My First Barbie Doll Cake

I made this cake for my son's schoolmate. The base cake is chocolate with buttercream icing in yellow and blue combination. Assembling the cake was not that difficult as long as you have the tools, decorations will come smoothly along the way! I used an Ateco open star tip to pipe the rosette to cover the cake and a small star tip for the bodice. So without further ado

I braided her hair so it won't fall on the cake :)

Delivering the cake is more difficult than putting it all together. After smothering a mother load of icing it was quite heavy for the lifting. But who cares, the cake was cute and all the kids at the party adored it... they can't take their eyes off it and kept telling their moms that they too wanted the same cake on their party. Overall it's was such an adorable creation and I'm looking forward to make more in the future. 

I boxed the cake using my standard cake boxes, made a sort of a peep window using a cling wrap for easy viewing ;)

Finally the cake comes with cute belgian chocolate cupcakes. Piped with swirls and roses using basic star and rose tip.

And for the finishing touches, added some cupcake toppers to complete the barbie theme!

Happy baking...!

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Salted Caramel Brownies

Yield: 12 SERVINGS 
Prep time: 20 MINUTES 
Cook time: 30 MINUTES

Ingredients:

4 ounces unsweetened chocolate; coarsely chopped
3/4 cup unsalted butter, cut into cubes
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
9 Ghirardelli Dark Chocolate and Sea Salt Caramel Squares
1/2 cup Planters Salted Caramel Peanuts, chopped

Directions:

1. Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.

2. Microwave chocolate and butter in a large bowl microwave-safe bowl at medium (50% power) for 2-3 minutes or until butter is melted.

3. Stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined.

4. Spread 1/2 the batter into prepared pan. Add an even layer of Ghirardelli Dark Chocolate and Sea Salt Caramel Squares, sprinkle the peanuts over the batter and chocolate, and cover with remaining 1/2 of brownie batter.

5. Bake for 30-35 minutes; do not over bake.

6. Allow to cool thoroughly and cut into large squares.

Notes:
Salted Caramel Brownies are best served the day they are made; however, they will keep at room temperature in an airtight container for up to 3 days.

Source: Baking Addictions

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