Daenerys Targaryen Doll Cake Recipes

FIRE AND BLOOD LAYER CAKE

Steps:

• Prepare 1 recipe of my [url href="https://www.queensleeappetit.com/homemade-strawberry-raspberry-sauce/" target="_blank"]Homemade Strawberry-Raspberry Sauce[/url], and allow it to chill in the refrigerator until ready to use.
• Preheat oven to 350℉. Line a large baking sheet with a silpat mat or parchment paper. Set aside.
• Unwrap all of the red, yellow and orange candies and place them into a large ziplock bag, push all the air out and seal. Use a rolling pin to finely crush all the candies. Alternatively, you can add all the candies to a food processor and pulse until they are finely crushed.
• Method 1: Add a spoonful of crushed candies onto the prepared baking sheet, spacing each spoonful a few inches apart so they don't melt together. Bake in preheated oven for 5-7 minutes, until candy is completely melted.
• Once melted, remove from oven and, using a toothpick, immediately pull out the ends of the candy to form a flame shape. If candy begins to Harden, place back in oven to re-melt. Allow to cool completely at room temperature.
• Method 2: Sprinkle the crushed candies onto prepared baking sheet and spread into a thin and even layer. Bake in preheated oven for 5-7 minutes, until completely melted. Allow to cool completely at room temperature.
• Once candy has cooled and hardened, use a heavy object to break the candy into large pieces. Store in an airtight container until ready to use.
• Preheat the oven to 350℉ (177℃). Line two 7-inch round cake pans with parchment rounds and grease the sides. Set aside.
• In a large bowl, sift the flour, cocoa and salt and whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl using a hand mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl, then add the vegetable oil and vanilla. Mix until well combined.
• Add eggs one at a time, mixing on low after each addition until just combined. Add 1 tablespoon of red food colouring and mix on low until fully incorporated.
• Alternatively add dry ingredients in 3 additions and buttermilk in 2 additions to the batter, beginning and ending with the dry ingredients. Beat each addition until just combined before adding the next.
• In a small bowl, combine the baking soda and vinegar. Add to the batter and gently fold until combined. Do not overmix.
• Divide batter equally between the two cake pans, about 2 cups per pan. Bake for 28-30 minutes or until a toothpick inserted into the centre comes out clean and cake springs back when lightly touched.
• Remove cakes from oven (leave the oven on) and allow to cool in pans for about 10 minutes, then turn onto cooling racks to cool completely.
• Prepare two 7-inch round cake pans with parchment rounds and grease the sides. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl using a hand mixer, add the flour, sugar, cocoa, baking powder, baking soda and salt. Mix on low speed until combined.
• In a measuring cup, combine the eggs, vegetable oil, buttermilk and vanilla. While the mixer is on low, slowly pour in the wet ingredients. Increase speed to medium and mix until combined. Add hot coffee or boiling water and mix until combined and smooth. Batter will be runny.
• Divide batter equally between the two cake pans, 2 cups per pan. Bake for 30-35 minutes or until a toothpick inserted into the centre comes out clean and cake springs back when lightly touched.
• Remove cakes from oven and allow to cool in pans for about 10 minutes, then turn onto cooling racks to cool completely. At this point, you can wrap all the cake layers tightly in plastic wrap and refrigerate or freeze until ready to assemble.
• Sift the powdered sugar and cocoa powder into a medium bowl. Whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter on medium speed until light and fluffy, 3-4 minutes.
• Turn the mixer to low and gradually add half of the the sugar mixture. Once incorporated, add heavy cream and vanilla and beat until combined.
• Add the remaining powdered sugar mixture and mix on low until combined. Increase the mixer speed to high and whip until frosting is light and fluffy, about 3-5 minutes.
• Add a few drops of red food colouring and beat until combined. Store frosting in an airtight container at room temperature until ready to use.
• In the bowl of a stand mixer using the paddle attachment, or using a hand mixer, beat the butter and 4 cups of powdered sugar on medium speed until pale and fluffy (start on low to avoid a sugar shower), about 5-6 minutes. Scrape down the sides and bottom of the bowl.
• Add the cocoa, heavy cream and vanilla and beat on low speed until just combined. Slowly add remaining powdered sugar 1/2 cup at a time and mix until combined.
• Increase mixer speed to medium-high and whip until fluffy, about 5-7 minutes. Add a few drops of black food colouring and beat until fully incorporated. Wait a few minutes to allow the frosting to darken before adding more as needed.
• Place the white chocolate chips in a small bowl. Set aside.
• Microwave the heavy cream and corn syrup until it just begins to boil, then pour it over the white chocolate chips.
• Cover the bowl and allow it to sit for 5 minutes, then stir until smooth. Add a few drops of red food colouring and stir until combined. Set aside to cool slightly.
• Place one red or black cake layer on a cake board on top of a cake turntable. Transfer a small amount of black frosting to a piping bag fitted with a large round or star tip. Pipe a border around the edge of the cake layer.
• Fill the centre of the cake with the raspberry filling and use a small offset spatula to spread into an even layer.
• Repeat with the remaining layers, alternating between red and black. You can spread some of the red velvet buttercream in the middle layers if you prefer. Place the final cake layer top side down.
• Frost the entire cake in a thin layer of black frosting. Tightly wrap entire cake in plastic wrap and transfer to refrigerator for 30 minutes to chill.
• Once cake is chilled, remove from refrigerator and remove plastic wrap. Frost the entire cake in a thick layer of black frosting. Use a bench scraper to smooth the sides and an offset spatula to smooth the edges and top.
• Add dollops of red frosting randomly around the sides and top of the cake. Hold a clean bench scraper or a straight offset spatula to the side of the cake with one hand and spin the turntable with your other hand to smooth out the frosting and create a watercolour effect. Add more dots of red frosting where needed and repeat the smoothing method until you get the desired effect.
• Pour the red ganache into a disposable piping bag or a ziplock bag and snip off the tip. Drip the ganache off the edge of the cake and fill the centre. Use an offset spatula to spread the ganache over the top.
• Carefully stick the glass fire shards into the top and sides of the cake. Slice and serve!

BLUEBERRY DOLL CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and line the bottoms of three 8-inch cake pans with parchment and set aside.
• In a large bowl, sift together 4 cups of the flour, the baking powder and cinnamon, then lightly stir in the salt; set aside. In a large measuring cup, whisk together the heavy cream and sour cream and set aside.
• In a stand mixer fitted with a paddle attachment, cream together the granulated sugar, butter, coconut oil and lemon zest on medium high until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and almond extract, if using. Reduce the mixer to medium low and add the dry mixture and cream mixture in 3 alternating additions, mixing until just combined.
• Toss the frozen blueberries with the remaining tablespoon of flour and fold them into the batter (don't rinse the blueberries). Distribute the batter evenly among the cake pans and spread it out evenly (don't be alarmed if the frozen blueberries cause the cake batter to firm up, that's ok!).
• Bake until the tops of the cakes are starting to brown and a toothpick inserted into the center comes out with a few crumbs on it; begin checking for doneness at 33 minutes and try your darnedest not to let it over-bake. Let cool in the pans for 10 minutes, and then transfer to a wire rack to cool completely.
• For the frosting: Combine the frozen blueberries with 2 tablespoons water in a medium saucepan and heat over medium, stirring and mashing occasionally with a rubber spatula, until the blueberries have broken down and released their juices, about 10 minutes. Strain the juices through a fine-mesh sieve into a bowl or measuring cup, using your rubber spatula to mash the blueberries and wring out any juices that they're still holding onto. You should have around 3 tablespoons of liquid (if it's much more than that, discard any excess or reserve it for another use).
• In a stand mixer fitted with a paddle attachment, beat together the butter and cream cheese until creamy. Gradually add the powdered sugar, then mix in the heavy cream, vanilla, salt and blueberry juice until creamy.
• To decorate: Shaping this cake is easiest to do when the layers are cold. So if you have the time, wrap the cake layers in plastic wrap and freeze overnight or even up to a few weeks. (If you don't have the time, it's not the end of the world, just make sure the layers are fully cooled.) Use a sharp serrated knife to level the cake layers if they're not totally flat on top and save the scraps in a large bowl. (If the cakes are frozen too solid to cut, you can let them thaw at room temp for a few minutes so they soften just slightly.)
• Place an 8- to 10-inch cardboard cake circle on a rotating cake wheel and add a small dollop of frosting to "glue" on the first layer. Add the first layer of cake, followed by a thin layer of frosting, another layer of cake, another thin layer of frosting and the third layer of cake. Use a thin knife to cut a hole down the center of the cake that's just big enough for a Barbie doll. Try not to make the hole too big so that she doesn't flop around. Shove her in! The cake will only come up to her thighs at this point but fear not, the rest will be filled in by cake scraps.
• Now it's time to carve the cake. Use a serrated knife to slowly carve away the cake into the shape of a skirt. Start at the top and shave it off gradually, cutting away from yourself and down the bottom, transferring your scraps to the scrap bowl. Leave about 1 1/2 inches of uncarved cake all around the top to allow room to build up the remaining skirt with your scraps. This doesn't need to be perfect AT ALL! Frosting will cover up any imperfections! Once you've got a general skirt shape, use your hands to mush up the scraps in the bowl. The frosting and the cake's moisture should help them stick together into a dough-like consistency, but if they're too dry, add a plop of frosting. Pack the cake dough firmly on top of the cake to build the skirt up to reach Barbie's waist (or higher to be an empire waist! Or a low-rise waist! You are your own fashion designer!).
• Take a step back to look at the general shape of the skirt and make any adjustments you'd like: carve off some more for a slimmer skirt, add some Victorian-era dimension with some cake dough, etc.
• And then frost! Frost all over with thick swoops of frosting. Swirl in food coloring to create a groovy tie dye look, add sprinkles for a bedazzled look or get out your piping bags and pipe a whole lace wedding dress if that's your vision.
• Enjoy!

MARY POPPINS DOLL CAKE RECIPE

Steps:

• Bake two 16-ounce cake recipes in a Wilton doll cake pan.
• Remove the cakes from the pan and slice the cake into three equal layers.
• Stack the cakes with buttercream between each layer.
• Crumb coat the entire cake and place into the fridge for 30 minutes.
• Add a second coat of buttercream.
• Cut a hole into the top layer of cake big enough to fit a Barbie doll's legs.
• Cover the doll cake in a 14-inch circle of pink fondant.
• Enhance the folds at the bottom of the cake.
• Place your doll in the middle of the cake.
• Wrap fondant around the dolls waist.
• Roll out the pink fondant.
• Cut out the fabric pattern.
• Place the fondant on the bottom of the cake at a 45-degree angle.
• Fold the back of the fondant over to create a fabric-like fold.
• Create fabric texture at the bottom of the dress using veining sculpting tools.
• Repeat the process over around the entire cake.
• Cut out a long rectangle for the doll's top.
• Attach the rectangle to the front of the doll.
• Blend the top fondant into the rest of the dress.
• Roll out red fondant and cut out a long trapezoid shape.
• Wrap the trapezoid shape around the doll's waist.
• Roll out white fondant and cut out a circle using a cookie cutter.
• Fold over one of the edges to create a collar.
• Wrap the circle around the doll's shoulders to create a cape.
• Pipe out a border using royal icing and Wilton #5 round tip.
• Pipe out a smaller border in top of the lager border using a Wilton #2 round tip.
• Add embroidery details to the dress.
• Add fondant bows on to the border of the gown.
• Finish the doll by adding the Mary Poppins hat.

ROYAL WEDDING DOLL CAKE RECIPE

Steps:

• Bake the two 16 oz cake recipes together in a Wiltons doll cake pan.
• Level the cake in the cake pan.
• Remove from the pan and slice the cake into three equal layers.
• Cut a hole into the top layer of cake big enough to fit Barbie doll legs.
• Stack each layer of cake with buttercream between each layer.
• Level each layer with icing. Add the next layer of cake until all three layers are stacked.
• Crumb coat the entire cake.
• Smooth out icing with an offset spatula.
• Begin to shape the doll cake with a serrated knife.
• Add groves into the side of the cake to give the dress texture and shape.
• Round the edges of each of the groves with a knife.
• Give the cake a second crumb coat, and place in fridge to harden a bit.
• Remove the barbie dolls clothes and Insert the Barbie doll into the middle of the cake.
• Cover the waist of the doll with fondant.
• Blend the fondant into the rest of the cake with a sculpting tools.
• Cover the upper body of the doll with fondant to create the top of the dress leaving the dolls collarbone exposed.
• Blend the seam at the back with vodka or water.
• Cover the bottom of the of the dress with a large piece of fondant.
• Hide the fondant seam at the back of the dress in one back groove.
• Use sculpting tools to push the fondant in the cake grooves and texture.
• Blend fondant at the waist of the cake with vodka.
• Wrap both arms with fondant to create sleeves. Leave the wrists of the doll exposed.
• Use tulle fabric and a doll crown to create a veil.

MEAN GIRLS DOLL CAKE

Steps:

• Bake two 16 oz cake recipes in a Wiltons doll cake pan.
• Remove the cakes from the pan and slice the cake into three equal layers.
• Stack the cakes with buttercream in between each layer.
• Crumb coat the entire cake.
• Add a second Layer of Cake and smoothen out icing with an offset spatula.
• Cut a hole into the top layer of cake big enough to fit a Barbie doll's legs.
• Place your doll into the middle of the cake.
• Cover the doll's waist with red fondant.
• Blend the fondant into the rest of the cake.
• Roll out a large piece of red fondant and cut it into a 14in circle.
• Cut a line starting from the center of the circle out to the edge.
• Use a round cookie cutter to remove a circle large enough to accommodate the doll's waist.
• Wrap the fondant around the cake making sure that the seam is placed at the back of the dress.
• Enhance the folds at the bottom of the cake.
• Use water to seal the back of the dress.
• Wrap a rectangle of fondant around the doll's chest leaving its belly button exposed.
• Wrap a black strip of fondant around the doll's waist to create a belt.
• Measure 1.5 inches at the bottom of the dress.
• Add 1.5 inch strip of white fondant around the bottom of the cake to create a border.
• Use a sculpting tool to add texture to the fondant.
• Add two strips of red fondant to give the top straps.
• Add white fondant to the neckline of the dress to give the top detail.
• Paint the arms and hands of the doll black to give the doll gloves.
• Wrap a triangle around the dolls head to give the doll a Christmas hat.
• Aadd white fondant to create the rim of the hat.

MARIE ANTOINETTE DOLL CAKE

Steps:

• Find and buy a Barbie Doll with long curly hair. I am using Barbie Fashionista Doll #70.
• Turn the doll upside down.
• Place a ball of cling wrap into the middle of the dolls hair. Surround the ball with hair and tie it together with a rubber band.
• Paint the Barbie's hair with a mixer of white food coloring and hairspray.
• Once the hairspray has hardened, cut away the excess hair.
• Bake 2 boxes of cake mix in a Wilton doll cake pan.
• Remove the cakes from the pan and slice the cake into three equal layers.
• Stack the cakes with buttercream between each layer.
• Crumb coat the entire cake and place into the fridge for 30 minutes.
• Add a second coat of buttercream.
• Cut a hole big enough to fit a Barbie doll's legs into the top layer of cake.
• Cover the doll cake in a 14-inch circle of white fondant.
• Enhance the folds at the bottom of the cake.
• Place your doll in the middle of the cake.
• Wrap fondant around the doll's waist.
• Add defining lines to the front of the cake to make it look like fabric.
• Roll out the white fondant and cut it into a 6-inch trapezoid shape.
• Loosely add a trapezoid to the middle part of the gown.
• Use fondant sculpting tools to create fabric lines on the trapezoid.
• Add fabric lines to the bottom of the cake to match the trapezoids.
• Add a smaller trapezoid of fondant on top of the 6-inch one and add fabric texture.
• Wrap the back and the sides of the cake with a large panel of baby blue fondant.
• Cut away the excess blue fondant and leave the trapezoid panels exposed.
• Use a fondant roller to add large fabric lines to the blue panels.
• Roll out blue fondant and cut out the penguin pattern shape.
• Fold the pattern over at a diagonal to create the penguin fold.
• Apply the penguin fold to the edge of the blue panel.
• Add fabric texture with sculpting tools.
• Repeat the process on the other side of the blue fondant.
• Create the top of the barbie by wrapping a rectangle of blue fondant around the top of the doll.
• Cut away the extra fondant at the bottom.
• Wrap both arms with long rectangles of blue fondant.
• Cover the front of the dolls bust area with a trapezoid of fondant that is one shade lighter than the blue panels.
• Use soft sculpting tools to add detail to the bust area.
• Add trim to the top with a lighter shade of fondant.
• Use soft sculpting tools to add detail to the trim.
• Add a trim of light blue fondant to create a square neckline.
• Create bell sleeves using light blue fondant.
• Add texture to waist using soft sculpting tools.
• Create Fondant flowers using an impression mold.
• Place a fondant bow at the front of her waist by using two triangles and a fondant rose.
• Use blue luster dust and vodka to add some shine to the gown.
• Add white luster dust to the penguin pattern to add depth to the dress.
• Add fondant flowers to the middle of the top.
• Use grey buttercream in a piping bag with a Wilton 10 tip to add a border to the blue panels.
• Add a smaller border sing a Wilton 5 round tip.
• Add gold luster dust to the roses as well as the bottom of the white trapezoid panels.
• Add three pink flowers to the doll's hair.

LADY GAGA DOLL CAKE

Steps:

• Bake two 16 oz cake recipes in a Wiltons doll cake pan.
• Remove the cakes from the pan and slice the cake into three equal layers.
• Stack the cakes with buttercream in between each layer.
• Crumb coat the entire cake and place into the fridge for 30 minutes.
• Add a second coat of buttercream.
• Cut a hole into the top layer of cake big enough to fit a Barbie doll's legs.
• Cover the doll cake in a 14in circle of white fondant.
• Enhance the folds at the bottom of the cake.
• Place your doll in the middle of the cake.
• Wrap fondant around the doll's waist.
• Use a large fondant roller to create large indentations at a 45-degree angle.
• Create meat-like panels of fondant by placing 2 different shades of red fondant next to each other.
• Use White and Pink fondant to create connective tissue and silver skin.
• Blend the fondants together with a fondant roller.
• Tear the edges of the fondant to create a meaty look.
• Apply the meat panels to the bottom of the dress at a 45-degree angle.
• Use sculpting tools to add meat texture.
• Add texture to the connective tissue and silverskin separately to make the panels look more realistic.
• Cover the bottom of the dress with 4 -5 panels of fondant.
• Add a smaller panel of meat fondant to the doll's waist. To create a short skirt.
• Layer 2 skirts on top of each other.
• Cover the doll's chest with 2 triangles of meat fondant to create a deep v neckline.
• Add gel to the dolls hair and comb.
• Add a tiny panel of meat fondant to create the doll's hat.