How to Make a Princess Character Bust Cake

Layer, fill and stack the body with one-inch cake layers, filling with Swiss meringue buttercream to a quarter inch, then center the cake, invert and join with ganache.

Carve the princess cake by outlining the nose and mouth with cake pop mix, then shape eye sockets and cheeks from a 3d reference for accurate proportions.

Apply a crumb coat to seal crumbs and freshness on the princess character bust, using warm ganache to smooth the surface and preserve eye sockets and carving detail.

Assess proportions after the ganache sets and adjust the hairline. Refine forehead and jaw fullness for the front view with ganache and cake pop mix using reference angles.

Shape two rounded fondant eyeballs from 30g, mix tylose to firm them up, test sizing on cake, and attach with Ganesh, then smooth and trim for edges before covering face.

Develop a precise technique for shaping Elsa's eyes by carving the iris and pupil, marking edges gently, replacing the iris when needed, and using a clay shaper to form eyelids.

Color Elsa's hair by mixing modeling chocolate with white fondant, then cover hair over the ganache using fondant and water glue. Smooth seams with a clay shaper and trim excess.

Sculpt the ears by shaping two small balls into a general ear, check against a reference image, align both ears, and refine with the ball tool for cartoon ears.

Thin burgundy lipstick is painted on Elsa with clear alcohol to achieve a watercolor-like, translucent effect. Brushwork emphasizes edges, with the smile side thinner and the relaxed side fuller.

Apply subtle pink blush with a food-approved petal dust on a princess bust cake, building color from apple to cheekbone using a fine cake-decorating brush.

Shape the back hair using fondant and modeling chocolate, flattening pieces along a headband-level line, adding strokes with a veining tool and blending any divots for a natural look.