Chocolate and Beet Barbie Cake + Meringue Girls Giveaway
Ingredients
  • For the Meringue Girls Mixture for the meringue kisses:
  • 300 g 1 1/2 cups superfine sugar
  • 150 g egg whites from about 5 eggs
  • For the Cake:
  • 1 2/3 cups vegetable oil plus more for greasing
  • 2 3/4 cups 350 g all-purpose flour
  • 2 1/4 cups 450 g superfine sugar
  • 1 1/2 cups 150 g good-quality dark cocoa powder
  • 4 tsp baking powder
  • 1 lb cooked and peeled beets
  • 6 eggs
  • For the Icing:
  • 1 1/4 cup plus 3 tbsp heavy cream
  • 1 3/4 cups 400 g cream cheese
  • 1/4 cup 25 g confectioners' sugar
  • 1 Barbie doll clothes and legs removed
  • Barbie accessories
Instructions
  1. For the meringue (for the meringue kisses):
  2. Preheat the oven to 400°F.
  3. Line a rimmed baking sheet with parchment paper, pour in the sugar, and put the baking sheet in the oven for about 5 minutes, until the edges of the sugar are just beginning to melt. Heating the sugar will help it dissolve in the egg whites more quickly and help create a glossy, stable mixture.
  4. Meanwhile, make sure the bowl and whisk attachment of your stand mixer are free from grease. Pour the egg whites into the bowl. Whisk on low speed at first, allowing small bubbles to form, then increase the speed to high and continue whisking until the egg whites form stiff peaks and the bowl can be tipped upside down without the whites falling out. Stop whisking just before the whites take on a cotton-woolly appearance; if they do, they have been over whisked, and the egg protein has lost some of its elasticity.
  5. By now, the sugar should be ready to take out of the oven.
  6. With the whites stiff and while whisking again at high speed, add one big tablespoonful of hot sugar after another to the bowl ensuring that the whites come back up to stiff peaks after each addition. Don't worry about small clumps of sugar, but avoid adding large chunks of caramelized sugar from the edges of the baking sheet.
  7. Once you have added the sugar, continue to whisk on high speed for 5 to 7 minutes. Rub a bit of the mixture between your fingers, and if you can still feel gritty sugar, keeping whisking at high speed until the sugar has dissolved, the mixture is smooth, and the bowl is a bit cooler to the touch. The meringue will continue to thicken up during this stage. You know it is ready to use when it forms a nice smooth, shiny peak on the tip of your upturned finger.
Lower the oven heat to 200°F.
  1. To make striped mini meringue kisses:
  2. Divide the meringue mixture into six portions. Form each portion into mini striped kisses in the color of your choice. (It's fine to pipe more than one color onto a single baking sheet.) Turn a large disposable piping bag with a 3/4 inch opening, or a reusable one, inside out. Invert the bag over a jug or bottle so that it holds itself up. Using natural food coloring and a clean paintbrush, paint wide stripes from the tip of your piping bag to halfway down (about five stripes). Roll the bag so the painted side is inside, folding the edges over to make a sturdy vessel.
  3. Carefully spoon your meringue mixture into the piping bag, rolling the sides up. you need to pack the meringue in tightly, ensure there are no air bubbles. Pinch the top of the bag closed, gently pushing the mixture in.
  4. If using a disposable piping bag, with sharp scissors, but the tip of the bag so that the opening measures 3/4 inch in diameter.
  5. To the get the meringue mixture flowing, twist the top of the piping bag to push the meringue to the bottom. Pipe small dollops onto the four corners of your baking sheets (if you are using a full batch of Meringue Girls Mixture, you will need a couple of baking sheets). Line the baking sheets with parchment paper; the meringue dollops with act as a glue and stick the paper to the sheets.
  6. Piping the mini meringue kisses:
  7. Hold the piping bag vertically with both hands, securing the twisted top with your dominant hand and placing your other hand halfway down the bag. Use the top hand to apply pressure and the lower hand to control the flow of the meringue. Squeeze the bag to form a kiss with a 1-inch base, and then lift the bag up while releasing some pressure so that the meringue forms a peak at the top. Space the kisses about 3/4 inch apart.
  8. Position racks in the upper and lower third of the oven. Slide the baking sheets into the oven Bake for 20 minutes, or until they can be lifted off the parchment paper with their bases intact. Let cool completely on the baking sheets. Stored in an airtight container in a cool, dry place, the kisses will keep for up to 2 weeks.
  9. To make the cake:
  10. Turn up the oven temperature to 350°F. Grease an 8-inch springform pan and the line the bottom with parchment paper. Grease an 8-inch ovenproof bowl (about 10 inches deep) and line it with parchment paper.
  11. Sift the flour, superfine sugar, cocoa powder, and baking powder into a large bowl. Cut the beets into large chunks and add to a blender along with the eggs and oil. Puree until smooth. Pour the beet mixture into the dry ingredients and fold until combined.
  12. Pour one-half of the batter into the prepared springform pan and the remaining batter into the prepared bowl. Bake the cakes for 40 minutes, or until a cake tester inserted into the centers comes out clean. Let cool for 15 minutes, then invert the cakes out of the pan and bowl onto a wire rack. Peel off the parchment and let cool completely.
  13. To make the icing:
  14. In a large bowl, whip the cream to stiff peaks, then add the cream cheese and confectioners' sugar. Continue to whisk until the mixture is smooth and stiff.
  15. Bling out your Barbie however you'd like--goth or glam, it's up to you.
  16. Set the flat cake layer (the one baked in the springform pan) on a cake platter. Spread with about 1 cup of icing in an even layer. Set the bowl-shaped cake on top, tapered-end up. Using a knife, trim the stacked cake to form a nice hoop-skirt shape.
  17. With a long, slender knife (such as a bread knife), cut a 2-inch deep hole in the center of the cake and insert Barbie to just below her waist. Spread the remaining icing over the cake, taking care to work around Barbie.
  18. Carefully place meringue kisses on the cake, arranging on color at a time in a row around Barbie, starting at her waist and working down. Press the kisses lightly into the icing so that they stick and form a beautiful, colorful meringue-kiss skirt.