Last September 11th, I completed my 2nd princess cake. The first princess-themed cake I made was in January this year, The Little Mermaid. This second princess cake I made is a tad bit generic in the sense that it’s a non-Disney princess cake. But, it’s pink. It’s purple. It’s sparkly. How much more princessy can you get?! Oh much, much more, I tell yah!
Throw in a crown, a scroll, some stars and diamonds, too, and you have a princess showcase. ;) I cut out the decorations for this cake from fondant on Wednesday night, 3 nights before the party. I wanted to give the decorations ample time to dry, specially the crown. Yes, that crown is edible and had anybody dared try, it could have been worn, too! How’s that for functionality?! Hee hee. *wink*
This is Butter Cake with, you might have already guessed, Italian Meringue Buttercream filling. You know what some people say, everything tastes better with butter. Don’t shove a list of the top ten diet pills into my hands just yet!
I love how the crown came out. I’m happy that it really did stand on it’s own without any wires or support to hold it in place! After it was cut out from fondant on Wednesday night, it rested on the side of a mixing bowl until I was ready to put the finishing touches on it, just before it went on top of the cake.
I’m also very happy with the scroll and the rather rustic effect that the edible sparkle dust gave the decorations. It’s true that not everything that glitters is gold…it can very well just be a princess cake. Hee hee! ;)