“Hail to the Princess Aurora! All of her subjects rejoicing! Hail to the King! Hail to the Queen! Hail to the Princess Au-ro-raaaaaa!”
So sang dear Mr Golden Loafers and I at a bar some weeks ago when I told him that I had been tasked with making a cake for a six year old’s birthday party. Not just any cake, it was to be a Sleeping Beauty cake in the shape of the Princess Aurora.
It all started back in January with an email from a boy I’ve known since birth.
“Hey, I know you blog and stuff. And I know you make cake and stuff because you made my 21st cake. But do you make cakes for other people too? Because my boss needs a cake.”
The 21st cake in question was a lemon, lime & bitters cake in the shape of the birthday boy’s toe-thumb. It was about 7kg heavy and gruesome with red icing mimicking blood when he cut through the nail.
So no-one was quite as surprised as me when the cake order ended up being for a pretty pink cake requiring the purchase of a Barbie doll with blonde hair, blue eyes and a crown atop her head.
I made the cake(s) on one night and froze them for icing a few nights later – a task made somewhat more stressful by the ridiculously hectic social schedule I’d been (trying to) keep in the lead up to my big holiday.
(As an aside, I’m currently typing this post up in a funny little airport lounge in Jakarta whilst I wait for my next flight. Dedication? Yes please. Also, more of that sambal eggplant if I can.)
My dad, ever the party animal, got home late on the evening I finished it and didn’t notice the cake sitting wrapped in plastic on the dining room table. Later, when I showed him a picture (he slept right through the pick up time) he looked at me confusedly.
“It’s a barbie doll.”
“Where’s the cake?”
“That’s the cake.”
“No. That’s a barbie doll.”
“The barbie doll is the cake.”
“How can a barbie doll be a cake?”
The Bean, frustrated at the exchange interjected.
“It’s the skirt! The skirt is made of cake!”
how to make a barbie cake
you will need:
- chocolate cake recipe sufficient for 1x kugelhopf tin and 2x 25cm diameter round springforms
- 1kg bag of icing mixture made up with butter and milk according to the packet instructions
- 2 packets of roll out fondant
- pink food dye
- 1 barbie doll
- glad wrap / cling film
how to do it:
1. Bake up your cakes. Cut a hole in the centre of each of the round cakes using a round cutter with a size slightly smaller than the hole in the kugelhopf tin. You can eat these cut outs. We certainly did. Wrap the cakes in foil and cling film and freeze overnight or for a few hours. This will make them easier to ice.
2. Place one of the round cakes on a cake board. Put 1/4 of the icing on top and spread to cover, making sure to avoid too much of it going in the cut out hole.
3. Place the second round cake on top and repeat the icing process with a further 1/4 of the icing.
4. Place the kugelhopf on top, lining up the cut out holes. Make sure the barbie’s legs are shorter than the height of the cake at this point. If not. add a bit more icing for height.
5. With the remaining icing, cover the entire cake in a smooth layer, filling in any gaps between the layers and also any rough edges. It is easiest to do one layer, then chill in the fridge for half an hour or so, before applying a further layer over the top. Use a butterknife or spatula to smooth the icing out so that it looks like a skirt. Place the cake back in the fridge whilst you complete the next steps.
7. Wrap the barbie’s legs and head in cling film / glad wrap. This is to avoid her getting icing in her hair and also to allow for easier cleaning of the doll once the cake is eaten.
8. Using pink food dye, dye one and a third packets of roll out icing dark pink. Dye a further third of a packet light pink and leave the rest white.
9. Take the cake out of the fridge and put the barbie in the middle. She should stand easily.
10. Roll out the dark pink icing into a long, wide arc, like a rainbow. Drape the icing around the cake like a skirt, folding the edges at the back where they join so that the seam doesn’t show. Trim the excess at the bottom. Squeeze the top edges against the barbie and trim at the waist.
11. Roll out the light pink icing similarly, but this time, cut scalloped edges along one side. Drape the light pink icing at the top of the cake, cinching at the waist and trimming excess again.
12. Using the white icing, roll out a few snakes and use them to cover the waist joints and to add any decorative touches. Et voila! Princess! Cake! Delicious!