Barbie Princess Doll Cake

How to make a
Barbie Princess Doll Dress Cake

Who had one of these growing up? Doll cakes make such a fantastic (edible!) centerpiece for a princess party!
Although it is a common theme, there are many ways to be creative with this design by using different color schemes, added decor, or personalization. Use this as an opportunity to select a new Barbie or princess doll as a party gift, or give one of your favorite dolls a cake dress!

What You Need

Find links for supplies and materials at the bottom of this page
Barbie or similar sized doll
Fondant (find my recipe HERE, or any type will work)
Rolling pin
Cornstarch
Doll Cake Fondant Bodice Cutter
Purple gel coloring (or desired colors)
Toothpicks/skewers
Cake and buttercream frosting recipes (find my recipes HERE) or mixes
Round cake pans in 4", 6", 8" and 9" sizes (or similar sizes)
Cake decorating turntable
Offset spatula
Flexible cake smoother/scraper (a dough/bowl scraper works well too)
Piping bags
Piping tips: 1M, 103 or other small petal tip, 125 or other large petal tip
Water
Small brush
Plastic wrap
Optional: alphabet embossing stamp set and number cutters for personalization
Optional: bow/ribbon mold or other decor
Optional: edible glitters, luster dusts, paints, or shimmer sprays

Step 1: Baking the Cake Layers

Mix your favorite cake recipe (find all my recipes HERE) or a boxed cake mix if desired.

Mix up 2 batches of cake batter.

Optional – place parchment circles into cake pans for easier release. You can also cut circles out of rolled parchment paper. Spray sides of cake pans with nonstick cooking spray/canola spray.

Divide this across a 9" round cake pan, an 8" round cake pan, a 6" round cake pan, and a 4" round cake pan, filling each of these approximately 1/2 full. I have found these cake pan sizes require easier carving, but sizing is of course entirely your choice. You can also fully carve from all 8" or 9" layers as well.

Bake layers as directed by recipe or mix package, 1 or 2 cake layers at a time. Layers will be done once a toothpick comes out clean from the center, so timing will vary. Allow to cool completely before decorating. Run a knife around the edge of the pan to allow the layer to release easier.

Wrap in tightly in plastic wrap and store in freezer in airtight bag or container until ready to decorate

Step 2: Preparing Buttercream Frosting

Follow your favorite buttercream frosting recipe (find all my recipes HERE) or use prepackaged frosting if desired.

Divide buttercream into 5 bowls: 1 large, and 4 small. Color as follows:
White: large bowl: leave white, no added coloring.
Pink: small bowl: 1-2 drops pink gel coloring.
Purple: small bowl: 1 drop purple or violet gel (or 1-2 drops pink + 1 drop blue).
Blue: small bowl: 1 drop blue gel.
Teal: small bowl: 1 drop teal gel (or 1 drop blue + 1 drop yellow).

These instructions are for a pastel color scheme, so if you’d like more vibrant colors, add more gel coloring if desired. Colors will deepen with time, so the buttercream may be made a day or two in advance and stored in the refrigerator in an airtight container.

Add a tablespoon of powdered sugar to each of the smaller bowls with colored frosting to stiffen the consistency of the buttercream for piping.

Add 2 teaspoons of your recipe's liquid source (cream, water, milk, etc) to the white buttercream to thin it slightly for easier frosting and spreading.

If refrigerating, allow buttercream to warm up to room temperature (this may take a few hours) before using to make piping easier. Keep covered until ready to use. Stir well just prior to using to press out air bubbles.

Step 3: Stacking, Carving, and Crumb Coating the Cake

Using an offset spatula, spread a little of the white buttercream onto the cake board and place the first layer down.

Spread more of the white buttercream onto the first layer, and then add the second cake layer. Repeat this on the second layer and place the third layer upside down on top (placing the top layer upside down gives a sharper edge to the top of the cake). If you are making a 2-layer cake, the second layer would be added upside down.

Spread the buttercream over top of the cake with spatula, continuing with sides of cake as shown in video.
Once the cake is covered, use a cake scraper to smooth the sides (see video), leaving a thin coat of buttercream. This may take several passes. Use your offset spatula to pull the extra buttercream on top in toward the center to create a sharp edge.

Chill the cake in the refrigerator for 20-30 minutes or until the buttercream is set and firm to the touch.

Step 4: Making the Fondant Bodice

Click HERE for my homemade MARSHMALLOW FONDANT recipe and tutorial to make your own fondant, or use store bought or your own favorite recipe.

Color a small piece of fondant purple (or other desired color) by kneading in gel-based coloring.

Dust your surface with cornstarch to prevent fondant sticking.

Roll out the purple fondant and cut out the bodice using the cutter linked below (or freehand cut with a small knife or blade).

Brush the doll's torso, chest, and back with water. Starting at the front, center the fondant bodice on the doll, and wrap the sides around to the back. Hold it on for a few seconds to make sure it adheres. Using a small knife or blade, carefully cut off excess fondant at the back. Brush a small amount of water along the back "seam".

Optional decorating ideas: make fondant bows or ribbons using silicone molds, or press on pearl sprinkles. These can be attached with a small brush of water.

Step 5: Piping the "Dress"

Spread a generous amount of white buttercream over the top of the cake and continue spreading over the sides, keeping the spatula straight against the sides as shown in the video.

Smooth the buttercream with your scraper. It is helpful to warm up the metal under hot water (wipe dry) to soften and smooth the buttercream. This may take several passes.

Create the top edge by lightly pulling off extra buttercream in toward the center with your offset spatula just like when crumb coating. Think about working this parallel to the top of your cake, and not at an angle.

Optional - spray with pearl edible shimmer spray after adding final coat.

Chill the cake in the refrigerator for 20-30 minutes or until the buttercream is set and firm to the touch.

Step 6: Adding Decorations

I used 1M tips to pipe the rosette swirls on the unicorn's mane. You can use multiple 1M tips, a combination of 1M and 2D tips, or really any large open star piping tips you like. When using just 1 tip, large couplers can be used to use the same tip for multiple bags, or you can use your piping tip for 1 color, then remove it, wash, and use it with another color. To use couplers, unscrew/remove the rings from each of the large couplers and place each into a piping bag. Cut the ends of the bags off, so that the coupler sticks through slightly, but stays in place. Fill each bag with one of the four buttercream colors: pink, blue, teal, and purple. Add the tip and secure by screwing the coupler ring back on.

I used small open star tips (199, 18, 32, 21, etc) to pipe drop stars and shells, and petal tips (102, 103, 104) to pipe ribbons and ruffles on the unicorn's mane. Any combination of these tips will achieve a similar effect. Again, to share a tip across multiple bags/colors, small couplers can be used for these. Unscrew/remove the rings from each of the small couplers and place each into a piping bag. Cut the ends of the bags off, so that the coupler sticks through slightly, but stays in place. Fill each bag with one of the four buttercream colors: pink, blue, teal, and purple.

Step 7: Unwrapping the Doll

This part is where you can be most creative. I like to start with a rosette/swirl right in the center top edge of the cake (as the unicorn's front hair/bangs), and then work my way over the top and back, ending around the side a bit. Then, I'll fill in with drop stars, shells, and ribbons. Add the colors in any pattern or at random.

To pipe rosettes or swirls, hold the tip straight against the cake, perpendicular to the side or top (not at an angle). Squeeze with medium pressure in one spot to attach the buttercream to the cake and swirl around this while maintaining this pressure. Gradually release as you continue with the swirling motion to finish. Add several of these over the top of the cake and along the back (imagining a “mane” shape cascading down). If you are sharing the 1M or other open star tip among multiple colors, remove this, wash/dry, and then repeat with another color.

To pipe buttercream shells, hold the bag at a 45 degree angle to the cake, squeeze with medium pressure, count to 3 to allow the shell to fill, and then releasing pressure and pulling down at an angle. Avoid rocking your hand up and down. Follow this with another shell (either of the same or another color) next to it or behind it. See video.

To pipe drop stars, by holding the piping bag perpendicular to the cake, squeeze with medium pressure, then release fully before pulling away (this resembles a chocolate kiss). Repeat this with other colors as desired.

To pipe ribbons, by hold the bag so the wide end of the tip is against the cake, and the narrow end is up. Squeeze with medium to light pressure and wiggle the piping bag back and forth to create a ribbon (see video). Release pressure entirely before pulling away. Continue with other colors as desired.

Supplies and Materials Links:

Unicorn Ears and Eyes Cutters and Embossers Set: Custom Cutters and Embossers: custombakingbyerin.com
Homemade DIY Marshmallow Fondant Recipe
Recipes for cake batters and buttercream frostings
Edible gold paint: Sweet Sticks: Amazon Storefront
Gel coloring: Chefmaster liqua-gels and Americolor gel-pastes: Amazon Storefront
Cake pans, offset spatulas, angled spatulas, scrapers, turntable, and brushes: NY Cake, Ateco, Wilton, various brands: Amazon Storefront
Piping bags, piping tips, and couplers: Wilton, Ateco, NY Cake, various brands: Amazon Storefront
Parchment circles and cake boards: Wilton and various brands: Amazon Storefront
Sprinkles and sprinkle mixes: Sweets & Treats, SprinklePop, SimpleSucre, and more: Amazon Storefront

I would love to see your unicorn cakes!
Tag me @erin.cakesandcupcakes on
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How to make a Barbie Princess Doll Dress Cake