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. 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.

Step Four: 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. Step 1:Make a batch of cupcakes. You can use a cake box mix, we have all the instructions you’ll need to make them taste just like homemade right here. Or you can make them from scratch with our yummy Homemade Vanilla Cupcakes recipe. We used vanilla cupcakes but Chocolate Cupcakes would taste great too. How to Make the Buttercream FrostingI hope you enjoy making these Disney Princess Cupcakes as much as I did. They make such beautiful centrepieces and are brilliant for a Disney themed party or special birthday. Step Two: Fill a large saucepan with a couple of inches of water and put the saucepan on the stove over a low heat. Remove from the heat and beat in the butter until melted and incorporated. Transfer to a bowl, cover the surface with clingfilm to prevent a skin forming and leave to cool. Set aside to chill in the fridge. And really, what’s not to love? Delicate sponge cake, custard, raspberry jam, whipped cream, and marzipan— oh my!

I displayed the Disney Princess Cupcakes in a really cute cupcake holder with wheels. You could also use the cupcakes to decorate the top of a cake or display them all on a cake stand. Split the swiss meringue buttercream into four bowls, add a drop of different food colouring gel to each bowl and mix well.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.

Sift the cornflour, flour and baking powder over the egg mixture and carefully fold in using a large metal spoon. Fold in the melted butter, taking care not to over mix. But this year I vowed to get it right. The recipe is adapted from Martha Stewart, but I also consulted so many other online sources. Blogs like SemiSwede and Global Table Adventure had beautiful examples and great tips, and this Swedish video tutorial was extremely helpful when it came time to put it all together. Armed with all the research I could find, I was ready to give it another go. 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. Whip the remaining 150ml/5½fl oz of cream to medium peaks and spoon into a piping bag fitted with a small star nozzle. Pipe around the base of the cake.To assemble the princess cake: Using a 6" round of parchment as a guide or a 6" cake ring, cut three 6" circles out of the chiffon cake. Use your fingers or a nylon spreader to peel off the dark surface from the top side of each cake round to expose the crumb. (Save cake scraps in the freezer for trifle or rum balls, or to make miniature princess cakes.) Step 5: For each Princess Cupcake, you will make three swirls of the frosting. Dark Pink on the bottom, then light pink, and finally white. Place the third sponge on top. Spoon over the remaining whipped cream covering the sides and smoothing into a small dome shape on the top. Set aside in the fridge for an hour. 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.

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. Step 7: Next apply another 1 1/2 circles of light pink frosting but this circle should be a little smaller than the pink frosting layer as shown in the picture above. 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.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. A beautiful and unique cake with layers of sponge cake, vanilla custard and raspberry jam all covered in marzipan. 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. Put the mixing bowl on top of the saucepan (double boiler method) Don’t let the mixing bowl touch the water otherwise you’ll end up with scrambled eggs! For the jam, tip the raspberries into a deep saucepan with the sugar and two tablespoons of water. Cook gently over a low heat, stirring occasionally, until the sugar is dissolved. Bring the mixture to the boil and boil vigorously for about four minutes, or until the temperature reaches 104C/219F on a sugar thermometer. Transfer to a heatproof bowl and leave to cool completely.