Barbie Cake W/pampered Chef Bowl

Decorating By shelli72 Updated 28 Aug 2013 , 8:28pm by shawmonica

shelli72 Posted 16 Nov 2009 , 8:31pm
post #1 of 17

Has anyone tried to make the Barbie cake using the pampered Chef Batter bowl? My daughter wants a Barbie cake, but I do not want to purchase the wondermold pan. I have heard that many people use the PC BatterBowl and I do not know how long to bake it and at what temp? I know that is takes 5-6 cups of batter. I hope someone can help. Thanks.

16 replies
cakelovincrazy Posted 16 Nov 2009 , 10:46pm
post #2 of 17

I baked my daughter's cake in it a couple years ago and if I remember correctly I baked it on 325. The person I borrowed the bowl from said to bake it 30-45 min. but I'm quite sure it took much longer than that. I would start checking it around 30 min. to be on the safe side because my oven is ancient, so the temp may be off.
There is a picture of how it turned out in my photos. Not one of my best creations, but I am getting better. LOL

shelli72 Posted 17 Nov 2009 , 1:26am
post #3 of 17

Thanks for the info. I think your cake turned out great!

Polkadot79 Posted 17 Nov 2009 , 1:50am
post #4 of 17

I baked the one in my photos in the KA mixer bowl. Great shape!

Memie Posted 17 Nov 2009 , 2:42pm
post #5 of 17

The Pampered Chef web site says 1 hour 10 min to 1 hour 15 min. Instructions are on their web site.

millermom Posted 17 Nov 2009 , 2:55pm
post #6 of 17

I remember it taking MUCH longer than 30 mins! I think the 1 hr. 10 mins is more like it

chrstmaskd Posted 17 Nov 2009 , 3:05pm
post #7 of 17

I have made a couple in the pampered chef batter bowl. Here are the instructions from their website. It make a more full dress part than the wonder mold in my opinion :

Doll Cake

2 packages (18.25 ounces each) yellow cake mix (plus ingredients to make cake)


1 package (2 pounds) powdered sugar (about 7 cups), divided
1 cup butter or margarine, softened
1/2 cup vegetable shortening
1 tablespoon clear vanilla extract
6-7 tablespoons milk, divided
Food coloring (optional)


7-inch doll pick cake decoration or 11-inch fashion doll
Ribbon, lace, tulle and straight pins

1. For cake, preheat oven to 325°F. Grease and flour Classic Batter Bowl. Prepare 1 cake mix according to package directions. Pour into batter bowl. Bake 1 hour, 10 minutes to 1 hour, 15 minutes or until Cake Tester inserted in center comes out clean. Remove to Stackable Cooling Rack. Cool 15 minutes. Run knife around outside of cake and gently turn out onto cooling rack, large end down. Repeat with remaining cake mix to make a second cake. Cool 3 hours.

2. For frosting, combine half of the powdered sugar with butter, shortening, vanilla and 3 tablespoons of the milk in large bowl. Beat with electric mixer until smooth. Add remaining powdered sugar. Beat until light and fluffy, adding more milk, 1 tablespoon at a time, as needed for good spreading consistency. Tint some of the frosting with food coloring, if desired.

3. To assemble cake, using Serrated Bread Knife, trim off rounded bottoms of cakes to level. Slice off 2 inches from bottom (large end) of one cake and arrange on serving platter to serve as bottom of doll's skirt. (Wrap and freeze unused top portion of first cake for later use.)

4. Frost sides and top of cake on platter using Small Spreader; top with second cake. Frost second cake. Wrap top of doll with ribbon or lace; secure in back with pins. Insert doll into cake. To serve, remove doll and cut cake into slices with serrated bread knife.

Yield: 16 servings

Nutrients per serving: Calories 640, Total Fat 30 g, Saturated Fat 10 g, Cholesterol 85 mg, Carbohydrate 90 g, Protein 4 g, Sodium 420 mg, Fiber 0 g

cookie_fun Posted 17 Nov 2009 , 3:23pm
post #8 of 17

I just did my first doll cake and used the batter bowl. A couple things I learned in the process that may help you....

1. use a heating core in your batter bowl. Either a true heating core, or a large metal skewer. Something to help distribute the heat. I had to bake it over an hour and the outside ended up over done, and the inside was just barely done.

2. I made an 8" cake to add height to the skirt.

3. I let the cake cool completely in the batter bowl before removing because when I tried to remove it I could see it didn't want to keep it's shape.

Once it was cooled it was just perfect to work with.

shelli72 Posted 17 Nov 2009 , 8:00pm
post #9 of 17

Thank you so much for all your wonderful help. I will be making the cake next month, but I think I might do a trial run with it. HOw should I stablize the metal skewer for a heating core, I have never done this before?

ramie7224 Posted 17 Nov 2009 , 8:20pm
post #10 of 17

I baked the one in my photos in the KA mixer bowl. Great shape!

How much batter did you use? My bowl is a 5 QT and that seems like WAY too much.

cookie_fun Posted 17 Nov 2009 , 8:50pm
post #11 of 17


I'm not sure how you would want to stabilize, I just know it was overdone on the outside long before it was ready on the inside.
Maybe bake it 1/2 way and then add the heating core? Normally in larger cakes I use a flower nail, but it's so deep that I don't think that would help much.
Does anyone know if rolled up aluminum works? I heard that works as a heating core in a pinch too, maybe that would work in this situation?

Polkadot79 Posted 17 Nov 2009 , 10:08pm
post #12 of 17
Originally Posted by ramie7224


I baked the one in my photos in the KA mixer bowl. Great shape!

How much batter did you use? My bowl is a 5 QT and that seems like WAY too much.

I have the 4.5 QT bowl. I can't recall exactly how full I filled it. I had a few issues that day with the butter and cake mix I used (always use Cake Mix extender recipe, but tried with a different mix than my norm) and the outcome wasn't perfect, but it was for my niece so all was well. icon_biggrin.gif The shape was perfect though. If I ever try again, I will insert something to better distribute the heat.

shelli72 Posted 18 Nov 2009 , 5:36pm
post #13 of 17

I don't have a heating core, and I am thinking that a skewer would just plop over. Not sure what to do. Maybe just bake slow on lower heat.

Loucinda Posted 18 Nov 2009 , 7:16pm
post #14 of 17

I made one too - I used the pampered chef bowl, and a skewer for the heating core (I rigged one laying across the top of the bowl horizontally and then tied the other one vertically to that) It worked. icon_wink.gif I also used an 8"round under it for the height I needed. I wrapped the doll in plastic wrap before inserting her into the cake.

I personally didn't care for the texture - but the folks who bought it loved it.

Here is mine:

shelli72 Posted 19 Nov 2009 , 2:44pm
post #15 of 17

Thank u for all your help, I will be sure to post photos.

SUUMEME Posted 28 Aug 2013 , 4:25pm
post #16 of 17

AI have made a few with the Pampered Chef Batter Bowl, I have one in the oven now. One tip I will add to all the others is I pull out enough batter to make a single cupcake to place on top of the batter bowl cake. It gives the doll a smoother waist/hip. I use one cake mix and torte it three times and add my filling, this gives her height. [IMG][/IMG]

shawmonica Posted 28 Aug 2013 , 8:28pm
post #17 of 17

I always use my batter bowl.  On mine I normally do either a cupcake or a prep bowl cake first.  Then put that on top of the Batter bowl cake, then sit the batter bowl cake on an 8" round.  the doll cake wont be so "Hip-y" that way

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