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
PREP + COOK TIME: 1 HOUR 10 MINUTES
SERVES 15
You will need to start this recipe a day ahead.
Ingredients
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
Method
For the cake base:
Make pink bubbles. See below.
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.
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.
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.
Make pink Italian meringue. See below.
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:
Blow up 10 water balloons to a variety of sizes.
Tape the tied end of each balloon to the tops of wooden skewers.
Spray balloons evenly with oil spray; wipe off excess with paper towel.
Place 1/4 cup water and gelatine in a small microwave-safe bowl; stand 3 minutes.
Microwave on High (100%) in 10-second bursts, stirring until gelatine just melts.
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.
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.
After 20 minutes, reheat gelatine mixture in microwave on High (100%) in 5-second bursts, stirring until gelatine just melts. Stand for 2 minutes.
Repeat to form a second coat.
Stand in tall glasses for 24 hours or until balloons are dry.
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:
Stir sugar and the water in a small saucepan over high heat, without boiling, until sugar dissolves.
Bring to the boil.
Boil, without stirring, for 5 minutes or until syrup reaches 121C on a sugar thermometer.
Towards the end of syrup cooking time, whisk egg whites in a clean large bowl with an electric mixer until soft peaks form.
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.
Add the food colouring and whisk until just combined.
Brought to you by Barbie. You can be anything.
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