Ms. Janie's Wilton Doll Cakes

I have enjoyed Wilton products for years and have used their recipes and pans to create some wonderful looking, and tasting, cakes.

When my granddaughter 'Sarah' turned one, Jennifer asked me to make Sarah's cakes. She was expecting a large crowd and requested two regular sized doll cakes and a miniature cake for Sarah to enjoy on her own.

I have found that the following works well for me and gives me the best results:

I purchase a yellow boxed butter recipe cake mix. I alter the directions a little. Instead of using water, I use milk. After the cake is baked, I allow it to cool for about 15 minutes. I then line a cardboard cutout to match the cake's shape with aluminum foil. I gently place the cake on the foil and then spread a thick layer of powered sugar and milk to seal in the freshness. I allow the consistency to harden, then spread another thin layer over the cake. Once the second layer has hardened, I gently wrap the cake in aluminum foil and freeze it until it's time to decorate.

I have found that decorating a frozen cake is a lot easier that one that is thawed. The icing adheres to the cake's body and gives the best results.

I have used the following Wilton pans to create the larger and smaller doll cakes: (Note: the descriptions have been taken from the Wilton website)

Wonder mold kit with pan -
Creates an elegant 3-D shape for decorating fabulous dress designs. Use with our Teen Doll Pick to make the doll of your dreams. Pan is 8 in. diameter and 5 in. deep; takes 5-6 cups of firm-textured batter. Heat-conducting rod assures even baking. Kit contains pan, rod stand, 7 in. doll pick and instructions. Aluminum.

Mini wonder mold
Mini Doll Picks for a quartet of party treats. Great with Wonder Mold Kit for color-coordinated bridal party centerpiece. One cake mix makes 4 to 6 cakes. Pan is 10 x 10 x 3 in. deep. Individual cakes are 3 1/2 x 3 in. Aluminum.

Both pans offer countless possibilities. You can also use the Wonder mold pan to create a slightly smaller "medium sized doll cake to create a tiered affect, as is illustrated in my photos.
I just pour a little less cake mix in the mold.

Photos of the doll cakes and Ms. Sarah enjoying her mini cake


Sarah's mini doll cake

Buttercream Icing
Ingredients:

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes: About 3 cups of icing.

(Medium Consistency)

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.


Sarah enjoying her mini birthday cake

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