Barbie Cooking Studio

How to make The Australian Women's Weekly Barbie bubble cake

You're going to want to watch this.

In one of the cooler collaborations of 2018 — even if we do say so ourselves — The Australian Women's Weekly has joined forces with Barbie to create The Australian Women's Weekly Barbie Cookbook.
With recipes by the award-winning pastry chef Anna Polyviou road-tested in The Weekly's Test Kitchen, with the help of Anna's Junior Executive Chef Lola, there is something for all budding chefs to try at home. From eye-catching sweet treats to healthy after-school snacks, these delicious triple-tested recipes are sure to please the kids. (And the big kids!).
So what are you waiting for? Get the kids in the kitchen and give them a whirl now. Here's a sneak-peek of one of our favourite recipes from the book...

Anna's Barbie bubble cake

You will need to start this recipe a day ahead.
For the cake base:
  • 600g vanilla ice-cream
  • 2 cups (80g) caramel nut popcorn
  • 600g strawberries and cream ice-cream
  • 1/3 cup (50g) coloured sprinkles
  • 600g chocolate ice-cream
  • 100g brownie, chopped
For the pink bubbles:
  • cooking-oil spray
  • 6 titanium grade edible gelatine sheets (30g)
  • 1/4 teaspoon pink food colouring
For the pink Italian meringue
  • 2 1/4 cups (495g) caster sugar
  • 3/4 cup (185ml) water
  • 7 egg whites
  • 1 teaspoon red food colouring gel or 3 teaspoons of regular red food colouring
For the cake base:
  1. Make pink bubbles. See below.
  2. Mix vanilla ice-cream and popcorn in large bowl until just combined. In separate bowls, repeat with strawberry ice-cream and sprinkles and chocolate ice-cream and brownie.
  3. Grease a 20cm-wide (10-cup/2-litre) Dolly Varden tin. Line with two layers of plastic wrap, extending 10cm over side. Fill the tin with alternate scoops of ice-cream; press down with the back of a spoon and smooth the top. Fold plastic wrap over ice-cream;
    freeze overnight until firm.
  4. Remove legs form Barbie. Turn ice-cream cake onto a plate; remove plastic wrap. Cut a small hole in the top of the ice-cream. Push Barbie into the hole to waist level. Freeze for 1 hour or until firm.
  5. Make pink Italian meringue. See below.
  6. Spoon meringue into a piping bag fitted with a 1 1/2cm round nozzle. Working quickly, and using the picture as a guide, pipe meringue over top and side of cake. Press bubbles into the meringue. Serve immediately.
For the pink bubbles:
  1. Blow up 10 water balloons to a variety of sizes.
  2. Tape the tied end of each balloon to the tops of wooden skewers.
  3. Spray balloons evenly with oil spray; wipe off excess with paper towel.
  4. Place 1/4 cup water and gelatine in a small microwave-safe bowl; stand 3 minutes.
  5. Microwave on High (100%) in 10-second bursts, stirring until gelatine just melts.
  6. Add colouring; mix well. Stand for 2 minutes or until mixture is runny but will coat the back of a spoon. Allow bubbles to subside.
  7. Dip the balloons in mixture to coat, leaving a 5mm gap where the balloon is tied. Allow excess to drip off. Stand in tall glasses for 30 minutes or until touch-dry.
  8. After 20 minutes, reheat gelatine mixture in microwave on High (100%) in 5-second bursts, stirring until gelatine just melts. Stand for 2 minutes.
  9. Repeat to form a second coat.
  10. Stand in tall glasses for 24 hours or until balloons are dry.
  11. Remove from skewers. Use a needle to puncture each balloon where the gap is. Carefully deflate and remove the balloons. Store bubbles in an airtight container.
For the pink Italian meringue:
  1. Stir sugar and the water in a small saucepan over high heat, without boiling, until sugar dissolves.
  2. Bring to the boil.
  3. Boil, without stirring, for 5 minutes or until syrup reaches 121C on a sugar thermometer.
  4. Towards the end of syrup cooking time, whisk egg whites in a clean large bowl with an electric mixer until soft peaks form.
  5. On low speed, slowly add the hot sugar syrup to egg whites in a thin steady stream. Increase speed to high; whisk for 10 minutes or until mixture is thick and glossy.
  6. Add the food colouring and whisk until just combined.
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