This Belle cake was made using the Wilton’s wonder mold pan. Because I used an actual Belle Barbie, I also had to put a 8 inch cake under the wonder mold pan to cover all of her legs and hips. The ruffles on the bottom were made alternately using tips 16 and 18 to build up the ruffle border.
I crumb coated the entire cake, and then piped thick lines using tip 10 every inch to build up the dress and give it the flowy look. I then piped tip 16 swags all around the dress starting from the bottom and working up.
I covered her bodice with tip 16 stars and tip 104 sleeves. Tip 104 was also used to make the ribbon around her dress.
The finishing touch was to add cake sparkles.