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  • Welcome to HowToCookThat, I'm Ann Reardon and today we are making a pretty ballerina

  • themed cake and cupcakes to go with it.

  • To make this cake you will need to make up one and a half times the sponge cake recipe

  • (the recipe details are on my howtocookthat.net website and the video on how to make sponge

  • cake is there too, I'll link to that below) and bake that in 12 cupcake cases and two

  • 8" round cake tins.

  • Once the cakes are cooled level them and then cut out the pieces shown on the template.

  • Now I'm making this cake to serve 20 if you want it bigger just scale it up and use a

  • bigger round cake tin or make more cupcakes.

  • For the cupcakes roll out some white fondant and then cut out heart shapes.

  • Now you can either use a heart cutter or you can just use a knife and trace around a heart

  • shape.

  • Place each one over a cardboard roll that's covered with some non-stick baking paper and

  • shape it so it curves around like the bodice of a dress.

  • These will take a couple of days to harden so you can make them ahead of time.

  • Or if you're out of time, you can add tylose powder to them and the fondant will dry out

  • quicker.

  • Do the same with some pink fondant so that you have the two coloured dresses.

  • Take a cake board and place a wooden skewer through the centre.

  • Add some frosting to the base of the board.

  • This just keeps the cake from slipping, then add the first layer of cake.

  • And we've made this layer one in two halves so we could cut it all out of the two round

  • cakes without wasting too much excess cake.

  • Top that with more frosting - and I am just using my basic vanilla buttercream recipe

  • - that's on the website for you too.

  • Then add the next layer of cake.

  • And now the cake gets fatter here so we want to add some support on those skinny levels

  • so that it will balance on top.

  • So measure how tall the cake is and cut three cake pop sticks to size and poke them into

  • the cake.

  • They will just hold the cake board up.

  • Add some frosting, and then place the cake board on top, more frosting on that and then

  • the next layer of cake.

  • Then we want more frosting and continue with the next two layers of cake on top.

  • Now hold your template in front of the cake and lining it up with the shoulders, just

  • trim around the template.

  • Down the side and across the top of the shoulders on both sides.

  • Then just use your knife to shave off a tiny bit at the corners of the cuts you've just

  • made just to make it smooth and round like the waist of a ballerina.

  • Now add some frosting to the top and place a cupcake that you've cut the top off - and

  • put it upside down for the neck.

  • Now you want to cover the whole thing in frosting so that there is no cake visible.

  • Then use a piece of acetate to smooth it out around all of those curves and then place

  • that in the fridge for about an hour.

  • Warm the chocolate buttercream and place a teaspoon full on top of each cupcake.

  • Then using a piping tip like this, start at the centre and pipe out to the edge and back

  • in, turn, out in, turn, and keep doing that the whole way around the cupcake out and in

  • to make the ballerina skirts.

  • Take the cake out of the fridge and then add some fondant over the top smoothing it down

  • with your hands.

  • We are going to have the dress over the top of this so the fondant doesn't need to come

  • all the way down to the cake board.

  • Just over the top part of it.

  • This is like the manequins that dresses sit on in the shops so you can make this part

  • any colour you want - just make sure it's different enough from your dress so you have

  • a bit of contrast, that is why I made this quite pale.

  • Roll out some fondant for your dress and cut around the top following the line of the template

  • and when you get to the edge, just let your knife go straight across so that we have some

  • for the back of the dress that we can wrap around.

  • Slightly dampen the back of the fondant and then place it into place on the front of the

  • cake.

  • Position the top where you want it then wrap around the rest around the back.

  • At the back, squeeze it to together at the join and then use scissors to trim it off.

  • And using the scissors just helps to pinch it together.

  • Grab a ball of fondant and then just rub it gently to smooth out any imperfections or

  • any spots where you've bumped it as you were putting it on.

  • Roll some fondant so it's very thin and then gently make ruffles and add them down the

  • side.

  • I found using a cake pop stick really helped with this because it's just the right size

  • for making those ruffles and also for pushing it so it attaches to the cake.

  • Then cut a strip of white and add it down over the join of the ruffle just to neaten

  • that up on both sides.

  • Then add more strips criss-crossing across the front like laces.

  • Place the cake on top of your cake stand.

  • And roll out some white again, very thin, and add it around the base of the cake so

  • it completely covers the cake board and comes to the edge of your cake stand.

  • Once you have the first layer in place add a thinner strip, it doesn't need to go all

  • the way to the cake, and place them around just the edge just ruffling them as you go.

  • So this is probably about an inch thick, so we're not going all the way back so we use

  • less fondant.

  • Once you're happy with the amount of layers of ruffles that you have, add another strip

  • of fondant over the top and this one does need to come all the way to the body so it

  • makes it look like it is a full skirt.

  • For the cupcakes, use some of the royal icing and pipe dots along the top of the heart.

  • Then pipe two lines coming down and then another line criss-crossing across the body so it

  • matches the laces that are on the cake.

  • For some variety you might also like to pipe some that are different using swirls, and

  • you can just have fun wtih this and make it however you want.

  • I suggest you try and make them symmetrical so it looks like they're supposed to be like

  • that.

  • If you like you can also pipe some details along the top of the dress there just to make

  • it look pretty and also to bring it all together so it matches the cupcakes.

  • Add the hearts into the top of your cupcakes to make the mini ballerina dresses and add

  • them into place on the cake stand and it's party time!

  • Subscribe to How To Cook That for more crazy, sweet creations, click here for more cake

  • ideas, here for the recipe and here for macarons and sweet snacks

  • This cake was requested by: dancers dream big

  • it's pupz craftomatic

  • rachel dalisay lalita nurak

  • rubydoo 123 mckenzie sandstrom

  • jadeew lovley brianna Chavez

  • charlotte black magic

  • karly idstein morgan

  • And more...

  • Put all your requests in the comments below, make it a great week and I'll see you on Friday.

Welcome to HowToCookThat, I'm Ann Reardon and today we are making a pretty ballerina

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芭蕾舞女郎蛋糕怎麼做那安-里爾登芭蕾舞蛋糕。 (Ballerina Cake How To Cook That Ann Reardon Ballet Cake)

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    cathy~ 發佈於 2021 年 01 月 14 日
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