Tinkerbell Cake – step by step

Step by step for instructions for a very pretty Tinkerbell Cake, first covered with fondant and second, covered with buttercream icing.
tinkerbell cake
tinkerbell cake
tinkerbell cake

Estimated reading time: 2 minutes

The Tinkerbell Cake – Since I posted a picture of this cake on the Cake Decorating page about a year ago, I’ve had numerous requests for step by step instructions, and I’ve always complied with a summarized version via email. So, here it is, finally, a detailed version! The Tinkerbell Cake is one of the most popular cakes amongst little girls, I get quite a few requests for this one, for obvious reasons! I’ve made it many times, both with fondant and buttercream, so any of you with little girls who love Tinkerbell, I must say, this is one very cute and fancy cake!

Recipes for Madeira Cake and Buttercream Icing can be found by clicking on the individual links.

First, we’ll look at the fondant version, then the all buttercream one. Check out the Cake Decorating for all things cake and click on the individual links for Covering Cakes and Dowelling.

We’ll be doing things in this order: Cover the board, fill the cakes, stack the cakes then the final decoration.

Shall we get cooking?

If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!

And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood.

Lin xx

tinkerbell cake

Tinkerbell Cake – step by step

Step by step for instructions for a very pretty Tinkerbell Cake, first covered with fondant and second, covered with buttercream icing.
5 from 1 vote
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Course: Dessert
Keyword: cake, cake decorating
Prep Time: 1 minute
Total Time: 1 minute
Author: Azlin Bloor

Equipment

  • 1 x 13 inch cake board
  • 1 x 7 inch cake card
  • small sharp knife
  • scissors
  • palette knife
  • toothpick
  • piping bag
  • piping nozzles – medium closed star, small closed star, small round (no.2), small leaf
  • dowels
  • 2 or 3 Tinkerbell characters about 3-4 inches tall
  • tiny garden insects optional
  • blue edible glitter optional

Ingredients

  • 1 x 10 inch square Madeira cake
  • 1 x 7 inch round Madeira cake
  • 3 portions buttercream icing
  • 2.5-3 kg green fondant icing
  • smooth/no bits raspberry or strawberry jam
  • blue, green and pink food colouring

Instructions

Covering the board

  • To cover or not to cover? Sometimes I do and sometimes I don't! A cakeboard that's covered with fondant gives a more complete and professional finish but not everyone likes the extra icing. If you don't fancy all that fondant, finish the cake on the board, then roll out a layer of fondant and drape the paste around the board. Follow the other instructions the same way.
  • If you are going to cover it, knead about 500g of the green fondant until smooth. Roll out, using spacers if needed, to a thickness of about 4mm.
  • Moisten the 13" cake board all over with a little water or edible glue.
  • Lift the fondant with your rolling pin and drape over the cake board.
  • Gently smooth the fondant with the smoother in a circular motion.
  • Using a small sharp knife (I use a paring knife), cut the excess fondant, keeping the edges vertical, in line with the board. Leave to dry.

The cakes

  • Take the 7" cake card and place it upside down on the corner of the large cake with the edge hanging off one corner of the square cake slightly.
  • Mark out the edge of the lower cake on the card and cut off with scissors. You'll end up with an irregular shape with the straight sides lining up with the 10"square cake.
  • Next, place the 8" round cake upside down and place the cut card upside down on the inverted cake.
  • Now, we are going to cut the cake to match the card. Use a small sharp knife. Keep the offcuts for tea – great for dunking or even trifles!
  • Time to fill both cakes. Level the top of both cakes, see Madeira Cake recipe for tips. Slice around to trim the brown crust if you want, I don't bother because I happen to like it.
  • Let's start with the small cake. Place it on the cake card neatly and very carefully, slice the cake in half by using a very long/large bread knife, cutting into and around the cake as you go along. Don't cut straight across as you might end up with uneven cuts. Cutting around the cake allows you to keep the knife level constantly. If it helps, insert toothpicks around the cake, equidistant from the base of the cake. Use a ruler and measure!
  • Carefully, lift the top half and place it on the side.
  • Using a palette knife, start filling the cake with the buttercream. Using a to and fro movement, spread it all over the cake, up to the edges.
  • Follow with jam.
  • Very gently, lift the top half of the cake and place over the cream/jam, aligning top and bottom as much as you can. Do this for both cakes.
  • Ok, folks, let's cover the cakes. Follow instructions on the covering cakes with fondant icing page.
  • Ready to stack? Read up the Dowelling Cakes page first on step by step on dowelling. The dowels are going in one corner of the 10" square cake (the base cake).
  • Now smear a little buttercream in the middle of the 4 dowels and very carefully, place the small cake on top of the base cake. Line up the top cake's straight sides with the base cake's sides. Don't worry about the gap between the top and bottom cakes as we will be covering it with piped icing. You are now ready to decorate as you want!

Decorating the Tinkerbell Cake

  • First, you need to have the the leftover buttercream coloured into the colours you're using. Here, I've got blue for the water, green for the vines and pink for the flowers. Keep just about half a teaspoon's worth of the plain cream colour for finishing touches later.
  • Using a small offset spatula, spread some of the blue icing on the cake, starting from the top and spilling over onto the board, resembling waterfall and river as in picture. Keep it fairly narrow with perhaps a slight pond on the top cake. Don't worry too much about keeping it too neat as you'll be piping around it.
  • Use the tip of the spatula to create patterns resembling waves all down the length of the "water".
  • Fit the large star nozzle in a piping bag and fill the bag with the green buttercream icing. Pipe a border all around the river, stopping at the point where the cake meets the board, leaving a free fall of water on the board. You can pipe flowers or drag them to pipe shells, that's up to you.
  • We are now going to pipe a border around the base of both cakes. This will cover the space between the two cakes.
  • Another piping bag with the round no.2 nozzle and fill it with more green buttercream.  Pipe vines of different lengths and sizes from the base of the large cake, curling the ends for effect. You can do the same with the top cake if you wish although I prefer to leave the sides of the small cake blank.
  • Next, fit the small star nozzle in another piping bag and fill it with the pink buttercream. Pipe tiny flowers all around in strategic spots all over the cake, along the vines and the borders. You could of course, cut out pink fondant flowers and stick them on.
  • Pipe a pink flower border on the top of the small cake too.
  • Using the small leaf nozzle, pipe some leaves along the vines.
  • Place the Tinkerbell figurines strategically on the cake. One at the top of the cake looking down, is always effective. Arrange the tiny insects around the cake as you see fit.
  • Using a toothpick, dab tiny bits of the plain coloured icing on the waves on the river to resemble foam.
  • If you wish, sprinkle a tiny dab of blue edible glitter along the river. Best way to do this: dab your forefinger in the glitter, get rid of excess over the sink and hold your fingers very close over the blue icing as you sprinkle what little is left on your fingers. Getting close to the blue ensures as little as possible gets on the green.

Notes

Buttercream Covered Tinkerbell Cake 

Everything is the same apart from needing an extra portion of buttercream icing. Tint 2 and a half portions of the buttercream green for the coats.
After the first layer of buttercream, place the cakes in the fridge for about 30 minutes. Then spread the second layer of green buttercream all over the cakes, smoothing it out as best as you can.
Leave the buttercream smooth or make patterns using the tip of your small palette knife.
Finish the cake as above.

Carbon Footprint

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23 thoughts on “Tinkerbell Cake – step by step”

  1. This cake is so pretty. I love it. We have a link party called Wednesdays Adorned From Above Blog Hop and would love to have you share this and any other posts with everyone. It runs from Tuesday night through midnight Sunday. Here is the link to the party.
    http://www.adornedfromabove.com/2013/03/wednesdays-adorned-from-above-blog-hop.html
    We are also having a giveaway this week for a $50.00 Target Gift Card, so head over to enter.
    We hope to see you there.
    Debi and Charly @ Adorned From Above

  2. Hi Lin,
    This cake is beautiful! I really wish we lived close to each other. I would have loved to learn from you- one on one.
    I hope I can make this cake for my daughter. She would be super happy!

  3. Wow Lin, what a beautiful cake…I love your step-by-step pictures. Love it!
    Thanks for the post and have a wonderful week ahead 🙂

  4. OMG! What an amazing cake you have made! It is a fairytale cake and your step by step instructions are very good. Well done you!

  5. Hi Lin,

    I need the step by step instructions and thanks so much. The cake is a beauty and it takes someone like you who has great skills to do the skillful deco.

    I am just beginning to bake and have not ventured to these types of deco yet. I will bookmark this post because I want to try.

  6. Thanks for joining our party Lin! I love it that you did mention coffee! What would we do without it? LOL! … Have a great day! You did an amazing job with that cake!

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