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.

Princess cake on a plate

In this article

Equipment needed

For this recipe you will need:

  • electric mixer
  • rolling pin
  • a sieve for sprinkling powdered sugar
  • a serrated knife for cutting the cake base

Ingredients needed

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.

To frost the cake, you need green and pink marzipan, and a little powdered 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.

via GIPHY

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.

Cream Fix product packaging

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.

Whipped cream
This whipped cream doesn't quite come off the beaters...

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.

Cake sliced
The top two layers of the cake base

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.

Princess cake with vanilla cream in between

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:

A princess cake shaped with whipped cream
Perfect!

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:

Rolling out the marzipan

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.

Trimming the excess 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 ?

Princess cake

Tulosta
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Princess cake

Vegan princess cake step by step


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Ladataan…

  • Author: almost vegan
  • Total time: 45 minutes
  • Portions: 1012 burn 1x
  • Diet: Vegan

Reseptin kuvaus

In this post, I show you how to make a delicious and completely vegan princess cake step by step.


Ingredients

Scale

Valmistusohje

  1. Prepare light vegan cake base and let it cool completely.
  2. Prepare vegan vanilla cream and let it cool completely (preferably overnight in the fridge).
  3. Cut the cooled cake base into 2-3 layers.
  4. Beat the whipped cream with the sugar, add the stabilizer and beat a little more so that the substance starts working.
  5. Spread a generous amount of raspberry jam on the bottom layer of the cake.
  6. Add another layer of cake and fill it with vanilla cream (about 2/3 of the entire amount of cream).
  7. 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.
  8. If there are three layers, add the top layer in place.
  9. Cover the cake with a generous layer of stabilized whipped cream. Shape the whipped cream into a semicircle.
  10. Sprinkle the base generously with powdered sugar and roll out the marzipan glaze. If there are 2 small packages of marzipan, place the marzipan sheets on top of each other and press them a little lower so that they stick to each other. Then roll them together into a thin disc. In this way, no seam is visible between them.
  11. Carefully slide both hands 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.
  12. Cut off the excess marzipan.
  13. Shape small roses from the pink marzipan and place them on top of the cake. Sieve some powdered sugar on top.
  • Prep time: 45
  • Category: Cakes
  • Cooking method: In the oven
  • Cuisine: Nordic cuisine

Keywords: princess cake, vegan princess cake, princess cake instructions, easy princess cake

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