I've been so inspired by the stunning Barbie doll dress cakes I've come across recently that I decided to create my own 100% edible couture version (even the mannequin is edible!). This autumn goddess-inspired design is my first attempt, and in this cozy tutorial, I'll guide you through each step so you can make it too!

*CHAPTERS*
00:00 Intro
00:16 Inspiration
00:30 The Layers
01:55 The Mannequin
02:33 The Dress Panels
04:10 The Moss
05:19 The Decorations
06:37 Constructing the Final Cake
09:53 Final Reveal

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*RECIPES*

Browned Butter Pumpkin Cake: [ Ссылка ]

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Browned Butter Buttercream: [ Ссылка ]

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SABLÉ BRETON

*Ingredients:*

80g unsalted butter, room temp
80g light brown sugar
1/2 tsp salt
1 tbs cinnamon
2 egg yolks
100g pastry flour
100g almond flour
8g baking powder

*Directions:*

1. Preheat your oven to 170°C (340°F)
2. Line a baking sheet with parchment paper or a silicone baking mat.
3. Lightly grease a 7” and a 5” pastry ringwoth butter and place on the prepared baking sheet.
4. In a medium bowl, combine the room-temperature butter, brown sugar, salt, and cinnamon. Using a hand mixer or stand mixer fitted with a paddle attachment, beat the mixture on medium speed until light, fluffy, and smooth (about 2-3 minutes). Scrape down the sides as needed.
5. Add the egg yolks one at a time, mixing on low speed until fully incorporated. The mixture should be smooth and emulsified.
6. In a separate bowl, sift together the pastry flour, almond flour, and baking powder.
7. Gradually add the dry ingredients to the butter mixture, mixing on low speed until a cohesive dough forms. It will be crumbly Avoid overmixing.
8. Press the mixture firmly and as evenly as possible into the pastry rings to about 1/4” thickness. A tamper can help make this process easier
9. Bake for about 12-18 minutes, until golden bron on top.
10. Allow to cool, then carefully demold.

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ROYAL ICING: [ Ссылка ]

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