The Perfect Pink Barbie Cake With Buttercream Frosting
Author: Adapted from The Cake Doctor Cookbook
Recipe type: Dessert
This cake is so moist and full of strawberry flavor. The color from the gelatin adds a vivid pink hue and the flecks of fresh berry take these pantry ingredients to another level. If a Barbie cake isn't your thing, wait for your post next week where these are transformed into a grown-up cupcake complete with a Strawberry Cream Cheese Frosting. While buttercream icing is not my favorite tasting frosting, this frosting is ideal for decorating and piping beautiful decorations on your Barbie cake. The butter flavor really adds a lot of richness to this frosting. This recipe creates a batch and a half (or approximately five cups of frosting). This will likely be more than you need, but I would rather have extra frosting than not enough and make it all over again. Extra frosting can also be used to decorate a batch of cupcakes for the adults!
1 package (18.25 ounces) plain white cake mix
1 package (3 ounces) strawberry gelatin
1 cup finely chopped fresh strawberries with juice (approximately 1½ cups whole berries)
¾ cup milk
¾ cup canola oil
4 large eggs
For Buttercream Icing (Medium Consistency): 1½ cups solid white shortening
1½ teaspoons Wiilton Butter Flavor
4-5 tablespoons milk
6 cups confectioners sugar
1½ tablespoon Wilton Meringue Powder
Pinch of Salt (optional)
Place your oven rack into the center of the oven and preheat the oven to 350 degrees.
Prepare a 2 quart oven-safe batter bowl by greasing heavily with cooking spray.
Place the cake mix, gelatin strawberries and their juice, milk, oil, and eggs in a large mixing bowl.
Blend with an electric mixer on low speed for thirty seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat two more minutes.
Pour batter carefully into your prepared batter bowl.
Bake for 1 hour and ten minutes or until the cake springs back when pressed with your finger and a cake tester comes out clean.
Cool for fifteen minutes and then invert your cake on a cooling rack. Allow the cake to cool for a minimum of three hours before decorating. For more tips see the post above.
For icing: Cream shortening flavoring, and water.
Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so until creamy.
Tint as desired.
Recipe by The Motherload at http://momadvice.com/blog/2011/01/the-perfect-pink-barbie-cake-tutorial