How TO Make A Disney Princess Sisters Cake - Nerdy Nummies

Ingredients

• 3 cups All-Purpose Flour (sifted)
• 2.5 cups Granulated Sugar
• 2 tsp Baking Powder
• 0.5 tsp Baking Soda
• 0.5 tsp Salt
• 1 cup Unsalted Butter (softened, cut into cubes)
• 4 large Eggs (room temperature)
• 1 cup Milk (whole milk, room temperature)
• 2 tsp Vanilla Extract
• 1 tsp Light Blue Food Coloring (gel or paste for vibrant color)
• 1 tsp Dark Blue Food Coloring
• 0.5 tsp Purple Food Coloring
• 0.5 tsp Teal Food Coloring
• 0.5 tsp Pink Food Coloring
• 3 cups Buttercream Frosting (pre‑made, divided for colors)
• 2 tbsp Silver Sprinkles (for snowflake sparkle)
• 1 tsp Edible Glitter (optional extra sparkle)

Instructions

1. Prepare Dry Ingredients

   In a large mixing bowl whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.

   Time: PT5M

2. Cream Butter and Sugar

   Using the electric mixer on medium speed, cream the softened butter with the sugar until light and fluffy, about 3‑4 minutes.

   Time: PT5M

3. Add Eggs and Vanilla

   Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

   Time: PT3M

4. Combine Wet and Dry Mixtures

   Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

   Time: PT5M

5. Divide Batter for Three Cakes

   Divide the batter into three portions: two equal portions for the 8‑inch round pans and the remaining for the dome bowl. Add light blue food coloring to the first portion, dark blue to the second, and keep the third portion uncolored for the dome.

   Time: PT5M

6. Bake the Cakes

   Preheat the oven to 350°F. Bake the 1‑inch pan for 25 minutes, the 2‑inch pan for 35 minutes, and the dome bowl (placed on a baking sheet) at 325°F for 30 minutes. Rotate pans halfway through for even baking.

   Time: PT45M

   Temperature: 350°F

7. Cool and Level Cakes

   Allow the cakes to cool in the pans for 10 minutes, then turn out onto a cooling rack. Once completely cool, level the tops with a serrated knife.

   Time: PT20M

8. Hollow Out the Middle of the 2‑inch Cake

   Place the round cookie cutter in the center of the 2‑inch cake and cut a shallow circle, then remove the core to create a hollow space for the doll.

   Time: PT5M

9. Color the Frosting

   Divide the buttercream frosting into separate bowls. Tint one bowl with light blue, another with dark blue, and keep a small amount plain for the dome. Add purple, teal, and pink tints to small portions for decorative accents.

   Time: PT10M

10. Apply Crumb Coat

    Place the 1‑inch cake on the turntable, spread a thin layer of light blue frosting over the top and sides, then press the 2‑inch cake on top, aligning the holes. Apply a thin layer of dark blue frosting over the entire stack to lock in crumbs.

    Time: PT10M

11. Chill to Set Crumb Coat

    Transfer the assembled cake to the freezer for about 10 minutes to firm the crumb coat.

    Time: PT10M

12. Final Frosting Layer

    Remove the cake from the freezer. Apply a smooth, even layer of light blue frosting over the top and sides of the 1‑inch cake, then a smooth dark blue layer over the 2‑inch cake, creating the distinct dress colors for Elsa and Anna.

    Time: PT10M

13. Place Dome Cakes

    Center the dome cake on top of each princess cake, pressing gently. The dome should sit flush; any gaps can be patched with a little frosting.

    Time: PT5M

14. Decorate the Dresses

    Using piping bags fitted with tip #48, pipe decorative patterns: snowflakes and sparkles on Elsa’s dress with light teal frosting, and flowers on Anna’s dress with pink and purple frosting. Finish with silver sprinkles and edible glitter.

    Time: PT30M

15. Final Chill and Serve

    Place the finished cakes back in the freezer for another 10 minutes to set the decorations, then transfer to the refrigerator until ready to serve.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

4g

Carbohydrates

45g

Fat

15g

Fiber

0.5g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake flour
• Instead of Granulated Sugar: Caster sugar
• Instead of Baking Powder: Cream of tartar + baking soda
• Instead of Baking Soda: Baking powder (double amount)
• Instead of Salt: Sea salt
• Instead of Unsalted Butter: Margarine
• Instead of Eggs: Egg replacer
• Instead of Milk: Almond milk
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Light Blue Food Coloring: Blue food coloring
• Instead of Dark Blue Food Coloring: Blue food coloring
• Instead of Purple Food Coloring: Red + Blue
• Instead of Teal Food Coloring: Blue + Green
• Instead of Pink Food Coloring: Red + White
• Instead of Buttercream Frosting: Cream cheese frosting
• Instead of Silver Sprinkles: Edible glitter
• Instead of Edible Glitter: Silver sprinkles

Equipment Needed

• Mixing Bowl
• Electric Mixer
• Measuring Cups
• Measuring Spoons
• 8‑inch Round Cake Pan (1‑inch deep)
• 8‑inch Round Cake Pan (2‑inch deep)
• Heat‑proof Bowl for Dome Cake
• Oven
• Cooling Rack
• Round Cookie Cutter (approx. 4‑inch)
• Offset Spatula
• Turntable/Spinner
• Piping Bags
• Piping Tip #48
• Freezer

Critical Steps — Do Not Skip

• Baking the dome cake at a slightly lower temperature to prevent burning.
• Creating a solid crumb coat before the final frosting.
• Chilling the cake between frosting layers to keep the frosting from sliding.

Chef Tips from the Video

• Use a kitchen scale for precise ingredient amounts; it improves cake texture.
• For an ultra‑smooth finish, dip the offset spatula in hot water, wipe dry, then smooth the frosting.
• Place the dolls on a small piece of parchment paper before inserting; it protects the cake from any stray hair or debris.

Troubleshooting

Storage

Refrigerator: Store covered for up to 4 days.

Freezer: Wrap tightly in plastic and foil; keep for up to 2 months.

Room temperature: Do not leave out longer than 2 hours.

Make-Ahead Tips

• Bake the three cake layers up to 2 days ahead and store wrapped in the refrigerator.
• Prepare and color the buttercream frosting a day early; keep covered at room temperature.
• Assemble the crumb coat and chill; final frosting and decoration can be done the day of serving.

Frequently Asked Questions