{"id":84613,"date":"2018-09-28T20:17:57","date_gmt":"2018-09-28T09:17:57","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=84613"},"modified":"2021-09-09T11:55:15","modified_gmt":"2021-09-09T01:55:15","slug":"pink-barbie-car-cake","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/pink-barbie-car-cake\/","title":{"rendered":"Pink Barbie Car Cake"},"content":{"rendered":"<div class=\"hrecipe\" align=\"center\">\n<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/7O-k-TaTYfE?rel=0\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen><\/iframe><\/p>\n<p>&nbsp; <\/p>\n<p>When I started making doll cakes they were simply a doll stuck in the centre of a cake, piped with swirls of buttercream (<a href=\"https:\/\/www.howtocookthat.net\/public_html\/how-to-make-a-princess-cake-using-buttercream\/\">my first buttercream doll cake<\/a>), then they evolved to using fondant (<a href=\"https:\/\/www.howtocookthat.net\/public_html\/how-to-make-a-princess-cake-using-fondant\/\">my first fondant doll cake<\/a>).  Several years ago I looked at the actual characters and thought the cakes would look heaps better if you moved the doll to the front of the cake so the dress flows out behind them (<a href=\"https:\/\/www.howtocookthat.net\/public_html\/disney-cinderella-cake\/\" rel=\"noopener\" target=\"_blank\">cinderlla cake<\/a>, <a href=\"https:\/\/www.howtocookthat.net\/public_html\/beauty-beast-belle-cake\/\" rel=\"noopener\" target=\"_blank\">belle cake<\/a>, <a href=\"https:\/\/www.howtocookthat.net\/public_html\/frozen-elsa-cake\/\" rel=\"noopener\" target=\"_blank\">Elsa cake<\/a>), a style that caught on with cake decorators everywhere.   In a quest for something new I decided to make a barbie doll car cake.  This cake is a bit more complicated to make than the traditional buttercream ones but worth the effort if you&#8217;re after something stands out.<\/p>\n<h4 class=\"fn\">To make this barbie car cake you will need:<\/h4>\n<h4>Barbie Cake Template<\/h4>\n<p>Template for cutting the cake and fondant details<\/p>\n<div align=center>\t<p class=\"product woocommerce add_to_cart_inline \" style=\"\">\n\t\t\n\t\t<a href=\"?add-to-cart=84623\" rel=\"nofollow\" data-product_id=\"84623\" data-product_sku=\"\" data-quantity=\"1\" class=\"button buy-it-now-button add_to_cart_button product_type_simple\"><span class='button-label'>Buy<\/span><span class=\"woocommerce-Price-amount amount\"><bdi><span class=\"woocommerce-Price-currencySymbol\">&#36;<\/span>5.99<\/bdi><\/span><\/a>\n\t<\/p>\n<img decoding=\"async\" src=\"http:\/\/howtocookthat.net\/public_html\/wp-content\/uploads\/2014\/09\/paypalvisaetcforunderselz\" alt=\"\" \/><\/div>\n<p>&nbsp;<\/p>\n<h4>My Moist Lemon and Blueberry Cake Recipe<\/h4>\n<p>780g (27.51 ounces) margarine<br \/>\n630g (22.22 ounces) icing sugar<br \/>\n18 eggs<br \/>\n780g (27.51 ounces) almond meal<br \/>\n1 teaspoon vanilla essence<br \/>\nrind of 3 lemons<br \/>\n6 tsp baking powder<br \/>\n270g (9.52 ounces) flour<br \/>\n1 1\/2 cup frozen blueberries<\/p>\n<p>Preheat the oven to 180C (356 degrees Fahrenheit).  Place the margarine, icing sugar, eggs, almond meal, vanilla essence and lemon rind into a bowl.  Whip until smooth and really well combined.  Add the flour and baking powder and fold until just combined.  Spread evenly into 3 baking trays lined with non-stick baking paper and sprinkle with frozen blueberries.  My trays are 15&#8243; x 10&#8243;. Bake for approximately 23 minutes.<\/p>\n<h4> Lemon Buttercream<\/h4>\n<p>360g (12.7 ounces) or 1 1\/2 cups butter or margarine<br \/>\n1kg (2.2 pounds) or 7 1\/2 cups icing sugar<br \/>\n <span class=\"ingredient\"><span class=\"amount\">2 tablespoons<\/span> <span class=\"name\">of lemon juice<\/span><\/span><\/p>\n<p>Mix together the icing sugar and margarine until smooth and fluffy, add the lemon juice and mix until just combined.<\/p>\n<h4>Fondant<\/h4>\n<p>1kg (2.2 pounds) pink fondant for the car<br \/>\n700g (24.69 ounces) black fondant for the tyres and inside of the car<br \/>\n50g (1.76 ounces) pale pink fondant for the dashboard<br \/>\n20g (0.71 ounces) white fondant for the lights<\/p>\n<h4>Other<\/h4>\n<p>isomalt for the windscreen<br \/>\n500g (17.64 ounces) compound white chocolate for the sides of the car and the wheels<br \/>\n5 x 1cm (0.39 inches) blocks to hold the cake board off the base and one slightly bigger one to hold the back of the car up<br \/>\nBase board to put the cake on<br \/>\nThick board for under the cake (size and shape of this is on the template see top of page)<br \/>\nSilver luster dust for the tyres<br \/>\nblack gel food colouring to paint the lights<br \/>\nedible pink glitter (optional)<br \/>\nA Barbie Doll (preferably new, wash and wrap legs in plastic wrap before adding to the cake).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/09\/barbie-car-cake-tutorial-ann-reardon-550x367.jpg\" alt=\"barbie doll cake ann reardon \" width=\"550\" height=\"367\" class=\"photo\" data-wp-pid=\"84619\" \/><br \/>\n<h7 class=\"updated\">Copyright \u00a9 2018 Reardon Media Pty Ltd.  All rights reserved. <\/h7><a href=\"https:\/\/www.howtocookthat.net\">How To Cook That<\/a>\n<\/div>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/pink-barbie-car-cake\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/barbie-car-cake-tutorial-ann-reardon-howtocookthat-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"barbie cake ann reardon\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/barbie-car-cake-tutorial-ann-reardon-howtocookthat-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/barbie-car-cake-tutorial-ann-reardon-howtocookthat-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/barbie-car-cake-tutorial-ann-reardon-howtocookthat-400x400.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/09\/barbie-car-cake-tutorial-ann-reardon-howtocookthat-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"84618\" \/><\/a><p>&nbsp; When I started making doll cakes they were simply a doll stuck in the centre of a cake, piped with swirls of buttercream (my first buttercream doll cake), then they evolved to using fondant (my first fondant doll cake). Several years ago I looked at the actual characters and thought the cakes would look heaps better if you moved the doll to the front of the cake so the dress flows out behind them<\/p>\n","protected":false},"author":1,"featured_media":84618,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,1652,748],"tags":[31,3103,3105,3112,3113,3115,3111,3120,1038,3116,2826,3117,3118,3119,3114,3121],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/84613"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=84613"}],"version-history":[{"count":12,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/84613\/revisions"}],"predecessor-version":[{"id":129787,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/84613\/revisions\/129787"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/84618"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=84613"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=84613"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=84613"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}