On this page you'll find a beautiful gallery of ballerina cake designs. Any of these cakes would be fantastic for a girl's party or birthday celebration.
If you have a cake of your own that you'd like to post on this site, then you can do it here.
Ballerina Birthday Cake Index:
(Click on a picture below to view a larger cake image
and read baking instructions)
Cake submitted by Janieka M. from Fort Wayne, IN
This was my first endeavor with fondant. I love to do party planning, and because of this my children have very nice birthdays.
This one was special because my daughter was turning 5. She was starting ballet, so I thought what better party to have than that.
I made everything from scratch. Her favorite cake flavors are chocolate and strawberry. I topped the cake with fondant. I colored it pink. Then put pears and roses around the edges, and added butterflies.
Two ballet slippers were on the very top with the ribbon cascading down.
I was pretty happy with it!
Ballerina cake submitted by Susan B. from BC, Canada
This was one of my first cakes I have made. I used a slipper pan by Wilton.
I baked my cake in the morning. As I was taking it out, it came apart. But with a few toothpicks, I put it back together.
I had all of my icing prepared the night before, which really helped. I used one of the Wilton icing recipes, and it came out very nice.
Once it started to look like ballet slippers, it was great. When I saw the smile on my 4 year old's face, it was so worth the time and effort.
Cake submitted by Maha H. from Khobar, Saudi Arabia
I love this ballerina cake that I made!
I started with a butter cake recipe I got off Wilton's website! I layered it with vanilla buttercream. My tips here would be to bake it in a very deep pan! That way you can layer the same cake two times.
Or, you will need two cakes for each tier to be able to achieve the "high" effect of the cake. You have to use a minimal crumb cake recipe for layered cakes!
Sponges and regular cakes won't do, because they will collapse when you layer and stack them. A dense cake is best!
Makes: about 7 1/2 cups cake batter.
Preheat oven to 350°F. Spray pans with vegetable pan spray, or use Cake Release. In a mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour. Then mix well.
Pour into prepared pans. Refer to baking chart for baking times and temperatures for specific pans. Cool 10 minutes in pan. Loosen sides and remove. Cool completely before decorating.
Cream butter and sugar. Add the milk one tablespoon at a time until you reach the consistency you like. (I baked 1 cake in an 8-inch pan, and then carved it to look like the flowing tutu!)
Always ice the cake with a thin layer of buttercream first, and refrigerate it for about 15-20 minutes until it crusts a bit on top. This layer doesn't have to be perfect. It is just a crumb coat to keep the cake crumbs out of your second icing layer, which you will now apply.
Chill the cake again for the same amount of time. You're ready now to apply fondant.
I buy my fondant ready-made, but there are some great fondant recipes out there. It is basically just marshmallows melted in a microwave and some icing sugar.
You can color your fondant using any type of food coloring. I used Wilton's.
Color a small piece of fondant first with your desired color. Try to make it bold and intense, because you will then knead this small piece into your bigger fondant piece to make it easier to color.
The color will lighten then. But always remember, some colors darken and intensify the longer they stay. So the final color you will get in a few hours is a bit different than the one you will see at first.
Also remember that black and red will always need more coloring than other colors in order to achieve the intensity you desire. This will also result in a tackier fondant!
Rub your hands, rolling pin, and rolling board with shortening to get rid of the tackiness and to prevent the fondant from sticking. Using corn starch or icing sugar will toughen your fondant and result in duller colors. (I found out the hard way!)
I roll my fondant to about 1/4 of an inch thick using Wilton's rolling pin with rings attached to it to achieve the exact thickness.
Pick the piece up by rolling it on your rolling pin, and place it over your chilled cake. (The longer it is chilled the better, because it will prevent the fondant from crushing the cake!) If you want to carve the cake, it is even better if it is semi-frozen!
After the fondant is laid on the cake, start smoothing it all around using your hand or a fondant smoother.
When you cover the cake in fondant, make sure you seal the edges around the cake. That way the inside cake is sealed in with the fondant and this keeps it moister for longer, and it won't spoil as fast.
Usually I make my figures a few days in advance to allow them enough time to dry. I colored the fondant the same way as I did before. And I made the ballerina using online search results for ballerina cakes.
After I finished the ballerina, I placed it on the cake and re-arranged it until I was happy with the position it was in. Then I used a small wipe of water to stick it on the cake.
I then attached ruffles all around the cake by rolling a piece of fondant and cutting it with a ruffle cutter.