Ingredients:

  • 3 cups (375g) All-purpose flour
  • 1.5 tsp Baking powder
  • 0.75 tsp Baking soda
  • 1 tsp Salt
  • 1 cup (225g) Unsalted butter, room temperature (cubed)
  • 1.75 cups (350g) Granulated sugar
  • 4 Large eggs, room temperature
  • 1 cup (240ml) Buttermilk, room temperature
  • 2 tsp Vanilla bean paste or extract
  • 5 Large egg whites
  • 1.5 cups (300g) Granulated sugar
  • 2 cups (450g) Unsalted butter, softened but cool
  • 0.5 cup (125g) Raspberry puree (strained of seeds)
  • 1 drop pink gel food coloring
  • 1 Small fashion doll or doll pick
  • 2 tbsp Pink and white sugar pearls

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and line three 6-inch round cake pans or a specialized princess mold pan.
  2. In a large bowl, whisk the flour, baking powder, baking soda, and salt. Using a paddle attachment, slowly beat in the 225g of cubed butter until the mixture resembles wet sand.
  3. Add the 4 eggs one at a time, followed by the buttermilk and vanilla paste, mixing on low speed until combined to minimize gluten development.
  4. Pour the batter into prepared pans and bake for approximately 30-35 minutes, or until a skewer inserted into the center comes out clean. Allow cakes to cool completely before carving.
  5. Prepare the frosting by whisking 5 egg whites and 300g sugar over a double boiler until the mixture reaches 160°F. Remove from heat and whip until stiff, glossy peaks form.
  6. Gradually add 450g of butter to the meringue while whipping. Once emulsified, fold in the raspberry puree and pink gel coloring.
  7. Stack and carve the cakes into a dome shape. Crumb coat with buttercream, insert the doll pick into the center, and pipe a decorative gown pattern using a star tip. Finish with sugar pearls.