DOLLY PARDON

We took an order for one of the doll cakes on display in the shop window, and had a good giggle when we noticed that the order, from a lovely lass named Betty, was actually for a ‘Dolly Pardon’ cake, instead of the usual Dolly Varden cake. So, naturally we thought it necessary to create this cake especially for Betty!

SERVES 25–30

FOR THE CAKE

•  17.5 cm (7 inch) round cake

•  20 cm (8 inch) round cake

•  filling of choice, such as creamy vanilla frosting or ganache; quantities guide

•  sugar paste (rolled fondant), in colours of your choice, for covering the base board and dress; quantities guide

YOU WILL ALSO NEED

•  30 cm (12 inch) round base board

•  20 cm (8 inch) round cake board

•  1 beautiful doll of your choice

•  ribbon

First, cover your base board with sugar paste. Finish with ribbon trim, then set the board to one side until needed.

Cut each cake horizontally into three equal layers. Reassemble the layers, then stack the smaller cake on top of the larger one.

Using a sharp knife, start to carve away the edges, from top to bottom, into the shape of a ballooning ballroom dress, turning the cake regularly to keep a nice, even edge, until you have a dress shape you are happy with. Make sure you keep the base at 20 cm (8 inch); the top of the cake needs to be a suitable waist size for your chosen doll. You can make the dress look as full and rounded as you like at this stage.

Separate the cake layers on the bench. Cut out a disc in the centre of each layer, using a 3–4 cm (1¼ inch–1½ inch) cutter. Place the bottom layer on the cake board. Layer with your choice of filling up to the smallest layer, then dirty-ice. Leave to set for 10 minutes.

Wrap the doll’s legs in plastic wrap. Insert the doll, legs and all, into the centre of the cake.

FOR THE DRESS

Cover the whole cake with a layer of sugar paste, about 5 mm (¼ inch) thick, to form the base of your dress. To do this, roll out a long strip of sugar paste, the height of your cake and about 60 cm (24 inches) long, then wrap it around the cake, starting at the back and overlapping at the end.

Gently smooth the sugar paste upwards, to remove any pleats at the top edge into the waist area. Trim with a sharp knife and smooth with your hand to get a nice seam. To create the dress layers, roll out another long strip of sugar paste in a different colour, the height of your cake and about 40 cm (16 inches) long. Wrap it around the cake, starting to one side at the front, and joining at the waist, but not the base, to give it that ‘sweeping movement’ look. Place the cake on the covered base board.

TO FINISH

Decorate the dress in any colour and design you wish. We’ve chosen a blossom and pearl design that starts at the waist and wraps all the way around the dress, with a few extra frilly bits towards the top of the dress.