Mary Poppins Doll Cake Recipe - cooking recipe

Ingredients

2 cake, mixes plus required ingredients (16 ounces each)
24 ounces white fondant
red food coloring
35 ounces classic buttercream frosting for the icing

Preparation

Bake two 16-ounce cake recipes in a Wilton doll cake pan.
Remove the cakes from the pan and slice the cake into three equal layers.
Stack the cakes with buttercream between each layer.
Crumb coat the entire cake and place into the fridge for 30 minutes.
Add a second coat of buttercream.
Cut a hole into the top layer of cake big enough to fit a Barbie doll's legs.
Cover the doll cake in a 14-inch circle of pink fondant.
Enhance the folds at the bottom of the cake.
Place your doll in the middle of the cake.
Wrap fondant around the dolls waist.
Roll out the pink fondant.
Cut out the fabric pattern.
Place the fondant on the bottom of the cake at a 45-degree angle.
Fold the back of the fondant over to create a fabric-like fold.
Create fabric texture at the bottom of the dress using veining sculpting tools.
Repeat the process over around the entire cake.
Cut out a long rectangle for the doll's top.
Attach the rectangle to the front of the doll.
Blend the top fondant into the rest of the dress.
Roll out red fondant and cut out a long trapezoid shape.
Wrap the trapezoid shape around the doll's waist.
Roll out white fondant and cut out a circle using a cookie cutter.
Fold over one of the edges to create a collar.
Wrap the circle around the doll's shoulders to create a cape.
Pipe out a border using royal icing and Wilton #5 round tip.
Pipe out a smaller border in top of the lager border using a Wilton #2 round tip.
Add embroidery details to the dress.
Add fondant bows on to the border of the gown.
Finish the doll by adding the Mary Poppins hat.