Create the ultimate Barbie brunch with rose cocktails and strawberry sponge cake

From its star-studded cast to its viral scenes, with just weeks to go until it hits the big screens, film fans can’t get enough of Greta Gerwig’s Barbie. Featuring Margot Robbie as Barbie and Ryan Gosling as Ken, the highly-anticipated film has already got people across the world reminiscing about the good old days of DreamHouses and dress up sessions. In fact, as Barbiecore takes the globe by storm, experts have predicted that the revival of the brand could even inspire people’s nuptials this year.

But you don’t have to be a bride or groom-to-be to embrace the hype of the film. So, whether Barbie was your childhood BFF or if you preferred to treat your dolls with a little less kindness, here’s how to celebrate the release of Barbie foodie style with a fabulous pink feast…

Mini strawberry and rosewater sponge cakes

Makes 12

Ingredients

  • 250g unsalted butter, softened
  • 250g Billington’s unrefined golden caster sugar
  • 4 free-range eggs
  • ½ tsp Nielsen-Massey rosewater
  • 250g self-raising flour, sifted
  • For the filling
  • 300g icing sugar, plus extra to dust
  • 150g unsalted butter, softened
  • ½ tsp Nielsen-Massey rosewater
  • 4 tbsp strawberry jam

Method

Chocolate cake and petals

Serves 12

Ingredients

  • 100g unsalted butter, plus extra for greasing the tin
  • 100g plain chocolate (70% cocoa)
  • 250ml whole milk
  • 1 tbsp white wine vinegar
  • 15g cocoa powder
  • 300g self-raising flour, sifted
  • 1 tsp bicarbonate of soda
  • 225g Billington’s unrefined golden caster sugar
  • 2 free-range eggs
  • For the chocolate ganache
  • 225g plain chocolate (70% cocoa)
  • 100g unsalted butter
  • 142ml double cream

To decorate

  • Rose petals

Method

Rose cocktail

Serves 4

Ingredients

  • 100ml cold water
  • 50g caster sugar
  • 2 tsp Nielsen- Massey rosewater
  • 80ml gin
  • 40ml crème de cassis
  • 40ml rosé sparkling wine
  • Rose petals, to garnish

Method

Raspberry madeleines with rosewater cream

Makes 12

Ingredients

  • 50g unsalted butter, softened
  • 50g Billington’s unrefined golden caster sugar
  • 1⁄2 tsp Nielsen-Massey rosewater
  • 1 orange, zest only
  • 1 free-range egg, lightly beaten
  • 1 tbsp whole milk
  • 50g self-raising flour, sifted
  • 12 fresh raspberries For the rosewater cream
  • 400ml double cream
  • 1 tsp Billington’s unrefined golden icing sugar
  • 1 orange, zest only
  • 1 tsp Nielsen-Massey rosewater

To decorate

  • Billington’s unrefined golden icing sugar, to dust
  • Handful of fresh mint leaves

Method

For more information, see nielsenmassey.com

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