TINY Disney Sister Princess CAKES Fun Baking! - Nerdy Nummies

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 3/4 teaspoon Baking Powder (double‑acting)
• 1/4 teaspoon Salt (fine sea salt)
• 1/4 cup Shortening (solid, room temperature)
• 1/4 cup Unsalted Butter (softened, cut into cubes)
• 5/8 cup Granulated Sugar (about 5 oz)
• 2 large Egg Whites (room temperature)
• 1/2 teaspoon Vanilla Extract (pure)
• 1/4 teaspoon Almond Extract (optional, for subtle flavor)
• 1/2 cup Whole Milk (room temperature)
• 1 cup Unsalted Butter (for buttercream) (softened)
• 3 cups Powdered Sugar (sifted)
• 2 tablespoons Heavy Cream (for a smooth buttercream)
• Few drops Food Coloring (blue, teal, purple, pink) (gel colors preferred)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl whisk together the flour, baking powder, and salt until well combined. Set aside.

   Time: PT5M

2. Cream Shortening, Butter, and Sugar

   Using an electric hand mixer on medium speed, cream the shortening and butter together until smooth, then add the granulated sugar and beat until the mixture is light and fluffy, about 5 minutes.

   Time: PT5M

3. Add Egg Whites

   Add the egg whites in two additions, mixing just until incorporated after each addition.

   Time: PT3M

4. Add Flavor Extracts

   Stir in the vanilla and almond extracts until evenly distributed.

   Time: PT1M

5. Combine Wet and Dry Mixtures

   Add the dry mixture to the wet mixture in three parts, alternating with the milk (dry‑milk‑dry‑milk‑dry). Begin and end with the dry mixture, mixing on low after each addition and scraping the bowl sides.

   Time: PT5M

6. Prepare Pan and Pour Batter

   Grease a 9x13 pan, line the bottom with parchment paper, then pour the batter in and spread evenly with a spatula.

   Time: PT3M

7. Bake the Sheet Cake

   Bake in a pre‑heated oven at 350°F for 15–20 minutes, or until the surface springs back when lightly pressed.

   Time: PT18M

   Temperature: 350°F

8. Cool and Chill

   Allow the cake to cool in the pan for 5 minutes, then transfer to a wire rack and chill in the refrigerator for 30 minutes to firm up.

   Time: PT35M

9. Cut Out Mini Shapes

   Using the 3‑inch round cookie cutter, press five circles into the chilled sheet cake, then use the smaller round cutter for the dress‑hole shapes. Gently pop the cutouts out and set aside the scraps for later use.

   Time: PT10M

10. First Freeze

    Place the cut‑out cake circles on a parchment‑lined tray and freeze for 1 hour so they become firm for carving.

    Time: PT1H

11. Carve the Cakes

    Using a sharp serrated knife, cut a diagonal slice around the perimeter of each cake layer to create a slightly tapered shape. For the ring‑shaped layers, cut a diagonal around the outer edge while preserving the center hole. Trim corners to keep a rounded profile.

    Time: PT15M

12. Second Freeze

    Return the carved pieces to the freezer for another hour to set the new shape.

    Time: PT1H

13. Prepare Buttercream

    Beat the softened butter until creamy, then gradually add sifted powdered sugar, heavy cream, and a pinch of salt. Beat on high for 2–3 minutes until light and fluffy. Divide into separate bowls and color each portion with gel food coloring as needed (light blue, teal, purple, pink).

    Time: PT20M

14. Assemble the Mini Cakes

    Place a small doll (Elsa or Anna) on a mini plate. Pipe a dab of buttercream onto the plate, set the first cake layer, then pipe a generous layer of buttercream around the sides to adhere the next layer. Repeat until the doll is fully surrounded, trimming any excess with a knife. Freeze the assembled stack for 1 hour to firm.

    Time: PT30M

15. Ice the Dresses

    Set the frozen cake on a damp cloth atop a turntable. Using a flat tip (46) pipe a smooth coat of buttercream from the waist up and down the dress, covering the entire surface. Smooth with an offset spatula, rotating the turntable as you go.

    Time: PT30M

16. Add Decorative Details

    Using star tip (13), open‑star tip (301), and small round tip (1), pipe tiny flowers, snowflakes, and accent dots in contrasting colors on the dress and around the base. Keep designs small and delicate.

    Time: PT15M

17. Final Chill and Serve

    Place the finished mini princess cakes back in the freezer for 15 minutes to set the decorations, then transfer to a serving platter and enjoy immediately or store as directed.

    Time: PT15M

Nutrition Facts

Calories

150

Protein

2g

Carbohydrates

25g

Fat

5g

Fiber

0.5g