Celebrate with Cakes and More Cakes!

When my friend Sylvia said she was coming over to spend a day with us, I decided to make it a fun-filled day with activities. Knowing what a creative person she is, I thought it best to spend the day baking cakes and decorating them. 

We went to the kitchen only to make breakfast, and after that it was only cakes and more cakes.  Luckily, hubby volunteered to take us out for a sumptuous lunch, and we relished more than our usual.   The variety of sinful delicacies at lunch and some tasting of cakes and butter-cream in between threw our calorie-counting out of the window and silently both of us were thinking, a crash diet next week is inevitable.

So here they are, our creations!   Tell us what you think of them.

Fondant Doll Cake

Ever wish you could give your little girl one of those Doll Cakes…where the skirt of the doll is the cake? They are quite expensive, but surprisingly easy to make! You can make it as fancy or simple as you would like. One thing is certain…your daughter will never forget it!




Recipe for Ribbon Cake:

Butter – 250 g
Flour – 225 g
Sugar – 225 g
Eggs – 5
Baking powder – 2 teaspoons
Water ? cup
Milk powder – 2 table spoons
Vanilla – 1 teaspoon
Essence (1/2 teaspoon ) (Banana/pineapple/strawberry) ? for each layer
Colour (few drops)


I made double the quantity and split it into 3 portions as below :-

1st portion ? Added pineapple essence and coloured it green
2nd portion ? Added banana essence and left it the normal colour
3rd portion ? Added strawberry essence and coloured it pink

You can use a bell shaped tin or make 3 round cakes of 3 different dimensions and stack them up for the skirt.

Line the trays with butter-paper, pour the mix and bake for 50 minutes  @ 150 deg. C? or until the cake tester inserted into the centre comes out clean. Cool 3 hours before decorating.

Invert the cakes on a cake plate over a turntable with widest cake on the bottom to the smallest cake on the top.

Trim the cakes to the shape of a bell and sandwich with buttercream icing. Next, cover on the outside from the top to the bottom with buttercream icing to contain the crumbs.

Use store-bought or home made fondant.  Divide into two and colour one portion of the fondant, pink. 

Roll pink fondant thinly and round and big enough to cover the cake upto the base?. Gently lift it and cover the cake (this is the skirt of the doll).  Make needful curves and scallops on the skirt and leave it to dry.

Some people use a cake-decorating doll-topper that has no legs. These are easier to insert, Insert the doll?s upper body (cake topper) into the top center of the fondant covered skirt.  Make the bodice for the doll cake as you wish.  We made an embossing on the fondant by rolling a design on the rolled fondant and then cut it to make the bodice and added magii-sleeves.  Made small flowers from fondant and randomly stuck them on the skirt and on the joint between the sleeves and the bodice.

Out of white fondant?made a tulip overlay and cut it with a zig-zag roller.  Fitting it over the skirt and puffed it up a bit.   Made pink and white frills using a frill cutter,  and lined the hem of the skirt with them.  Made small balls out of fondant and fixed them at the top-base of the frills.

Used a satin ribbon as a sash at the waist.  

Hope this explanation helps those who want to bake this cake. Have fun!!

Coffee-Cake with Basketweave Decoration


Sugar – 225 g
Flour – 223 g
Butter – 150 g
Eggs – 4
Water ? cup
Milk powder – 2 table spoons
Nescafe Coffee – 4 teaspoons
Vanilla – 1 teaspoon
Baking powder – 2 teaspoons
Coffee essence – 1 teaspoon



I just taught Sylvia how to do the basket weave and the roses and then she did it all on her own?..isnt this good for a first timer ;).


Beat butter and sugar to a soft cream, add egg yolks one at a time and beat well. Beat egg whites separately till all turns to froth. Sift flour and baking powder thrice and keep aside. Mix water, milk powder, vanilla, essence and Nescafe together. 
Fold in the flour and beaten egg whites alternatively on to the butter mixture. Add the coffee concoction, and Line your tray preferable round with butter-paper and pour the mix. Bake at 150 deg C for 50-60 minutes, or until the cake tester inserted into the centre comes out clean. Cool 3 hours before decorating.

For butter Cream – Beat 250g butter with 400 g (or less) icing sugar.  Add 1 teaspoon vanilla powder and beat till nice and creamy. 

Mini Cup Cakes

We had plans to decorate these Mini Cup Cakes but ran short of time.  We thought they looked splendid without any decorations too?? 😉


Butter 250 g
Flour 225 g
Sugar 225 g
Eggs 5
Baking powder 2 teaspoons
Water ? cup
Milk Powder 1 ? table spoons
Vanila 2 teaspoons


Beat butter and sugar to a soft cream and add eggs one at a time and beat well.
Sift flour and baking powder and fold it to the creamed mixture.
Mix up milk powder with water and add vanilla to it
Fold both mixtures together & bake in  cup cake cases @ 150 deg. C for 15-20 minutes or till golden brown.

Decorate with butter cream after they have cooled.

Author: Sylvia DSouza + Judith Serrao- UAE