Princess Cake Food

SCANDINAVIAN PRINCESS CAKE

Steps:

• Make the genoise: Preheat oven to 400 degrees. Coat 2 rimmed baking sheets with cooking spray, line each with parchment, then spray parchment. Combine cake flour, almond flour, and salt in a medium bowl.
• Whisk eggs, yolks, and granulated sugar in a mixer bowl set over a pot of simmering water until sugar dissolves and mixture is warm to the touch, about 2 minutes. Attach bowl to mixer, and whisk on medium speed for 2 minutes. Raise speed to high, and whisk until mixture is pale and thick, 4 to 5 minutes. Sift flour mixture over egg mixture, and gently fold. When almost incorporated, slowly add melted butter, and fold.
• Divide batter between baking sheets, spread evenly, and bake until golden brown and springy to the touch, 8 to 10 minutes. Let cool. Run a knife around edges of pans, and invert onto a clean surface; discard parchment. Using an 8-by-3-inch cake ring, cut out 4 circles. Choose the 3 thickest cake circles, and reserve the fourth for another use.
• Make the pastry cream: Bring milk, vanilla seeds, salt, and 1/4 cup granulated sugar to a boil in a medium saucepan. Meanwhile, in a medium bowl, whisk yolks, cornstarch, and remaining 1/4 cup granulated sugar to combine. When milk begins to boil, remove from heat. Slowly ladle half the milk into yolk mixture, whisking constantly. Pour mixture into saucepan, place over medium heat, and cook, whisking constantly, until mixture has thickened, about 30 seconds. Remove from heat, and whisk in cold butter. Strain into a medium bowl. Press plastic wrap directly onto surface, and let cool. Refrigerate for at least 2 hours (or overnight).
• Make the simple syrup: Bring granulated sugar and water to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, and stir in Armagnac if using. Let cool.
• To assemble the cake: Place the cake ring on a 9-inch cardboard circle. Place 1 cake circle in ring, and lightly brush top with syrup. Using a small offset spatula, spread jam on cake layer. Whisk 2 1/2 cups cream until stiff peaks form. Cover jam with 1/2 cup whipped cream. Top with another cake circle, and brush top with syrup. Cover this circle with pastry cream. Place final cake circle on top, pressing down gently, and brush top with syrup. Spoon remaining whipped cream over cake, and smooth. Cover, and refrigerate for at least 4 hours (or preferably overnight).
• Whisk remaining 1/2 cup cream in a medium bowl until stiff peaks form. Remove cake ring, and coat sides of cake with whipped cream. Refrigerate cake until cold, about 30 minutes.
• Knead a golf-ball-size piece of marzipan with a couple of drops of blue food coloring, adding more drops as needed to reach desired color (this piece should be a few shades darker than the final). Knead half the colored marzipan into remaining marzipan until color is evenly distributed. (Add remaining half if needed to reach desired color.) On a surface dusted with confectioners' sugar, roll out marzipan to a 14-inch circle, about 1/8 inch thick. Place a doily in the center of marzipan. With the rolling pin, slowly but firmly roll over doily to create an imprint. Gently remove doily. Rub confectioners' sugar into marzipan with your fingertips to fill imprint. Place marzipan over cake, smooth sides, and trim bottom edges. Refrigerate for up to 3 days.

PRINSESSTåRTA: SWEDISH PRINCESS CAKE

Steps:

• Gather the ingredients.
• In a large saucepan, bring the half-and-half to a simmer over medium-high heat.
• In a medium-sized bowl, whisk together the egg yolks , cornstarch, sugar, and salt until smooth.
• Add half of the scalded milk to the bowl containing the eggs, constantly whisking to incorporate.
• Return the entire mixture to the saucepan containing the remaining milk, whisking over moderate heat.
• Continue whisking for about 2 to 5 minutes, until the mixture is thickened and begins to simmer.
• Allow the pastry cream to simmer, whisking for an additional 2 minutes.
• Remove from the heat and whisk in the vanilla and cold, unsalted butter.
• Transfer to another bowl and allow it to cool completely.
• Cover and refrigerate for at least 5 hours or up to three days before using.
• Gather the ingredients.
• Preheat the oven to 350 F for shiny metal or glass pans, or 375 F for dark or nonstick pans. Grease the bottom and sides of 2 (9-inch) cake pans .
• Mix the cake mix, water, oil, and egg whites in a large bowl with a mixer on medium speed for 2 minutes.
• Pour 1/3 of the batter into 1 (9-inch) cake pan and 2/3 of the batter into the second 9-inch cake pan.
• Bake for 25 to 30 minutes, until golden.
• Remove the cakes from the oven and cool on a rack.
• When the cakes have cooled, use a serrated knife to slice the larger cake into 2 equal halves.
• Gather the ingredients.
• In a saucepan, make a simple syrup by heating the water and sugar. Bring to a boil, stirring constantly until the sugar is completely dissolved.
• Reduce the heat and simmer for about 10 minutes.
• Gather the ingredients.
• Whip together the heavy cream, sugar, and vanilla until stiff peaks form.
• Gather the ingredients.
• Knead the green food coloring into store-bought or homemade marzipan .
• Then shape it into a disk of about 8 inches long.
• Place the disk between 2 (18-inch) lengths of waxed paper. Working from the middle of the marzipan, use a rolling pin to roll out the disk into a 16-inch circle of even thickness.
• Gather the ingredients.
• Lightly brush the simple syrup onto each of the 3 cake layers, taking care not to oversoak them.
• Spread 1 1/2 tablespoons raspberry jam onto each of the 2 halves of the larger cake.
• Divide the pastry cream into thirds, folding 1/3 gently into the whipped cream.
• Spread the remaining 2/3 of the pastry cream on top of the raspberry jam of the 2 cake halves.
• Stack the 2 pastry-covered halves, then top with the remaining cake.
• Frost the sides of the cake with the whipped cream in a 1-inch layer.
• Spoon the remaining whipped cream on top of the cake. Use a spatula to smooth the cream into a dome.
• Remove the top level of waxed paper from the marzipan. Dust your rolling pin with confectioners' sugar, then lift the marzipan using the bottom piece of waxed paper and drape the marzipan circle over the pin (you can lightly roll the marzipan around the pin as you would ​a pie crust). Remove the waxed paper and transfer the marzipan to the cake.
• With your hands, gently press the marzipan down over the cake, working from the top down.
• Smooth it down the sides, then cut off any excess at the bottom with a knife or cooking shears.
• Tuck the marzipan under the edge of the cake.
• Sprinkle the cake with confectioners' sugar or decorate with marzipan cutouts.
• Serve and enjoy.

PRETTY PRINCESS CAKE

Steps:

• Heat the oven to 160C/140C fan/gas 3. Grease and line a deep 15cm round cake tin, making sure the lining is higher than the top of the tin. Grease and base line a 1 litre ovenproof glass pudding basin.
• Using electric beaters or a tabletop mixer, beat the butter, sugar, vanilla and ¼ tsp salt together until pale and fluffy, then pour in the eggs, one at a time, giving the mix a really good beating before adding the next. Add 1 tbsp of the plain flour if the mix starts to look slimy rather than fluffy. Beat in the yogurt.
• Mix the flours; then, using a large metal spoon, fold them into the batter, and spoon into the prepared tin and bowl. The mixture will come almost to the top. Place the bowl and cake tin on a baking tray. Cook in the oven for about 1 hour 40 to 1hour 50 mins. Allow the cakes to cool completely.
• To make the butter icing, put the butter into a bowl and beat well until softened. Gradually beat in the icing sugar. Trim the tops of the cakes level. Slice the pudding basin cake in three and the 15cm cake in half. Using a 5cm round cutter, stamp out the centre of each piece of cake.
• Place one half of the 15cm cake on a cake board. Spread with a little butter icing and place the other half on top. Spread a little icing on this layer and top with the widest layer of the basin cake. Repeat with the other layers. Spread the remaining butter icing all over the assembled cake.
• Take 250g white fondant icing and roll out into a long strip about 7cm wide. Press the edge gently with a teaspoon to give a frilled effect or use a ball tool. Attach to the base of the cake, pushing gently onto the icing.
• Roll out the pink icing to a large circle about 36cm in diameter. Cut a hole from the centre using the 5cm cutter. Cut away just under an eighth section of the icing. Drape the icing over the cake, making the join at the back. At even intervals push up the pink fondant to create a swagged look.
• Spray the cake lightly with the edible lustre. Take the doll and wrap the legs in plastic film. Place the doll in the cake. The top of the cake should come to hip not waist level. Using the trimmings, roll out an oblong of pink icing and wrap around the body of the doll to make the bodice. Smooth the bottom of the bodice onto the top of the skirt.
• Roll out some white fondant and cut out a 9cm circle using a fluted or flower cutter. Cut a small circle from the centre of this and then split one side and place around the waist of the doll, cutting away any excess. Use the remaining white icing to make a large bow and place at the back of the dolls waist.
• Make up the royal icing according to pack instructions. Using a piping bag fitted with a small plain nozzle (or use a strong plastic bag and cut off the tip), pipe around the edge of the pink skirt. Attach a rose to the top of each swag. Pipe three lines of dots just above the roses going up the dress.
• Pipe across the top of the bodice and half way down the front. Using the icing attach a sugar butterfly to the top of the bodice and one large sugar rose at the waist.

PRINCESS CAKE

Steps:

• Stir boiling water into dry gelatine until completely dissolved; set aside. Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add gelatine mixture, beating on low speed until well blended. Add sugar and vanilla; beat 2 min. Gently stir in 1-1/2 cups of the whipped topping. Spoon one third of the cream cheese mixture into plastic wrap-lined 1-1/2-qt. bowl. Stand one half of the ladyfingers, cut-sides in, around side of bowl. Spoon remaining cream cheese mixture into bowl. Arrange remaining ladyfingers, cut-sides down, evenly over cream cheese mixture.
• Refrigerate 1 hour or until set.
• Unmold onto serving plate; remove and discard plastic wrap. Insert doll pick in top of cake. Tint remaining whipped topping with food coloring; spread over gelatine mold to resemble doll's dress. Decorate with sprinkles and assorted candies.

PRINCESS TEA CAKES

Steps:

• To Make Ahead: Prepare the dough (Steps 2 and 3), cover and refrigerate for up to 1 day. Store the cookies in an airtight container at room temperature for up to 3 days. Roll in the second coating of confectioners' sugar just before serving.
• Recipe Description:
• Working on this makeover of a classic Russian Tea Cake made Bridget Klein feel closer to her late sister, Gina, because they are "a great match for her personality: delicate and refined, pretty to look at, and yet a definite character that inspires adoration and loyalty." Gina's middle name, Sarah, means "princess," in Hebrew; hence the name of these confections. Klein's mom "swore these cookies couldn't be made without butter," she says, "until she tasted them." Klein continues: "Gina was a traditionalist, too, but I think I might have been able to fool her with these."
• Recipe Ingredients:
• Preheat oven to 400 degrees F.
• Pour oil into a medium bowl. Whisk all-purpose flour, white whole-wheat flour, 1/4 cup confectioners' sugar, cornstarch and salt in another bowl.
• Mix half the dry ingredients into the oil by spoonfuls. Scrape down the sides of the bowl and add vanilla. Mix in the remaining dry ingredients by spoonfuls until thoroughly combined. (The mixture will resemble creamed butter and brown sugar.) Stir in nuts.
• Roll the dough into 1-inch balls; place about 1 inch apart on an ungreased baking sheet.
• Bake the cookies until just set, being careful not to let the bottoms get too brown, 10 to 12 minutes. Cool on the pan for 2 minutes; transfer to a wire rack to cool slightly.
• When the cookies are still warm, but no longer hot, roll them in the remaining 1 3/4 cups confectioners' sugar and place them back on the rack to continue cooling. (Reserve the sugar.) When the cookies are completely cool, roll them in the sugar again.
• Per cookie: 105 calories; 7 g fat (0 g saturated fat, 4 g mono unsaturated fat); 0 mg cholesterol; 11 g carbohydrates; 1 g protein; 1 g fiber; 8 mg sodium; 19 mg potassium
• 1 Carbohydrate Servings
• Exchanges: 1 other carbohydrate, 1 fat

PRINCESS DIANA'S BIRTHDAY CAKE

Steps:

• Preheat oven to 350F.
• To make cake: Grease bottom and sides of two 8- or 9-inch round layer-cake pans.
• Line bottoms with parchment or waxed paper; grease paper.
• Add granulated sugar to each pan, tilt to coat bottom and sides; shake out excess.
• Beat eggs in a large bowl with electric mixer on high speed until pale, about 1 minute.
• Gradually add the 1 1/2 cups sugar, beating about 2 minutes (or more, as needed) until mixture is thick, tripled in volume and forms a slowly dissolving ribbon when beaters are lifted.
• Working quickly, stir in water and vanilla.
• Fold in flour mixture just until completely blended.
• Pour into prepared pans.
• Bake 30 to 35 minutes until tops are lightly browned and toothpick inserted near center comes out clean.
• Cool in pans on rack 10 minutes.
• Run thin-bladed knife between sides of pans and cakes to loosen.
• Invert pans on rack; peel off paper and cool completely.
• To make filling: Beat cream and vanilla in a large bowl with electric mixer until soft peaks form when beaters are lifted.
• Gradually beat in sugar until cream is of spreading consistency.
• To assemble: Slice each layer in half horizontally, using a long serrated knife.
• Place one layer on serving plate, spread with 1 cup whipped cream, top with one-third of the sliced berries.
• Repeat with two more layers.
• Place remaining layer on top; spread remaining cream over sides and top.
• Garnish with reserved berries.
• Refrigerate until ready to serve.