Cinderella, double chocolate cake, fondant tiara, homemade marshmallow fondant, royal icing, vanilla-bean frosting
Finally got to make a tiara out of fondant for this adorable Cinderella cake! I found a great tutorial by Rose Bakes awhile back and have been wanting to use it…
This is a 9″ and 6″ tiered cake with a double chocolate cake on the bottom tier and sour cream almond cake on the top tier and vanilla-bean buttercream filling between the layers. Both cakes are iced with vanilla-bean buttercream tinted blue.
The tiara and name plaque are made from homemade marshmallow fondant. The gold on the tiara and letters is painted on using a mixture of gold luster dust and lemon extract…a somewhat tedious task, but one that gives a WOW pop of gold.
The blue rosettes piped on the bottom tier are so pretty and feminine. Abby’s mom provided the adorable glass slipper I taped onto the cake board with double stick tape.
She also ordered a mix of Cinderella-themed cookies.
I love the “Have Courage, Be Kind…” quote she asked to have piped on one of the plaque cookies.
While it can be done, I really hate to pipe detailed designs directly onto iced cookies (too much opportunity to mess up a perfectly good cookie). To avoid doing this, I used stiff royal icing to pipe a bunch of slippers and tiaras onto waxed paper, let them dry, painted the tiaras and added some detail, and then transferred them to the cookie while the base coat was still a bit wet.
Hope you had a terrific 5th birthday, Abby…it was sure fun making your cake and cookies!!
Love it. Beautiful tiara!