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\rbr\rbrCastle Tutorial (53 seconds):\rbr\rbr\rbrCake Tutorial (5:45):\rbr\rbr\rbrAssembling the Cake (12:40)\rbr\rbr\rbrHelpful Links:\rbr\rbrAladdin Cake Template by Artfetti:\rbr\rbr\rbrAladdin Font:\rbr\rbr\rbrWilton 9” Dowels 4pck\rbr\rbr\rbrWilton 10” Smooth Edge Plate:\rbr\rbr\rbrWilton Global Fondant and Gumpaste Mold: \rbrThis 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”.\rbr\rbrWilton Fondant Ribbon Cutter:\rbr\rbr\rbrMarshmallow Fondant:\rbr\rbr4in. High x 8” Diameter: 24 oz\rbr4in. High x 10” Diameter: 36 oz\rbr20oz Extra for decorations.\rbr\rbrRoyal Icing Recipe:\rbr2 cups powder sugar\rbr7.5 tablespoons meringue powder\rbr14 teaspoon vanilla\rbr3 TBSP water\rbrMix powdered sugar, meringue powder and vanilla in a bowl with a spoon Add water 1 tablespoon at a time until piping consistency is reached.\rbr\rbrFood colors:\rbrGold Food Paint\rbrRoyal Blue Gel\rbrPurple and Pink Airbrush paints\rbr\rbrTylose Powder:\rbr\rbr\rbrCake Recipe: Make 3x this recipe to make 3-10” cake layers and 3-8” cake layers.\rbrThis recipe makes 4 cups of batter. \rbrIngredients:\rbr2 14 cups all-purpose flour\rbr3 teaspoons baking powder\rbr1 13 cups granulated sugar\rbr12 teaspoon salt \rbr12 cup butter\rbr1 cup milk\rbr1 teaspoon vanilla extr\rbr2 eggs \rbrBake at 350 F for 30-35 minutes\rbr\rbrIn 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. \rbrGrease 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.\rbr\rbrButtercream Recipe:\rbr\rbr\rbrGanache: \rbrUse 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.\rbrThe general rule to white ganache is 3 parts white chocolate to 1 part heavy cream.\rbrFor this cake I used 48oz white chocolate. 16oz heavy cream.\rbrPlace 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.