Type what you have

Ingredients

• ✓ pink food coloring
• water
• white sugar
• gelatin
• confectioners' sugar
• corn flour
• cream of tartar
• rose water
• confectioners' sugar

Instructions

1. 1 Combine water, white sugar, and gelatin in a large microwave-safe bowl; heat in microwave on high for 7 minutes. Stir sugar mixture and cook in microwave for 7 minutes more.
2. 2 Mix 1 1/2 cups confectioners' sugar, corn flour, and cream of tartar together in a bowl; stir into sugar mixture. Heat mixture in microwave on high for 6 minutes more. Stir rose water and food coloring into mixture.
3. 3 Lightly grease a 7x11-inch baking dish. Pour mixture into the greased dish; refrigerate until firm, about 30 minutes.
4. 4 Cut Turkish delight into small squares using a wet knife.
5. 5 Place 3/4 cup confectioners' sugar in a bowl. Roll Turkish delight in the confectioners' sugar until evenly coated. Store in an airtight container in the refrigerator.

By lizardbeth20

Ingredients

• ✓ pink food coloring
• egg white
• vanilla extract
• cream of tartar
• white sugar
• blue food coloring
• purple food coloring
• edible rainbow glitter

Instructions

1. 1 Preheat the oven to 215 degrees F (102 degrees C). Cover 2 baking sheets with parchment paper.
2. 2 Beat egg whites, vanilla extract, and cream of tartar in a glass, metal, or ceramic bowl with an electric mixer on high speed until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form. Test the mixture between 2 fingers to make sure all of the sugar has dissolved. If still gritty, continue to beat until smooth.
3. 3 Spoon egg white mixture into a piping bag. Drop in food coloring, spacing the 3 colors evenly apart and pushing them down the sides of the bag with a butter knife.
4. 4 Pipe mixture onto the prepared baking sheets into 1 1/2-inch 'poop'-shaped spirals. Space them close together, as the spirals will not expand. Add more color to the piping bag if meringues start to look too pale. Sprinkle edible glitter over meringues.
5. 5 Bake in the preheated oven until dry and set, about 2 hours.

By SwirlGirl

Ingredients

• ✓ pink food coloring
• chocolate sandwich cookie
• all-purpose flour
• all-purpose flour
• baking powder
• salt
• butter
• white sugar
• milk
• vanilla extract
• egg white
• butter
• vanilla extract
• powdered sugar
• cream cheese
• mini chocolate sandwich cookie

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
2. 2 Twist 36 cookies apart carefully. Break the side without cream into quarters and place in a bowl; toss in 2 tablespoons flour so that they don't stick together. Place the cookies with cream into the bottoms of each cupcake cup, cream-side-up.
3. 3 Whisk 3 1/3 cups flour, baking powder, and salt together in a separate bowl.
4. 4 Beat butter using an electric mixer with a flex edge attachment in another bowl until creamy and fluffy, about 5 minutes. Beat in sugar, milk, and vanilla extract using a wire attachment. Mix in flour mixture slowly until well blended using the flex edge attachment. Add egg whites and beat for 2 minutes. Fold in quartered cookies.
5. 5 Spoon batter into the prepared muffin cups, filling each 3/4 full.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven and transfer to a wire rack to cool completely, about 30 minutes.
7. 7 Mix softened butter and vanilla extract together using an electric mixer in a mixing bowl until completely combined. Add powdered sugar, 1 cup at a time, mixing slowly until incorporated. Increase speed to medium-high and beat, scraping the sides of the bowl often, until frosting appears dry.
8. 8 Dip 2 toothpicks into food coloring twice and mix into frosting. Frost cupcakes as desired and decorate using mini chocolate cookies.

By Cathy

Ingredients

• ✓ pink food coloring
• butter
• butter
• white sugar
• egg
• self-rising flour
• vanilla extract
• doll
• cake board
• strawberry
• wooden skewer
• vanilla frosting
• green food coloring

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease four 8-inch springform pans and line with parchment paper.
2. 2 Combine 1 cup plus 6 tablespoons butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition. Sift flour in gradually and add the vanilla extract, beating until smooth. Distribute batter evenly between the 4 prepared pans.
3. 3 Bake in the preheated oven until a skewer inserted in the center comes out clean, 25 to 35 minutes. Cool in the pans for 10 minutes. Remove rings and transfer cakes to wire racks. Cool completely before decorating, about 1 hour.
4. 4 Cut out a 2-inch hole from the center of each cooled cake using a round cutter of glass, large enough for the doll to fit through.
5. 5 Glue cake board onto a revolving cake stand using a small amount of frosting. Spread 2 tablespoons of frosting on the cake board and lay the first cake on top. Repeat with remaining cake layers, aligning the holes in the center; cake should reach the hips of the doll. Insert 4 straws 1/2 inch from the hole, piercing all the way through the layers, to add stability. Cut off the ends of the straws sticking out from the cake with scissors.
6. 6 Measure 1/2 inch from the top edge of the cake using a ruler, rotating the cake and making marks with a skewer. Trim off the edge at an angle to create a dome-shaped skirt.
7. 7 Color 2/3 of the vanilla frosting in a bowl with a few drops of pink food coloring. Frost entire cake with a thin layer of frosting, including inside the hole in the center using a thin spatula. Refrigerate cake for 30 minutes to 1 hour to set the first coat.
8. 8 Fill a piping bag with a large flat tip with frosting. Pipe frosting around the cake, working from the bottom up, until it is fully covered. Immerse a long icing spatula in hot water and dry thoroughly with a kitchen towel. Smooth frosting with the warm spatula for a polished, smooth finish. Repeat process until frosting is smooth. Chill cake in the fridge for at least 1 hour and up to overnight.
9. 9 Wrap the doll's legs with plastic wrap and insert doll into the hole, adding frosting to the hole if necessary to keep the doll in place.
10. 10 Divide remaining frosting into different bowls and color pink, green, and/or leave some white. Use the skewer to trace where you intend to pipe any patterns, bows, or other design elements over the frosting.
11. 11 Fit a small star tip on a piping bag and fill it with white or light pink frosting. Holding the bag almost perpendicular to the cake, make rows of small stars for the front of the dress. Work from the bottom up. Pipe more stars directly onto the doll from the waist up to make the top of the dress.
12. 12 Use a ruffle tip to create ruffles, ribbons, and bows. Use a small star tip to create rosettes all over the skirt of the dress. Use a leaf tip with green icing to add leaves. Keep completed cake in the refrigerator until serving.

By Fioa