Barbie Birthday Cake

Do you remember your favorite toy? Is it a cuddly teddy bear or a nice barbie doll that you can play dress up with? When I was a child, I vaguely remember that some of my favorite toys were a simple set of wooden blocks, paper dolls, cheap plastic tea set and a plastic baby doll that closes her eye lids when you lay her down. Although all these toys are not really fantastic or branded, they left me such fond memories of my childhood. I remember how much I envy my friends having barbie dolls at that time. However, I knew my parents doesn't have that kind of money to buy one for me. Somehow I still manage to have loads of fun with those toys I own. ;) 

Nowadays, owning a barbie doll seems like such a norm. Even my girls, already owning up to 6 barbie dolls, princess version, ballerina version etc., which they collected through the years from birthday / xmas gifts. My girls love them to bits, and yet they ask for more every time they pass by the displays at the mall. So I took this opportunity on my daughter's birthday, killing two birds with one stone....baking her a barbie birthday cake! She gets a cake and a barbie for her birthday, haha!

Do you like it? Personally I love the design! I got this fabulous idea of the dress from a dear friend of mine, EP,  whom is a pro cake baker in KL. Her work is top notch and never fail to impress me. Funny that we started "playing" fondant together and I'm still stuck here while her work is in such demand! Lol!

I actually bought the most basic barbie I can find at the store. Because I didn't need all that fancy accessories, hairdo or dress on her. I was gonna recreate the dress with fondant alone. ;)) As for the cake, I decided to go with the all raved Mrs Ng SK's butter cake from Wendy's blog. I made some  changes to it since I didn't have self rising flour and salted butter. Plus I reduced the sugar since mine will be served with strawberry compote buttercream. Here is the version I baked:

Ingredients for Butter cake (Makes X1.5 recipe, which was needed for the barbie dress)

345g unsalted butter, room temperature
6 large eggs, separated
75g + 210g sugar

1/2 tsp salt
300g cake flour, sifted

1.5 tsp baking powder
90ml milk
1.5 tsp pure vanilla extract

• Preheat the oven to 170C. Prepare a 18cm, a 12cm tube pan and a 6 cm muffin tin (yes, chiffon cake tube pan), grease and set aside.
• Separate the eggs, and place the whites into another large mixing bowl.
• Cream the soft butter with 210g of sugar until light and fluffy, about 3 minutes. Add in the vanilla extract and beat till mixed in. Then add in the egg yolks one at a time and mix to incorporate each one after addition.
• Sift in half of the cake flour and baking powder to the yolk batter. Stir well and add in the milk all at once. Stir again till all mixed in and then sift in the rest of the cake flour and mix. Set aside.
• Beat the egg white and salt till foamy, then gradually add in the 75gm sugar until stiff. 
• Gently fold in 1/3 of the egg white mixture to the yolk batter. Then continue to fold in the rest in 2 separate portions till all is folded in.
• Pour the batter into the prepared tube pan and place in the oven to bake for 14mins (muffin tin),  25 minutes (12 cm) and 45mins (18cm). I covered the top of the cake with aluminum foil when I notice the cake was turning a little dark.
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• Remove from oven when baked and cool completely in the pan before removing. In the meantime, prepare the strawberry compote buttercream. Click link for recipe.
• Remove the cloths of the barbie and wrap her lower body with plastic wrap. 
• Slice the 2 tube cakes side ways to obtain 2 discs each. Placing the largest disc at bottom, spread a layer of strawberry buttercream, then stack the next largest disc over it. Spread more butter cream and layer with cake until all is stacked.
• Insert the doll into the cavity of the cake and shave off the extra cake to shape the dress out. Then spread a thin layer of strawberry buttercream all around the cake.
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• Decorate your cake as you desired. :)) Just remember to have loads of fun!!

Although I made several changes to the butter cake recipe, it still turned out really nice. Everyone whom tasted it all raved about it. ;)) Soft fine crumbs, light & buttery! Definitely a keeper, thanks Wendy! I was really glad it paired off nicely with the strawberry buttercream...my daughter polish off a big slice within minutes!

 

I was really happy I managed to complete this cake in a day. In fact this cake was so much simpler to handle compared to her last year birthday cake! And after my young one saw this barbie cake, she immediately booked the same cake for her birthday this Oct....OK my dear. Hmmm....not sure is it the cake she wants or that new barbie? Go figure! :))

Hope you have enjoyed this post as much as I have made this cake. ;) 

Take care all and have a great day!

 

Mango & Strawberry Mousse with Oreo Crumbs

The weather is getting pretty warm lately. Needless to say, Summer has already arrived and besides trying to enjoy the nice weather, one has to stay cool as well...literally. I have already brewed water chestnut and chrysanthemum tea a couple times now for the family this month, a delicious drink to "lower the heat"(降火气) in your body. I am sure many of you out there has special cooling teas to beat the heat. And since I didn't want to turn on my oven on such hot weathers, I opted for a cooler desert to serve my family, Mango and Strawberry Mousse with Oreo Crumbs.

I just made this and was really eager to share with everyone since this is such an easy and delicious desert, anyone can do it! If you prefer some other fruits other then Mango or strawberries, by all means, change to what you like. :)

Ingredients for Mango and Strawberry Mousse with Oreo Crumb (makes 4 cups)

140g fresh mango puree

140g strawberry reduction (See note)

2 tbsp gelatine powder (separate 1 tbsp for each flavor)

300ml fresh heavy whipping cream (separate 150ml for each flavor)

8 round discs of vanilla sponge cake (diameter of the sponge depends your cup size)

5 pieces of Oreo cookies, blend into crumbs

Note: Strawberry reduction : Using 250g fresh, diced strawberries and 100-120g caster sugar and cook in a heat proof sauce pot at low heat till the mixture becomes thick like jam consistency. About 10-15mins. You can do the same for the mango if you want but I was happy with the consistency.

• In two heat proof bowls, microwave the gelatine powder with 1 tbsp of water. Once the gelatine powder has melted in, quickly add in the fruit purees, mango puree in one and strawberry reduction in another. Stir well and set aside.
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• In a large mixing bowl, beat the whipping cream till stiff peaks. Then divide into 2 equal portions and mix in the fruit gelatine mixtures in to one portion each.
• Assemble: Scoop some mango mousse into the cup to about almost half way. Then place a piece of sponge on top. Then scoop the strawberry mousse over the sponge cake to 90% full. Then top it with another sponge cake.
• Cover the cups with plastic wrap and chill in the fridge for at least 2 hours.
• After chilling, top each cup with the Oreo crumbs till full. You can opt to top it with more fresh fruits if you prefer. Serve cold!

I was really happy once I tasted it. It's so yummy! Everything just comes together nicely. Since I did not add any extra sugar, the desert was really light and easy to eat. It literally melts in the mouth, so heavenly. ;) I'm now planning to make it into a larger version into cakes for special occasions. ;) Do try it out this summer, you will be pleasantly surprised!

Okay, have a great weekend folks!