Saee wanted a doll cake for her birthday. I couldn’t make it for her back then. But her wish had been at the back of my mind ever since. Finally I decided to give it a go.
Poonam from Mommygyan, you are my inspiration!
I used this recipe to make the sponge cakes.
- I made three sponge cakes. Then split each cake into half.
- I don’t have a turntable. So I used an inverted steel plate to do my decorating and stuff.
- I placed the first layer and topped it up with whipped cream and blueberry preserve.
- I placed the second layer and topped it with whipped cream and chopped cherries
- Continued this way till the last layer.
- Then I used a sharp knife to cut a hole in the center of the stacked cakes. Not too deep though, about two inches. The diameter was about one inch.
- I covered the lower half of Barbie with cling film. Then pushed the doll in the center of the stacked cakes.
- Skewer sticks used for chicken satay or kebabs are perfect to act as support. Cake dowels might have been too thick. Inserted three skewers into the cake around the doll. I marked the height with a pen and removed the skewers. Then I cut the skewers at that marking and re-inserted them into the cake.
- Then I used a sharp knife to carve the cake into a dress form.
- I used whipped cream in a thin layer to make a crumb coat. Then I placed the cake in the fridge so that it cools a little.
- Once it was cooled, I used one more thin layer of whipped cream. With the remaining whipped cream I divided it into three bowls. One I left white, the other I coloured a light pink and the last bowl I coloured a darker pink.
- I’ll post a video for how to do a two-toned icing. It wasn’t as difficult as I thought.
- I used edible pink pearls that I bought from Gourmet Company to decorate the dress.
A few pointers:
- I kept all my sponge cakes in the fridge after wrapping them in cling film.
- I did all my decorating with a star tip and small round tip. I don’t have a lot of baking and icing paraphernalia.
- I used Tropolite Non-Dairy Whipping Cream . I am really pleased with the result. Taste-wise, it is much better than Rich’s whipping cream and stability-wise much much better than heavy cream. It hasn’t fallen apart even after 24 hours.
I just want to say that it was a little intimidating, but not impossible to make this cake. I am sure everyone can do it with a little confidence and practice.