Snowy Ball Gown Cake

It's up to you.

10 detailed steps, from preparation to service.

1. Preparing the plate

   Turn the oven on at 170 °C in conventional oven setting (no fan). Tap the baking paper mold. Wash and dry the lemon; remove the fine zest without white skin and measure 20 ml of juice. Store the cream ingredients in the refrigerator.

2. Mix the dough

   Whisk 200 g of soft butter with 180 g of sugar for 2 minutes. Break the 4 eggs in a bowl, check the shells and then add them one by one. The mixture may slightly grain: the dry ingredients will gather it.

3. Add lemon and dry ingredients

   Mix 220 g of flour and 8 g of baking powder. Incorporate them in the spatula, alternating with the 80 ml of milk. Add the zest, 20 ml of juice and a teaspoon of vanilla; mix just enough to see no more flour.

4. Bake a regular cake

   Spread the dough in the mold over the entire surface. Bake for 22 to 25 minutes, until golden blond color and a dry leaf. Leave to cool for 15 minutes, remove from the mold with the paper and then cool flat for 60 minutes.

5. Cut the bodice and skirt

   Place the cold cake on the tray. Orients the 30 cm vertically. In the 9 cm of the top, keep a bodice centered of 10 cm wide and recut its top in two simple curves. Below, cut a trapeze skirt that widens from 10 to 24 cm downwards. Serve the offcuts next to them, without stacking them.

6. Make a firm cream

   Briefly spatula the 250 g of mascarpone, 150 g of fresh cheese and 60 g of icing sugar. Stop as soon as the cream is smooth; do not frolic for long. Take 120 g of white cream and keeps it cool.

7. Coloring with raspberry

   Add the 100 g of jam to the remaining 340 g of cream, in two. Mix gently: you get a soft pink with light mottles. If the cream softens, put it back in the refrigerator 20 minutes before the decor.

8. Drawing the Wheels

   Spread a thin pink layer on the bodice and sides. On the skirt, place four rows of large pink spoonfuls, starting from the bottom. Flatten each spoon by pulling it 2 cm upwards: they form wide ruffles, without piping tip or real fabric.

9. Finish the outfit

   Spread the 120 g of white cream in a 2 cm strip at the waist and in a small rounded collar. Aligns the 20 g of flaked almonds on the waistband. Powder the bottom of the skirt with the remaining 10 g of icing sugar, just before serving.

10. Strengthen and Serve

    Place the dress 60 minutes in the refrigerator, flat. Cut the skirt into small rectangular parts and share the bodice separately. The decor remains a layer of cream placed on a low cake, without doll or interior structure.