Preparation Time: 15 minutes | Cook Time: 10 minutes | Serves: 1 four-layer cake (about 20 slices)
Ingredients
For the Lemon Cake:
3 cups (750ml) Snowflake Cake Wheat Flour
1 tbsp (15ml) Snowflake Baking Powder
2 ½ cups (500ml) castor sugar
1 tsp (5ml) lemon essence
½ tsp (2ml) salt
½ cup + 2 tbsp (125ml) milk
4 large eggs
⅓ cup + 1 tbsp (80ml) lemon juice
Zest of 2 lemons
For the Buttercream Icing:
1 cup + 2 tbsp (250g) butter (softened)
8 cups (1kg) icing sugar
2 tsp (10ml) lemon juice
Pink food colouring
Funfetti, edible pearls and a Barbie doll
Method
- Preheat the oven to 180°C.
- Grease and line three 16cm round baking pans.
- Sift together the Snowflake Cake Wheat Flour, Snowflake Baking Powder, and salt into a bowl.
- In a large bowl, beat the eggs and castor sugar until light and fluffy.
- Add the oil, lemon essence, lemon juice, and lemon zest to the egg mixture and mix well.
- Gradually stir in the sifted dry ingredients, alternating with the milk, until fully combined.
- Divide the batter evenly among the prepared pans.
- Bake for 20 minutes, or until a skewer inserted into the centre comes out clean.
- Leave the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Sift the icing sugar into a large bowl.
- Add the softened butter, lemon juice, and a few drops of pink food colour.
- Beat the mixture for 5 minutes, or until smooth and creamy.
- Level the cooled cakes and sandwich them together with a layer of buttercream icing.
- Coat the outside of the cake with a layer of buttercream icing.
- Gently press funfetti sprinkles onto the sides of the cake.
- Pipe swirls of buttercream icing on top of the cake.
- Add edible pearls to the buttercream swirls for decoration.
- Position the Barbie doll in a sitting position on top of the cake.
- Allow the cake to set before serving.
For the Lemon Cake:
For the Buttercream Icing:
Decorate:
Preparation Time: 15 minutes | Cook Time: 10 minutes | Serves: 1 four-layer cake (about 15 slices)
Ingredients
For the Chocolate Cake:
1 cup Snowflake Cake Wheat Flour
1 tbsp (15ml) Snowflake Baking Powder
1 large egg
1 cup castor sugar
½ cup cocoa powder
½ tsp bicarbonate of soda
⅓ cup oil
½ cup hot water
2 tsp vanilla essence
50g cream cheese
For the Buttercream Frosting:
1 cup (250g) butter (softened)
8 cups (1kg) icing sugar (sifted)
2 Tbsp (30ml) milk
Red or pink food colouring
Pink fondant icing, rolled out thin
2 tsp (10ml) caramel essence
Barbie doll
Edible pearls
Method
- Preheat the oven to 180°C.
- Grease and line three 16cm round baking pans.
- Sift together the Snowflake Cake Wheat Flour, Snowflake Baking Powder, cocoa powder, and bicarbonate of soda.
- In a jug, combine the egg, buttermilk, oil, and vanilla essence.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Stir in the hot water until the batter is smooth. Beat well.
- Pour the batter into the lined tins.
- Bake for 15-20 minutes, or until a skewer inserted into the centre comes out clean.
- Beat softened butter or margarine with an electric mixer for 1 minute on high speed until creamy. Add icing sugar to creamed butter or margarine and beat mixture on slow until mixture resembles breadcrumbs.
- Add the milk and caramel essence and beat for about 2 minutes on high speed or until creamy.
- Divide the icing into two batches and create shades of pink with the food colouring.
- Sandwich the cakes together and coat the outside with buttercream.
- Using a bread knife, taper the edge of the top layer of the cake so it resembles a dome.
- Using the buttercream, create a dome shape which is thicker at the base of the cake, then stick the Barbie doll into the cake to the required height.
- Cut petal shapes from the pink fondant, and starting at the bottom, carefully overlay the petals in a fish scale pattern moving up the sides of the dome to the waist of the Barbie doll.
- Using a piping bag with a star nozzle, pipe a pattern at the base of the cake and around the waist, the decorate with edible pearls as desired.
For the Chocolate Cake:
For the Buttercream Frosting:
Assemble:
Preparation Time: 15 minutes | Cook Time: 10 minutes
Ingredients
For the Vanilla Cupcakes:
3 cups (750ml) Snowflake Cake Wheat Flour
1 tbsp (15ml) Snowflake Baking Powder
2 ½ cups (500ml) castor sugar
1 cup + 2 tbsp (250ml) oil
1 tsp (5ml) vanilla essence
½ tsp (2ml) salt
4 eggs
¾ cup + 2 tbsp (200ml) milk
For the Buttercream Frosting:
1 cup (250g) butter
8 cups (1kg) icing sugar
2 tbsp (30ml) milk
2 tsp (10ml) caramel essence
Food colouring of your choice
Pink sprinkles and edible pearls
Method
- Preheat oven to 180°C.
- Line a muffin tray with muffin cups.
- In a large bowl, beat the eggs and castor sugar together for 10 minutes until the mixture is light and fluffy.
- Add the oil and vanilla essence to the egg mixture and beat until combined.
- Sift together the Snowflake Cake Wheat Flour, salt, and Snowflake Baking Powder.
- Gradually fold the sifted dry ingredients into the egg mixture, alternating with the milk. Mix until just combined.
- Spoon the batter into the muffin cups, filling each about two-thirds full.
- Bake for 15-20 minutes, or until a skewer inserted into the centre of a muffin comes out clean.
- Beat softened butter or margarine with an electric mixer for 1 minute on high speed until creamy. Add icing sugar to creamed butter or margarine and beat mixture on slow until mixture resembles breadcrumbs.
- Add the milk and caramel essence and beat for about 2 minutes on high speed or until creamy.
- Divide the icing into batches and create your favourite colours with the food colouring.
- Then pipe swirls onto your cupcakes.
- Decorate with funfetti and edible pearls and enjoy!
For the Cake:
For the Buttercream Frosting:
