Barbie Cake

Ingredients:

White Chocolate Butter Cream Frosting:

Procedure:

Take two chocolate cakes as desired. I have used 4 inch and 6 inch pans for my cakes.

Frosting:

For frosting, melt the white chocolate by means of double boiler/ bain marie method/ microwave it for about 60-70 seconds.
By using a spatula, mix the melted white chocolate thoroughly without any lumps and strain the chocolate in a separate bowl and keep aside.
In another bowl, add the room temperature butter along with a cup of confectionery sugar (add ½ -1 cup sugar at a time) Beat until it become light and fluffy (adding milk in between will enhance the texture) and keep aside.
In a bowl, add about 1.5 cups of heavy whipping cream, beat until it forms a peak. Now gently fold the melted white chocolate to the whipped cream, add the whipped chocolate cream to the butter cream mixture. Fold it gently until it combined together.

Cake Arrangement:

Undress the doll and tie the doll using a plastic wrap from waist to toe.
Now place the 6inch cake over the cake stand and take about a tablespoon of cream around the edges which helps to stick the another layer of cake.
Place the 4inch cake over the 6 inch cake and cut a hole in the middle of the cake to fit the barbie’s leg and place the Barbie inside the cake and starts shaping the cake from upwards to downwards as you wish how exactly your Barbie gown should be.
Once you shaped the cake outer layer, take a spatula full of cream and roughly coat the outer layer and take off the excess
I have added pink color for my Barbie’s gown and for the top I have used simple white frosting. Keeping in a separate frosting bag using a star tip.(whichever you are comfortable)
I started piping from bottom line to waist line, followed by top line.
Even you can pipe some roses in a parchment paper and chill it until you use, which really hold its shape well.
Refrigerate for few hours before use.
Gorgeous-angelic- beauty BARBIE is ready for SHOW.

NOTE/ TIP:

For baking a cake always grease the bottom of the pan with butter and flour.
If it is chocolate base cake then grease the bottom of the pan with butter and cocoa powder (expert technique)
Always use a parchment/ butter paper for baking for take out the sponge cakes easily.
Always use buttermilk instead of water for best texture
Do not over bake your cake at any cause
Always use a wide mixing bowl for mixing the ingredients
Always frost from center to edges and finish from edges to center
Always tap the battered pan before step into the oven to take out the air bubbles
Whenever you plan to do a cake/ frosting or muffin keep your butter and eggs at room temperature
Always keep your mixing bowl into the fridge which is going to use for making frosting