Good Enough to Eat Doll

This life sized Barbie doll cake was designed and created by Australian fashion designer Alex Perry, jewellery designer Stefano Canturi, and hairdresser Joh Bailey, in collaboration with pastry chef Jean Michel Raynaud at Sweet Art bakers.

It is part mannequin and part chocolate mud cake and was created to celebrate the 50th birthday of Barbie. Ironic really as  Barbie’s anatomically challenged  figure and glamorous daily routine would be thrown into disarray by chocolate mud cake.

However I’m not posting this to discuss stereotyping and female role models in children’s toys.

This is about cake and OMG what a cake! OK so it is not entirely edible but lets not quibble, it is amazing!

The top half is a mannequin. The bottom part is the choccy cake and was covered in gold icing, gold silk, and 2,000 Swarovski crystals valued at $50,000.

The cake was based on the design for the limited edition 50th Anniversary Barbie Doll.

The cake weighed 2,645 lbs (getting that ironic feeling again) and was photographed against the backdrop of the Sydney Opera House.

The shape and luxurious finish on the skirt are amazing. Considering the supports that go into some of the standard size celebration cakes this really is a gravity defying piece of edible art.

I really love the way the roses cascade along the folds in the bottom of the skirt.

Australian model Erika Heynatz was at the ceremony to cut the cake. I can only assume that pastry chef Jean Michel Raynaud had left by this point as there are no photos of him wrestling Erika to the ground to retrieve the knife.

Apparently the cake was cut and served. I could not find any pictures of anyone tucking in and I’m not convinced they were going to serve this to a bunch of kids. Perhaps a slice of Sara Lee from Coles.