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Birthday Cake Bazaar

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Ballerina Cake

 
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Cake

1 cup boiling water
3/4 cup unsweetened cocoa powder
1 Tbsp chocolate or vanilla extract
Cooking spray
2 1/4 cups unsifted cake flour (not self-rising)
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4 cup (1-1/2 sticks) unsalted butter, softened
1-1/2 cups granulated sugar
3 large eggs
1-1/2 (1-lb) cans vanilla frosting

Fondant Topping

1 (24-oz) ready-to-use pure-white rolled fondant
4 drops liquid yellow food coloring
Cornstarch, for dusting

Decorations

Marzipan Ballet Slippers (see directions below)
24 (1-in.) white sugar-candy daisies
1 tube white decorating icing

Cake:
1. In small bowl stir boiling water into cocoa powder until smooth; stir in extract. Preheat oven to 350F . Coat 2 (8 x 2) in round cake pans with cooking spray. Line bottoms with waxed paper; coat with spray; dust with flour. In medium bowl, mix flour, baking soda, baking powder and salt. In large bowl, on high speed, beat butter and sugar, 3 minutes, until light and fluffy. Add eggs, 1 at a time, beating after each. On low, beat in flour mixture ( in quarters) alternating with cocoa mixture ( in thirds), ending with flour; beat until smooth. Spread batter evenly in prepared pans. Bake 36 to 38 minutes until pick tests clean. Cool pans on wire rack 10 minutes. Invert; remove pans and paper. Turn cakes over; cool.

2. Place 1 layer on cake plate; spread top evenly with 1 cup frosting. Top with second layer. Frost sides and top of cake with thin layer of frosting. Place remaining frosting in pastry bag fitted with 1/4-in. star tip.

3. Topping: Unwrap fondant; knead in coloring to an even pastel shade (if fondant gets sticky during kneading, rub hands with cornstarch). Roll fondant into 16-in. round. Gently roll up onto rolling pin. Carefully unroll over cake to cover. Smooth fondant with hands to adhere to cake; trim bottom edge with knife ( discard scraps, or use to make small flowers). With frosting in pastry bag, pipe border around bottom edge of cake, as shown in photo.

4. Decorations: Place slippers on top. Decorate cake randomly with sugar-candy flowers, using tube icing to stick flowers in place

Making Marzipan Ballet Slippers

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1. Knead 2 drops red food coloring into 7-oz roll marzipan ( if stcky, rub hands with cornstarch). Divide in half; roll each half into 3-in.-long log. Shape each into ballet slipper.

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2. With tip of paring knife hollow out slipper; reserve scraps.









3. Mold each slipper to about 5 in. long, hollowing out toe. Roll each scape into long, 1/8 in.-thick rope; with rolling pin, flatten each rope to look like ribbon. Using tube icing with writing tip, attach small sugar-flower decoration to top of each slipper; pipe icing along the top edge of slippers. Arrange slipers on cake; attach ribbon to each slipper, letting it drape on the cake.

ballerina cake

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