As promised, here are the step-by-step instructions for making a homemade Barbie doll cake…. no cake mix, shortening, or fake food dyes required!!! I made this cake using the Pampered Chef Classic Batter Bowl ($16.00 from the Healthnut Foodie Pampered Chef site), but this batter bowl from Amazon would probably work equally well.
For the frosting, I used roasted beet juice and plant derived food coloring from naturalcandystore.com. The also have lots of dye-free sprinkles and other candies that would be fun for decorating or stuffing in Easter eggs. Discovering this store has opened up so many more options for beautiful baking and homemade fun, so be sure to check them out!
When purchasing your Barbie, look for one that has a painted bodice. This will prevent you from having to pipe clothing on her chest. (Unless you are a wiz with the fancy frosting tips, then feel free to go ahead and make the rest of us look bad.)
To guarantee success with this recipe, please make sure that you do a thorough job of butter and flouring your batter bowl AND make sure that butter for the frosting has come to room temperature. I let mine sit out overnight.
Other than that, be prepared to get excited when you realize just how simple it is to create a bakery quality doll cake using only pure, healing ingredients! After cooling, these cakes can be frozen for up to a month, so feel free to work ahead of time, or even bake the two cakes on separate days.
Homemade Barbie Doll Cake
For the cake:
Ingredients for two batches of the very best white cake ever
For the frosting:
1 pound real butter, room temperature
7 – 8 cups powdered cane sugar
2 tsp pure vanilla
For the cake: Preheat oven to 325 degrees. Butter and flour classic batter bowl (2 quart size).
Prepare one batch of the very best white cake ever. Pour into batter bowl. Bake at 325 degrees for 75 – 90 minutes, until cake is set and a toothpick comes out clean or with just a few crumbles. Transfer to a wire cooling rack and allow to cool for about 15 minutes. Use a serrated knife to level cake with the top of bowl.
Run a knife around the outside of the cake. Place a second cooling rack, top side down on the top of batter bowl. Turn bowl upside down and allow cake to invert onto cooling rack. (This is why it is SO important to do a good job of butter and flouring your bowl.)
Once cake is completely cool, tightly wrap in foil and freeze for at least 24 hours or up to one month. Repeat with the ingredients for the second batch of white cake.
For the frosting: Sift 8 cups of powdered cane sugar. Using the paddle attachment of a stand mixer, cream 1 pound of butter using medium-high speed until light and fluffy, about 2 – 3 minutes. Add 2 tsp vanilla and cream an additional 30 seconds. Add powdered sugar one cup at a time, cream until incorporated, taking time to scrape down sides and bottom of bowl between each addition. When frosting has reached desired consistency (thick enough that it won’t drip when spread or piped, thin enough to easily spread), turn off mixer. Divide frosting into bowls based on how much you would like of each color. One bowl at a time, return frosting to mixer and add desired colorings (beet juice, turmeric, or plant based colorants). Clean and dry bowl between each color.
To assemble the cake: Remove frozen cakes from freezer and remove foil. Use a serrated knife to slice about 2 1/2 inches off the largest part of one cake. Spread about 1/4 cup of frosting on the bottom of cake stand. Center the 2 1/2 inch cake on the cake stand. The frosting will help hold it in place. Set second cake on top of the base. Use your serrated knife (or a grapefruit knife) to cut a 2 inch vertical hole in the center of the cake. (Save the top of the first cake for cakepops or to sprinkle over ice cream to make homemade “birthday cake” ice cream.)
Insert Barbie doll into hole.
Frost sides and top of cake using a small hinged spreader. If desired, use a piping bag and tips to add embellishments. Serve and enjoy!!!
(Visit the Wilton blog for helpful decorating tips and tricks. I had my friend Jamie come over to help me. Cake decorating is not one of my strengths!!!)
Notes: I made both of my cakes on the same day to save on clean up time. However, you could easily break it up into two separate days. Making sure the cake is fully frozen before frosting helps the frosting to set quicker and makes the cake more sturdy and less likely to crumble from the frosting process. Y’all, if I can make this cake, so can you! This cake is naturally vegetarian. Those sensitive to nuts can proceed as written when almond extract is omitted from cake. For those sensitive to gluten, use your favorite gluten-free cake recipe in place of the very best white cake ever recipe. If frosting gets too thick, thin with a tablespoon of whole milk. Remember, have fun and don’t take yourself too seriously! Your kid and her friends will LOVE this cake, even if it is not completely perfect!!!