Ingredients: |
Ingredients: 2 White Cake Mix
Follow package directions on cake mix adding more oil if mix recommends but not less than the 1/4Cup per box. Mixes without pudding or generic are best. Add a Tablespoon of almond extract. If making a sheetcake, take out 12 cupcakes and bake in greased ˝ sheetcake pan 35 minutes at 350. Push batter to the outside and bake with a wet towel wrapped around to prevent burning. Cool.
For Barbie cake use 1 Cake Mix and at least 1/4Cup Oil, put mix into large 2QT Pampered Chef Glass Measuring Bowl. Bake 350 about 50-60 minutes testing to make sure the middle is done. Cool. Invert cake onto large cool whip lid that has holes punched through for Barbie’s feet. Punch Barbie through center of cake using lid under to support Barbie. (Most of Barbie’s body will be above the cake). Place on serving platter.
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Directions: |
Directions:Frosting For One Batch:
4C Sifted Powdered Sugar
1 1/2tsp Egg White or Meringue Powder
3/4C Plain White Crisco
4TB Water
1tsp Almond Extract
Frosting For 1/2 Sheetcake/Barbie Cake:
8C Sifted Powdered Sugar
4tsp Egg White or Meringue Powder
1 1/2C Plain White Crisco
8TB Water
2TB Almond Extract
In medium bowl, blend dry ingredients and add shortening and liquids. Blend on low speeds to mix well then on high until well whipped. Use as an overall frosting to cover cake, dipping knife in cold water to clean. For decorating, refrigerate frosting until cool and pipe from decorator tube.
Decorating
For sheetcake, invert onto serving platter or decorate in pan. Cover cake with frosting layer. Pipe frosting all over top like a long worm. Pipe decorator style on top edge and bottom edge. Freeze. When frozen cover with plastic wrap to store. When ready to serve, thaw in refrigerator 4 hours. Use sprinkles just before setting out.
For Baby Sheetcake, same as above except don’t pipe a worm pattern on top. Cover top with pastel squares of fondant leaving space in between. Pipe frosting in between to make look like baby blanket.
For Barbie, cover cake with frosting layer and mold frosting over hips and torso. Pipe decorator frosting on top of first layer making a beautiful pattern on the “gown” (dots, flower pattern etc). Freeze. Refrigerate if serving that day. When frozen, cover with plastic wrap to store. When ready to serve, thaw 4 hours in refrigerator, just before serving sprinkle with pastel pink decorator sugar.
For Wedding Shower, bake cake in round pan and cut in half. Add straw wrapped in ribbon for umbrella handle. |
This recipe for Barbie/White Sheetcake is from