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00:00 Hi, I'm Elise Strong.
00:16 Welcome to My Cupcake Addiction.
00:18 On today's episode, I'm going to show you how to make this stunning Ombre Laya Princess
00:22 Cake and our beautiful princess of choice today is none other than the lovely Aurora
00:26 from the Sleeping Beauty movie.
00:27 I'm making this cake today to celebrate the Australian release of Sleeping Beauty on DVD
00:32 and Blu-ray and the guys over at Disney have been super nice and they've offered up some
00:36 DVDs and also some of those gorgeous Aurora Princess dolls to give away.
00:41 I will leave a link down below telling you how you can get your hands on one of those
00:44 great prize packs.
00:46 Let's get started with today's beautiful princess cake.
00:49 To make your Aurora cake, of course you're going to need an Aurora doll.
00:52 When you're choosing this, make sure you get the one with the plastic bodice, not any sort
00:55 of fabric on the top half of her body.
00:57 I've got an open round piping tip and a circle cutter, a pair of scissors, some of my perfectly
01:02 pipeable buttercream frosting in both white and also pink so I will link to that recipe
01:06 in the description box below.
01:08 I've got some pink and some white food coloring.
01:10 I've got a disposable piping bag, a spatula, an offset spatula, and a bread knife.
01:15 Off to the side, I have a metal bowl which I'm just going to be using to bake a round
01:18 piece of cake in.
01:19 And I've also got an 8-inch cake tin.
01:22 So the bowl size that I've chosen sort of fits really nicely on that 8-inch cake tin.
01:26 They're about the same size.
01:27 I've got a 12-inch cake board and then just a thinner cardboard 8-inch cake board.
01:32 I'm going with a sparkly bling finish on my cake board.
01:34 So if you want to achieve this, you'll also need a piece of glitter scrapbooking paper
01:38 from your local craft store.
01:39 Of course you'll need some cake so I've got a triple batch of the Cupcake Addiction Vanilla
01:43 Cake recipe from my recipe e-book which I will link to down below.
01:47 Otherwise, you can use your favorite cake mix.
01:49 And I'm taking the equivalent of about a fifth.
01:51 So for me, that's about 3 scoops.
01:53 I'm going to add in some of this bright white food coloring because I'm using a yellow cake
01:57 mix.
01:58 That white is just going to go through and make a really nice light color for the top
02:01 layer of my cake.
02:02 Now I've greased and floured that bowl so butter or oil and then flour.
02:08 And then I'm just scooping that fifth of the mixture in.
02:10 And I'm going to bake that physically in the bowl.
02:13 I found the bowl took a little bit longer to bake than the tin.
02:17 About 20 minutes or so.
02:18 And you'll see I've only filled that to a third of the way up the bowl.
02:21 Off into the oven and then onto some of our pink layers.
02:24 So I divided my mixture into 5 and then each of these other 4 layers, I've added different
02:29 amounts of food coloring.
02:31 I started with half a drop and then I doubled it to 1 drop, doubled it to 2 drops, and doubled
02:36 it to 4 drops.
02:37 That's the way I achieve a beautiful ombre finish.
02:40 Stir that color through and then you want to scoop it into a lined, greased baking tin.
02:46 So I've lined mine with some baking paper.
02:48 And because my mix is quite thick, I'm using my spatula just to level it off so it's really
02:52 nice and smooth on top.
02:54 I'm going to pop that into a moderate oven and it's going to take about 15 to 20 minutes
02:58 to cook because it's only about a third of the way full again so they're not very thick
03:02 layers.
03:03 You want to repeat this with your 4 different shades of ombre just using that method of
03:07 doubling the amount of food coloring you put in each time.
03:10 While they're baking, we can do a little bit of crafting.
03:12 So I've got my board and my scrapbooking paper and some scissors and glue and just a marker.
03:17 I'm just going to flip that paper over and just trace around the shape of my board with
03:21 the marker.
03:22 And then I'm cutting it out and I'm going to just glue it to the board.
03:25 When you're gluing this to the board, make sure that you've got the glue all the way
03:29 to the very outside edges of your board.
03:31 Once it's nicely positioned, take your other cake board or a book or something and just
03:35 press down on it, making sure that you keep it relatively centered on the board.
03:38 And then you want to dry that board upside down under something like a phone book or
03:42 under something a little bit heavy so that it dries really really nice and flat.
03:46 Now your cake should be out of the oven and they should be completely cool before you
03:49 start carving them.
03:50 Don't try to carve these warm or they're going to fall apart.
03:52 So I'm just using a serrated edge knife here and you'll see I'm turning the cake.
03:55 That helps me to get a really even cut.
03:57 And I'm also going to cut 2 of my layers side by side so that they're all the same height.
04:02 This is really important for a layer cake because it gives you a really neat finish.
04:06 Look at the differentiation that we've got in colors there.
04:09 Once you've trimmed away all the tops, flip the cakes over and just very very carefully
04:13 trim away the bottoms.
04:14 They're going to be a little bit sort of crusty or crunchy where they've baked.
04:17 Be really careful doing this because you don't want to crack the cake.
04:20 And take off any dark edges that you can see.
04:22 Now for the stacking, take some of that buttercream frosting and pop it on that 8-inch board that
04:27 you're using for the 8-inch cakes.
04:28 It's going to act like a bit of a glue.
04:30 And then take your darkest pink colored layer.
04:33 We're going to start dark at the bottom to light at the top.
04:35 Place it onto the board and then you want to apply a generous layer of that buttercream
04:39 frosting.
04:40 Make sure that you're not skimping on the buttercream frosting because that white breaking
04:43 up the ombre is part of what gives you a really nice finish in these layer cakes.
04:48 Moving on to your second darkest color and you're going to repeat this process all the
04:52 way up the cake until you've got your 4 colored layers stacked.
04:56 You'll see I'm trying to keep the amount of buttercream that I'm putting in between relatively
05:00 even.
05:01 Once again, evenness is key with ombre cakes.
05:04 Taking the cake that you baked in your bowl, you just want to trim the rounded dome top
05:08 of it so you've got a nice flat top.
05:10 Flip it over and then cut it in half which is going to give us like sort of 2 white layers
05:14 to go on top.
05:16 But it's once again keeping the evenness of the layers all the same throughout this cake.
05:20 So place those 2 on, apply your buttercream and your cake is completely stacked and ready
05:25 for the next stage.
05:26 Now for the next stage, take your circle cutter and you just cut a bit of a guide circle out
05:30 of just that top layer of cake.
05:32 Give it a twist and it should just pull that top layer of cake out.
05:35 And then you want to take a sharp knife and you're sort of cutting down into a hole on
05:39 a bit of an angle.
05:40 Scoop out any excess cake but you do want that hole to be quite narrow at the base so
05:44 there's some cake to hold Aurora's feet in place.
05:47 Take some plastic food wrap now and you want to wrap both her head with her hair and also
05:51 her legs.
05:52 Wrap her legs nice and tightly and make sure that plastic wrap comes all the way up over
05:56 her hips and covers her hip joints slightly over her waistband.
06:01 We're wrapping her hair so that it doesn't go into our cake at all and it doesn't get
06:04 frosting in it.
06:05 Pop her straight down into the cake and then you just want to take your piping bag with
06:09 a little bit of frosting and just sort of frost her in.
06:12 The frosting is going to help to hold her in place nice and steady.
06:16 Once you're happy with your Aurora placement, take your large serrated edge knife and you
06:20 can see I'm cutting down on an angle and I'm just starting to make the basic shape of that
06:25 cake.
06:26 Now I'm actually going to go around and make the shape a little bit more defined.
06:29 So I'm cutting down a little rough to begin with and just taking off all of those outer
06:34 layers of the cake so you shouldn't see any brown crusty edges.
06:39 You can see I've still got a few so I'm going down with a smaller serrated edge knife now
06:42 and I'm making sure that I can't see any of those brown edges.
06:46 Any brown in your cake is going to show up when you cut your ombre layers and you don't
06:49 want that.
06:50 The smaller serrated edge knife is great to get that really nice neat even finish.
06:55 And once you're happy with your shape, you just want to clean up your cake board and
06:58 get ready for frosting.
07:00 Now for frosting, we're going to take some pink buttercream frosting.
07:03 And you can see I'm working my spatula back and forth into the cake.
07:06 I'm applying quite a bit of pressure here because I'm actually creating a crumb coat.
07:10 It's a really thin thin coat of frosting that catches all of the crumbs and seals that cake
07:16 which also helps for freshness and moisture.
07:18 Once my cake is coated in frosting, I'm using my offset spatula just to scrape off any excess
07:23 so we're not over-frosting this cake.
07:24 I filled my piping bag with that pink buttercream frosting and now we're going to frost up by
07:28 just piping a large dot and then using the side of your piping tip or the edge of your
07:34 piping tip to drag that dot in an upwards direction.
07:38 This forms like a layered petal technique.
07:41 So you just want to dot and then you want to drag, dot and then drag.
07:46 And repeat that all the way around your cake.
07:48 You're going to need to layer these over the top of each other.
07:51 So as I'm doing my second layer, it's actually going about a centimeter or so over that bottom
07:56 layer which gives us that sort of ruffled or petaled layered effect of the skirt.
08:01 I love this technique for frosting particularly with these princess dresses.
08:04 I think it's really simple and it's so effective and nobody can believe how easy it is.
08:10 Repeat that process all the way around your cake.
08:12 And once you start to get up closer to her waist, you want to come in nice and tight
08:17 but you won't get all the way in without making too much of a mess.
08:20 So I just took a knife here and just sort of scoop the frosting up around her waist
08:24 a little bit and then just use your finger to sort of neaten it off so that she's got
08:28 a really nice, neat, frosted-in waistband.
08:32 To add that little bit of sparkle to this cake, we're using our glittered cake board.
08:35 So to stick her down, just take a blob of that buttercream frosting, pop it on the board
08:39 and then you want to use your knife to just pry that 8-inch cake board up off your bench
08:44 or your work surface, in my case, off the other cake board that I'm using.
08:49 Just place your hands underneath gently.
08:51 Move Aurora across into the center of your cake board and pop her down.
08:56 Your Princess Aurora Cake is now complete and any little princess is going to love this
09:00 one.
09:01 When you cut into it, you've got that stunning layered ombre finish and you can see how even
09:06 and neat those beautiful layers are.
09:09 All that work you've gone into for the inside of the cake has really paid off.
09:12 I hope you guys have enjoyed this tutorial.
09:14 Make sure you check out the link down below for that awesome Disney Prize Pack.
09:18 And as always, thanks so much for watching.
09:20 Bye.
09:29 (upbeat music)