My daughter REALLY wanted a pink Barbie cake for her birthday last year. This wouldn't have been a problem except none of the stores around us could make it in pink. After a lot of searching, I decided to just make it myself. I roughly followed this tutorial, with one main change. I borrowed this Wilton cake pan from a friend and highly recommend it as the shape is a thousand times better!
At this point I put it in the fridge and frosted it the next day. Knowing what I know now after taking two cake decorating classes, I should have put it in the freezer as it would have made the whole process easier. I also find that when I freeze cakes before I decorate them they turn out to be more moist, so it's a win-win situation.
The tutorial video from Betty Crocker is wonderful. My favorite part is a tip on using a strip of paper to smooth the butter cream frosting before doing the "ruffles". I definitely recommend watching it, even if you aren't planning on making this cake. This tip would be useful for any cake that requires smooth butter cream frosting.
Ta Da! My favorite part was seeing my daughter's face when she saw her cake, it was priceless and made it all worth it.