Marie Antoinette Head

The only thing cooler than eating a cotton candy mountain in the shape of Marie Antoinette’s hair is getting to eat it with your mom — especially when your mom is Salma Hayek.

The actress and her 7-year-old daughter Valentina Paloma enjoyed the extravagant dessert during a mommy-daughter dinner date on Monday at the newly opened Barton G. The Restaurant in West Hollywood.

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The duo also dined on the restaurant’s Strike Out Beef Sliders, presented with a baseball bat, glove and ball, its Samurai Tuna decorated with a sword, its chocolate sundae served in a treasure chest and the Marie Antoinette Head.

Barton G. is known for its over-the-top presentations, but a source says Valentina went especially crazy for the cotton candy display, which is also served with petit cakes that are layered with raspberry and strawberry cream cheese frosting.

The cotton candy doesn’t look like it would fit in our Tiny Test Kitchens, so we decided to snag the recipe for the petit cakes instead.

White Cake with Strawberry and Raspberry Cream Cheese Frosting
Makes 1 (3-layer) cake

1 ½ cups whole milk
9 large egg whites, lightly beaten
1 tbsp. vanilla extract
4 ½ cups cake flour
2 tbsp. baking powder
1 ½ tsp. salt
2 sticks, plus 2 tbsp. unsalted butter
2 ¼ cups sugar

For the frosting:
3 lbs. cream cheese, room temperature
4 sticks unsalted butter, room temperature
1 tbsp. vanilla extract
1 cup powdered sugar
1 tsp. salt
1 cup fresh raspberries
1 cup strawberries, cored and mashed

1. In a bowl, stir together, milk, egg whites, and vanilla. In a second bowl, sift together the flour, baking powder and salt; set aside.
2. In a mixer with a paddle attachment, beat the butter on medium speed for 30 seconds. With the machine running, gradually add the sugar. Continue beating until light and fluffy, about 2 minutes. Scrape down side of the bowl as necessary.
3. Add ⅓ of the flour mixture and ⅓ of the milk mixture and beat on low speed until just incorporated. Add remaining flour and milk mixtures in 2 separate batches, beating between additions to fully incorporate. Scrape down the sides of bowl and stir by hand to finish. Pour batter into 3 lightly greased baking pans and bake at 325 degrees for 25 to 30 minutes.
4. For the frosting, combine all ingredients together in a mixer and mix on medium speed for 3 minutes or until creamy and airy consistency is achieved.
5. Separate frosting in half in two separate bowls. Add the raspberries to one half of frosting and mix until fully incorporated. Add strawberries and to the other half of frosting and mix until fully incorporated. Alternate the frostings between each cake layer and serve.

—Ana Calderone