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Friday, October 24, 2008

Fit for a Princess

I read the recipe over and over and over again and STILL I could not mentally picture this "princess cake" in my head. Our Advanced Pastry teacher gave Patti and I this recipe to do and I do not think I have ever been so exhausted after baking and decorating a cake before. It was none stop going from 8am-1pm. I think I almost passed out.

It is a basic sponge cake that is cut into 3 equal layers. The bottom and middle layers are brushed with simple syrup and the bottom layer is then covered with a strawberry jam (we didn't have any so we used raspberry jam). It is then topped with the middle sponge cake layer and then spread with a bavarian cream. The top layer is then put ontop the bavarian cream and a thin layer of whipped cream is spread around the sides of the cake and ontop.


Then we lined the inside of a bowl with plastic wrap and filled the bottom of the bowl with whipped cream, flipped the cake into the bowl ontop of the whipped cream and put it in the freezer to set up a little. Once that was taken care of we rolled out marzipan and covered the cake with it. We used royal icing and piped along the sides of the cake.
All in all though exhausting, the cake looked REALLY pretty. The people who did taste it though thought it was rather bland. I didn't taste it cause it was just too much cream in it and that would infact probably make my stomach curl up.
So if you are ever up for a challenge, let me know if you want the recipe. It is like 6 pages long. hahahaha.


9 comments:

Heather said...

how beautiful! i love the color on the cake! it's lovely!

Emiline said...

It looks beautiful!

I think I would like it...

Rosa's Yummy Yums said...

Wow, it looks fabulous! That's one of my favorite cakes! Very well done!

Cheers,

Rosa

Angsana said...

It looks impressive but I'd rather you abke it for me:))

Sue said...

Val,
Amazing. But inquiring minds want to know if the cake was still frozen when you covered it with marzipan? How could you put the marzipan on top of the whipped cream without it squooshing out all over the place? Wasn't the weight of the marzipan too much for it? Fascinating recipe.

Bake your cake and eat it too said...

Sue,

No it wasn't frozen. We didn't actually have enough time to let it sit in the freezer for the whipped cream to set. It was soft enough that I would shape the dome before I put the marzipan on it. We rolled the marzipan paper thin so it was really light and didn't weight it down at all amazingly.

The Caked Crusader said...

what a stunner - how sad that it was bland. I reckon I'd like it - I'm a sucker for sponge and jam and cream.

Sayo said...

ooh! that's so pretty!

Jodie said...

Ooh, this looks great! I love princess cake. Or really, anything with marzipan!