Four Fairy Tale Princesses Cake

Four Fairy Tale Princesses Cake

Hello. Welcome to American Baker in Germany. I’m Michelle and today we are making a princess
themed cake. I should probably say princesses themed cake
because we are doing more than one. I have two daughters. When you have girls, you tend to have all
of the possible princess films that there are. And we are no exception to that. So today we are making four different princesses
in one cake. I will show you how to do that. And we are making Snow White, Cinderella,
Sleeping Beauty and Belle. I’m very excited about this today and let’s
get started! I started out making the toppers for the four
princesses a few days before to let them dry. I started with the apple for Snow White. I rolled it into a ball and extended it slightly
to make it longer. Then I used a pointed fondant tool to make
a dent in the top, and five indents in the bottom. Then I made the stem with a small piece of
chocolate fondant. And I stuck it in the dent on the top with
edible glue. Then I cut out a small leaf out of green fondant
with a small circle cutter, flattening it with my fingers, and texturing it with a fondant
tool. Then I stuck it on with edible glue and set
the apple aside. Next, I want to make Cinderella’s glass
slipper. I used a piece of left over 50/50 mixture
of gum paste mixed with white fondant. While looking at an image of a shoe, I made
a log shape and cut out a piece of it to make it into a ballet slipper shape. I used a small ball tool to round out the
opening and make it more shoe-like. Then I rolled a thin log to form it into a
heel. I cut it to size and stuck it on with edible
glue. I thought I would need the round piping tip
to let it dry on, so the shoe didn’t collapse, but it turned out to be stable enough not
to need it. I softened the edges just slightly with a
pointed fondant tool. Then I set it aside to let it dry. Next, I used my 50/50 mixture again. Rolling it out this time. And using a photo as a reference, I cut out
the shape of a crown with a diamond shape in the middle and tapering down on both sides. I soften the edges with a fondant tool and
wrap it around the handle of a rolling pin to allow it to dry in a ring shape. I stuck the two edges together with edible
glue and set it aside to dry. Next I wanted to make a crimson rose. I took a piece of red fondant and added some
black gel food coloring. Now, either my black food coloring had gone
bad, or I didn’t use enough because it actually made my fondant lighter than it was before. So, I added some red gel food coloring to
get it back to the color it was at the beginning. Then I rolled it out and cut out a handful
of circles. This time, I decided to try something different
than the way I made a fondant rose in the buttercream fruit and flowers cake. This time, I’m using a technique called
a ribbon rose. I flatten the petals to look more petal-like,
and lay them on top of each other, overlapping slightly, to form a line. I stuck them together a little better using
edible glue and wrap the whole line around my base cone. I use a bit of glue to stick the last petals
on, and I roll the edges of the petals toward the outside to allow the rose to bloom. Then I cut out a green star and squish the
arms of the star a bit to make them thinner and stick it on the bottom of my rose. After some internal debate, I decided I did
want an extra bow for Snow White, since she is usually depicted with a bow in her hair. I roll out a piece of red fondant and use
a bow cutter. It looks like this and I’ll show you how
to use it. These pieces are the tails of the bow. I’m just cleaning up the edges with my knife. This is the main part of the bow and I fold
the edges into the middle and stick them down a bit. Then I wrap the square over the middle of
the bow and place it on top of the tails. I stick them together with edible glue and
set it aside to dry. Now that the crown and shoe are dry, it’s
time to paint them. I mix gold luster dust with clear alcohol
to make gold paint. If you don’t want to use alcohol, you can
use almond extract or lemon extract instead. It’s just to make it into a liquid that
dries quickly. I give the crown a first coat of gold paint. Now, I thought this was pearl luster dust,
but it just dissolved into nothing when I added the alcohol. So, instead of painting it, I wet the shoe
with the alcohol mixture and shook some of what I think was actually sanding sugar, to
cover the glass slipper and give it some extra shine. Later, I gave the crown another coat of gold
paint. Now, it’s finally time to assemble the cake. I stick down my six-inch round chocolate cake
with a dab of cookie butter buttercream. Then I fill it with a generous amount of cookie
butter buttercream and add the top layer. I crumb coat it in the buttercream as well
and chill it in the fridge for half an hour. While waiting for the buttercream to set,
I decided to knead all the major fondant colors I’ll need to get them elastic. I prepared a light blue, a yellow, a dark
blue, and a pink. The pink was lighter than I wanted it, so
I added some pink gel food coloring to make it a deeper pink. Then I frosted the cake with more cookie butter
buttercream. If you’re not familiar with cookie butter,
it is made out of cinnamon spice cookies crushed up. It’s really delicious. I added it to half a recipe of my American
buttercream for this cake. After my cake is frosted, I used a small spatula
and made a mark in the buttercream to divide the cake into four pieces, including along
the sides. I will use this as a guide. The first thing I do on the cake is a thin
piece of white that I roll out and use a tapered tool to create ruffles. I trim it and add it to the bottom of one
of the quarters of the cake, trimming it to size. Then, in an adjacent quarter, I roll out a
thin strip of red fondant and add it to the middle of the side of one quarter, trimming
it to size. Now, we can add the actual colors that will
be covering the quarters, representing each princess. I roll out a piece of dark blue
and trim one side to be a corner that comes to a square. Then, beginning in the center, I drape the
piece of fondant over the quarter of the cake. I trim the dark blue to be trim and fitted
to the cake. I also trim off the excess that overlapped
to the neighboring quarter. I had a hard time trimming the fondant without
pulling it out of shape, so I decided to use my box cutter. This tool is extremely sharp and is usually
more than I need, but is the perfect tool if your knife isn’t sharp enough to do what
you need it to. Then I cut slits into the dark blue fondant
where it was laid over top of the red to create a gap. Unfortunately, the box cutter is so sharp
that I accidentally cut through the red fondant as well. The idea was good, but it didn’t quite work
for me. To repair the red fondant, I rolled out a
bit more red really thin, and cut a small piece, and tucked the piece in the gap using
a tapered fondant tool and my knife. Then, I decided it was time to cover the ruffled
quarter. I roll out a piece of my yellow fondant the
same way I did the dark blue. I drape it over the cake starting in the middle
and let the fondant fall like fabric down the side. I use my box cutter to trim the yellow above
the bottom of the cake to allow the white ruffles to show through at the bottom. I also trim the yellow to stay within its
own quarter. Next, I roll out a piece of light blue fondant
and drape it the same way I did the yellow. Except this time, I trim the fondant as if
it were a piece of fabric that comes down to the floor. Then I do the exact same thing with the pink
filling in the last gap on the cake. I sharpen the edges where the colors meet
with a knife. Then I roll out a piece of yellow fondant
into a strip and lay it over two paintbrushes and a straw
that I only use for baking. After getting the impression that I want,
I tuck under the edges and trim it to about the size I need. I use edible glue to help me to stick the
swag down on the yellow quarter at both ends and in the middle. Then I trim off the excess on the sides. Next, I work on the light blue swag. This swag is different from the first because
I don’t need the three humps made by the paintbrushes, but I still tuck the edges under
and stick it on the cake with edible glue and trim off the excess with a knife. With the pink, I roll out a piece of pink
and cut out a sash that is a bit triangular in shape, with the largest triangle in the
middle. I also stick this on with edible glue and
trim off the excess. Lastly, I place the toppers on that I had
made beforehand. I place the apple on the dark blue quarter,
the rose on the yellow quarter, the glass slipper on the light blue quarter and the
crown on the pink quarter. Then, I stuck the red bow on the dark blue
quarter with edible glue. I think this is the kind of cake that every
little girl who loves princesses will be in love with. It’s ideal for the girl who can’t decide
which princess is her favorite. If I had to choose my favorite quarter, I
think it would be Snow White. Although Beauty and the Beast turned out lovely
as well. This very girly cake is bound to be a hit
with any group of girls under 12. And maybe even some over… My first attempt at modelling the glass slipper,
I tried to make the shoe together with the heel. The more I worked it, though, the worse it
seemed to look. Eventually, I googled a picture of a glass
slipper for reference and decided to completely start over.

13 thoughts on “Four Fairy Tale Princesses Cake

  1. American Bakery in Germany 👍👍👍 A very Beautiful Cake 😍😍😍 Thank-you 💜💛 so much for sharing this lovely video… Greetings from Africa Cairo Egypt Pyramids River Nile 👋

  2. Nice upload dear, cake looks awesome and delicious 😋 I am your new friend here, stay connected to our channel 💗 support back dear, like 9👍

  3. Wonderful cake! And that little girl was so right! If you can't decide which one to chose, choose them all 🙂

  4. Wow wonderful cake..I am going to try it for my daughter….I am sure she love it… New subscribers please stay connected.

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