Every little girl is a princess, don't you think? And more so on her birthday.
My son calls her Tai (meaning elder sister) and she turned 7, Sujata's little Princess is one year older.
A few weeks ago, our little Princess and I looked at several cake pictures on Pinterest and made 'expert comments' and she and I both liked one cake, instantly. We decided that I was going to make it for her birthday.
I promised her, but I was a bit unsure... I mean, it is one thing to want to make a cake and another to nail it. you don't want a disappointed 7 year old on her special day.
Daunting as it was, I stuck to my plan and set out to make a Princess Doll Cake for our little Princess.
|Barbie Doll Cake|
I opted for a regular Barbie Doll from the store (The Dancing Shoes Barbie), instead of a doll insert. that way the birthday girl gets a new doll to add to her collection.
I used box mix for the cake, while I do have a very dependable Vanilla cake recipe, I was not willing to risk anything and 'better safe than sorry', right?
The frosting was Whipped cream and Cream cheese ( recipe below)
I made some Gum Paste Flowers and bought the decorating 'pearls' to accent the cake.
For the Doll's skirt, I used round cake pans and a Pyrex bowl ( all 8 inch diameter) and a mini angel cake bundt pan.
Making the Princess Doll Cake:
Since I used the doll, and she is tall, the cake had to accordingly to be tall too, at least 8.5 inches.
Make the cake as per the instructions. I made these 3 ( 2 round cakes and one round, baked in a Pyrex 2 quart bowl) as you can see in the picture below and a small angel cake bundt (not in picture).
|Prep for the Doll's skirt|
I made the cakes one day in advance. Once the cakes are cooled, level them, using a cake leveler or a serrated knife and take off the dome.
Alternately, you can use a strip of cloth ( an old thick kitchen towel) soaked in water and wrapped around on the outside of the cake pan while baking or buy Bake Even strips at any craft store, this will help bake the cakes with an even flat-top.
Prep the Doll, wrap the doll waist down in cling wrap.This will keep her clean.
To make the Frosting:
To me,this was my real challenge. I like butter cream frosting for it's sturdiness and how easy it makes decorating. What I dislike, is how sweet it is. even for a sweet lover that I am, I clench my teeth at how-very-sweet it is.
I like whipped cream frosting because it is mildly sweet, feels light ( if you are eating cake, you are not counting calories!).
My concern is, whipped cream is not sturdy, it just does not hold shape as well and makes decorating a tad difficult and not so well defined.
My job therefore was to find a way to make the frosting sturdy.
Search revealed that gelatin is an ideal stabilizer, however, many of the party were vegetarians and so using this option was ruled out.
The other option was using pudding powder, but I was still on the look out and my search was well rewarded!
|Prep the doll, level the cake and make the whipped cream frosting|
1 (8 oz.) packet Cream Cheese (regular)
1/2 cup Confectioners sugar I used a little more than the recommended 1/2 cup, I added about 2-3 tbsp extra)
1 tsp. vanilla Flavor ( Almond will work well too)
2 cups Heavy Whipping Cream
Food coloring ( I used McCormick Neon colors, a few drops of the blue)
Chill the bowl and the beaters in the freezer for about 10-15 mins before you want to make the frosting.
Once ready, pull out the cream cheese from the fridge and add it to the chilled bowl and add sugar. Cream the two until smooth.
Add the vanilla extract and mix it. With the beaters still going, slowly add the whipping cream and then the food color and beat on medium speed till soft peaks form.
I doubled the recipe as my cake had to be about 8.5 inches tall
|Cake decoration Work-in-Progress. Piping rosettes and Gum paste flowers to accent the doll's skirt|
To start working on the cake:
Using the leveler or a serrated knife, cut the dome cake in 2; horizontally.
Use a round cookie / biscuit cutter and punch out holes in the middle of the dome shaped cake, the bundt and one round cake.
Leave one round cake as is for the bottom layer.
To keep the cake moist, I use a very mild sugar water solution. Using a pastry brush, apply the sugar water all over the leveled part, this also helps in locking any crumbs.
Place one 8 inch round cake as the bottom layer and 'paint' all over with the sugar- water solution, add a generous dollop of the frosting and spread it out evenly using an offset spatula.
Brush the second round cake with the sugar water and gently place it over the base cake. Apply a generous dollop of the frosting.
Follow the same steps to place all layers of the cake.
The next step is to crumb coat the cake.Spread a thin layer of the frosting all over the cake and place it in the fridge for a few minutes ( about 15 -20 mins)
To Decorate the cake:
Fit a decorating bag with Wilton's Tip # 18 (for slightly bigger rosettes, use tip # 21).
Fill the pastry bag with the frosting and pipe rosettes, beginning at the bottom and go around.
If there are any gaps between the rosettes, cover them up, later, with stars ( using the same tip)
Use decorations of your choice, I used gum paste apple blossom flowers ( the bright green ones) that I made a few days ago and CakeMate-Perfect Pearls.
These can be found in the Baking Supplies aisle.Use your imagination !
Keep the cake in the fridge until ready to cut.
This is definitely my choice for frosting on cakes, beats butter-cream frosting hands down!
It is very important to chill the bowl and beaters in the freezer before you set out to making the frosting.
Alternately, you can take a big bowl, fill it half way ( or a bit less) with ice cubes and place another bowl on top and make the frosting.
You can also use fresh seasonal fruit to layer in the cake with the frosting.
The birthday girl and all the guests were very happy with the cake! I am SO glad I tried it and it was a success!
I am sending this post to Cucina di Barbara (Barbara's Kitchen) and participating in the fabulous giveaway!