TinkerBell doll cake Disney princess
- 7 years ago
How to make a TinkerBell cake as a Disney Princess doll cake.
I get a lot of Disney princess doll cake requests here on YouTube and Tinkerbell was the next one on my list, what other characters do you want to see in the future? :)
I use a polystyrene ball inside the head to make it lighter which is okay as long as it is not in contact with any of the cake or any other parts you wish to eat. Alternatively you can use modelling paste for the full head, but you will need to make sure it is well supported.
CAKE MASTERS NOMINATION AWARDS -
If you enjoy watching Zoe's Fancy Cakes tutorials and would like to nominate us for the Cake Masters Awards 2017 for the 'Best Learning Experience Award' You can do so here -
(Feel free to nominate me for any other categories you think I deserve too!)
It will also ask you for a link to my website -
or a link to my Facebook page -
Thanks so much in advance everyone! :)
Nominations close 31st August 2017
Tools and products used in this video -
Fondant / roll out icing -
Cake modelling tool -
Craft mat -
Edible pearls -
Large round cutter -
Cake dowel -
Skin tone sugarflair -
Royal blue sugarflair -
Extra black sugarflair -
Dark brown sugarflair -
Daffodil yellow sugarflair -
balling tools -
circle plunger cutters -
Palette petal dust colours -
Basic Victoria sponge cake recipe -
Ingredients:
225g butter
225g caster sugar
4 eggs
225g self-raising flour
1 tsp vanilla essence
Method:
Cream together the butter and sugar, then beat in the eggs and vanilla essence. Once smooth and creamy, fold in the flour.
Pour in to a greased cake tin and bake in the oven at 180degrees for approximately 40 minutes, until golden brown and a knife comes out clean.
Buttercream recipe -
600g icing sugar, sifted
300g unsalted or salted butter, softened
optional flavouring
Beat the ingredients together.
Chocolate ganache recipe -
- To make chocolate ganache you can simply melt chocolate with double cream in a glass bowl above a pan of boiling water ( I use the hob to heat the water, but be sure to turn this right down once the chocolate begins to melt so it doesn't burn). I use the ratio of 3 to 1 chocolate to double cream.
To see more of my cakes and creations please visit my pages below-
Facebook
Twitter
Instagram
Website
You can also check out my online courses with 25% off below! :)
Faces -
Roses -
I get a lot of Disney princess doll cake requests here on YouTube and Tinkerbell was the next one on my list, what other characters do you want to see in the future? :)
I use a polystyrene ball inside the head to make it lighter which is okay as long as it is not in contact with any of the cake or any other parts you wish to eat. Alternatively you can use modelling paste for the full head, but you will need to make sure it is well supported.
CAKE MASTERS NOMINATION AWARDS -
If you enjoy watching Zoe's Fancy Cakes tutorials and would like to nominate us for the Cake Masters Awards 2017 for the 'Best Learning Experience Award' You can do so here -
(Feel free to nominate me for any other categories you think I deserve too!)
It will also ask you for a link to my website -
or a link to my Facebook page -
Thanks so much in advance everyone! :)
Nominations close 31st August 2017
Tools and products used in this video -
Fondant / roll out icing -
Cake modelling tool -
Craft mat -
Edible pearls -
Large round cutter -
Cake dowel -
Skin tone sugarflair -
Royal blue sugarflair -
Extra black sugarflair -
Dark brown sugarflair -
Daffodil yellow sugarflair -
balling tools -
circle plunger cutters -
Palette petal dust colours -
Basic Victoria sponge cake recipe -
Ingredients:
225g butter
225g caster sugar
4 eggs
225g self-raising flour
1 tsp vanilla essence
Method:
Cream together the butter and sugar, then beat in the eggs and vanilla essence. Once smooth and creamy, fold in the flour.
Pour in to a greased cake tin and bake in the oven at 180degrees for approximately 40 minutes, until golden brown and a knife comes out clean.
Buttercream recipe -
600g icing sugar, sifted
300g unsalted or salted butter, softened
optional flavouring
Beat the ingredients together.
Chocolate ganache recipe -
- To make chocolate ganache you can simply melt chocolate with double cream in a glass bowl above a pan of boiling water ( I use the hob to heat the water, but be sure to turn this right down once the chocolate begins to melt so it doesn't burn). I use the ratio of 3 to 1 chocolate to double cream.
To see more of my cakes and creations please visit my pages below-
Website
You can also check out my online courses with 25% off below! :)
Faces -
Roses -