No Sexy Mother Foodie in her right mind would consider buying a birthday cake, unless it was for a specific reason, like “have you tried the ganache at La Pâtiserrie? They get chocolate delivered from Torres!”
Homemade is de rigueur. And who doesn’t love a challenge?
Enter the Barbie Cake that my birthday-girl daughter saw at a friend’s party. It looked as eerie and impossible as a six-foot tall, 100 pound woman with a 39” bust and 18” waist (Barbie’s real-life dimensions). And it was purchased from the local bakery I love.
The problem is that this cake mocked me with its simplicity, so I started googling it. And everyone from Martha Stewart to a blogger who goes by The Happy Housewife promised I could make one. So after an hour or so of watching the same 7-minute instructional video on YouTube, we high-fived and said “game on.”
Of course, a Sexy Mother Foodie cake is supposed to start with farm-fresh ingredients like this:
Right, farm-fresh, SMF ingredients!
Definitely not this:
Wrong Ingredients for SMF cake
Which is what I used. Buying Barbies and groceries from the same store felt very, very wrong.
I knew in advance what my challenge would be: The legs. Evidently, Barbie is too tall for any cake’s good. Most recipes suggest breaking her off at the kneecaps. Now I’m from NJ and of Sicilian heritage, but my daughter screamed at the suggestion, so I just upped the number of cakes to two bundts and one more baked in a bowl (and no, it didn’t cook properly at the center).
More tricks: Wrap Barbie in cellophane (it does make her look a little naughty), and trim down any middle layers to make sure everything is at the right height for those long, long legs.Weird, but I don’t think Barbie is blushing here.
And there you have it: Two angel-food-sized tube cakes, one cake baked in a 2-quart bowl upturned at the top makes for one TALL Barbie cake.Barbie emerges tall and victorious atop cake. LittlePetShop and DisneyPrincess friends are there to greet her.
Next, do a messy icing layer, remove the shelf from your freezer to clear her Amazonian height, and freeze for 30 minutes or so.
Then do a final frosting as best you can… (here comes my secret) and drag a piece of paper across the final skirt-coat of frosting until Barbie’s skirt looks as smooth and silky as fondant from La Pâtiserrie.
Once that is done, freeze it again, and you can’t mess up. Add funky-colored icing squirted from a ziplock and you’re good.
And your kids will think you’re great.