This summer, I have baked several princess cakes for the anniversaries of the men in the family. Because… why not? The princess cake combines all the best aspects of a filled cake: juicy filling and tasty frosting. And it's pretty too.
In addition, a cake frosted with marzipan keeps well! Because the cream is under the frosting, the cake looks just as beautiful the next day. This applies equally to cakes frosted with sugar or candy paste (i.e. marshmallow paste). An ordinary cream cake just can't keep up with these in any way.
In this post, I show you how to make a delicious and completely vegan princess cake step by step.
In this article
- Equipment needed
- Ingredients needed
- The secret ingredient of a princess cake!
- This is how you make a princess cake
For this recipe you will need:
- electric mixer
- rolling pin
- a sieve for sprinkling powdered sugar
- a serrated knife for cutting the cake base
We use it as a cake base this pale vegan cake base. If you want, you can bake the cake base the day before.
We use between the cake this vegan vanilla cream. Cool the cream well in the refrigerator before use, so that it is very firm and stays nicely between the cake. You can also prepare this the day before to wait.
To fill the cake you also need raspberry jam, oat-based whipped cream and a little sugar.
In addition, you need one very special ingredient…
The secret ingredient of a princess cake!
For this cake we need whipped cream, which is very tough. So tough that if you throw it at a wall, it stays there.
Right! You may be thinking that help... Oat-based whipped cream is even looser than usual, how on earth could this be possible?
This is where our secret ingredient comes in, ie cream stabilizer. At least you can find this Cream Fix -name from larger grocery stores, next to other baking supplies.
The stabilizer is mixed into the already whipped whipped cream, and the cream becomes really durable in no time. Since the foam whipped from oat cream is looser than regular whipping or foaming cream, it is recommended to use a bit more stabilizer than the instructions say - about one and a half times the amount.
This is how you make a princess cake
Prepare first light vegan cake base and let it cool completely before cutting and filling it.
Cut the cooled cake base into 2-3 layers. My cake base rose funny in the middle, so I first cut 2 rather thick layers and then cut off a thin slice from the very top; with it, I was able to easily shape the cake into the right shape. So there were 3 floors in total.
If your cake base rises evenly in the middle, it doesn't matter, because the whipped cream is so sturdy that you can shape the cake into any shape you want with it.
Next, whip the whipped cream and add the stabilizer to it.
Place the bottom layer of the cake base on a cake plate and spread a generous layer of raspberry jam on top of it.
Place the next layer of cake on top of the jam. Fill this layer with a good amount of vanilla cream, about 2/3 of the whole cream.
Mix the remaining creams together with the whipped cream. If there is little cream, you can skip this step; whipped cream is a good filling on its own.
Add the top layer in place if there are three layers. Cover the cake with a generous layer of the whipped cream you prepared earlier. Since the whipped cream is stabilized, it is easy to shape any kind of tower.
I have to say: whipped cream design has never been like this before fun! This was really nice to shape. The whipped cream was easy to work with, like some kind of mortar... and the end result was like this:
Put the cake to wait in the fridge (if possible) and then roll out the marzipan icing. This cake uses 2 packages of marzipan.
So that no seam is visible in the middle of the cake, place the marzipan sheets on top of each other and press them a little lower so that they stick to each other. Then sprinkle the base generously with icing sugar and Kauli marzipan.
As you can see, the finished disc does not differ from the fact that it is made from two packs:
Tip: In order for the marzipan sheet to look beautiful, Roll out all the time only on one side (do not turn). Always make sure that the marzipan sheet moves on the base and does not stick anywhere - then you know that you can move it on top of the cake without it tearing.
Roll out the marzipan into a disc about 2 mm thick. Visually estimate that the plate is big enough to cover the entire cake and a little more.
Then lift the previously filled cake near the rolled marzipan sheet. At this point, wash your hands thoroughly - including your arms!
Carefully slide both hands (and partially your arms) under the marzipan sheet and lift it onto the cake. Smooth out any bumps with your hand and press the plate onto the cake from all sides.
Then take a kitchen knife and cut off the extra marzipan.
Make small roses out of pink marzipan (the instructions can be found for example from here) and place them on top of the cake. Sieve some powdered sugar on top.
It's ready! With this, I wish a happy birthday to all princes and princesses - big and small ?Tulosta
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