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Roll out the marzipan on a surface lightly dusted with icing sugar, to a 40cm/16in diameter circle, large enough to cover the cake. Lift the marzipan up over the cake and using your hands, shape the marzipan around the sides of the cake to get a smooth finish. Trim any excess. Princess cupcakes make an incredible centrepiece for a Disney themed birthday party. Having two daughters, I've made so many themed cakes and sweet treats over the years but nothing lights up a little girl's face more than her favourite Disney Princesses sitting perched atop a cupcake. To make the sweet milk soak: In a small bowl, combine the milk, sugar, salt, and vanilla. Whisk to dissolve the sugar, then refrigerate until ready to use. For the vanilla custard, pour the milk into a pan with the vanilla seeds and vanilla pod and place over a low heat until just simmering. Remove from the heat. This is a princess cake, or prinsesstårta. It hails from Sweden where it’s been a national icon since the mid-1900’s, and was supposedly named after the three princesses who are said to have loved it.
Strain the pastry cream through a fine-mesh sieve into a medium bowl and whisk in the bloomed gelatin. Discard the strained solids and save the vanilla bean pod for another use; alternatively, add the vanilla bean paste. Then add the butter, allow it to melt for a few seconds, and whisk to fully incorporate. Press a piece of plastic wrap or parchment onto the surface of the pastry cream and allow it to cool to room temperature. Transfer the pastry cream to the refrigerator to cool until firm, at least 3 hours or up to 3 days in advance. Line a 6" cake pan or 6" cake ring with plastic wrap so that it completely covers the pan and hangs generously over the sides. Divide the sponge cake into three parts (use a long sharp knife, such as a fillet knife). Take the first bottom of the sponge cake and put it on the cake stand (cut wide strips of parchment paper and lay them around, they can then be removed when the cake is finished). Spread a layer of vanilla cream over the bottom layer of the cake, and divide the raspberries on top of the vanilla cream. Put on the middle bit of the cake on top of this. Add vanilla cream and form it into a little hill in the middle. Lay the top layer but turn it upside down to have the cut side up. Add a big dollop of cream and shape this into a soft hill in the middle. Then cover all visible portions of the cake with cream.
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Traditionally the cake is covered in green fondant, but the bakery where my Mom bought her cakes leaves the marzipan un-tinted so that’s what I did too. Step One: Transfer the frosting to a piping bag fitted with a Wilton 2D piping nozzle. (Unless you have several piping tips, you'll have to do this one colour at a time and wash the nozzle each time.) Step 2:The key to these delicious cupcakes is our Best Buttercream Frostingrecipe.It is light and creamy and buttery and super delicious! You will find the recipe and directions here. One batch of frosting will be enough to frost 12 cupcakes. If you used a boxed cake mix, you should have about 18 cupcakes and will need to double the frosting recipe. Once you have the frosting made, split it into thirds. Because the three layers of the frosting swirl are not all the same size we portioned our single batch of frosting as follows: Use a sharp knife to cut the excess marzipan as close to the base of the cake as possible. Decorate the cake with fresh edible flowers, marzipan flowers, piped buttercream flowers, or simply a dusting of confectioners’ sugar. Keep the cake chilled until ready to serve.
As I mentioned the chocolate cupcake recipe is super easy. It really does only takes around 10 minutes to make the cupcake batter and they bake in 20 mins in the oven. Making swiss meringue buttercream can seem like a bit of a faff because there's an extra step when you heat the egg whites and sugar together. It is so worth it though! If you follow my recipe you will end up with amazing frosting and I know you'll be delighted with the results. What You Need For the chocolate cupcakes Fill the cupcake cases about half full and bake in the centre of the oven for 20 mins or until the cupcake feels springy to the touch. Leave to cool completely while you make the frosting.Use a handheld whisk and stir continuously for about 4 minutes or until the sugar has dissolved. You can test it by rubbing the mixture with your fingers. When it feels smooth the sugar has dissolved.
You can watch a video of how to make a frosting swirl like this in our How to Frost Cupcakes post. Other Fun Cupcake Recipes You Will Love Now it is time to tint the frosting. We like the Wilton Color Right Food Coloring. It is concentrated and you can get a bright color without having to use too much food coloring. Here are the formulas we used for our Princess frosting colors: Add the butter a tablespoon at a time, once all the butter has been added your mixture will have changed from glossy white and will probably look like it’s split. Keep beating until the butter and egg whites come together.Today is my mother’s birthday and in a few days, the first anniversary of her sudden passing, and so I’m sharing this cake in her honor. To make the diplomat cream: When you’re ready to assemble the princess cake, remove the pastry cream from the refrigerator and transfer it to a large bowl; it will be quite stiff. Beat it vigorously with a flexible spatula, then a whisk, to break it up as much as possible. I actually attempted to make one for her birthday a few years ago and failed miserably. It was just one big mess of whipped cream and torn marzipan. Step 6: With the decorating bag and the 1M tip, make one and a half circles of dark pink frosting around the edge of the cupcake.
There are a few separate steps to this cake— baking the cake, making the custard, whipping the cream, and rolling out the marzipan— and while it does take time, all of these steps are simple and very doable for bakers of all levels. When you’re ready to finish the princess cake, remove it from the refrigerator, unfold the plastic from the top, then invert it onto a serving board or plate. Lift up the pan and remove all of the plastic wrap. Lightly press down on the edges of the top layer to make a domed shape rather than a flat top. Kids go crazy for the Disney figures! It's a nice idea to make a cupcake as a party favour, it always goes down well when the recipient gets to keep her favourite princess. For the sponge, preheat the oven to 180C/160C(fan)/Gas 4. Grease and line the base of a 23cm/9in springform tin with baking parchment. For the fondant rose, roll 10 little pieces of fondant into small balls about the size of a cherry stone.Remove the vanilla pod from the warm milk. (You can rinse this off to use in making vanilla sugar.)
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