How To Make Wicked Princess Cakes - Nerdy Nummies

Ingredients

• 3 cups All-Purpose Flour (sifted)
• 2.5 teaspoons Baking Powder
• 0.5 teaspoons Salt
• 2 sticks Unsalted Butter (room temperature, cut into cubes)
• 2 cups Granulated Sugar
• 4 large Eggs (room temperature)
• 1 cup Whole Milk (room temperature)
• 2 teaspoons Vanilla Extract
• 1 teaspoon Almond Extract
• 3 drops Pink Food Coloring (gel or liquid)
• 3 drops Green Food Coloring (gel or liquid)
• 1 cup Unsalted Butter (for buttercream) (softened, cut into cubes)
• 4 cups Powdered Sugar (sifted)
• 2 tablespoons Milk (for buttercream)
• 200 grams Pink Fondant (store‑bought, kept wrapped)
• 200 grams Purple Fondant
• 100 grams Black Fondant
• 1 teaspoon Edible Silver Luster Dust (for sparkle)
• 2 drops Black Food Coloring

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl whisk together the all‑purpose flour, baking powder, and salt until evenly distributed.

   Time: PT5M

2. Cream Butter and Sugar

   Using the stand mixer on low then medium speed, cream the room‑temperature butter and granulated sugar for 5‑8 minutes, scraping down the sides occasionally, until the mixture is light and fluffy.

   Time: PT8M

3. Add Extracts and Food Coloring

   Add vanilla extract, almond extract, and the pink food coloring to the butter‑sugar mixture and mix for 2 minutes until fully incorporated.

   Time: PT2M

4. Incorporate Eggs

   Add the eggs one at a time, mixing on low speed just until each egg is blended. Do not over‑mix.

   Time: PT3M

5. Alternate Dry Ingredients and Milk

   With the mixer on low, add one‑third of the dry flour mixture, then one‑third of the milk. Repeat two more times, ending with the remaining dry flour. Mix just until smooth.

   Time: PT5M

6. Divide and Color Batter

   Split the batter evenly into two bowls. Add pink food coloring to one bowl and green food coloring to the other, mixing each until the color is uniform.

   Time: PT5M

7. Bake the Cakes

   Preheat the oven to 325°F. Grease and line the two small princess pans (fill about ½ full) and the large pan (fill about ¾ full). Pour the pink batter into the small pans and the green batter into the large pan. Bake the small cakes for 30 minutes and the large cake for 40 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT40M

   Temperature: 325°F

8. Cool the Cakes

   Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a cooling rack and let them cool completely (about 20 minutes).

   Time: PT30M

9. Prepare American Buttercream

   In a clean bowl, beat the softened butter until creamy. Gradually add sifted powdered sugar, 1 cup at a time, mixing on medium speed. Add milk and vanilla extract, and beat for another 2‑3 minutes until the frosting is light and spreadable. Divide and tint portions pink and green as needed.

   Time: PT10M

10. Crumb Coat and Chill

    Place a thin layer of buttercream on each cake to lock in crumbs, then refrigerate for 20 minutes to set.

    Time: PT20M

11. Carve Cake Layers for Dress Shape

    Using a large serrated knife, carve the top two layers of each cake to create a slimmer silhouette for the fondant dress. Work slowly and keep the knife angled to achieve smooth cuts.

    Time: PT15M

12. Roll and Cut Fondant Pieces

    Roll each fondant color to about 1/8‑inch thickness. Using the provided templates, cut out the dress bodice, skirt, cape, and decorative ruffles. Keep excess fondant wrapped to prevent drying.

    Time: PT20M

13. Apply Fondant Dresses

    Gently press the fondant pieces onto the carved cake layers, starting with the bodice at the base and working upward. Use a fondant smoother to eliminate air bubbles and ensure a tight fit.

    Time: PT30M

14. Add Luster Dust and Painted Details

    Using a small brush, dust edible silver luster dust over the fondant dresses. Then, with a fine brush, paint black food coloring in side‑to‑side strokes to create lace‑like detailing. Finish with additional luster dust on the painted areas for sparkle.

    Time: PT10M

15. Final Assembly and Serve

    Place the finished cakes on a serving platter, insert the themed dolls, and add any final decorative touches. Slice and serve at room temperature.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

3g

Carbohydrates

35g

Fat

12g

Fiber

1g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake flour (use 1 cup + 2 tbsp cornstarch)
• Instead of Baking Powder: Baking soda + cream of tartar
• Instead of Salt: Kosher salt
• Instead of Unsalted Butter: European style butter, Margarine (for flavor change)
• Instead of Granulated Sugar: Caster sugar
• Instead of Eggs: Egg replacer, Applesauce (for vegan)
• Instead of Whole Milk: Almond milk, Soy milk
• Instead of Vanilla Extract: Maple extract
• Instead of Almond Extract: Vanilla extract
• Instead of Pink Food Coloring: Beet juice (natural)
• Instead of Green Food Coloring: Spinach puree (natural)
• Instead of Unsalted Butter (for buttercream): Margarine
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Milk (for buttercream): Heavy cream (for richer texture)
• Instead of Pink Fondant: Homemade fondant
• Instead of Purple Fondant: Homemade fondant
• Instead of Black Fondant: Food‑grade black gel
• Instead of Edible Silver Luster Dust: Pearl dust
• Instead of Black Food Coloring: Activated charcoal powder

Equipment Needed

• Stand Mixer
• Mixing Bowl
• Whisk
• Rubber Spatula
• Offset Spatula
• Measuring Cups
• Measuring Spoons
• Princess Cake Pans (2 small, 1 large)
• Parchment Paper (optional)
• Cooling Rack
• Oven
• Turntable
• Piping Bags
• Serrated Knife
• Fondant Rolling Pin
• Silicone Texture Molds (optional)
• Food Brush

Critical Steps — Do Not Skip

• Cream butter and sugar until light and fluffy
• Bake cakes at 325°F for the correct time
• Carve cake layers to achieve the dress silhouette
• Apply fondant dresses smoothly
• Add luster dust and painted details for sparkle

Chef Tips from the Video

• Room‑temperature butter and eggs give the cake maximum lift.
• Chill the cakes for 10‑15 minutes before carving for cleaner cuts.
• A turntable makes frosting and fondant application much smoother.
• Use a light hand when applying luster dust; build up gradually.

Troubleshooting

Storage

Refrigerator: Store covered in an airtight container for up to 3 days.

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

Room temperature: Do not store at room temperature for more than 2 hours due to buttercream.

Make-Ahead Tips

• Bake the cakes a day ahead and store them wrapped in the refrigerator.
• Prepare the buttercream frosting up to 2 days ahead; keep covered at room temperature.
• Roll fondant and cut all pieces the day before; keep each piece wrapped in plastic.

Frequently Asked Questions