The Princess cake

The Princess cake

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Is your princess's birthday soon? Put stars in his eyes (and that of his little guests) with this cake cake design proposed by Anne-Sophie, best pastry chef M6. too handsome !


  • 2 cake mixes
  • 1 pot of Nutella or the frosting of your choice
  • 500 g of pink sugar paste
  • 200 g white sugar paste
  • 1 jar of pearls in white pearl sugar
  • 1 jar of white pearl edible powder
  • 1 jar of food glue

Production :

Cook the cake

Grease the princess dress mold abundantly. You can add 2 strips of baking paper cross at the bottom, long enough to protrude from the mold to help demolding.

Place the mold on the baking sheet and pour the cake mix on it, smooth the surface with a spatula. Bake your cake by increasing the time shown on your recipe for a cake.

Start with one hour of cooking and check where the cooking is with the blade of a knife. Flatten the top of the cake by giving a little saucepan on the bump at the end of cooking.

Let the cake cool in its mold before unmolding / Then cover it with a thin layer of spread or frosting and allow to cool 30 minutes in the refrigerator.

Decorate the cake

Start by spreading a strip of white sugar dough as high as the cake and about 10cm wide. Then roll out a large round of pink sugar paste and place it on the cake by forming folds with the sugar paste.

Using a pair of scissors, cut an opening in the pink sugar dough where the strip of white sugar dough is to form the opening of the dress.

Cut out about 30 small white sugar paste flowers and fix them where you want with food glue.

Decorate the bust

Plant the bust at the top of the cake. Cut out a big heart of pink sugar dough. Raise the princess's bars and create him like a bustier. Cut out the tip of the heart. Tie it with a strip of white sugar paste around the waist and secure with a hint of food glue.

Decorate the pearl belt with sugar. You can finish the decor by adding a thin strip of pink sugar paste around the bun decorated with small white flowers.