Description
A visually stunning pull-me-up princess cake featuring a cascading ganache skirt and sparkling sprinkles. This interactive dessert combines moist sponge layers with a silky smooth white chocolate flow for a truly theatrical presentation.
Ingredients
- 3 6-inch cake rounds (vanilla or chocolate)
- 12 oz blue candy melts or white chocolate
- Heavy cream
- Buttercream frosting
- Assorted sprinkles
- Edible glitter
- Fashion doll topper
- Plastic wrap
Instructions
- Wrap the bottom half of the doll in plastic wrap and core the center of three 6-inch cake layers using a round cutter.
- Stack the layers on a cake drum with buttercream between each, then freeze for 20 minutes to firm up.
- Carve the stacked cake into a conical skirt shape using a serrated knife, then apply a smooth buttercream crumb coat and chill.
- Prepare the ganache by melting candy melts with hot heavy cream until it reaches a honey-like consistency, then cool to room temperature.
- Wrap an acetate sheet tightly around the cake to form a tall collar and secure it firmly with tape.
- Insert the doll into the center, pipe buttercream at the waist, and pour the ganache into the collar before topping with sprinkles.
- To serve, pull the acetate sheet straight up in one swift motion to create the tsunami flow.
Notes
Ensure the acetate collar is taped the full vertical length of the seam to prevent leaks. For the best flow, the ganache should be just slightly warmer than room temperature; if it is too cold, it will not cascade properly down the cake.
- Prep Time: 1 hour
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking and Assembling
- Cuisine: Mediterranean