This Barbie cake was created for my friend's bridal shower. Both the "dress" and base are made of cake and would serve around 100 people. Fondant was used to create flow and dimension. The pattern on the base was created with a patterned matt (available at cake decorating stores) and the pearls on the dress were pastel dragees.
Thursday, September 17, 2009
Doll or Barbie cakes are by far the most popular type of cakes for little princesses! They are so much fun to make as the "dress" (or cake) can be decorated many ways. To make a doll cake, you have to start with an inverted cake, or cake baked in a bowl. Once cooled, you can cut in layers as you would with a standard cake to create height. Frost as normal and decorate with coloured buttercream or fondant.
Saturday, September 12, 2009
2 pkgs Savoiardi cookies (Italian ladyfingers)
1 cup brewed espresso coffee, cooled to room temperature
1/2 cup Marsala wine
2 tbsp granulated sugar
4 eggs (room temperature), divided
4 tbsp granulated sugar
1 container Mascarpone cheese, room temperature (I prefer Galbani)
Cocoa powder for dusting
1 inch ribbon, for decoration
Prepare cake on a rectangular cake board (about 12" x 18"). Combine espresso, Marsala and 2 tbsp sugar in a shallow bowl. Set aside. Beat 4 eggs yolks with 4 tbsp sugar until light and fluffy. Add mascarpone cheese with a paddle attachment or by hand until well incorporated. Do not beat or mixture will curdle. Beat egg whites until stiff peaks form. Gently fold egg whites in mascarpone mixture. Dip cookies, one by one, on both sides in espresso mixture, placing side-by-side on board. Do not soak or cake will be mushy. Make sure to leave 2" on all four sides. Once one layer is made, pour 1/3 of mascarpone mixture on cookies and spread evenly. Dust with cocoa powder. Repeat with cookies and cheese mixture 2 more times for a 3-layered cake. Cover completely with cocoa powder. Cut remaining cookies in half and press along sides of cake to form a "gate". Add ribbon around cookies for a elegant presentation!