Made using the Barbie Cake Pan, this Dressed to Impress Barbie Cake is a great treat for birthday parties and other celebrations. Make a sweet Barbie cake topper using Candy Melts candy and place it atop a colorful cake for a striking dessert that’s sure to be the talk of the party. Customize the cake with the birthday girl’s name or decorate the cake with fun accessories, shoes and jewelry. A cake that will make any girl’s day, this Dressed to Impress Barbie Cake is ready for a celebration!
2 Days in Advance Melt white Candy Melts candy according to package directions. Use garden and primary candy colors to tint 8 oz. melted white candy pink/blue combination (for pink) and 37 oz. light orange (for skin tone shown).
Make Barbie candy plaque and pearl necklace
Use melted candy in cut parchment bags to mold candy plaque in Barbie pan as follows: Pipe in pink blouse area. Chill until firm, 10 to 15 minutes. Reserve 7 oz. of skin tone candy for attaching plaque to dowel rods. Use remaining skin tone candy to pipe in remaining areas of pan. Chill until firm, 20 to 30 minutes.
Use 6 oz. of reserved melted skin tone candy to attach candy plaque to plastic dowel rod, leaving 4 in. extended at bottom to insert into cake. Chill until firm, 10 to 15 minutes. Use scissors to cut white trim off Barbie facemaker. Use reserved melted skin tone candy to attach facemaker to plaque. Chill until firm, 3 to 5 minutes
Make pearl necklace for candy plaque.
Use white fondant and baroque fondant and gum paste mold to make one large pearl chain. Use knife to trim into two strands of 21/2 pearls. Use melted white candy to attach pearls to candy plaque. Attach Barbie icing decoration between strands. Reserve remaining rose icing.
Make bow and headband. Trace bow and headband patterns on parchment paper. Prepare royal icing following recipe directions. Tint portions dark rose and lemon yellow/golden yellow combination (for yellow). Use dark rose icing to make bow and headband as follows: Use tip 3 to outline patterns. Use tip 16 to fill in with stars. Use tip 3 to pipe outline details. Let set 24 hours. Reserve remaining icing.
Make fondant streamer bows for cake. Tint 3 oz. fondant each: violet/ rose combination (for violet), rose/sky blue combination (for dark rose), teal/kelly
green combination (for teal), and lemon yellow/golden yellow combination (for yellow). Use 9 in. fondant roller with pink guide rings to roll out fondant 1/16 in. thick as needed. Reserve remaining fondant.
Make two small bows in each color for cake sides. For each small bow use fondant trimmer to cut one strip, 1/2 in. wide x 4 in. long for loops; one strip, 3/8 in. wide x 1 in., long for knot and two strips, 1/4 in. wide x 3/4 in. long, for streamers.
Make two large bows, one teal and one violet, for cake top. For each large bow, cut one strip, 3/4 in. wide x 6 in. long, for loops, one strip, 3/8 in. wide x 1 in. long, for knot and two strips, 1/2 in. wide x 1 in. long, for streamers. After making bows, dry flat for 24 hours on cornstarch-dusted boards.
Make remaining fondant trims. Use cake dividing chart to divide cake into eighths. Use white fondant and baroque fondant and gum paste mold to make eight large pearl chains. Use knife to cut four pearls off each string. Use damp brush to attach pearl garlands between marks.
Roll out reserved tinted fondant 1/16 in. thick. Use smallest Cut-Out from hearts Cut-Outs fondant cutters to cut nine assorted color hearts. Use damp brush to attach eight hearts at garland points. Use medium Cut-Out to cut five assorted color hearts. Reserve one heart of each size for cake top. Attach hearts to cake sides under every other pearl garland. Attach small bows to cake sides; reserve large bows for cake top.
Use assorted fondant colors and jewelry fondant and gum paste mold to make a variety of gems. Make four with gem backs. Prepare thinned fondant adhesive following recipe directions. Use thinned fondant adhesive to attach gems without backs in assorted pairs 3/8 in. from bottom. Attach gems with backs below every other open pearl garland.
Complete cake. Use dry brush and white Pearl Dust to brush base board, cake and trims.
Use tip 5 and reserved rose royal icing to pipe name. Use damp brush to attach small and medium hearts and large bows. Use tip 4 and light rose buttercream icing to pipe bead bottom border.
The star tip creates the most celebrated, easily accomplished decorations! The serrated edges of the star tip make ridges in the icing as you squeeze it out. Because fill in requires so much piping from the same bag, keep replenishing icing in bag.