An Easy Step by Step Tutorial on How to make a Pink Barbie Princess Doll Cake from scratch using Buttercream Frosting and Pink Velvet Cake Layers. I made this cake for my daughters birthday party upon her request. The Pink Velvet Cake tastes really incredible with the Cream Cheese Frosting within the layers.
TIMESTAMPS:
0:00 Intro to Barbie Doll Princess Cake
0:37 Make the Pink Velvet Cake Layers
4:48 Bake the 3 layers
5:05 Make a Hole in All the Three Cake Layers
5:10 Make Cream Cheese Frosting for filling and Crumb Coat
6:51 Place the layers & Frost
7:30 Trim the Edges to Form the Dolls Dress in a Bell Shape
8:12 Make Buttercream Frosting for the Rosettes
9:55 Pipe the Rosettes
11:35 Pipe the Ruffles near the Waist
12:03 Pipe the Dolls Bodice
12:10 Place Edible White Pearls
12:46 Slice & Serve
CC: Turn on the CC on the top right corner of the video to get the subtitles/captions translated. Click on Auto translate under Captions, choose your language from the list. Then subtitles will display in your language.
Written Printable Recipe with step by step instructions in detail in my Blog 📝
https://theartisticcook.com/barbie-do...
INGREDIENTS
For the Pink Velvet Cake Layers
3 plus 3/4 Cup | 469g All Purpose Flour
1/2 Cup | 8 Tbsp | 64g Cornstarch
3 Teaspoon | 15g Baking powder
3/4 Teaspoon | 4g Baking Soda
3/4 Teaspoon Salt
3/4 Cup (173g) unsalted butter, room temperature
550g | 2 plus 3/4 Cup fine granulated sugar
1 1/3 Cup (318g) Vegetable oil
5 Large Eggs 63-64g each, room temperature
1 1/2 Tablespoon Vanilla Essence
Gel Red or Pink food coloring
(1/2 Cup Yogurt + 1 Cup Water) | 1 1/2 Cup Buttermilk, at room temperature
1 1/2 Teaspoon plain White Vinegar
Frosting for Filling & Crumb Coat
1 Cup | 225g Unsalted Butter at room temperature
1/4 Teaspoon Salt (if using unsalted butter)
300g Icing sugar, sifted
1 Teaspoon Vanilla Essence
226g Cream Cheese, cold
Sugar Syrup
1/4 Cup Sugar mixed with 1/4 Cup Water
Buttercream Frosting for the Rosettes
340g unsalted Butter, Room Temperature
1/2 Teaspoon Salt
680g powdered/Icing Sugar (about 5 ¼ cups + 2 Tablespoon)
3 Tablespoon Heavy cream
1 Tablespoon Vanilla Essence
Piping Tips used: Wilton 1M, 104, 190 & 18
Two 8 inch round pans, One 1.5Ltr Dome Glass bowl
METHOD
For Cake Batter
1. Weigh all the ingredients using a kitchen weighing scale to get perfect results. Sift together all the dry ingredients the flour, cornstarch, baking powder, soda and Salt. Mix well.
2. Beat room temperature butter till smooth for few seconds. Add fine sugar and beat till pale white and fluffy. Add oil and the Eggs, one at a time mixing each egg well.
3. Add Vanilla Essence, food gel color and mix. Make Buttermilk by mixing Yogurt and Water well. Add the dry ingredients in three batches alternating with the buttermilk ending with the flour mix. Do not overmix.
4. Add Vinegar or Lemon juice at the end and mix.
Grease and line two 8 inch round pans and one 7.5 inch 1.5 Ltre Glass bowl. Divide the batter in the three.
5. Bake the 8 inch @180C for 40-45 mins and the glass bowl @170C for 50-55 mins. Once cooled, refrigerate the layers before trimming and frosting.
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Links for tools/ingredients I Often Use:
Pyrex 1 Cup 250ml Measuring Cup: https://amzn.in/d/4a6eEAaKitchen
Pizza Pan: https://amzn.in/d/buVZ691
Kitchen Weighing Scale: https://amzn.in/d/0RZaose
https://amzn.eu/d/bXCbBmm
AGARO Imperial Granite Non Stick Frypan with Glass Lid, 1.6L / 24cm: https://amzn.in/d/8ZkhjNa
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