Aladdin and Jasmine Cake Tutorial

Hey everyone! In this tutorial Ill teach you how to make this Aladdin and Jasmine birthday cake! Please subscribe and comment down below on what you would like to see next! :D\r
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Castle Tutorial (53 seconds):\r
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Cake Tutorial (5:45):\r
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Assembling the Cake (12:40)\r
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Helpful Links:\r
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Aladdin Cake Template by Artfetti:\r
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Aladdin Font:\r
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Wilton 9” Dowels 4pck\r
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Wilton 10” Smooth Edge Plate:\r
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Wilton Global Fondant and Gumpaste Mold: \r
This product has been discontinued on the Wilton website but you can find many sites that still sell this mold by googling “Global Fondant and Gumpaste Mold”.\r
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Wilton Fondant Ribbon Cutter:\r
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Marshmallow Fondant:\r
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4in. High x 8” Diameter: 24 oz\r
4in. High x 10” Diameter: 36 oz\r
20oz Extra for decorations.\r
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Royal Icing Recipe:\r
2 cups powder sugar\r
7.5 tablespoons meringue powder\r
1/4 teaspoon vanilla\r
3 TBSP water\r
Mix powdered sugar, meringue powder and vanilla in a bowl with a spoon Add water 1 tablespoon at a time until piping consistency is reached.\r
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Food colors:\r
Gold Food Paint\r
Royal Blue Gel\r
Purple and Pink Airbrush paints\r
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Tylose Powder:\r
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Cake Recipe: Make 3x this recipe to make 3-10” cake layers and 3-8” cake layers.\r
This recipe makes 4 cups of batter. \r
Ingredients:\r
2 1/4 cups all-purpose flour\r
3 teaspoons baking powder\r
1 1/3 cups granulated sugar\r
1/2 teaspoon salt \r
1/2 cup butter\r
1 cup milk\r
1 teaspoon vanilla extr\r
2 eggs \r
Bake at 350 F for 30-35 minutes\r
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In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Add butter cut into small cubes, a few cubes at a time, and mix until the batter appears grainy with a sand-like texture to it. Next, add the eggs and and mix until just combined. Slowly add the milk, and the vanilla. \r
Grease two 9 round cake pans, or one 9x13 cake pan at 350F for 30-35 or until a toothpick inserted into the centre comes out clean. Allow to cool in the pan for 5-10 minutes, remove from pan, and cool completely on a wire wrack. Frost as desired.\r
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Buttercream Recipe:\r
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Ganache: \r
Use white chocolate with at least 25% cacao and heavy cream that is 65% fat. The fat is what helps make the sides nice and strong.\r
The general rule to white ganache is 3 parts white chocolate to 1 part heavy cream.\r
For this cake I used 48oz white chocolate. 16oz heavy cream.\r
Place chocolate in a bowl. In a sauce pan, bring heavy cream to a slow simmer. Pour over the chocolate pieces and mix slowly until all the chocolate is melted. Let ganache sit on the counter for about an hour and mix. It should be like a peanut butter consistency to ganache the cakes.