White Chocolate Ballerina Cake
It’s been ten years since she came into our home and she has grown to be the most incredibly beautiful girl. She is smart, witty and full of life. Currently, she wants to grow up to be a dancing concert pianist who does her own vocals and performs surgery on animals on the side. Oh, she also wants to ride horses as a hobby and tells me often that she will have a stable full of them. While she may have to scale down her dreams just a little, she will be encouraged to accomplish anything she sets her mind to. And you never know, she very well might be the first concert pianist who dances and sings and plays the piano at the same time.
As a Mom, I want all of her dreams to come true. My job is to encourage her to attain her dreams, pick her up and hold her when she fails, keep her from over extending herself, and make sure she continues to have fun.
I promised pictures of this ballerina cake over a month ago, and my guilt has finally gotten the best of me. I love this cake for it’s simplicity. Every other year our children get to have a friend birthday party. The other year it’s a family birthday year. This year was a family party, and when asked what kind of cake she wanted, she requested a bright blue cake with neon pink. And bling. Lot’s of it.
I’ll admit that cake decorating is not ever going to be something that I excel at. One look at the internet to search for cakes and I feel so inadequate. My kids also dislike fondant, so I can’t make all those gorgeous fondant cakes I see either.
The secret to the cake is the white chocolate ballerinas. The bling is made possible by edible glitter and the tulle at the bottom makes for a beautiful skirt. Or tutu, if you stretch your imagination.
The piped on buttercream frosting begins at the top with a light neon blue color that progressively deepens in color the further down the cake you go.
Each ballerina was hand made with the use of white chocolate, edible glitter, and a template. You could easily replicate this cake and make it look breath takingly beautiful for your own daughter.
3 8″ inch round chocolate cakes, baked and cooled. (I used the Hershey’s Perfectly Chocolate Cake recipe).
Recipe for white chocolate buttercream frosting. (You will want to double it if piping).
Piping bag and star tip for decorating.
6 oz white chocolate, melted
Ballerina templates, printed and cut out (Do a quick Google search for “ballerina template” or “ballerina clip art.”)
Edible glitter in white
1/4 yard hot pink tulle
White Chocolate Buttercream Frosting
Adapted from The Royal Cook
1/3 cup butter, softened
1/2 cup shortening (I used Spectrum Organics)
3 cups powdered sugar
1/4 tsp salt
1 cup white chocolate chips, melted and cooled
1 tsp pure vanilla extract
Beat the butter and shortening in a mixing bowl for several minutes until it becomes smooth. Slowly add the powdered sugar, continuing to beat until mixture is combined. Add the salt, then add the white chocolate and vanilla until mixture is smooth and fluffy.
To make the ballerinas:
1. Slide the ballerina templates (or clip art) right side up underneath the wax paper. You will want to make sure that you are able to closely space the ballerinas together without overlapping while you are working.
2. Open the bottle of white glitter and have it close to where you will be working with the chocolate.
3. Melt the white chocolate in 30 second increments in the microwave. Remove mixture from the microwave and stir. Continue to microwave in 15-30 second intervals until chocolate is completely melted. Once the chocolate has melted, pour it into the squeeze bottle.
4. With the squeeze bottle, trace the outline of the ballerina first. Fill in the ballerina with additional white chocolate, smoothing with a toothpick to remove any bubbles that may form. Sprinkle with edible glitter.
5. Allow the ballerinas to harden for one to two hours before placing on cake.
To Make the Cake:
1. Make the frosting according to the directions above. Scoop 1-1 1/2 cups of frosting into three separate small bowls and use the gel colors to stir in desired tint. You will want to have one bowl with a lighter blue color, one with a medium blue color and one with a darker blue color.
2. Assemble the cake, spreading a generous amount of frosting in between each layer. Spread a thin layer of frosting around the exterior of the cake so the piping stars will easily adhere to the cake.
3. Scoop the dark layer of frosting into the piping bag. Beginning from the bottom of the cake, pipe a small star onto the cake. Continue to pipe a straight line of stars across the bottom of the cake. Continue up the cake, piping stars until frosting bag needs to be refilled.
4. Scoop the medium colored frosting into the piping bag and continue to pipe onto the cake. Continue piping up the cake until the medium colored frosting has run out. Scoop the light colored frosting into the piping bag and continue piping until the cake is completed.
5. Arrange the hot pink tulle around the bottom of the cake. Press the white chocolate ballerinas lightly into the top of the cake.
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