Homebaked Barbie Christening cake
Barbie christening cake covered in fondant and finished with sugarpaste detailing The bottom tier is vanilla sponge with strawberry jam and vanilla buttercream, the middle tier is marble sponge with chocolate fudge buttercream and the top tier is chocolate fudge sponge with chocolate fudge buttercream.
For how to create a Barbie cake (the top tier) see my previous post or to see more of my homebaking and cake decorating posts click here or take a peek at my instagram here 🙂
Homebaked Barbie cake
…So one of the girls turned up to school at 9am with a pink cakeboard and two packs of fondant icing announcing she needed to make a cake for a four year old’s birthday by 1.30pm when school finished. This is my second attempt at a Barbie cake (my first attempt is pictured at the end of this post); this is the homebaked chocolate cake with chocolate ganache we created…
- 3 Layers of 8 inch homebaked chocolate sponge cakes, sandwiched together with chocolate ganache
- 200-250g Vanilla buttercream icing
- 10 inch cakeboard
- Barbie torso (you can buy these in cake shops)
- 8cm ribbon to style Barbie’s hair
- Edible glue
- 2.5g Pot of edible glitter (2 pots if you won’t be super-careful at making it last for the whole cake)
- Handmade fondant icing bow (approx 10cm x 4cm)
- 500g White fondant icing (plus 150g extra if you want to create a ‘train’)
- 650g fondant icing for main dress (pale pink in the photo)
- 250g fondant icing for the corset and top of dress (bright pink in the photo)
- Ribbon or edible gems / flowers / sugarpaste roses to decorate
- Sandwich your three layers of sponge cake with the chocolate ganache
- Using a knife, shape your sponge tower to resemble a dome
- Cover in vanilla buttercream
- Using the white fondant icing, cover the cake entirely
- Create your fondant icing bow
- Create a ‘corset’ for the Barbie torso (it is easier to shape once on the torso and I remove the arms to make it easier)
- Create a ‘top layer’ of fondant icing for the dress of whatever design you wish
- Using the edible glue; cover the bow, corset and top layer for the dress in edible glitter
- Style the Barbie’s hair
- Roll out the icing for the base of the dress and cover the cake with it, making sure not to make the icing smooth all the way to the bottom – create folds to enhance the image of a dress. Trim the icing at the bottom to resemble the shape of the dress hem you want
- Attach the top layer of the dress using a little buttercream or edible glue
- Insert the Barbie torso into the top middle of the cake
- Decorate where the torso meets the top of the dress as desired (ribbon, edible flowers etc)
- If desired create and attach a ‘train’ for the dress
- Using edible glue, attach the fondant bow
- Finish off with any decorations you choose
p.s. to see more of my homebaking and cake decorating posts click here or take a peek at my instagram here
Homebaked pineapple sponge filled with cherry jam and whipped vanilla cream, topped with fresh pineapple and glacé cherries
You can find the recipe right here or I’ve listed it below. Happy baking! If you want to see any other yummy recipes for tasty treats have a little look at some of my other posts or check out my instagram 🙂
- 250g pack butter , melted, plus a knob to grease
- 250g golden caster sugar , plus 2 tbsp
- 1 can pineapple rings
- 3 glacé cherries , halved (we used red dyed ones to keep it classic, but the choice is yours)
- 300g plain flour
- 1 tsp baking powder
- ½ tsp vanilla extract
- 4 large eggs
- little icing sugar , for dusting
- 6 tbsp cherry jam (for the filling)
- 250ml double cream (for the filling)
- 1 tbsp caster sugar (for the filling)
- ½ tsp vanilla extract (for the filling)
- Pre-heat the oven to 180C/160C fan/Gas mark 4.
- Grease 2 x 20cm round cake tins and line bases and sides with baking parchment. Scatter the 2 tbsp caster sugar in the base of one of the tins.
- Drain the pineapple over a bowl to catch the juices. Measure 100ml of juice into a big mixing bowl.
- Pat dry 3 pineapple rings with kitchen paper and halve horizontally. Arrange in the sugared tin, then add the glacé cherries.
- Add the melted butter, sugar, flour, baking powder, vanilla and eggs to the pineapple juice, and beat with an electric whisk until smooth.
- Divide the mixture evenly between the tins – it should be runny enough to pour over the pineapple to cover.
- Bake for 30 mins or until a skewer poked into the middle comes out clean.
- After taking the cakes out of the oven, leave them in the tins for 5 mins then turn them out onto a wire rack (pineapple-side up), peel off the parchment and cool.
- Spread the jam over the cooled sponge without the pineapple.
- Whisk the cream, sugar and vanilla until thick, then spoon over the jam.
- Gently sit the pineapple sponge on top, and dust with a little icing sugar.
Recently I’ve re-discovered my love of all things creative; kick-started by the fact that due to our lovely landlady giving us a new kitchen we now have an oven. For the first time in 9 years I can bake at home and the best thing about it is that its such a great excuse to bless others – either for birthdays and celebrations or just as little something to make someone smile. Below are a few of my attempts…
Feel free to check out my instagram or other homebaking posts for more 🙂