This Tangled (Rapunzel) Birthday Cake was for my daughter’s 6th birthday as she is a HUGE Tangled fan! The cake is an 11×15 sheet (Wilton pan) and covered with buttercream frosting (made from Crisco, powdered sugar, liquid butter flavoring, & vanilla extract). I used 2 boxes of cake mix and followed a recipe from The Cake Doctor cookbook…….both boxes together yielded 11 cups cake batter.
The tower is made out of rice krispy treats covered in MM fondant. I “crushed” the rice krispies in a food processor (consistency of cornmeal) before making the treats so they wouldn’t give the fondant a “bumpy” appearance. I made the tower about a week in advance and stored wrapped in saran wrap as we didn’t plan to eat it! It was quite heavy, so I used a wooden dowel rod through the center for extra support. Also, the cobble stone appearance of the tower base was created using an impression mat. Vines are piped buttercream (tip #3) and the yellow flowers are buttercream (star tip # 18).
The surface of the cake is decorated using a grass tip (#233) and the flowers are also made of fondant with a white non-pareil for the center. Tangled figures are from the Disney store and were a part of my girl’s present.