Monster High Doll Cake from Cookies Cupcakes and Cardio

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Ingredients/Materials
• Monster High Doll (You can buy them here: amzn.to/1sCnsOq )
• 6 cups prepared cake batter
• Pink buttercream (made with deep pink gel paste by Americolor)
• Black buttercream (made with black gel paste by Americolor)
• Doll shaped cake pan, or large tapered bowl (amzn.to/1tmcLVC)
• Wilton piping tips #3, #5, #10, #12, #104
Procedure:
1. Grease and prepare cake pan.
2. Pour batter into prepared cake pan, and bake at 350F until cake in completely baked (usually around 60-70 minutes). Allow to cool completely.
3. Remove Monster High Doll clothes, raise hands, and pull hair out of the way.
4. Wipe the doll clean using soap and water. Dry completely, and wrap legs and feet in plastic wrap.
5. Insert feet and legs into the top of the cake, pressing the doll down as far as it will go.
6. Using the black buttercream with tip #5, pipe a bustier over top of the doll's chest, and continuing around to the back.
7. Alternating between black buttercream, and pink buttercream, both with #5 tip, pipe vertical stripes underneath the bustier, around the body, stopping above the waist.
8. Switching both bags to tips #12, pipe vertical lines, making sure to stay straight up and down, around the body from the butt down about halfway to the bottom of the cake.
9. Fill in the areas between the vertical lines with the corresponding colour to form narrow triangle pieces of the dress. Repeat until all triangles are filled in with buttercream.
10. Switching to #104 on both bags, apply ruffles to the bottom of the dress, where the cake meets the board, first with black, and then pink, and ending with black again. The second black row of ruffles should meet up with the triangles.
11. With the black buttercream bag fitted with #3 tip, add the belt for detail where the top two vertical sections of the dress meet, by using the rope technique. Make a small arch (.5cm) in width, and repeat with a second arch that starts from the middle of the first arch, and finishes off to the right of the initial arch. Repeat until the rope is around the entire waist.
12. To finish off the dress, change the black buttercream tip to #10, and apply another rope border to the dress where the ruffles meet the triangles.
13. Store in the fridge until ready to serve. The cake is best eaten within 2-3 days.
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