The doll cake
By VicentaLakin
The Barbie doll, born on 9 March 1959, is already 55 years old this year, but she still has a beautiful look and a good figure, and I think this is the true Barbie dream. Because the dolls were Chinese, they were chosen as models. It took me two days to make the cake, make the cake, make the flowers, because it was the first time I wanted to do it with my favorite light purple or blue, but because the balconies were pink, and I had no cardboard, and it was hard to take it off, so I had to pick the light yellow, and the flowers were not perfect, so the result was not very satisfactory, but when the bear sent it to my friends, it was appreciated and loved me. The doll's hair is even more beautiful, but he's afraid of getting dirty with the cake behind him。
Recipe Recommendations
- eggs of 13
- white granulated sugar
- corn oil 104 grams
- milk 104 grams
- low-gluten flour
- light cream 900 grams
- powdered sugar 90 grams
- sweetening
- baking
- a day
- senior
Steps for The doll cake
1
Let's start with the cake. Protein with sugar。
2
Sugar in the yolk。
3
Add corn oil, mix it evenly, then mix it with milk。
4
Sift the low powder into the yolk。
5
The protein is split three times and the yolk is even。
6
Into the mold, in the oven。
7
The baked cake was hung cold on the grill, three cakes were baked, and a hole was dug in each cake to make it easier for the doll to play。
8
Light cream with sugar powder。
9
The three-storey cake is covered with butter, folded together, the doll's body is wrapped with a skin-covered film and placed in the cake, and the cake can be fixed with a knife and evened with cream。
10
Finally decorated the dress for the doll according to your preference。The doll cake Make Tips
8-inch Cake Ingredients: 5 eggs, 60g white sugar (for egg whites), 30g white sugar (for egg yolks), 40g corn oil, 40g milk, 85g cake flour.
Baking: Middle-lower rack of the oven at 160°C for 50 minutes, 150°C for 20 minutes.
Multiply the 8-inch cake quantities by 0.6 to get the 6-inch cake recipe.
Baking: Middle-lower rack of the oven at 150°C for 55 minutes.
Decoration: 900g Anchor whipping cream, 90g powdered sugar, AMERICOLOR food coloring as needed.
1. I used two 8-inch cakes and one 6-inch cake. You can sandwich fruit between the cake layers, but I didn't have any at home today, so I didn't add any this time.
2. I whipped 1000g of whipping cream but didn't use it all, so I estimate I used about 900g in the end.