Princess Doll Cake Recipe
A beautiful Barbie Doll Princess cake made with basic yellow cake. The delicate rosettes are made with Whipping cream and Cream Cheese with a hint of Vanilla.Gum paste apple blossoms add accent to the doll's skirt and the 'pearls' an elegant touch!
Ingredients
- Cake Mix
- Heavy Whipping Cream
- Cream Cheese
- Confectioners Sugar
- Vanilla Extract
- Food Color of your choice
- Cake Decorations
Directions
- I made the cakes one day in advance. Once the cakes are cooled, level them, using a cake leveler or a serrated knife and take off the dome.
- Alternately, you can use a strip of cloth ( an old thick kitchen towel) soaked in water and wrapped around on the outside of the cake pan while baking or buy Bake Even strips at any craft store, this will help bake the cakes with an even flat-top.
- Prep the Doll, wrap the doll waist down in cling wrap.This will keep her clean.
- To make the Frosting:
- To me,this was my real challenge. I like butter cream frosting for it's sturdiness and how easy it makes decorating. What I dislike, is how sweet it is. even for a sweet lover that I am, I clench my teeth at how-very-sweet it is.
- I like whipped cream frosting because it is mildly sweet, feels light ( if you are eating cake, you are not counting calories!).
- My concern is, whipped cream is not sturdy, it just does not hold shape as well and makes decorating a tad difficult and not so well defined.
- My job therefore was to find a way to make the frosting sturdy.
- Search revealed that gelatin is an ideal stabilizer, however, many of the party were vegetarians and so using this option was ruled out.
- The other option was using pudding powder, but I was still on the look out and my search was well rewarded!
- 1 (8 oz.) packet Cream Cheese (regular)
- 1/2 cup Confectioners sugar I used a little more than the recommended 1/2 cup, I added about 2-3 tbsp extra)
- 1 tsp. vanilla Flavor ( Almond will work well too)
- 2 cups Heavy Whipping Cream
- Food coloring ( I used McCormick Neon colors, a few drops of the blue)
- Chill the bowl and the beaters in the freezer for about 10-15 mins before you want to make the frosting.
- Once ready, pull out the cream cheese from the fridge and add it to the chilled bowl and add sugar. Cream the two until smooth.
- Add the vanilla extract and mix it. With the beaters still going, slowly add the whipping cream and then the food color and beat on medium speed till soft peaks form.
- I doubled the recipe as my cake had to be about 8.5 inches tall
- To start working on the cake:
- Using the leveler or a serrated knife, cut the dome cake in 2; horizontally.
- Use a round cookie / biscuit cutter and punch out holes in the middle of the dome shaped cake, the bundt and one round cake.
- Leave one round cake as is for the bottom layer.
- To keep the cake moist, I use a very mild sugar water solution. Using a pastry brush, apply the sugar water all over the leveled part, this also helps in locking any crumbs.
- Place one 8 inch round cake as the bottom layer and 'paint' all over with the sugar- water solution, add a generous dollop of the frosting and spread it out evenly using an offset spatula.
- Brush the second round cake with the sugar water and gently place it over the base cake. Apply a generous dollop of the frosting.
- Follow the same steps to place all layers of the cake.
- The next step is to crumb coat the cake.Spread a thin layer of the frosting all over the cake and place it in the fridge for a few minutes ( about 15 -20 mins)
- To Decorate the cake:
- Fit a decorating bag with Wilton's Tip # 18 (for slightly bigger rosettes, use tip # 21).
- Fill the pastry bag with the frosting and pipe rosettes, beginning at the bottom and go around.
- If there are any gaps between the rosettes, cover them up, later, with stars ( using the same tip)
- Use decorations of your choice, I used gum paste apple blossom flowers ( the bright green ones) that I made a few days ago and CakeMate-Perfect Pearls.
- These can be found in the Baking Supplies aisle.Use your imagination !
- Keep the cake in the fridge until ready to cut.
- NOTES:
- This is definitely my choice for frosting on cakes, beats butter-cream frosting hands down!
- It is very important to chill the bowl and beaters in the freezer before you set out to making the frosting.
- Alternately, you can take a big bowl, fill it half way ( or a bit less) with ice cubes and place another bowl on top and make the frosting.
- You can also use fresh seasonal fruit to layer in the cake with the frosting.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 15 servings | |
| Calories 152 | |
| Calories from Fat 36 | 24% |
| Total Fat 4.05g | 5% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 230mg | 10% |
| Potassium 29mg | 1% |
| Total Carbs 27.47g | 7% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.19g | 0% |
| Protein 1.54g | 2% |
