Barbie Cake

Maybe you remember I told you a long time ago that my disk where I store all my photos is corrupted. Recently, I gave the disc to the rescue, both for the book project and for the new works.

Anyway, thanks to this, I found again the photos of the Barbie doll cake that I prepared for my sister's birthday 2 years ago. I decided to add the recipe to guide my readers who want to prepare a boutique cake at home and are curious about the recipes of the cakes in the boutique cake section.

1 kilo of red sugar paste is enough for this cake. You can buy the doll from any neighborhood market for 5-6 liras. I bought the shiny candies on it from a cake shop in Eminönü. I used glucose to glue the beads, and you can get glucose from a cake shop.

Things to consider when preparing boutique cakes:

1. Make sure to chill your sponge cake.
2. The smoother the sponge cake, the smoother the surface will be after coating your cake.
3. Use as little juicy fruits as you can or fruits that will not release their juices so that the sugar paste does not melt.
4. After kneading and softening the sugar dough with your hands, open it.
5. Use starch or powdered sugar when rolling out the sugar dough.
6. Never leave the sugar paste in the open, it dries very quickly.
7. After preparing the cake, do not store it in the refrigerator, because it causes sweating, the appearance of the sugar dough will deteriorate.
8. If you are going to use white sugar paste, choose gel food coloring instead of powder food coloring.

I hope to have the opportunity to play with sugar dough again soon.

Love…

Sponge Cake:

Ingredients for Barbie Cake Recipe

• 6 eggs
• 170 g sugar
• 100 g flour
• 40 grams of starch
• 40 g cocoa
• 1 pinch of salt
• If available, 2 teaspoons of vanilla flavor, if not, 1 packet of vanilla

How to Make a Barbie Cake Recipe?

1. 1- Separate the egg whites and yolks.
2. Beat the egg yolks and sugar in a glass bowl on a bain-marie until the sugar is completely dissolved. When it is lukewarm, take it from a bain-marie.
3. Beat the egg whites at high speed until they are 3 times thick. Sift the flour, starch, vanilla, cocoa and salt into a deep bowl.
4. Add the sifted dry mixture 3 times with a spatula from bottom to top so that the swelled egg whites do not deflate.
5. Pour the mixture (clamped or cupola) into the mold. Bake at 180 degrees for 25-30 minutes.
6. When it cools down, separate it into 2 or 3 layers (pat) according to your desire.

Ganache:

• After the ganache is made densely and cooled, it can be used in cakes.
• Because of its high fat content, couverture chocolate is generally used. But if you don't have couverture chocolate, you can also use dark chocolate from the market.
• I usually use one-to-one measure.

Ganache Ingredients:

• 200 gr. couverture chocolate (ivory, milk or dark)
• 200 gr. 1 pack of cream

How to Make a Barbie Cake Recipe?

1. 1- Chop your chocolate into small pieces or pass it through a rondo
2. In making ganache, the chocolate should not touch the fire, so place it in a glass bowl on a pot with boiling water (bain-marie) and melt the cream and chocolate by mixing.
3. When it melts completely and becomes a homogeneous mixture, take it to the counter and cool it by mixing it from time to time (to prevent crusting).
4. If you want it to condense quickly, you can chill it in the refrigerator.
5. You can use your ganache, which has reached the density you want, inside or outside of your cake.

For the cake filling, 1 pack of whipped cream, 1 glass of milk and 2 bananas.

Preparation of the Cake:

1. Let the sponge cake you cooked come to room temperature and remove it from the mold.
2. Make a hole in the middle of the half-circle sponge cake that you removed from the mold so that the baby whose legs are removed can enter, and divide the sponge cake into 3 equal parts in width.
3. Prepare pastry cream, optionally, 1 pack of whipped cream. Slice the bananas not too thickly. Spread the cream overflowing from the edges onto the sponge cake with the help of a spatula.
4. Prepare the inside of the cake by putting cream and sliced ​​bananas on each layer.
5. Roll out the red sugar paste with starch thinly enough not to tear. Using some honey or glucose, stick the sugar paste as in the photo and set it aside to freeze.
6. Apply the ganache you prepared on the cake of the cake with the help of a spatula as in the photo. (We do this because we don't want the icing or juiced fruit to tear the sugar paste later).
7. With the help of starch, open the remaining sugar paste in a size that will not leave any gaps around the patina. Cover the cake with the dough you rolled out.
8. Place the baby covered with the dough on the cake. Make a small belt instead of joining with a different color of sugar paste if available. (Otherwise, cream will do the same.)

9- Serve the cake by decorating it with colorful candies or cream.