Bollywood dancer doll cake
Bollywood dancer cake. In this tutorial I show you how to make a Bollywood dancer doll cake that I made for a charity event. Time wise it took me at least 2 days to finish this one, so condensing it down into a 20 min video wasnt easy! I use polystyrene at the bottom below the cake as I didnt need much cake in mine and I wanted it to be quite tall. If you want more cake, simply use more cake instead! If you use polystyrene or any other none edible products, make sure they are kept seperate from the cake and do not come in to cont with the cake itself.\r
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Tools and products used in this video - \r
Laped modelling paste - \r
Fondant - \r
Evil cake genius stencil - \r
Claret rainbow dust - \r
Pink rainbow dust glitter (Non edible) - \r
Gold (non edible) - \r
Gold food paint (edible) - \r
Fuchsia sugarflair - \r
Ruby sugarflair - \r
Chestnut sugarflair - \r
Skintone sugarflair - \r
Wooden cake dowel - \r
Royal icing - \r
Cake modelling tool - \r
You can find a full range of rainbow dusts here - \r
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Basic Victoria sponge cake recipe - \r
Ingredients: \r
225g butter\r
225g caster sugar\r
4 eggs\r
225g self-raising flour \r
1 tsp vanilla essence\r
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Method:\r
Cream together the butter and sugar, then beat in the eggs and vanilla essence. Once smooth and creamy, fold in the flour.\r
Pour in to a greased cake tin and bake in the oven at 180degrees for approximately 40 minutes, until golden brown and a knife comes out clean.\r
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Buttercream recipe - \r
600g icing sugar, sifted\r
300g unsalted or salted butter, softened\r
optional flavouring\r
Beat the ingredients together.\r
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Chocolate ganache recipe - \r
- To make chocolate ganache you can simply melt chocolate with double cream in a glass bowl above a pan of boiling water ( I use the hob to heat the water, but be sure to turn this right down once the chocolate begins to melt so it doesnt burn). I use the ratio of 3 to 1 chocolate to double cream\r
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To see more of my cakes and creations please visit my pages below-\r
Facebook \r
Twitter \r
Instagram \r
Website \r
\r
You can also check out my online courses with 25% off below! :)\r
Faces - \r
Roses -
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Tools and products used in this video - \r
Laped modelling paste - \r
Fondant - \r
Evil cake genius stencil - \r
Claret rainbow dust - \r
Pink rainbow dust glitter (Non edible) - \r
Gold (non edible) - \r
Gold food paint (edible) - \r
Fuchsia sugarflair - \r
Ruby sugarflair - \r
Chestnut sugarflair - \r
Skintone sugarflair - \r
Wooden cake dowel - \r
Royal icing - \r
Cake modelling tool - \r
You can find a full range of rainbow dusts here - \r
\r
Basic Victoria sponge cake recipe - \r
Ingredients: \r
225g butter\r
225g caster sugar\r
4 eggs\r
225g self-raising flour \r
1 tsp vanilla essence\r
\r
Method:\r
Cream together the butter and sugar, then beat in the eggs and vanilla essence. Once smooth and creamy, fold in the flour.\r
Pour in to a greased cake tin and bake in the oven at 180degrees for approximately 40 minutes, until golden brown and a knife comes out clean.\r
\r
Buttercream recipe - \r
600g icing sugar, sifted\r
300g unsalted or salted butter, softened\r
optional flavouring\r
Beat the ingredients together.\r
\r
Chocolate ganache recipe - \r
- To make chocolate ganache you can simply melt chocolate with double cream in a glass bowl above a pan of boiling water ( I use the hob to heat the water, but be sure to turn this right down once the chocolate begins to melt so it doesnt burn). I use the ratio of 3 to 1 chocolate to double cream\r
\r
To see more of my cakes and creations please visit my pages below-\r
Facebook \r
Twitter \r
Instagram \r
Website \r
\r
You can also check out my online courses with 25% off below! :)\r
Faces - \r
Roses -
Category
📺
TV