Happy Birthday to my amazing daughter!! She turned 5 yesterday…I can hardly believe it! She wanted a princess dress cake, so that’s what she got! I wanted something a little different than the traditional barbie doll princess cakes, so I went for a 18th century inspired dress form cake…on a pedestal! 
There was more detail I wanted to include, but literally ran out of time! I found myself finishing to this point and jumping in the shower with 40 min. until guests arrived for the party! I had intended to trim some of the borders (where the ruffles met the pink parts) with gold, but all in all, was very pleased with how the cake came out! Thanks to my mother-in-laws help…otherwise, it would be without even more detail! My “manana” as I call her helped me with some of the ruffles and then did all the flowers on the swags. LOVE YOU NANA! Here are a few details. The cake was vanilla butter cake with Butterfinger buttercream filling and crumb coated in chocolate ganache. I ended up using a pound of ganache on the 9″ round cake because I made my cardboard base too big and had to ganache to the edge! Silly me…I won’t do that next time…will make it only 1/8″ or so larger than the cake…not 1/4″! The torso part was hand molded from modeling chocolate.
Here are the cakes crumb coated with ganache before I covered them in fondant.
I used some “hardware” this time too since I wanted the dress to appear on a stand, floating above the cake. So, here’s what the inside structure looked like.
And, the best pic of all…me and my little princess!! Oh I love her so much and praise the Lord everyday that I get to be her mom! I love you Raquelle!
Even better than I imagined!! Happy Birthday Raquelle!
It turned out great!!
WOW!! I’m so impressed I’m almost speechless!! ; )
Absolutely amazing!(Your little girl is adorable)
What kind of chocolate did you use for the ganache?
Adorable, simply sweet and adorable!
i love this cake! this may sound stupid, but i dont know my hardware/tools. what are the names of the pieces you used?
This is such a lovely cake, made for a little princess.
Thank you for showing the inside structure also.
If i may ask, how do you make such an inside structure foodsafe. Do you use cling film or whipe it off with alcohol??
Best regards Astrid
Astrid: You cover it well with cling wrap/seran wrap so that none of the metal is exposed.
Wow!! This is beautiful!!! Awesome JOB. LOVE LOVE your work!
I just came across your site and LOVE it!! Thank you for sharing all of your wonderful knowledge!
Your cakes are always fabulous,Happy birthday princess.
hi! can you share your ganache recipe. will greatly appreciate it. thanks! =)
Ganache recipe: 2 parts dark chocolate (min 52% cacao) and 1 part heavy cream (min 32% fat). Break up chocolate into small pieces, heat cream until almost boiling in another glass container. Pour heated cream over chocolate and let sit a minute. Stir until incorporated. Crumb coat when it’s the consistency of buttercream.
Awww!! She is lucky to have you!! And she is a true beautiful princess indeed!!
BTW: I just saw your blog today and think it is one of the best out there!!! You are TRUE talent hun!!!
Ann
Thank you……Jessica..you are truly talented. your little tips are so very helpful!!god bless!!
praise the Lord for your lives! God bless!
Your work is so detailed! I just found your site and keep coming back to it for tips on how bake and decorate with the Spirit of Excellence like you! Also, thank you for openly confessing your love for Jesus!
Simply amazing and what a beautiful daughter..
I love visiting your blog…full of tips and beautiful creations. I am very new in baking and self taught, still have lots to learn. It would be much appreciated if you could kindly guide me on how to place the internal structure. How to link the bottom and top tiers?