The word "tiara" is originally taken from a Greek term meaning a Persian royal headdress. Since then, delicate, bejewelled tiaras have become a wardrobe essential for well-dressed princesses everywhere. A tiara cake will bring out everyone's inner princess, whether it's for a fairy-tale-themed birthday party, a bridal shower or a celebration with your girlfriends. Buttercream, fondant frosting and sugar decorations ensure it tastes as good as it looks.
- Skill level:
Things you need
- 9-inch circular cake
- Baking parchment
- 227gr. icing sugar
- 1/2 stick butter
- 1/2 tsp vanilla essence
- 2 tbsp milk
- Pink food colouring
- Frosting spatula or flat knife
- 340gr. ready roll fondant frosting
- Rolling pin
- Sharp knife
- Cake decorations (silver sugar balls, hard candies in bright jewel colours, jelly beans, edible glitter)
Draw a tiara shape on the baking parchment that is large enough to fit halfway around the side of the cake and stand a couple of inches taller at the front. Cut this out using the scissors. You will use this as a template for the fondant frosting.
Make buttercream (also known as confectioner's frosting) by mixing together the butter, icing sugar, milk and vanilla essence. Add pink food colouring until you reach the desired shade. Spread the buttercream over top of the cooled cake with the frosting spatula or flat knife.
Add food colouring to the fondant frosting, or leave white for contrast. Roll out the frosting onto a flat surface until it is approximately a quarter to a half inch thick. Place the baking parchment template on top of the frosting and cut round it using the sharp knife.
Roll a long rectangular strip of fondant frosting to make the back of the tiara --- this should be the same width as the height of the cake, and long enough to go all the way around the rest of the side, so that it joins up with the front piece of the tiara at either end. Cut off both short ends of the strip with the sharp knife to make a neat edge.
Decorate the front and back pieces of the tiara with hard candies (for "jewels"), silver sugar balls, jelly beans and edible glitter.
Put a thin layer of buttercream round the sides of the cake. Lift the tiara front carefully, and fit it against the side of the cake, using the buttercream as glue. When this is in position, wrap the back piece of the tiara around the other side of the cake and press gently into place. Where the front and back pieces of the tiara meet, press the joins together to create one continuous circle (moisten slightly with water if necessary).
Decorate the top of the cake to match the tiara.
Tips and warnings
- To make your tiara template symmetrical, fold the baking parchment in half and draw half a tiara on the paper, with the highest point at the fold. Cut out both halves together, then open out, so that you have one complete tiara front.
- Dust your rolling-out surface and rolling pin with icing sugar so that the fondant frosting is less likely to stick.
- A flat knife or thin spatula makes it easier to pick up the tiara pieces after you have rolled them out.
- If you are having trouble making the front of your tiara stand up, support it from behind with extra pieces of fondant frosting. The frosting will eventually dry hard.
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