This is the perfect birthday cake for Disney obsessed people of any age – you can pick their favourite princesses and tailor the cake specifically to them. Kids will love the inclusion of the characters and adults will appreciate the simple classic look of the cake.
This was the birthday cake for a friend of mine who is about the biggest Disney fan I have ever known! When she threw a Disney themed birthday party and asked me to make a cake, I tried to decide on which film to pick and make a cake from. In the end I decided to put all the princesses onto one cake together – partly because that way I wouldn’t have to choose just one film and partly because I knew that Beauty and the Beast was her favourite film, so I definitely wanted to include that in some way.
This cake is not too difficult to make, so it’s good for beginners. The only fiddly bit is cutting out the silhouettes, but if you just go slowly and take your time you shouldn’t have any problems. For the silhouettes I found pictures of the princesses online and printed those out. You only have to make sure they are small enough to fit onto your cake and are all the same size, otherwise you may end up with a giant Cinderella towering over the other princesses.
You can even switch it up completely and make the cake with any of your favourite Disney characters and change the colours of the buttercream to fit. Get creative and see what you can come up with!
You will need
20cm cake of your choice
1 batch Italian Meringue Buttercream
250g black fondant
Pink and purple food colouring
Edible gold glitter (optional)
Printed out pictures of your favourite Disney princesses
Piping bag with a small star tip
Spread a small amount of buttercream over the entire cake and make it as smooth as possible using a palette knife. Chill for 30 minutes, or until the crumb coat it set.
While the cake is chilling, make the princess silhouettes. Cut out the princess pictures with small scissors and roll out the black fondant on some corn flour to about 2mm thick. Put the princess templates onto the fondant and carefully cut around them – this works best with a scalpel or a very pointy sharp knife. Place onto baking paper and leave to dry out while continuing with the cake. This will make them easier to handle, because they will be less likely to stretch out of shape.
Divide the buttercream into 3 bowls – put half of it into one bowl and then split the rest evenly among the other two. Colour the two smaller amounts pink and purple, and leave the bigger amount as it is.
Spread a stripe of purple buttercream around the bottom third of the chilled cake, keeping a little of the buttercream for finishing decorations. Spread the pink buttercream in a stripe above the purple and finish with the plain buttercream on the remaining third and on the top of the cake, once again keeping a little of the plain buttercream. Smooth it all out using a palette knife – the colours will blend together slightly and create a nice ombré effect. Put the cake back in the fridge to chill for another 30 minutes.
Take the princess silhouettes off the baking paper and stick them onto the sides of the cake, so they are spread evenly around the cake.
Fill the remaining purple and plain buttercream into two piping bags with a small star tip, and pipe a shell border at the bottom in purple and at the top in plain buttercream. To get the shell shape, pipe a small blob of buttercream and then drag it slightly to the side and back onto the cake.
I finished the cake with some edible gold glitter, just to give it a bit more sparkle!