This barbie doll cake is for my friend's lovely little girl, Livni, who celebrated her 6th birthday last week. Livni wanted a Princess cake, a pink Barbie Doll Princess cake, to be exact.
I made a few Barbie cakes previously: My first princess cake was a butter cake covered with fondant. My 2nd attempt - a Licca-chan doll cake, made with sponge cake and covered with light purple-based whipped cream - that's my "homework" for the cake decorating class. Last year, I made a Cinderella Fondant cake for my neighbour. This time, it is a soft and spongy vanilla cake with vanilla cream filling, and decorated with non-dairy whipped cream.
Presenting my lovely Princesses:
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| Princess cakes with fondant covering |
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| Princess cakes with whipped cream covering |
Preparation work for this Barbie cake:
- 3 to 4 sponge cakes* (I had three 8 inch and one 6" cakes) - sliced into 2 or 3 layers per cake and filled with desired fillings.
- Stack the cakes together (the sponge cakes are light and airy, so even if you stacked a few cakes together, you do not need to insert any straws or support pillars).
- Trim the cake to a dome shape.
- Cut a small hole in the centre of the cake to fit in the doll.
- Spread a thin layer of whipped cream and smooth out the cream evenly. The cake is now ready for decoration.
* Bake the sponge cakes a day ahead. The cakes are easier to handle compared to cakes freshly baked in the day.
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| Dressing up in progress ... |
Decoration tips used:
Wilton tip 789 (cake icer):
- to cover the whole cake in plain whipped cream
- to create the pink layers from the waistline to the middle of the gown
Wilton tip 19 (open star):
- to pipe the swirls at the front portion, from waistline to middle of gown
Wilton tip 103 (petal):
- to pipe alternating layers of pink and white ruffles at the bottom of the gown
- to pipe a thin darker pink ruffles on the pink layers as contrast.
