How to eat a Tiara - Pink Ruffle Princess Cake with Edible Gold Tiara

Photograph by Alyce Holzberger
Recipe for Strawberry Layer Cake CLICK HERE

This is the cake from Lilli's 8th birthday party. Y'all will have to wait till Sunday for the rest of the party photo's but I couldn't help but share this with you today.

OK can y'all guess the party theme.

Photo by Terri Vandermeer

Lilli helped to design the cake which was great fun. The top cake is 4 layers of white graduating to dark pink/ burgundy and is raspberry flavored.

Yes please I will have some cake - Photo Alyce Holzberger

The rasberry flavored cake is modified from the strawberry cake recipe in my book Sweets on a Stick.

The tiara is edible fondant with edible jelly jewels held in place with a little royal icing.

Photo by Terri Vandermeer

Yup that's right the jewels are not those hard diamonds that cloud over as soon as you touch and break your teeth.them but flexible edible jelly that you can pop on cookies and for cake decoration......y'know for example tiaras.

Photo by Alyce Holzberger

I used patchwork cutters for the tiara template hand cut it out then applied 2 layers of gold americolor airbrush and 2 layers of gold home made paint which was a mixture of the americolor sheen, gold luster dust and rose spirits.

you can find them on Amazon here (US):


Available to Australia via Fishpond


Crowns Patchwork Cutters


For a tutorial on  how to make a ruffle cake see my Rainbow ruffle cake HERE for a tutorial on applying ruffles.

Oh and how cute are the cake boxes I picked up at and decorated with party dots from Polkadot Prints.

Cake boxes Robort Gordon Party Dot Polkadot Prints

Photography by Alyce Holzberger

Cake Photo and prop credits

Cake made and designed by Bubble and Sweet

Edible Jelly Jewels by Culpitt purchased from Ebay seller Party Animal
Tutorial on how to make a ruffled cake here
Photography by Alyce Holzberger Photography and Collette - Alyce did this
Party Dot Printables Polkadot Prints
Cake Boxes Robert Gordon from 
Cake Stand Clara French
Cake Recipe Sweets on a Stick

Available online here at Amazon

Or here at fishpond (Aus/NZ)

Special Thanks to Caketopia for lending me your airbrush machine and Terri Vandermeer for styling assistance and photographs not tagged otherwise.

Photo by Alyce Holzberger

Princess Pie Pops - Decorated Cherry Pie pops

 
Poor Princess Pie Guts, there was no fairytale ending for her.

Is it wrong that this picture doesn't make me squeamish just a bit hungry?

Christina from my facebook page anointed them Princess Pie Guts pops and I kinda had to agree with her from this photo. It looked a bit gruesome. Well mostly Yummy but a teensy bit gruesome.

To make them I made a batch of cherry pie pops and then decorated them with fondant. You can buy fondant at cake shops, some supermarkets or make your own marshmallow fondant using this recipe (click here).

First I cut out the pink crowns by hand the day before using a sharp knife, decorating them and laying them out on parchment paper to dry overnight.

Then I cut out the yellow hair by rolling out the fondant thinly and pressing a round cutter down just at the top point, I didn't press it all the way through. it just gave me the impression of the rounded top and then I used the sharp knife to cut around and flicked out at the bottom to make the bobbed hair. This was then pressed onto the pie pop using the tiniest amount of water.

Then I added a couple of eyes, you can use premade eyes or make some yourself with white and black fondant or royal icing. I made my own with fondant and while I was at it I rolled some of the black fondant very thinly and made eyelashes.

I used a little bit of red fondant to make the mouth, I just pinched it into a mouth like shape and the I rolled small amounts of flesh coloured fondant into a small nose.

I mixed up a tiny amount of royal icing using premix (you can get this at woolies now) and stuck the eyes, nose, mouth, crown (which was now stiff after drying overnight) and a couple of little premade flowers I had sitting around.