Sweet Homemade Cinderella Cake
When my daughter said she wanted a Cinderella cake for her 4th birthday, I started searching online for ideas. This was the best website I found!
I used 2 boxed cake mixes: one was baked in two 9″ round pans. Be sure to grease well! The other mix was baked in my biggest Pyrex mixing bowl at 325 for about 60 minutes, until my long cake tester came out clean. I cooled the cakes for at least 10 minutes on a baking rack and then turned them out onto greased aluminum foil. I let them cool some more and then wrapped them up and put them in the freezer. This helped make them easier to assemble.
The cake baked in the bowl had a bit of a hard crust around the edge that I cut off before assembling so the cake wouldn’t have a crunchy spot.
I used a triple batch of this frosting recipe. It tasted great and was easy to work with:
1/2 c. butter, softened
1/2 c. shortening
1/2 tsp. vanilla
1/2 tsp. almond extract
4 c. powdered sugar
3 Tbsp. milk
Cream shortening, butter and flavorings. Add powdered sugar in 2 additions. Add milk. Remember to make extra of each color, because if you run out, there’s no matching it!
After a couple of hours in the freezer, I assembled the layers, cutting a bit out of the middle for the Barbie before adding frosting and then the next layer. Barbie was wrapped in plastic wrap from her toes to her armpits. I smoothed on a crumb coat layer over the whole cake and refrigerated for a couple of hours before adding the final layer of frosting. I smoothed the final layer of frosting from bottom to top with a master butter knife. The bodice of the dress is done with a small star tip. The sleeves and ruffles are done with a petal decorating tip.
I also finished off with edible cake glitter, pulverized in a baggie to make a fine texture so the dress was sparkly. The whole thing is sitting on a lazy Susan.