Rosa Cooking

Barbie cake

A cake made for my granddaughter Vanessa’s 3rd birthday, a chocolate biscuit with a fine white cream in a fondant wrapper. Juicy and delicious light cake.

Preparation steps

  • Biscuit 1: Mix: Mix egg whites with half the sugar into a solid batter. In another bowl, mix the egg yolks with the other half of the sugar, add the melted chocolate, water, oil. Now add egg whites and flour with baking powder and cocoa, lightly combine into a frothy mixture using a snow whisk. Coat the cake pan with a little oil and sprinkle with bread crumbs. Bake in a 28 cm cake tin for about 40 minutes at 180 ° C. When it is baked, leave it in the mold for 5 minutes and then release it from the hoop and turn it over on a cloth and leave it to cool completely.
  • Baked biscuit cut three times to get 4 crusts. You can also cut it twice, so there will be three crusts. Sprinkle the crusts with chocolate milk.
  • Biscuit 2: Mix eggs with sugar until foamy, about 2 min, add oil, water and flour sifted with cocoa and baking powder. Bake the mixture in a greased and crumbly mold with a diameter of 20 cm for about 15 minutes, the baked biscuit must be soft to the touch, like a sponge. Allow to cool in the mold, shake it out on a cloth and cut into two pieces. From this smaller biscuit I formed a dome for the dress. Sprinkle this biscuit with a little chocolate milk.
  • Chocolate milk: Boil milk and pour a mixture of cocoa with sugar, stir until it boils.
  • Cream: Put milk to boil. Mix the thickener well with the sugar, vanilla sugar and 1 dcl of milk so that there are no lumps. Pour the mixture into boiling milk, stir until thickened over low heat. Add the margarine to the hot cream and stir until dissolved. Cool, stirring occasionally with a mixer so as not to catch the crust on top. If you are in a hurry, put a bowl of cream in a larger bowl of cold water, mix the cream and it will cool faster.
  • Add the whipped sweet cream to the whipped chilled cream and mix well with a whisk to combine the ingredients. Spread the cream on the biscuit sprinkled with chocolate milk and arrange the crusts. Do not spray the upper crust with milk. Brush the cake with a little cream and flatten it on the side.
  • Using a cream, shape the smaller biscuit into a barbie dress. Leave a hole for the doll in the middle. Coat both cakes with ganache cream in a thin layer, keep the ganache warm to make it easier to apply to the cakes. Put the coated ones in the fridge for a couple of hours to harden.
  • Make the upper part of the Barbie clothes from the fondant, and wrap the baby from the waist down with transparent foil. On a larger cake, place a transparent foil in the middle, roll out the fondant and apply it to the cake using a rolling pin. Starting from the middle, cut the fondant from the middle towards the edge of the cake into strips, which you roll. When you have surrounded the whole circle, carefully pull out the foil. Put the biscuit for the dress in the obtained circle and cut the lower cake a little through the opening of the upper part with a knife to get the opening for the legs-
  • When the upper part of the fondant has tightened, carefully place the doll in the cake and press it lightly. Now you can dress Barbie to the end by shaping the fondant.
  • Ganache: Heat the cream and melt the cooking chocolate in it, mix well until all the chocolate has melted and the mass is shiny.
  • Fondant: Soak gelatin in a pot of water and leave to swell for 10 minutes. Heat over low heat until liquid. In a bowl, heat the honey and margarine over low heat until the margarine melts, add liquid gelatin, mix and pour into a larger bowl in which we sifted 2/3 of the powdered sugar, mix first with a wooden spoon and when it starts to thicken, knead with your hands. The mass is ready when it no longer sticks to the hands. You will consume less than a kg of sugar but you will need sugar to sprinkle on the work surface when you spread the fondant.


The cake does not need to be kept in the refrigerator, it is cut without any problems.


castor sugar

You might also like...


This dish originates from the 18th century from the Swiss canton of Neuchatel. A typical fondue consists of at least two types of cheese that dissolve in wine at a low temperature and are served directly from a caquelon bowl.