Now if you look at the 2nd link, it seems as though the icing has been put directly onto the doll. I can see a problem here, how will it stick to the smooth plastic of the doll.
What would be the best way do you think? Create some sort of base layer which is more tacky and then ice over that?
The recipe which I have linked to is incomplete when it talks about the Icing. So I would probably use this Butter Cream recipe.
I took all your comments and suggestions on board. Spent a few weeks trying out different sponges, and then did a rough prototype.
Then the day before her birthday, I made this
I am happy with it! Hope you approve :P
Are you sure you want to use icing? The barbie cakes I have seen all have the skirt made from rolled marzipan, not from icing. The bodice can be a normal fabric top or dress (inedible, can be washed after the cake is eaten) or also molded from marzipan. I agree that it isn't as tasty as buttercream icing, but it surely makes a more beautiful skirt.
This recipe has 196 pictures, you can see different variations of the bodice.
If you insist on using icing, I would try to smear something sticky onto the doll first, for example honey or syrup in the softball stage, then apply the icing on the sticky layer. I haven't tried this myself (nor have I tried applying icing directly to plastic, so I don't know if it will hold).
On another note, don't forget to put the barbie's legs in a cut-off paper towel cylinder, so she doesn't get damaged when the cake is cut, and doesn't fall when pieces of the skirt are missing. Also, if you bake the layers in a guggelhupf pan, you don't have to cut a piece out of the middle, which is hard to get right.
First of all, thank you for reading this absolute beginner topic :) I want to make bread at home. To be specific, I used to live in Germany and ate a lot of this type of bread: It's called Zwiebelbrot in Germany. I also have something like this. For the very very, absolute beginner, what do I really need to make bread at home? Do I need a bread-maker machine, or is my kitchen already enough for this task? Are there any tip that you want to give me on my first bread adventure? RESULT: First of all, gather all types of stuff from (mamas) kitchen :D Mix everything youghly
Is there a name for the partial dish where you simmer macaroni in milk for 30-60 minutes? It's called stuvade makaroner in Swedish:
of the building is probably not going to help me pay for it) When looking around for a new oven, a couple considerations were raised for me: The free-standing ovens have different powers. Which power must I have at least? (I have seen variations from 800W to 1500W) Prices vary widely, while specifications do not. Are there some brands or types which can be recommended? I would like to show you... this is to give you an idea what I am thinking about. I hope to get some feed back about a possible mistake I make with this kind of oven, or what is good about them. If you would compare them, which
What is this variety of kidney beans called in English? We call them "Chitra Rajmah" in Hindi. http://www.helloorganic.com/Rajma_chitra.html
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I'm trying to make some salsa with a magic bullet using the given recipe from the cookbook that comes with it. Here's the recipe with a picture of how it turns out at best. The final product comes out looking pretty unappetizing - even worse than that picture. Is there a way to make it of normal consistency and colour? Update: I realize that I should be a bit more specific as there are a lot of different salsas. I want it to look like this.
This is the "Cook's Choice, Better Baker Edible Bowl Maker" which I received as a gift. Now the idea appears clever enough, but everything I try to do with it either comes out too hard to be enjoyable (not 'Good Eats') or it comes out like this: (the finished product won't come out in one usable piece. I've greased/floured the bowls, I've allowed the product to cool thoroughly... What techniques or recipe adjustments will help me get a usable cake out of the mold? (note: I would also like to be able to use this for breads, but I'll settle for getting a usable cake out of the mold
I'm interested in making dairy-free Banana nut bread. What can I use as an alternative to butter? I'm aware that there is soy and coconut milk as alternatives to cow's milk, but I'm not immediately sure that using those will work as a substitute, as cow's milk is to soy milk as (regular) butter is to soy butter (which is not the same concept, as I understand?). Basically I'm wondering what products exist which would provide the chemical properties of butter without being dairy. Thanks! Result, using rfusca's advice:
. What did I do wrong? Here are the steps to the recipe; boil equipment grease butter to the renakin, place into the freezer separate egg whites (no yolk mixed) add a little salt to egg whites add...") After about 25-30 minutes and a 2cm rise, the soufflé collapses prior to removing from oven. updated 19 Jan Evening : I do buy better hand mixer use more flour (50g) move egg whites whipping process... problem on the oven temperature. When I set temperature to 170 C, real temperature is 150C or below (because it keep going down). So today I try to keep in range of 160-200C and no collapses now