Dress Cake

22 May

  Today, class, we will be making a dress cake.

Instruction Sheet
Instruction Sheet

Don’t be intimidated by the directions. Yeah, right.

I’ve wanted to make one of these for over a year, so I shall persevere. Geez, I hope it doesn’t look like one of those tacky ones. The tacky ones are all over the ‘net. Seriously, people- if you don’t have decent taste, at least have someone supervise.

Step 1:   Gather your ingredients…


  prepare your pan…

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  and mix the wet ingredients.

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  Seriously, mix the wet ingredients now.

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  Add the dry to the wet a third at a time while mixing.

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  The mix is ready!

White Almond Sour Cream cake. The recipe can be found here: http://www.cakecentral.com/cake_recipe-7445-the-original-wasc-cake-recipe.html
White Almond Sour Cream cake. The recipe can be found here: http://www.cakecentral.com/cake_recipe-7445-the-original-wasc-cake-recipe.html

  Pour into prepared pan. Note the thickness. Don’t expect this recipe to be as thin as a box mix.

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  Ta-Da! It’s ready for the oven!

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  I chose to put the pan on sheet pan- just in case. It wasn’t needed. I did need to move my top rack to the highest level, though. You may want to check that before you pre-heat the oven in case yours needs to be removed entirely.

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  Set the timer for the amount listed in the instructions. I bake 25 degrees lower to minimize doming. Anyway, 50 minutes was just the starting point. I needed 15 more minutes, then 10 more minutes, then another  10 minutes. Always check for doneness, folks!


  I used a skewer to check it since toothpicks are quite short in comparison to the pan. I check near the heating rod and halfway between the center and the edge. It was still a tad undercooked, but not enough for anyone to kvetch about it. Cool in the pan for 10 minutes, then carefully remove the cake from the pan. Look! I did a good job preparing the pan, no?  Let the cake cool completely on the rack; crumb coat; final coat. If you are covering the dress with fondant, don’t worry about perfection on the final coat- just do a decent job.


  Now for the fun part. Which doll pick? Knowing what will happen to it, I chose the blonde. My reasons are known only to my friends. 🙂


(Chestage area covered for modesty. You know- in case some perv is looking.)

If you’re squeamish, you’d better skip the next part. Don’t say you weren’t warned!

  Snap off the head and arms. Go ahead, it’s more fun than you think. Think about that chick in high school who was always so perky and oh-so-popular. Now, just snap ‘em off. Bye, bye, dear!  LOL There will still be nubbies left under there so use wire cutters to remove as much as you can and then lightly sand down the rest. I found it easier to move the doll against the sandpaper rather than vice-versa. When you’re done, the pic should be somewhat smooth and close to level with the sockets. Be careful with the neck area or you will sand a hole in the top of it.

(The directions I loosely followed for the cake and pick are here: http://jennycrafts.blogspot.com/2008/10/here-comes-bride.html)

  slide 15


Moving on to the fondant. I think she’s getting cold, so we need to get her covered. You’ll need black fondant and whatever color you chose for the dress part. First, tear off three small pieces of the black and smooth them over the places you sanded. This will help ease the other part over the curves. Next, roll out the remaining black fondant into an approximately 8 inch circle. Lay the circle on the pick and shape it to the body from the neck down to the décolletage area- to the point where the dress will start. We couldn’t get the exact heart shape of the neckline so we roughed it out and perfected it on the pick. Next, using the color you’ve chosen for the bodice, roll out a rectangle of fondant and shape it onto the pick. Not too shabby, huh? We placed it in a Styrofoam block for safe-keeping. slide16

  Okay, now the big mamma. Roll out the dress fondant to a circumference of 15-16 inches. Make it all smooth and pretty using the tools of your choice. If you want a scalloped edge or something fancy on the hem, now is the time to do that. It’s my first try, so I’m going simple here. Go back to the cake and ream out the hole left by the heating rod so it’s easier to find once the fondant is on it. Carefully roll up the fondant over the rolling pin, keeping your board with it if you are using one. Pick up the whole shebang and carefully roll it onto the cake. Supposedly, it will fall ever-so-prettily with a flare at the bottom. Not really. We had to fuss with it a bit. Before you fuss with the flare, smooth the fondant on the top of the cake and then at the top of the sides to adhere it and hopefully keep the weight of the fondant from tearing it. On this cake, that technique worked great. Don’t adhere the fondant all the way down, though or it’s not going to flare out. If you keep the shape of the dress in mind, you’ll know where to stop. If you still don’t know, don’t go any farther than half-way down. You can use buttercream, Color Flow, or Royal Icing to decorate the dress any which way you like once the fondant is applied. I’m going to keep it simple ‘cause that’s just who I am. I’m Momma, not Martha. LOL Once the dress is decorated to your satisfaction, pick a side to be the back and stick the pick into the cake.

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  Here she is, Miss Whatever Her Name (insert tune here)…. Headless to please her man, and armless so she doesn’t have to lift a finger to do anything. Perfect for both genders! I used a tiny star tip for the body of the dress and the upper bodice trim. I used a writing tip for the bottom trim. It looks a tad like a chenille bedspread dress in person, but good enough for the crowd at this house. I used a bead maker for the trim between the bodice and the skirt. I really like that lil gadget. Someone should buy them in every size for me.

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  If you never believed that every cake has a back, here’s your proof. While arranging the flare, the fondant cracked. Ugh! It also tried to fall off the turntable while I was decorating it. I fixed it the best I could at the time (don’t believe that crap about rubbing a little shortening over cracks to fix it. It helps, but it’s not a complete fix. Ditto with water.) and made that side the back. So yes, every cake has a back. Now don’t go snooping around at the next party you attend. That’s just rude. Instead, try to subtly position yourself behind the cake. Make sure no one is looking. See? EVERY cake has a back. Don’t tell anyone I told you this or told you to do this. Insider secret and all that. Besides, the rest of the cake looks great. Whoever bought the cake paid at least what’s it worth. You wouldn’t believe the labor that goes into a decorated cake. Trust me, it’s many, many hours of planning, baking, and decorating. We’re worth our money and then some. Therefore, well worth your money to purchase one. Don’t forget to give your own cake chick a lil extra to thank her for her hard work. Hint, hint!

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That’s all fine and good, but what does it look like inside? Is it really completely done? Is it edible? Is it pretty? And how the heck do you cut one of these bodacious babes??

  With a mondo knife, of course! After all, you hacked off her head and arms hours ago. I’m sure you’ve got a lil more stress in there somewhere. Go ahead, stab into that sucker and whack off a hunk for yourself. See, didn’t that feel good? No worries, I won’t tell anyone how much you enjoyed doing it. Did you know it’s easier to lift out cake slices if you make 3 or 4 cuts before removing the first piece? That’s a lil bonus right there- just for you. Sugar coma all around! The cake is on me today!

-Chick 2

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