Barbie Cake Recipes

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BARBIE BIRTHDAY CAKE



Barbie Birthday Cake image

I was very surprised to not see a recipe for this cake. It is very popular with mothers of young girls. My daughters 4th is tomorrow and I can't wait to see the look on her face when she sees her cake! I welcome as many pics as possible to show all the different styles you can create with this idea. Jan 31st,08 EDIT: I used my Pampered Chef measuring/mixing bowl to bake this in, and it also was too short for the doll to fit down in. I ended up buying a cheap dime store imitation that had hollow legs and just cut them off at the correct height. :)

Provided by DbKnadler

Categories     Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 6

1 (18 ounce) box cake mix
1 cup water
1/3 cup oil
3 eggs
2 (16 ounce) cans frosting
2 tablespoons candy sprinkles

Steps:

  • You must also have a Barbie doll for this recipe, but I could not include it in the ingredients list as it is a non-food item.
  • Preheat oven to 350 degrees farenheit.
  • Grease and flour a an 8 cup rounded glass measuring cup, or you can use a metal mixing bowl.
  • Prepare cake mix by adding first 4 ingredients and mixing for 2 minutes.
  • Pour cake mix into prepared measuring cup (or metal mixing bowl, and bake 50-60 mins until knife inserted in center comes out clean.
  • Let cool for 15 mins, then invert onto cake tray.
  • Let cool completely before frosting, about 3 hours.
  • After completely cool use frosting to decorate cake to look like Barbie's dress.
  • Insert Barbie legs all the way down into middle of the cake, then use remaining frosting to cover her bosoms to complete the dress.
  • Enjoy!

Nutrition Facts : Calories 854.9, Fat 36.3, SaturatedFat 6.2, Cholesterol 69.8, Sodium 663, Carbohydrate 127.3, Fiber 0.6, Sugar 106.7, Protein 5.2

BARBIE DOLL CAKE



Barbie Doll Cake image

A cake that is the skirt for a doll. The icing can be piped on to make it look like a fancy dress. Make 4 cups of white frosting or use ready-made.

Provided by SHERDIANNE

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 12

Number Of Ingredients 3

1 (18.25 ounce) package yellow cake mix
2 (16 ounce) packages vanilla frosting
1 drop red food coloring

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart ovenproof Pyrex glass mixing bowl with shortening and dust with flour.
  • Prepare cake as directed on box. Pour batter into prepared bowl.
  • Bake 50-60 minutes or until cake tester inserted into center comes out clean. Cool 15 minutes.
  • Invert on cake plate with widest part of cake on the bottom. Cool 3 hours before decorating.
  • Insert a clean doll into center of cake. Decorate the skirt with icing tinted any color or use more than one color. Use a decorator tip to make the skirt as fancy as you like and decorate the top of the doll for the top of the dress also.

Nutrition Facts : Calories 508 calories, Carbohydrate 85.9 g, Cholesterol 0.9 mg, Fat 17.5 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 3 g, Sodium 424.7 mg, Sugar 67.3 g

PRETTY PRINCESS CAKE



Pretty princess cake image

Pull out all the stops with this sensational celebration cake, a princess doll enrobed in pretty pink and white icing - perfect for a special birthday party

Provided by Good Food team

Categories     Dessert

Time 3h50m

Number Of Ingredients 18

500g unsalted butter , softened, plus extra for greasing
500g caster sugar
seeds scraped from 2 vanilla pods or 2 tsp vanilla paste
10 large eggs , cracked into a jug
170g plain flour
200g full-fat Greek yogurt
500g self-raising flour
250g unsalted butter , softened
500g icing sugar , sieved
400g white ready-to-roll icing
500g pink ready-to-roll icing
edible lustre spray in pink or pearl
8 small icing roses
1 large icing rose
1 mini sugar butterfly
250g royal icing sugar
1 pink cake board
1 Barbie-style doll

Steps:

  • Heat the oven to 160C/140C fan/gas 3. Grease and line a deep 15cm round cake tin, making sure the lining is higher than the top of the tin. Grease and base line a 1 litre ovenproof glass pudding basin.
  • Using electric beaters or a tabletop mixer, beat the butter, sugar, vanilla and ¼ tsp salt together until pale and fluffy, then pour in the eggs, one at a time, giving the mix a really good beating before adding the next. Add 1 tbsp of the plain flour if the mix starts to look slimy rather than fluffy. Beat in the yogurt.
  • Mix the flours; then, using a large metal spoon, fold them into the batter, and spoon into the prepared tin and bowl. The mixture will come almost to the top. Place the bowl and cake tin on a baking tray. Cook in the oven for about 1 hour 40 to 1hour 50 mins. Allow the cakes to cool completely.
  • To make the butter icing, put the butter into a bowl and beat well until softened. Gradually beat in the icing sugar. Trim the tops of the cakes level. Slice the pudding basin cake in three and the 15cm cake in half. Using a 5cm round cutter, stamp out the centre of each piece of cake.
  • Place one half of the 15cm cake on a cake board. Spread with a little butter icing and place the other half on top. Spread a little icing on this layer and top with the widest layer of the basin cake. Repeat with the other layers. Spread the remaining butter icing all over the assembled cake.
  • Take 250g white fondant icing and roll out into a long strip about 7cm wide. Press the edge gently with a teaspoon to give a frilled effect or use a ball tool. Attach to the base of the cake, pushing gently onto the icing.
  • Roll out the pink icing to a large circle about 36cm in diameter. Cut a hole from the centre using the 5cm cutter. Cut away just under an eighth section of the icing. Drape the icing over the cake, making the join at the back. At even intervals push up the pink fondant to create a swagged look.
  • Spray the cake lightly with the edible lustre. Take the doll and wrap the legs in plastic film. Place the doll in the cake. The top of the cake should come to hip not waist level. Using the trimmings, roll out an oblong of pink icing and wrap around the body of the doll to make the bodice. Smooth the bottom of the bodice onto the top of the skirt.
  • Roll out some white fondant and cut out a 9cm circle using a fluted or flower cutter. Cut a small circle from the centre of this and then split one side and place around the waist of the doll, cutting away any excess. Use the remaining white icing to make a large bow and place at the back of the dolls waist.
  • Make up the royal icing according to pack instructions. Using a piping bag fitted with a small plain nozzle (or use a strong plastic bag and cut off the tip), pipe around the edge of the pink skirt. Attach a rose to the top of each swag. Pipe three lines of dots just above the roses going up the dress.
  • Pipe across the top of the bodice and half way down the front. Using the icing attach a sugar butterfly to the top of the bodice and one large sugar rose at the waist.

Nutrition Facts : Calories 662 calories, Fat 27.7 grams fat, SaturatedFat 16.6 grams saturated fat, Carbohydrate 99.6 grams carbohydrates, Sugar 79.8 grams sugar, Fiber 1.1 grams fiber, Protein 6.1 grams protein, Sodium 0.3 milligram of sodium

BARBIE DOLL BIRTHDAY CAKE



Barbie Doll Birthday Cake image

A toddler girl's dream come true! After looking all over the place for instructions, I finally put a few different construction ideas together. I bought a cheap barbie, undressed her, wrapped her legs in cling film and used her in the cake. After the cake had been cut, I unwrapped her from the cling film and dressed her and gave her to my daughter, who still talks about her doll's 'beautiful cake dress'! I used a 2-litre/4-pint oven-proof mixing/pudding Pyrex bowl and a 20cm round cake tin. Barbie's legs are long, hence the extra 20cm cake under the bowl-shaped one. Prep time includes decorating time.

Provided by froglet

Categories     Dessert

Time 2h30m

Yield 15-25 serving(s)

Number Of Ingredients 9

635 g self-raising flour
510 g caster sugar
510 g butter (softened)
9 eggs
4 tablespoons milk
250 g butter (softened)
500 g icing sugar
1 -2 tablespoon hot water
fondant (optional)

Steps:

  • Preheat oven to 150 degrees celcius/300°F.
  • Wipe a little butter around the inside of the bowl and tin, then line with greaseproof/baking paper.
  • Sift the flour into a mixing bowl.
  • Add the sugar, butter, eggs and milk.
  • Mix until it looks pale and creamy, using electric mixer or wooden spoon.
  • Divide proportionately between the pudding bowl and the tin and smooth the tops.
  • Bake for approximately 1 1/2 hours (If you stick a skewer into the centre it should come out clean).
  • Remove from oven, turn them out and gently remove baking paper. Allow to cool completely.
  • Mix the icing ingredients well.
  • If desired, carefully slice both cakes in half, horizontally and fill the middle with icing. (Cover and save the rest of the icing until later).
  • Place upside-down pudding bowl cake on top of round cake, with icing between them.
  • Wrap in foil or cling film and place in freezer for 20 mins or fridge for an hour. (this will firm up the cake to allow you to cut the hole for Barbie's legs, and create less crumbs when icing the cake).
  • Use a long knife(eg bread knife) to cut a hole in the centre of the cake, long enough for Barbie's legs, up to just below her waist.
  • Wrap Barbie's legs in cling wrap up to her waist and insert her into the hole in the cake.
  • Colour and flavour the buttercream and/or fondant icing as desired.
  • Ice a thin layer of buttercream all over the cake. Place in fridge for 15 minutes.
  • Smooth another layer of buttercream OR roll out the fondant icing and drape around the cake, imitating the folds of a dress. If using buttercream, you can neaten it by dippng a knife in hot water and smoothing it over the icing.
  • Pipe buttercream or wrap a piece of fondant icing around Barbie's torso.
  • Embellish as you please!

Nutrition Facts : Calories 818.9, Fat 44.4, SaturatedFat 27, Cholesterol 235.8, Sodium 872.1, Carbohydrate 99.1, Fiber 1.1, Sugar 67, Protein 8.5

BLUEBERRY DOLL CAKE



Blueberry Doll Cake image

Provided by Molly Yeh

Categories     dessert

Time 3h

Yield 10 to 14 servings

Number Of Ingredients 23

Nonstick cooking spray, for the pans
4 cups plus 1 tablespoon (520 grams) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1 1/2 teaspoons kosher salt
1 1/4 cups (300 grams) heavy cream, at room temperature
1/2 cup (120 grams) sour cream, at room temperature
2 1/4 cups (450 grams) granulated sugar
1 cup (225 grams) unsalted butter, softened
1/2 cup (100 grams) unrefined coconut oil, soft but not melted
Zest of 1 lemon
4 large eggs, at room temperature
1 tablespoon vanilla bean paste or extract
1/2 teaspoon almond extract, optional
1 1/2 cups (210 grams) frozen wild blueberries
1/2 cup (70 grams) frozen wild blueberries
1 cup (2 sticks) unsalted butter, softened
8 ounces cream cheese
6 cups powdered sugar
3 tablespoons heavy cream
1 1/2 teaspoons vanilla extract
Pinch of kosher salt
Food coloring and sprinkles, as desired, for decorating

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease and line the bottoms of three 8-inch cake pans with parchment and set aside.
  • In a large bowl, sift together 4 cups of the flour, the baking powder and cinnamon, then lightly stir in the salt; set aside. In a large measuring cup, whisk together the heavy cream and sour cream and set aside.
  • In a stand mixer fitted with a paddle attachment, cream together the granulated sugar, butter, coconut oil and lemon zest on medium high until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and almond extract, if using. Reduce the mixer to medium low and add the dry mixture and cream mixture in 3 alternating additions, mixing until just combined.
  • Toss the frozen blueberries with the remaining tablespoon of flour and fold them into the batter (don't rinse the blueberries). Distribute the batter evenly among the cake pans and spread it out evenly (don't be alarmed if the frozen blueberries cause the cake batter to firm up, that's ok!).
  • Bake until the tops of the cakes are starting to brown and a toothpick inserted into the center comes out with a few crumbs on it; begin checking for doneness at 33 minutes and try your darnedest not to let it over-bake. Let cool in the pans for 10 minutes, and then transfer to a wire rack to cool completely.
  • For the frosting: Combine the frozen blueberries with 2 tablespoons water in a medium saucepan and heat over medium, stirring and mashing occasionally with a rubber spatula, until the blueberries have broken down and released their juices, about 10 minutes. Strain the juices through a fine-mesh sieve into a bowl or measuring cup, using your rubber spatula to mash the blueberries and wring out any juices that they're still holding onto. You should have around 3 tablespoons of liquid (if it's much more than that, discard any excess or reserve it for another use).
  • In a stand mixer fitted with a paddle attachment, beat together the butter and cream cheese until creamy. Gradually add the powdered sugar, then mix in the heavy cream, vanilla, salt and blueberry juice until creamy.
  • To decorate: Shaping this cake is easiest to do when the layers are cold. So if you have the time, wrap the cake layers in plastic wrap and freeze overnight or even up to a few weeks. (If you don't have the time, it's not the end of the world, just make sure the layers are fully cooled.) Use a sharp serrated knife to level the cake layers if they're not totally flat on top and save the scraps in a large bowl. (If the cakes are frozen too solid to cut, you can let them thaw at room temp for a few minutes so they soften just slightly.)
  • Place an 8- to 10-inch cardboard cake circle on a rotating cake wheel and add a small dollop of frosting to "glue" on the first layer. Add the first layer of cake, followed by a thin layer of frosting, another layer of cake, another thin layer of frosting and the third layer of cake. Use a thin knife to cut a hole down the center of the cake that's just big enough for a Barbie doll. Try not to make the hole too big so that she doesn't flop around. Shove her in! The cake will only come up to her thighs at this point but fear not, the rest will be filled in by cake scraps.
  • Now it's time to carve the cake. Use a serrated knife to slowly carve away the cake into the shape of a skirt. Start at the top and shave it off gradually, cutting away from yourself and down the bottom, transferring your scraps to the scrap bowl. Leave about 1 1/2 inches of uncarved cake all around the top to allow room to build up the remaining skirt with your scraps. This doesn't need to be perfect AT ALL! Frosting will cover up any imperfections! Once you've got a general skirt shape, use your hands to mush up the scraps in the bowl. The frosting and the cake's moisture should help them stick together into a dough-like consistency, but if they're too dry, add a plop of frosting. Pack the cake dough firmly on top of the cake to build the skirt up to reach Barbie's waist (or higher to be an empire waist! Or a low-rise waist! You are your own fashion designer!).
  • Take a step back to look at the general shape of the skirt and make any adjustments you'd like: carve off some more for a slimmer skirt, add some Victorian-era dimension with some cake dough, etc.
  • And then frost! Frost all over with thick swoops of frosting. Swirl in food coloring to create a groovy tie dye look, add sprinkles for a bedazzled look or get out your piping bags and pipe a whole lace wedding dress if that's your vision.
  • Enjoy!

BIRTHDAY BARBIE - MINI BIRTHDAY CAKES



Birthday Barbie - Mini Birthday Cakes image

Provided by Robert Irvine : Food Network

Categories     dessert

Time 1h3m

Yield 10 to 12 cakes

Number Of Ingredients 13

1/2 cup unsalted butter, plus softened butter for liners
2/3 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/4 cup whole milk
2 cups confectioners' sugar
1/2 cup unsalted butter, softened
1 teaspoon pink food coloring
2 tablespoons heavy cream
1/2 cup colored granulated sugar, for decoration

Steps:

  • Preheat the oven to 350 degrees F. Place paper liners in a 12 cup muffin tin and brush the liners with butter.
  • In a large bowl, using a hand mixer, beat the butter and sugar together until light and fluffy. Add the eggs, 1 at a time, and beat well after each addition. Stir in vanilla extract.
  • In a separate bowl mix together flour, salt and baking powder, then slowly stir in the milk Add the flour mixture to the egg mixture and beat for 2 minutes or until everything is incorporated. Fill the muffin cups with the batter and bake for about 18 minutes or until golden brown. Insert a toothpick into the center of a cake and when it comes out clean, they're ready.
  • Remove from the oven and set aside to cool while you make the frosting.
  • Combine all the frosting ingredients, except the cream, in a medium bowl and beat well. Gradually add the cream, a little at a time, for desired consistency. If you need it tighter add less cream or wetter add more cream.
  • When the cupcakes have cooled completely, spread the top of each cake with the frosting and sprinkle with colored sugar. Place on a platter and serve.

BARBIE BIRTHDAY CAKE



Barbie Birthday Cake image

When assembling the cake, use a new doll and wrap it in plastic before putting it in the center of the cake. Candles should absolutely not be used, because Barbie's hair is flammable.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 Barbie doll cake

Number Of Ingredients 2

3 recipes Yellow Cake, two in tube shape and one in bowl shape
2 recipes Italian Meringue Buttercream

Steps:

  • Trim the tops off the 2 tube cakes to level. Trim the flat end of the bowl cake to level. Cut a hole through the center of the bowl cake the width of the Barbie doll. Place one tube cake, trimmed side up, on a cake plate. Place the second tube cake, trimmed side up on top, and the bowl cake, trimmed side down, on top. Spread 1 cup of frosting between each layer.
  • Remove all clothing from the doll and wrap the doll's hair in plastic wrap. Insert doll into the hole of the bowl cake up to its waist. Use half of the remaining frosting to completely cover the outside of the cakes, evenly smoothing to form the skirt part of the doll.
  • Tint remaining frosting with food coloring to desired colors. Using pastry bags and decorating tips, decorate the skirt and upper half of the doll with colored frosting, as desired. Remove plastic from the doll's hair, and serve.

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From youtube.com


BARBIE CAKE HOW TO | PARTY CITY
With fondant, pink icing, gumballs, and Barbie candles, you can make this chic cake for your Barbie fan. How-To. Ingredients: Favorite cake mix or recipe; Buttercream icing; Pink Fondant; Pink Gumballs; Supplies: Round cake pan; Spatula; Fondant roller; Barbie Birthday Candles; 1) Bake Cake. Use a round cake pan and bake your favorite cake. Use multiple layers for extra …
From partycity.com


KEELY'S MUM'S PRINCESS CAKE | RECIPES | GOODTOKNOW
2010-09-03 Weigh the eggs and then use the same weight for each of the caster sugar, butter and flour. Cream together the butter and sugar until light and fluffy and the mixture is pale in colour. Beat in the eggs, one at a time, adding a little flour with each egg. Fold in the remaining flour. Pour the sponge mixture into the lined cake tin, and level ...
From goodto.com


THE BARBIE CAKE - THE HAPPY HOUSEWIFE™ :: COOKING
Trust me, the Barbie cakes I’m talking about never looked that fabulous. HOW fun. I am horrible with my kids’ cakes…lean towards a big cookie cake or my favorite (which came from procrastination) was buying a dozen Krispy Kreme, circling them/towering them on a plate, and then just putting good ole Betty Crocker frosting all over it. My ...
From thehappyhousewife.com


BEST BARBIE CAKE RECIPES ALL YOU NEED IS FOOD
Steps: Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan. To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes.
From stevehacks.com


HOW TO MAKE A BARBIE CAKE - GROWING UP GABEL
2015-02-08 Grease and flour the mold very well and then fill with 6 cups of cake batter and bake for 50-60 minutes. Use the remaining batter to make one single 8″ round cake. If you greased and floured the mold well then the cake should pop right out. My round cake pans are actually 9″ so I had to trim the cake off.
From growingupgabel.com


HOW TO MAKE A BARBIE CAKE – IT’S EASIER THAN YOU THINK!
This doesn’t make really stiff frosting, but it will work fine for this cake. If you want to do more elaborate piping than I show here, stick with the Wilton recipe.DC Cupcake Frosting: Recipe (Make 2 and ½ times the recipe for your Barbie Cake) 4 tablespoons unsalted butter 4 cups confectioner’s sugar, sifted 1/4 teaspoon pure vanilla extract
From easyonthecook.com


HOW TO MAKE A BARBIE BIRTHDAY CAKE | REAL FOOD RN
Oil cake pans. Mix up cake and divide half the batter evenly into the two cake rounds, and the other half of the batter remains in the mixing bowl. Bake according to directions. Allow to cool completely. On a platter, arrange the two cake rounds on top of each other and using a drinking glass cut a circle in the center (about 3″ across)
From realfoodrn.com


BARBIE FOR CAKE RECIPES ALL YOU NEED IS FOOD
Steps: Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan. To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes.
From stevehacks.com


HOW TO MAKE A (BARBIE) DOLL CAKE WITHOUT A SPECIAL PAN
Chill your cake. Fit your piping bag with a coupler and #104 tip and fill your piping bag with buttercream. Starting at the bottom of your cake with the fat part of the tip down holding the bag at a 45 degree angle, go around the cake to make ruffle pattern. If you’re making an ombre colored cake, change out the frosting color as needed.
From bakincareofbusiness.com


28+ DOLL CAKE RECIPES & IDEAS | WILTON
Doll Cake. Mini Wonder Mold Doll Cakes. Doll in Peach Dress Cake. Doll in Pink Dress Cake. Classic Wonder Mold Doll Cake. Tickled Teal Doll Cake. Blue Dress Doll Cake. Beauty in Blue Doll Cake. Selecting this option will automatically apply and update the search results.
From wilton.com


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