Mean Girls Doll Cake Food

MEAN GIRLS DOLL CAKE

Steps:

• Bake two 16 oz cake recipes in a Wiltons doll cake pan.
• Remove the cakes from the pan and slice the cake into three equal layers.
• Stack the cakes with buttercream in between each layer.
• Crumb coat the entire cake.
• Add a second Layer of Cake and smoothen out icing with an offset spatula.
• Cut a hole into the top layer of cake big enough to fit a Barbie doll's legs.
• Place your doll into the middle of the cake.
• Cover the doll's waist with red fondant.
• Blend the fondant into the rest of the cake.
• Roll out a large piece of red fondant and cut it into a 14in circle.
• Cut a line starting from the center of the circle out to the edge.
• Use a round cookie cutter to remove a circle large enough to accommodate the doll's waist.
• Wrap the fondant around the cake making sure that the seam is placed at the back of the dress.
• Enhance the folds at the bottom of the cake.
• Use water to seal the back of the dress.
• Wrap a rectangle of fondant around the doll's chest leaving its belly button exposed.
• Wrap a black strip of fondant around the doll's waist to create a belt.
• Measure 1.5 inches at the bottom of the dress.
• Add 1.5 inch strip of white fondant around the bottom of the cake to create a border.
• Use a sculpting tool to add texture to the fondant.
• Add two strips of red fondant to give the top straps.
• Add white fondant to the neckline of the dress to give the top detail.
• Paint the arms and hands of the doll black to give the doll gloves.
• Wrap a triangle around the dolls head to give the doll a Christmas hat.
• Aadd white fondant to create the rim of the hat.

BLUEBERRY DOLL CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and line the bottoms of three 8-inch cake pans with parchment and set aside.
• In a large bowl, sift together 4 cups of the flour, the baking powder and cinnamon, then lightly stir in the salt; set aside. In a large measuring cup, whisk together the heavy cream and sour cream and set aside.
• In a stand mixer fitted with a paddle attachment, cream together the granulated sugar, butter, coconut oil and lemon zest on medium high until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and almond extract, if using. Reduce the mixer to medium low and add the dry mixture and cream mixture in 3 alternating additions, mixing until just combined.
• Toss the frozen blueberries with the remaining tablespoon of flour and fold them into the batter (don't rinse the blueberries). Distribute the batter evenly among the cake pans and spread it out evenly (don't be alarmed if the frozen blueberries cause the cake batter to firm up, that's ok!).
• Bake until the tops of the cakes are starting to brown and a toothpick inserted into the center comes out with a few crumbs on it; begin checking for doneness at 33 minutes and try your darnedest not to let it over-bake. Let cool in the pans for 10 minutes, and then transfer to a wire rack to cool completely.
• For the frosting: Combine the frozen blueberries with 2 tablespoons water in a medium saucepan and heat over medium, stirring and mashing occasionally with a rubber spatula, until the blueberries have broken down and released their juices, about 10 minutes. Strain the juices through a fine-mesh sieve into a bowl or measuring cup, using your rubber spatula to mash the blueberries and wring out any juices that they're still holding onto. You should have around 3 tablespoons of liquid (if it's much more than that, discard any excess or reserve it for another use).
• In a stand mixer fitted with a paddle attachment, beat together the butter and cream cheese until creamy. Gradually add the powdered sugar, then mix in the heavy cream, vanilla, salt and blueberry juice until creamy.
• To decorate: Shaping this cake is easiest to do when the layers are cold. So if you have the time, wrap the cake layers in plastic wrap and freeze overnight or even up to a few weeks. (If you don't have the time, it's not the end of the world, just make sure the layers are fully cooled.) Use a sharp serrated knife to level the cake layers if they're not totally flat on top and save the scraps in a large bowl. (If the cakes are frozen too solid to cut, you can let them thaw at room temp for a few minutes so they soften just slightly.)
• Place an 8- to 10-inch cardboard cake circle on a rotating cake wheel and add a small dollop of frosting to "glue" on the first layer. Add the first layer of cake, followed by a thin layer of frosting, another layer of cake, another thin layer of frosting and the third layer of cake. Use a thin knife to cut a hole down the center of the cake that's just big enough for a Barbie doll. Try not to make the hole too big so that she doesn't flop around. Shove her in! The cake will only come up to her thighs at this point but fear not, the rest will be filled in by cake scraps.
• Now it's time to carve the cake. Use a serrated knife to slowly carve away the cake into the shape of a skirt. Start at the top and shave it off gradually, cutting away from yourself and down the bottom, transferring your scraps to the scrap bowl. Leave about 1 1/2 inches of uncarved cake all around the top to allow room to build up the remaining skirt with your scraps. This doesn't need to be perfect AT ALL! Frosting will cover up any imperfections! Once you've got a general skirt shape, use your hands to mush up the scraps in the bowl. The frosting and the cake's moisture should help them stick together into a dough-like consistency, but if they're too dry, add a plop of frosting. Pack the cake dough firmly on top of the cake to build the skirt up to reach Barbie's waist (or higher to be an empire waist! Or a low-rise waist! You are your own fashion designer!).
• Take a step back to look at the general shape of the skirt and make any adjustments you'd like: carve off some more for a slimmer skirt, add some Victorian-era dimension with some cake dough, etc.
• And then frost! Frost all over with thick swoops of frosting. Swirl in food coloring to create a groovy tie dye look, add sprinkles for a bedazzled look or get out your piping bags and pipe a whole lace wedding dress if that's your vision.
• Enjoy!

BARBIE BIRTHDAY CAKE

Steps:

• You must also have a Barbie doll for this recipe, but I could not include it in the ingredients list as it is a non-food item.
• Preheat oven to 350 degrees farenheit.
• Grease and flour a an 8 cup rounded glass measuring cup, or you can use a metal mixing bowl.
• Prepare cake mix by adding first 4 ingredients and mixing for 2 minutes.
• Pour cake mix into prepared measuring cup (or metal mixing bowl, and bake 50-60 mins until knife inserted in center comes out clean.
• Let cool for 15 mins, then invert onto cake tray.
• Let cool completely before frosting, about 3 hours.
• After completely cool use frosting to decorate cake to look like Barbie's dress.
• Insert Barbie legs all the way down into middle of the cake, then use remaining frosting to cover her bosoms to complete the dress.
• Enjoy!