11.12.14 (Thurs)
This year, I decided to bake a Barbie doll cake for my daughter's 5th birthday. I saw many posts on Facebook on "Frozen" themed cake. But, I think for a start, I should go with something simple. So, I googled some ideas on how to bake a Princess/barbie doll cake, watched related youtube clips (Very useful, at least it helped you to get some ideas on how to assemble and decorate the cake). I think the hardest part was to decorate the cake, especially the 'dress'. It took me a while to figure out how to put my frosting on the cake. Thankfully, with my baking skills, I successfully baked my very first Barbie doll cake.
Ingredients
4 large eggs
1 large egg yolk
1/3 cup (35 grams) sifted cake flour
3 tablespoons (30 grams) cornstarch (corn flour)
1/2 cup (100 grams) plus 1 tablespoon (15 grams) granulated white sugar (divided) (you may wish to cut down the sugar portion to 60-80g, which I usually do)
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar (optional)
250g cream cheese
57g unsalted butter
130g icing sugar
Lemon zest (optional)
**I used one 5" cake mould and two 4" cake mould
1 large egg yolk
1/3 cup (35 grams) sifted cake flour
3 tablespoons (30 grams) cornstarch (corn flour)
1/2 cup (100 grams) plus 1 tablespoon (15 grams) granulated white sugar (divided) (you may wish to cut down the sugar portion to 60-80g, which I usually do)
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar (optional)
250g cream cheese
57g unsalted butter
130g icing sugar
Lemon zest (optional)
**I used one 5" cake mould and two 4" cake mould
Methods
1. While
the eggs are still cold separate two of the eggs, placing the yolks in
one bowl and the whites in another bowl. To the yolks, add the
additional yolk, and the two remaining eggs. Cover bowls with plastic
wrap and allow the eggs to come to room temperature (about 30 minutes).
Meanwhile, in a small bowl whisk the flour with the cornstarch.
2. Place the egg yolks and whole eggs, along with 1/2 cup (100grams) of the sugar, in your electric mixer, fitted with the paddle attachment. Beat on high speed for five minutes, or until thick, pale yellow and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Then beat in the vanilla extract. Sift half the flour mixture over the beaten egg mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in.
3. In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Sprinkle in the remaining one tablespoon sugar and beat until stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites.
4. Divide the batter into three portions. Add in coloring (red, orange and yellow) and pour into the cake mould. (I wanted to bake a three-tier skirt, with red, orange and yellow colors)
5. Bake for 30-35mins in a preheated oven, 170C.
6. Assemble the cakes into a 'skirt' shaped. Apply first layer of whipping cream and keep in the fridge. (overnight)
7. Using an electric hand mixer, beat butter and cream cheese at low speed. Add in icing sugar and mixed well. (Since I am using two color toned, so I divided the frosting into half - purple and pink)
8. Take out the cake from the fridge. Insert the doll (wrapped the legs with cling wrap) into the cake. Decorate the cake as desired.
I faced some problems while baking this cake:
1. The 'skirt' was too short. Ideally, the 'skirt' should be about the waist level of the doll. So I had to pipe more frosting around the waist in order to beautify the cake.
2. I had difficulty inserting the doll into the cake. Need to figure out the right way next round. So my doll was a lil slanting but thanked God, the doll didn't fall off from the cake!
2. Place the egg yolks and whole eggs, along with 1/2 cup (100grams) of the sugar, in your electric mixer, fitted with the paddle attachment. Beat on high speed for five minutes, or until thick, pale yellow and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Then beat in the vanilla extract. Sift half the flour mixture over the beaten egg mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in.
3. In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Sprinkle in the remaining one tablespoon sugar and beat until stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites.
4. Divide the batter into three portions. Add in coloring (red, orange and yellow) and pour into the cake mould. (I wanted to bake a three-tier skirt, with red, orange and yellow colors)
5. Bake for 30-35mins in a preheated oven, 170C.
6. Assemble the cakes into a 'skirt' shaped. Apply first layer of whipping cream and keep in the fridge. (overnight)
7. Using an electric hand mixer, beat butter and cream cheese at low speed. Add in icing sugar and mixed well. (Since I am using two color toned, so I divided the frosting into half - purple and pink)
8. Take out the cake from the fridge. Insert the doll (wrapped the legs with cling wrap) into the cake. Decorate the cake as desired.
I faced some problems while baking this cake:
1. The 'skirt' was too short. Ideally, the 'skirt' should be about the waist level of the doll. So I had to pipe more frosting around the waist in order to beautify the cake.
2. I had difficulty inserting the doll into the cake. Need to figure out the right way next round. So my doll was a lil slanting but thanked God, the doll didn't fall off from the cake!
