Saturday, February 21, 2009

Barbie Doll Cake

I made a Barbie doll cake for my daughters birthday party. I thought I would share how I did it.

You can purchase special cake molds to make the skirt. I did not want to pay the $17, especially since I already have things at home I could use. 

I used the Pampered Chef large batter bowl. It is the perfect shape. The only issue when using the Pampered Chef large batter bowl is baking the cake evenly. If you purchase the cake mold (sold at Michael's and other stores where they sell Wilton products) the mold comes with a heat-conducting rod. This rod helps your cake bake evenly.

Not having a heat-conducting rod, I looked for tips online. I found a great tip at Instead of baking my cream cheese pound cake at 350˚F for one hour I baked it at 250˚F for 2 hours. It worked out great. The cake baked very evenly.

The cake skirt you make will be a little short if you want to use a regular Barbie or Barbie type doll. You have a few choices. You can purchase a cake doll which is just the top half. Instead of legs there is a pick (which is what I did). Another option is to purchase a cheap barbie type doll at the dollar store and just rip the legs off.

I used buttercream frosting for my cake. I purchased it at Cake Works in Campbell. Since I was making a bride doll, I knew Cake Works would have pure white and it saved me some time not to make it myself. It was worth the trip. 

I am just learning how to use a pastry bag and tips. I need more practice, but it was fun decorating this cake. This time I made the bodice of the dress with the frosting and the small flower tip. The first time I made a barbie cake I used fondant for the bodice. Either is fine. Just depends on what you are comfortable with and what look you want. 

The look was complete with flowers and veil from my daughters Barbie.

I had a lot of fun making this cake for my daughters birthday party. The most important thing is my daughter loved it.

Saturday, February 14, 2009

Easy Sticky Buns

My friend, and fellow BMCC member, posted this recipe on her blog. I had to try it.

It is so good I had to post it.

This is a must try recipe!

Easy Sticky Buns (makes 12)
A Barefoot Contessa Recipe

12 tablespoons (1 & 1/2 sticks) unsalted butter, at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped in very large pieces
1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted

For the Filling:
2 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup raisins

Preheat the oven to 400˚F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper. Line cupcake pan with paper liners.

In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with folds going left to right. Brush the whole sheet with half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1-1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1-1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only. invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.