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.