Barbie Cake — Make Your Child's Special Day Magical!VIEW ALL POSTS
Is your princess's birthday coming? Are you looking for a themed cake to propose on that special day? Try our Barbie cake recipe to make your kids happy!
- Difficulty: very difficult
- Preparation: 180 min
- Cooking: 110 min
- Serves: 10 people
- Cost: high
- Note: plus the cooling time of the preparations
Is your princess's birthday coming? Are you looking for a themed cake to propose on that special day? Blowing out the candles will not be easy because, in front of the Barbie cake, your girls will be so amazed that it will be difficult to distinguish the cake from the original doll! Since 1959 Barbie has been the most beloved fashion doll in history, an icon of style and a model to be imitated. Present in the homes of all girls, it has now become a consolidated genre in cake design too. Let your little ones help you with hair and make-up, and in the meantime, dedicate yourself to creating the sumptuous dress made of sugar paste with which to dress your Barbie! A doll that hides a cake! The various layers of sponge cake alternate with a delicate custard, to end with a veil of buttercream! Beautiful to look at and tasty to eat, it will be the best way to allow your girls to live a fairytale day!
For the sponge cake:
- Eggs (medium) 6
- Sugar ¾ cup + 1 tbsp
- Flour ½ cup + 1 tbsp
- Potato starch ¾ cup + 1 tbsp
- Vanilla bean 1
For the pastry cream:
- Yolks 5
- Corn starch ¼ cup + 2 tbsp
- Sugar ½ cup + 1 tbsp
- Whole milk 1 cups + ¼ cup + 1 tbsp
- Fresh liquid cream ¼ cup + 2 tbsp
- Vanilla bean 1
For the buttercream:
- Butter ¾ cup + 1 tbsp
- Sugar ½ cup + 3 tbsp
- Water 3 tbsp + 1 tsp
- Yolks 4
- Vanilla bean 1
For the bath:
- Sugar ¼ cup + 3 tbsp
- Water ¾ cup + 1 tbsp
- Maraschino 2 tbsp
- White sugar paste 1 cup + ¾ cup + 3 tbsp
- Pink food coloring
- Prepared lace decorations
- Water ¼ cup + 1 tbsp
- Food glue
- Corn starch to taste
Sponge Cake Preparation
To prepare the Barbie cake, first start by making the sponge cake, using the cold split method. Take the eggs, which must be at room temperature, and divide the egg whites from the yolks. Place the egg whites in the bowl, add a pinch of salt, and about 1/3 of the total dose indicated for the sugar. To whip better, there must not be any trace of yolks in the egg whites, and both the bowl and the whisk of the mixer must be well cleaned. Run the machine at medium speed and whip the egg whites glossy and not stiff in order to obtain a uniform mass and not scattered flakes, which will add to the formation of lumps in the dough. If you do not have a mixer, you can safely use a whisk. When the egg whites are white, sufficiently puffy and soft, stop.
In the meantime, carve a vanilla bean with a small knife, take the seeds, and put them aside. Pour the remaining dose of sugar (the other 2/3) into the bowl containing the yolks, then start whipping with an electric mixer at medium speed. Also, add the seeds of the vanilla bean and work everything until you get a frothy compound, with a good honeycomb yellow color. Gently add the beaten egg yolks to the egg whites and mix with a whisk (or a spatula) from top to bottom so as not to disassemble the mixture. At this point, add the flour and starch sifted together and mix them in.
Pour everything in the special shape (for the Barbie cake), previously greased and floured, and lightly level it with a spatula. Bake in a preheated static oven at 350F for 50 minutes, if you use the fan oven cook at 320F for about 40 minutes. Once cooked (it is always advisable to test with the toothpick), take out your dessert, let it cool in the mold and then turn it out, making it cool down completely on a wire rack, then gently extract the central pin.
The Pastry Cream
While the cake is cooking, dedicate yourself to the preparation of the custard. Pour the milk and cream into a large saucepan and put it on the fire. Take the vanilla bean, cut it with a small knife, take the seeds, and add them together with the berry in the pan with milk and cream. As soon as it has almost boiled, turn off the heat and leave to fuse for 5 minutes. In the meantime, separate the egg whites from the yolks and collect them in a large bowl. Pour the sugar into it and beat with an electric mixer or with a whisk, until a consistent and frothy cream is obtained.
Add the corn starch and continue to beat. Remove the vanilla bean from the milk and cream mixture, and stirring quickly, add the egg mixture and freshly prepared starch.
Turn on the low heat again and continue stirring constantly, until your custard has thickened. At this point, turn off the heat and pour the cream into a flat and wide bowl. Cover it immediately with the plastic wrap. Let it cool first at room temperature and then in the refrigerator.
In the meantime, dedicate yourself to the preparation of the buttercream. Add the sugar with water to a thick-bottomed saucepan, then heat it over low heat, stirring occasionally with a steel spoon. In the meantime, pour the yolks into the bowl of the mixer. When the sugar has dissolved, stop mixing and bring the syrup to 250F, use a kitchen thermometer to measure the temperature. Operate the mixer so as to whip the yolks, only when the syrup has almost reached the indicated temperature.
Add the syrup to the mixer bowl, which in the meantime, will have reached the temperature and continue to whip until completely cooled. In the meantime, carve the vanilla bean and take the seeds out with a small knife. At this point, place the butter in a bowl and also add the vanilla bean seeds.
With the help of a spoon, start to work it, until a consistent mixture is obtained. Incorporate the vanilla butter into the mixer, adding one spoon at a time, and continue whipping until a creamy mixture is obtained. Place the buttercream in a bowl and keep it in the refrigerator until use.
Making the Cake
Finally, dedicate yourself to the preparation of the bath. Pour the water and sugar into a saucepan. Heat it until the sugar has completely dissolved, then move it from the heat and add the maraschino. Pour the syrup into a baking dish and let it cool down.
Only when all the preparations are completely cold, proceed to cut the cake. Divide your sponge cake into 4 disks. At this point, you will have everything you need to make the cake. Start by wetting the larger sponge cake layer with the previously prepared bath, helping yourself with a brush. Transfer the custard into a sac-a-pochè and place it in a circular manner on the cake disc, which we previously wet.
Continue in this way by placing the sponge cake, from the largest to the smallest, in order to recompose the cake. Complete that by wetting each layer and filling it with custard.
Place the last disk and with the help of a spatula, start spreading the buttercream on the cake, until covering the entire surface, so as to make the sugar paste that you will use to coat the cake stick better.
At this point, start the decoration of your Barbie cake. Take some of the white sugar paste and spread it on a mat dusted with cornstarch. Make sure to obtain a rectangle, quite thin, which will allow you to cover about half the cake. Then place it horizontally on the part of the cake facing you and make it stick well to the buttercream without folding the top edge of the sugar paste layer.
Cut out the excess part of the sugar paste on the base of the cake, carving it following the exact perimeter of the cake, thus avoiding it coming out on the tray. Work the scraps with your hands and put them aside, wrapped in plastic wrap, for the final decorations. Place the cake in the fridge and start decorating. Heat the water in the microwave and bring it to a temperature of 105F, then put it in a bowl where you have already poured the preparation for decorations. Blend with a mixer until you get a creamy mixture.
Take a spoonful of this mixture and spread it on a silicone mat, suitable for making the lace. With the help of a tarot, scrape the surface, removing the excess quantity.
Then bake in a static preheated oven at 250F for 5-6 minutes (or in a preheated convection oven at 210F for about 4 minutes). Be careful to always cover the preparation for decorations when you are not using them to avoid drying. Once out of the oven, let it cool down and gently pull out the sheet of lace. Carve it in half horizontally and to apply it, brush the bottom part of the cake covered with sugar paste with edible glue.
Glue the lace strip, making it stick well to glue. By pinching some parts of the lace between your thumb and index finger, as you glue it, you will also be able to obtain the folds. Continue in this way and fix the various strips of lace starting from the bottom and going upwards to cover the entire surface. Take the rest of the sugar paste and add a couple of drops of the pink dye, then work it with your hands until you get a consistent color. If it seems too light, add a drop of coloring again, and work it again, in order to obtain the desired gradation.
At this point, spread your pink sugar paste on a mat dusted with cornstarch, to obtain and use it to finish the other side of the pie. Place the sugar puff on the uncovered part of the cake, very lightly, always using the edible glue to stick it to the part already coated with the white sugar paste. Try to create creases with your fingers, so that the skirt looks as natural as possible. Cut out the excess dough again both in the upper part and in the lower part.
Work the scraps of pink paste with your hands for a minute to make it uniform again. Spread it out and use a part to make the body of your Barbie, also reproducing the neckline by making a v-cut on the top. Then cover the bust of the Barbie, and remount the arms too. Use the decorations and, as previously done for lace, add a spoon on a mat to make the beads, and scrape with a tarot.
Bake again in a preheated static oven at 250F for 5-6 minutes. Leave to cool down, then remove the strip of beads, and glue it with the edible glue on the outline of the skirt. Keep aside a small piece that you will use to make the necklace and bracelet.
At this point, position the Barbie in the hole in the center of the cake. To make the last embellishments, use the remaining pink sugar paste, and obtain a strip about an inch wide. Shape the edges with a small knife, brush the back with edible glue and stick it between the bust and the skirt so as to cover the exposed parts.
Roll out the scraps again and cut them with a small knife and place them on the Barbie hair. Also, put the strip of beads around the neck, and join the two ends with glue, repeat the same operation around the arm to obtain the bracelet. Roll out the remaining white sugar paste and make a strip, brush the back with glue and stick it on the Barbie waist, so as to build the belt. With the scraps of pasta, make a small flower to embellish the skirt. Your Barbie cake is ready, put it in the refrigerator for a couple of hours before serving.
You can keep the Barbie cake in the refrigerator for 2-3 days. Alternatively, you can freeze it before decorating.
If you do not have the preparation for decorations, which is found in stores specializing in sweet products, you can easily make the laces with white sugar paste. Roll it out very thin and cut strips, in this way you will get flounces even if not lace! You can buy the shape to make the Barbie cake online.