Princess Cake

Princess Cake

From   Mummy Ka Magic

Prep: 1 hour 30 minutes

Cook: 20 minutes

Method: Moderate

Course: Dessert

Type: Fusion

Make this cake for your daughter and see her eyes lit up with joy


  • Refined flour (maida) 1 cup + for dusting
  • Butter 1 cup + for greasing
  • Condensed milk 1 cup
  • Yogurt ½ cup
  • Vanilla essence 1 tsp
  • Cocoa powder ¼ cup
  • Baking soda ½ tsp
  • Baking powder 1 tsp
  • Milk as required
  • Readymade 5-inch eggless chocolate cake 1
  • Sugar syrup as required
  • Golden edible pearls for sprinkling
  • Butter-sugar icing
  • Butter 2 cups
  • Icing sugar, sieved 2 cups
  • Pink food colour 1 drop


  • Grease a bowl shaped aluminium cake mould with some butter and dust with some flour.
  • Take butter and condensed milk in a bowl and beat with an electric beater till light. Add yogurt and beat again. Add vanilla essence and beat.
  • Sift together flour, cocoa powder, baking soda and baking powder into the butter mixture and fold in well. Add milk and mix into a smooth batter.
  • Place a ring in a pressure cooker and fill with water till the height of the ring. Cover and heat till steam forms.
  • Fill the greased mould with the batter filling it upto ¾ its height. Tap lightly. Place a plate on the ring and put the mould on it. Cover and steam for 15-20 minutes without the whistle.
  • To make butter-sugar icing, take icing sugar and butter in a bowl and beat with a hand blender till smooth.
  • Transfer ½ cup of the prepared butter-sugar icing into another bowl. Add pink food colour and mix well.
  • Place the readymade cake on a turn table. This is the base.
  • Remove the bowl shaped cake from the cooker and let it cool. Demould.
  • Drizzle some sugar syrup on top of the base cake to moisten it. Spread the plain butter-sugar icing on top and level it out with a palette knife.
  • Place the bowl shaped cake on top of the base cake and moisten it by drizzling some sugar syrup on top. Spread some plain butter-sugar icing on it and level it out with a palette knife. Cover the sides as well with the plain icing and level it out with the palette knife.
  • Keep the hands of a doll upwards and wrap the lower body tightly with a cling film. Insert the doll in the centre of the bowl shaped cake.
  • Fill a piping bag fitted with a star nozzle with the remaining plain butter-sugar icing. Fill another piping bag fitted with a star nozzle with the pink icing.
  • Pipe pink icing rosettes on the doll and pipe plain icing rosettes on the entire cake leaving a strip at the bottom. Pipe pink rosettes on the bottom strip.
  • Put the hands of the doll down, sprinkle golden edible pearls on it and serve.