Easy Step by Step Guide on how to make a Disney Princess Aurora Doll Cake using moist Chocolate Sponge Layers layered with a rich whipped Chocolate Ganache and decorated with Pink Rosettes using American Buttercream.
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TIMESTAMPS:
0:00 Intro to Disney Princess Doll Cake
0:31 Make the Chocolate Cake Batter
4:42 Bake in 3 Pans
5:16 Make the Chocolate Ganache Frosting
7:00 Frost the Cake
7:26 Trim the Edges to give a Dress shape
8:37 Make Buttercream for the Rosettes
11:51 Pipe the Rosettes
13:12 Slice and Serve
Written Printable Recipe with step by step instructions in detail in my Blog 📝
https://theartisticcook.com/disney-pr...
INGREDIENTS:
3 1/2 Cup | 438gms All purpose flour
1 Tablespoon Baking powder
1 Tablespoon Baking soda
2 Teaspoon Salt
1 1/2 Cup | 150gm natural cocoa powder
4 Cups | 800gms fine sugar
4 Large Eggs, 60-64g best, Room Temperature
4 Teaspoon Vanilla essence
1 Cup | 218gms Vegetable oil
2 Cups | 500g Milk, Room Temperature
1/2 Cup Boiling Hot water with 4 Teaspoon instant coffee
Whipped Chocolate Ganache Frosting (mix & chill in freezer for 3 hrs stirring in between till gets peanut butter consistency)
2 Cups | 370g semi-sweet chocolate
2 Cups | 480g heavy whipping cream
Buttercream Frosting for the Rosettes
340g unsalted butter, Room Temperature
1/2 Teaspoon Salt
680g powdered sugar (about 5 ¼ cups + 2 Tablespoon), sifted
3 Tablespoon heavy cream
1 Tablespoon vanilla essence
METHOD
1. Always weigh all your ingredients in grams using a kitchen weighing scale. It will help save your valuable time by getting every recipe right at the first attempt.
2. Sift all the dry ingredients together, the all purpose flour, cocoa powder, baking powder, baking soda and salt in a big bowl and mix. Add Sugar.
3. Add four whisked Eggs mixed with vanilla essence. Add Vegetable Oil and milk. Mix well. Add instant coffee mixed with hot water. Add this in batches to the batter mixing well.
4. Divide the batter in three pans, two 8 inch round pans and one 7.5 inch glass bowl. Bake @180C preheated in the two 8 inch pans for 45 mins and Glass bowl @170C for 60-65mins
5. Demould once the cakes cool. Cover and Chill the cake layers for frosting.
6. Make Chocolate Ganache by mixing hot cream with the chocolate chips. Mix till no lumps. Once cools down, Keep it refrigerated stirring every one hour till it gets thick like peanut butter consistency. It will take few hours. once thick, whip it till stiff peaks form.
7. Make a hole in the center of the cake layers using a cookie cutter. Frost the layers and coat with the Whipped Chocolate Ganache.
8. Refrigerate the cake for 30 mins.
9. Make Buttercream Frosting for the Rosettes. Beat room temperature butter with salt till smooth. Add sifted powdered sugar in batches alternating with heavy cream. Add vanilla essence. Mix pink color to a small part of the icing.
10. Decorate the cake with Pink Ruffles at the bottom using a Ruffles tip. Pipe Roses in three layers. I kept mixing white frosting to the dark pink Frosting for an ombre effect.
11. Place florets at the top and empty spaces in between the roses.
12. Use a Wilton 125 tip to pipe ruffles at the waist. Keep broader tip at the top. Place edible white pearls at the centre of the florets. Doll cake is ready to serve! 💃
Do Check out my Pink Barbie Doll Cake using Pink Velvet Cake
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Links for tools/ingredients I Often Use:
Femora Borosilicate Glass Mixing Bowl
https://amzn.in/d/cw9Lpc4
Pyrex 1 Cup 250ml Measuring Cup: https://amzn.in/d/4a6eEAaKitchen
Pizza Pan: https://amzn.in/d/buVZ691
Kitchen Weighing Scale: https://amzn.in/d/0RZaose
https://amzn.eu/d/bXCbBmm
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How to make a Disney Princess Aurora Doll Cake
Disney Princess Doll Cake | Sleeping Beauty Cake | Princess Aurora Doll Cake | Chocolate Cake
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