Mean Girls Doll Cake Recipes

PRETTY PRINCESS CAKE

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.

BARBIE DOLL CAKE

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.

BLUEBERRY DOLL CAKE

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!

MEAN GIRLS DOLL CAKE

Steps:

• Bake two 16 oz cake recipes in a Wiltons doll cake pan.
• Remove the cakes from the pan and slice the cake into three equal layers.
• Stack the cakes with buttercream in between each layer.
• Crumb coat the entire cake.
• Add a second Layer of Cake and smoothen out icing with an offset spatula.
• Cut a hole into the top layer of cake big enough to fit a Barbie doll's legs.
• Place your doll into the middle of the cake.
• Cover the doll's waist with red fondant.
• Blend the fondant into the rest of the cake.
• Roll out a large piece of red fondant and cut it into a 14in circle.
• Cut a line starting from the center of the circle out to the edge.
• Use a round cookie cutter to remove a circle large enough to accommodate the doll's waist.
• Wrap the fondant around the cake making sure that the seam is placed at the back of the dress.
• Enhance the folds at the bottom of the cake.
• Use water to seal the back of the dress.
• Wrap a rectangle of fondant around the doll's chest leaving its belly button exposed.
• Wrap a black strip of fondant around the doll's waist to create a belt.
• Measure 1.5 inches at the bottom of the dress.
• Add 1.5 inch strip of white fondant around the bottom of the cake to create a border.
• Use a sculpting tool to add texture to the fondant.
• Add two strips of red fondant to give the top straps.
• Add white fondant to the neckline of the dress to give the top detail.
• Paint the arms and hands of the doll black to give the doll gloves.
• Wrap a triangle around the dolls head to give the doll a Christmas hat.
• Aadd white fondant to create the rim of the hat.

CHOCOLATE HAZELNUT CELEBRATION CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Grease four 6-inch-round, 3-inch-tall cake pans and line the bottoms with parchment.
• Put the hazelnuts in a food processor and grind them until you have small crumbs. Measure out 1/4 cup of the hazelnut crumbs and set them aside for the frosting.
• Pour the remaining hazelnut crumbs into a large bowl and whisk in the flour, granulated sugar, cocoa powder, baking powder, salt and baking soda. In a medium bowl, whisk together the milk, oil, vanilla and eggs. Whisk the wet ingredients into the dry ingredients and then stir in the hot coffee. It will be a very thin batter.
• Pour into the prepared cake pans and bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes. Let the cakes cool in the pans for 10 minutes, then turn them onto a greased cooling rack.
• For the frosting: While the cakes are cooling, use an electric mixer to beat together the powdered sugar, butter, vanilla and salt until smooth. Mix in the heavy cream until smooth. Scoop out a tiny amount of frosting for the mustard-colored dollops, add the mustard yellow food coloring and mix until combined. Transfer the yellow frosting to a piping bag with a small round tip. To the remaining frosting, add the dusty rose pink food coloring and mix until the desired shade of pink. Measure out 1 cup of the pink frosting and transfer it to a small bowl. Fold in the reserved 1/4 cup ground hazelnuts.
• Level your cake layers and spread the top of one of them with the hazelnutty frosting. Place a second layer on top, then frost the top with more of the hazelnutty frosting. Continue with the remaining 2 layers. Frost the top and sides with the remaining pink frosting without nuts.
• For the decorations: Decorate with mustard dollops of frosting around the edge. Add marzipan house cutouts of white houses with green shutters, crushed hazelnuts, green grass sprinkles, orange sun sprinkles or whatever else you'd like!

BARBIE BIRTHDAY CAKE

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!

MARIE ANTOINETTE DOLL CAKE

Steps:

• Find and buy a Barbie Doll with long curly hair. I am using Barbie Fashionista Doll #70.
• Turn the doll upside down.
• Place a ball of cling wrap into the middle of the dolls hair. Surround the ball with hair and tie it together with a rubber band.
• Paint the Barbie's hair with a mixer of white food coloring and hairspray.
• Once the hairspray has hardened, cut away the excess hair.
• Bake 2 boxes of cake mix in a Wilton doll cake pan.
• Remove the cakes from the pan and slice the cake into three equal layers.
• Stack the cakes with buttercream between each layer.
• Crumb coat the entire cake and place into the fridge for 30 minutes.
• Add a second coat of buttercream.
• Cut a hole big enough to fit a Barbie doll's legs into the top layer of cake.
• Cover the doll cake in a 14-inch circle of white fondant.
• Enhance the folds at the bottom of the cake.
• Place your doll in the middle of the cake.
• Wrap fondant around the doll's waist.
• Add defining lines to the front of the cake to make it look like fabric.
• Roll out the white fondant and cut it into a 6-inch trapezoid shape.
• Loosely add a trapezoid to the middle part of the gown.
• Use fondant sculpting tools to create fabric lines on the trapezoid.
• Add fabric lines to the bottom of the cake to match the trapezoids.
• Add a smaller trapezoid of fondant on top of the 6-inch one and add fabric texture.
• Wrap the back and the sides of the cake with a large panel of baby blue fondant.
• Cut away the excess blue fondant and leave the trapezoid panels exposed.
• Use a fondant roller to add large fabric lines to the blue panels.
• Roll out blue fondant and cut out the penguin pattern shape.
• Fold the pattern over at a diagonal to create the penguin fold.
• Apply the penguin fold to the edge of the blue panel.
• Add fabric texture with sculpting tools.
• Repeat the process on the other side of the blue fondant.
• Create the top of the barbie by wrapping a rectangle of blue fondant around the top of the doll.
• Cut away the extra fondant at the bottom.
• Wrap both arms with long rectangles of blue fondant.
• Cover the front of the dolls bust area with a trapezoid of fondant that is one shade lighter than the blue panels.
• Use soft sculpting tools to add detail to the bust area.
• Add trim to the top with a lighter shade of fondant.
• Use soft sculpting tools to add detail to the trim.
• Add a trim of light blue fondant to create a square neckline.
• Create bell sleeves using light blue fondant.
• Add texture to waist using soft sculpting tools.
• Create Fondant flowers using an impression mold.
• Place a fondant bow at the front of her waist by using two triangles and a fondant rose.
• Use blue luster dust and vodka to add some shine to the gown.
• Add white luster dust to the penguin pattern to add depth to the dress.
• Add fondant flowers to the middle of the top.
• Use grey buttercream in a piping bag with a Wilton 10 tip to add a border to the blue panels.
• Add a smaller border sing a Wilton 5 round tip.
• Add gold luster dust to the roses as well as the bottom of the white trapezoid panels.
• Add three pink flowers to the doll's hair.

FAIRY TALE PRINCESS CAKE

Steps:

• Heat oven to 325°F. Grease 1 1/2-quart ovenproof bowl (8 inches across top) and three 8-inch round cake pans with shortening; coat with flour (do not use cooking spray).
• In large bowl, make cake batter as directed on boxes. (Both boxes of cake mix can be made at one time; do not make more than 2 boxes, and do not increase beating time.) Pour 3 1/4 cups batter into 1 1/2-quart bowl, and divide remaining batter among 3 pans (slightly less than 2 cups per pan).
• Bake cake pans 23 to 30 minutes and bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans and bowl. Cool completely, about 1 hour. Place cakes in freezer 45 minutes before cutting to reduce crumbs. Cut off rounded tops of cakes. Cut bowl cake in half horizontally. Cut 1 3/4-inch diameter hole in center of all 5 cake layers.
• Spoon frosting into large bowl. Stir in food color until desired pink color. Place one 8-inch cake on serving plate; spread 1/3 cup frosting over top. Top with second 8-inch cake; spread with 1/3 cup frosting. Repeat with third layer; top with larger bowl cake layer, cut side up. Spread with small amount of frosting. Top with rounded bowl cake layer, cut side down. Trim side of cake if necessary to make a tapered "skirt."
• Spread thin layer of frosting over side and top of layered cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
• Spread frosting over cake as desired. Wrap hair and lower half of doll with plastic wrap. Insert doll into center of cake. Frost body of doll. Decorate with sprinkles and candy pearls as desired. Unwrap hair. Store cake loosely covered.