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| BEHOLD THE MAJESTY |
It is my lovely Swedish boyfriend’s birthday today. A few
months ago he casually mentioned that he really liked the traditional Swedish
cake “Prinsesstårta” and how he hadn’t had one in years. You may know the cake from
a Great British Bake Off technical challenge.
Not being one to shy away from a baking challenge, I decided
I would have a good go at it as a birthday surprise.
I was nervous about this for a whole week leading up to making it. And, just for an
added level of technical difficulty, I decided to not practice any of this
beforehand and just make it all on the day of his birthday dinner. I have never
made crème pat before, I have never coloured marzipan before and I have never
covered a cake in anything but buttercream or ganache before. I don’t recommend
making this cake with all those firsts in one go, but luckily it worked out
fine!
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| Instagram pic! |
Tips to help get you through it:
- Just use jam from a jar - for the small amount needed, making it from scratch feels pointless
- Make sure to whip the cream until stiff peaks so that it holds the dome shape
- Again, chill for a good hour in the fridge with the cream on to again help that dome stay formed
- Youtube is a great resource for making those damn roses!
- I’m terrible at cutting a cake into horizontal layers so I went non-traditional and used three cake tins and baked the layers separately
- Don’t bother buying fondant for just the rose, use some of the marzipan instead
- You could easily make the crème pat the day before, and probably the marzipan too
Amounts wise, I probably ended up with a little too much crème
pat and a little too much marzipan – could probably have made a smaller second
cake with the extras!
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| Phone photo of the inside |
