1 package cake mix or favorite cake recipe that yields 5 1/2 – 6 cups of batter
Combine ingredients and bake at 350° in classic wonder mold pan for 50-60 minutes or until cake tester comes out clean when inserted into middle.
For Buttercream Icing:
1/2 cup solid vegetable shortening 1/2 cup butter 1 teaspoon clear vanilla extract 4 cups sifted confectioners sugar 2 tablespoons milk.
Cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep bowl of icing in refrigerator when not in use. Refrigerate in an airtight container; icing can be stored for 2 weeks. Rewhip before using.
Yield: 3 cups.
Once cake is cooled, smoothly apply buttercream icing. Ice the folds in dress with edge of angled spatula. Pipe with tip #18 to produce shell border at the bottom. Pipe over shells border with four rows of ruffles using tip #125. Insert doll pick into cake. Ice bodice of dress smooth. Pipe three rows of ruffles using tip #101 around neckline. Add a waistband to the dress using tip #101.