Keely’s mum’s princess cake Recipe

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serves:

8

Skill:

medium

Total Time:

01:20

Prep:

01:00
(including decorating time)

Cooking:

00:20
(may need an extra 5 mins)

We love Keely’s mum’s idea for a little girls’ birthday cake using Barbie as a princess. You could also use this idea for a wedding cake

Ingredients

  • For the
  • sponge:
  • 3 medium eggs
  • Approx 175g (6oz) butter, softened
  • Approx 175g (6oz) caster sugar
  • Approx 175g (6oz) self-raising flour
  • For the
  • icing and decoration:
  • Barbie doll
  • (use our recipe)
  • White fondant icing, plus any other bright colour (we used pink)
  • Edible silver balls and other decorations like ready-made iced flowers
  • You'll also need:
  • Pyrex bowl or dome-shaped cake tin

Method

  • Set the oven to moderately hot (gas 5 or 190°C/375°F). Line a Pyrex bowl or dome-shaped cake tin with baking paper. You can watch our video on how to line a round cake tin if you need help.

  • Weigh the eggs and then use the same weight for each of the caster sugar, butter and flour.

  • Cream together the butter and sugar until light and fluffy and the mixture is pale in colour. Beat in the eggs, one at a time, adding a little flour with each egg. Fold in the remaining flour.

  • Pour the sponge mixture into the lined cake tin, and level the surface. Bake in the centre of the oven for 20-25mins, or until the sponge has risen, is a golden colour, and springs back when lightly pressed in the centre. Then leave to cool completely before icing.

  • When completely cool, cover the sponge with a thin layer of buttercream icing and then lay the white fondant icing over the top and make pleats in the front to look like a skirt.

  • Remove Barbie’s legs and cut a hole in the top of the cake and slot her in.

  • Decorate Barbie’s top with the coloured fondant icing and the top part of the iced sponge cake to look like an overskirt and top.

  • Add silver balls and other decorations as required to make the skirt look pretty.

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