Barbie Doll Princess Cake

An Easy Step by Step Tutorial on How to make a Pink Barbie Princess Doll Cake from scratch using Buttercream Frosting and Pink Velvet Cake Layers.

I made this cake for my daughters birthday party upon her request. The Pink Velvet Cake tastes really incredible with the Cream Cheese Frosting within the layers.

Barbie Doll Princess Cake

Ingredients

For the Pink Velvet Cake Layers

• 3 plus 3/4 Cup | 469g All Purpose Flour
• 1/2 Cup | 8 Tbsp | 64g Cornstarch
• 3 Teaspoon  | 15g Baking powder
• 3/4 Teaspoon | 4g Baking Soda 
• 3/4 Teaspoon Salt
• 3/4 Cup (173g) unsalted butter, room temperature
• 550g | 2 plus 3/4 Cup fine granulated sugar
• 1 1/3 Cup (318g) Vegetable oil
• 5 Large Eggs 63-64g each, room temperature 
• 1 1/2 Tablespoon Vanilla Essence
• Gel Red or Pink food coloring
• (1/2 Cup Yogurt + 1 Cup Water) | 1 1/2 Cup Buttermilk, at room temperature
• 1 1/2 Teaspoon plain White Vinegar

Frosting for Filling & Crumb Coat

• 1 Cup | 225g Unsalted Butter at room temperature
• 1/4 Teaspoon Salt (if using unsalted butter)
• 300g Icing sugar, sifted
• 1 Teaspoon Vanilla Essence 
• 226g Cream Cheese, cold

Sugar Syrup 

• 1/4 Cup Sugar mixed with 1/4 Cup Water 

Buttercream Frosting for the Rosettes

• 340g unsalted Butter, Room Temperature
• 1/2 Teaspoon Salt 
• 680g powdered/Icing Sugar (about 5 ¼ cups + 2 Tablespoon)
• 3 Tablespoon Heavy cream
• 1 Tablespoon Vanilla Essence 

Instructions

For the Pink Velvet Cake Layers

• Weigh all the ingredients in grams using a Kitchen Weighing Scale for Accurate results everytime. Using Measuring Cups we tend to put more flour than required which results in a dense heavy cake.

  Sift the All purpose flour, Cornstarch, Baking powder, Soda and Salt together in a bowl. Mix well.
• Beat room temperature Butter till Smooth.
• Add Fine Granulated Sugar and beat till light and fluffy.
• Add Vegetable Oil and Mix well. Use Large Eggs at room temperature. Using Cold Eggs will not produce much air and the cake will have lesser Rise.

  I used Eggs with 64-65g weight so that without shells they weigh almost the same as the Flour, Butter & Sugar – 225g. If you have smaller Eggs then borrow another egg or use egg white to get roughly the same weight.
• Add the Eggs one at a time mixing each egg well. Add the Vanilla Essence and food color. I used Red as i didn't have a strong Pink Color. Add few drops at a time till you get your desired shade of pink. You can leave out the color but it really goes with the pink barbie theme. Also as its Pink Velvet Cake.
• Add the Dry ingredients in three small batches alternating with the Buttermilk ending with the flour. Make Buttermilk by mixing yogurt and water well.
• Add Vinegar at the end. Mix well. Give it a Light Mix, Do not Overmix though.
• Divide the Batter Equally in Two 8 Inch Pans & One 7.5 Inch 1.4 Ltr Dome Shaped Glass Bowl
• Bake @180C in a Preheated Oven in the 8 inch round tin for 40mins

  Bake @170C the 7.5 inch Glass bowl for 55-60mins
• Cakes are Ready Once toothpick inserted in the center comes out clean
• Trim the Top Part of the Layers to make it Even
• Check the Height against the Doll
• Use a Cookie Cutter to Make a Hole in the Center of the Three Layers

Frosting for Filling & Crumb Coat

• Beat Room Temperature Butter till Smooth for a few seconds.
• Add sifted Icing Sugar in Small Batches mixing well. Add Vanilla Essence.
• Take Cold Cream Cheese, give it a mix to make it smooth. Add the Cream Cheese in Two Batches & Gently Fold. Give it a Light Mix with the Beater at Lowest speed, Do not Overmix. Overmixing may Curdle the Cream Cheese
• Refrigerate airtight if Not using Immediately

Assemble

• Place some Frosting at the Cake Board. Apply Sugar Syrup on Each Layers to keep it Moist.
• Apply a Layer of Cream Cheese Frosting. Place the Other 8 Inch Layer Trimmed Side down. Apply Sugar Syrup.
• Trim to get a Dress Shape.
• Apply a Crumb Coat. Use a Cake Scrapper to Smoothen the Crumb Coat. Refrigerate the Crumb Coat for 30-60 Mins. Apply Frosting to Hide any Crumbs

Buttercream Frosting for the Rosettes

• Beat Room Temperature Butter till Smooth for few seconds.
• Sift the Icing Sugar & Mix Well in Small Batches with the Butter.
• Add Heavy Cream one tablespoon at a time while mixing the Sugar.
• Add Vanilla Essence and Mix Well.

Decorate

• Separate a Third of the Frosting to Color. I added Few Drops Of Red/Pink Gel Food Color to make a Dark Pink shade for the bottom of the Doll's dress.
• I used Wilton 1M Tip for the Rosettes. I placed the Dark Pink Frosting in a separate Piping Bag to Change later
• Roughly Mark Two Lines on the cake with a toothpick or a skewer to Get Same Size of Rosettes
• Start from the Center, like Letter "e" Swirl around it. Reserve Some of the Dark Pink Frosting for the Dolls Bodice. Rest place it in a bowl and add White Frosting to get a Lighter Pink Shade. Transfer to a Piping Bag.
• Insert in the Same Big Piping Bag with the 1M Tip and Pipe the next bottom row with Rosettes. Squeeze the Frosting in the same bowl and add more White frosting to get a Lighter Pink. Pipe the next Row with the new Shade to get an ombre effect.
• Cling Wrap the Bottom of the Doll and insert into the Cake. Fill the Gaps with White Frosting and Shape from the Waist. Use a Scrapper to smoothen out. Place last row of Rosettes and flowers at the top.
• I used Wilton 190 Tip to pipe flowers in the Gaps between the Rosettes.
• I used Wilton 104 Tip to create Ruffles near the waist. I used the Dark Pink Frosting. Place the Broad Side of the Piping Tip near to the Waist for Ruffles
• Used Wilton 18 Tip to create small flowers on the Dolls Bodice.
• Place Edible White Pearls on the neckline and on the center of the small flowers.

Video

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