondant around the doll's chest.
• Cutout and add texture to a small triangle of fondant.
• Place the triangle on top of the doll's shoulder to create a shoulder pad.
• With a mustard colored fondant cutout a long triangle.
• Divide the triangle into 5 separate pieces.
• Add a border to each piece.
• Paint gold luster dust onto each piece.
• Overlap the triangle onto the edge of the blue fondant.
• Add a smaller triangle of gold fondant to create a shoulder pad for the other shoulder.
• Using royal icing and a Wilton round tip to pipe out two borders to give the dress detail.
• Add detail to the top of the dress using a piping bag and a round tip.
• Paint gold luster dust on the the petals on the side of the dress.