Layered Princess Cake Recipes

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LAYERED PRINCESS CAKE



Layered Princess Cake image

This magical princess cake will make any party feel special. Whether you're having a birthday party, princess party or baby shower, it's sure to be a crowd pleaser. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 16 servings.

Number Of Ingredients 19

3/4 cup butter, softened
2-1/2 cups packed brown sugar
4 large eggs, room temperature
6 ounces semisweet chocolate, melted and cooled
3 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups (12 ounces) sour cream
1-1/2 cups water
FROSTING:
1-1/4 cups butter, softened
10 cups confectioners' sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 to 2/3 cup 2% milk
4 ounces yellow candy coating disks
Optional: edible gold spray paint, edible gold paint, edible gold glitter
Assorted sprinkles, pink sanding sugar, gold & pink pearls

Steps:

  • Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease parchment. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla and melted chocolate. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Gradually beat in water., Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until smooth. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency; remove 1-1/2 cups frosting and set aside. Tint remaining frosting with pink gel food coloring until desired color is reached; tint reserved frosting a lighter shade of pink., If cake layers have rounded tops, trim with a serrated knife to make level. Place 1 cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake., For decoration, place melted candy coating in piping bag fitted with a small round tip; pipe star shapes onto waxed paper. Let stand until set. If desired, coat star shapes with edible gold spray paint or edible gold paint; sprinkle with edible gold glitter. Top cake with assorted sprinkles. Place light pink frosting in piping bag fitted with large star tip; pipe onto top of cake. Just before serving, gently stand one star on top of cake. Adhere remaining stars to sides of cake by gently pressing into frosting.

Nutrition Facts : Calories 881 calories, Fat 35g fat (22g saturated fat), Cholesterol 114mg cholesterol, Sodium 578mg sodium, Carbohydrate 135g carbohydrate (115g sugars, Fiber 1g fiber), Protein 6g protein.

PRINCESS CAKE



Princess Cake image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 12 to 14 servings

Number Of Ingredients 24

8 eggs, separated
1 cup sugar
1/2 teaspoon salt
2 1/2 cups flour, sifted
1/2 teaspoon baking powder
3 ounces melted butter
Cream Filling, recipe follows
Whipped Cream, recipe follows
Simple Syrup, recipe follows
8 ounces raspberry jam
Marzipan Dome, recipe follows
2 cups milk
1 split vanilla bean
2 eggs
5 tablespoons cornstarch
1/2 cup sugar
Pinch salt
5 cups heavy cream
10 tablespoons sugar
1 cup water
1 cup sugar
1 1/2 pounds marzipan
Green food coloring
Confectioners' sugar for rolling

Steps:

  • Whip the egg yolks until they are pale yellow and doubled in volume. In another bowl, whip the egg whites until frothy, gradually adding the sugar until the foam becomes stiff. Fold half of the whipped egg whites into the yolks. Fold in the remaining egg whites thoroughly, until uniform in color. In 4 batches, fold in the sifted flour and the baking powder then the butter.
  • Immediately pour the batter into two 10-inch greased cake pans and bake in a preheated 350 degree oven F for about 30 minutes or until a toothpick inserted in the middle comes out clean. Allow the cakes to cool on a rack. After they've cooled, run the tip of a knife around the edge of the cakes to loosen them from the pans and remove. Using a long serrated knife, slice both cakes into 1/2-inch thick disks. Only 3 will be needed, reserve the rest for future use.
  • Place a 10-inch springform pan without a bottom on a 12-inch cakeboard. Place 1 layer of the sponge cake on the bottom, and generously brush with the syrup. Spread the jam evenly over the syrup and place a second layer of sponge cake on top of the jam. Brush with syrup and spread the prepared cream on this layer. Top with a third layer of sponge cake and again, brush with the syrup. Using your hands, press lightly on the cake to ensure cake is level. Refrigerate for 1 hour.
  • Remove the springform mold from the cake and generously frost the sides with the reserved Whipped Cream. Pour the remaining Whipped Cream directly on the center of the top of the cake and using a spatula, make a mound, working from the center out. The height of the Whipped Cream should be approximately 1 1/2-inches in the center and about 1/2-inch on the edges.
  • Dust a work surface again with confectioners' sugar and roll the light green marzipan to a 1/10-inch thick circle, using as much confectioners' sugar as necessary during rolling to prevent the marzipan from sticking to the work surface. When you're finished rolling, marzipan should be stretched enough to cover the entire cake and sides. Roll marzipan on rolling pin and gently lay it down on top of the cake, smoothing out the dome and lightly pressing on the bottom edges of the cake to form a perfect dome. Decorate with leftover marzipan, making a braided border on the edge of the cake or simply dust the entire cake with confectioners' sugar.
  • Bring the milk and vanilla bean to a simmer in a medium saucepan. Remove from heat and let sit for 10 minutes to infuse. Remove vanilla bean. Whisk the eggs, cornstarch, sugar, and salt in a bowl until smooth. Add half of the milk into the bowl containing the eggs, whisking constantly, then return the mixture to the saucepan containing the remaining milk, whisking over moderate heat. Continue whisking until the mixture is thickened and begins to simmer. Allow cream filling to simmer, whisking for an additional 2 minutes. Transfer into another bowl, cover and allow to cool completely.
  • Whisk heavy cream with sugar until it is firm and holds its shape, being careful not to over whip. Fold one-fifth of the cream into the cooled pastry cream and refrigerate, covered, until chilled (approximately 1 hour). Reserve the remaining whipped cream in the refrigerator, covered.
  • Bring water and sugar to a boil in a medium saucepan, remove from heat and allow to cool.
  • Color a walnut size piece of marzipan with the green food coloring until the marzipan is deep green. Reserve. Using a sifter or a fine mesh strainer, dust a scrupulously clean work surface with confectioners' sugar. Tear off a pea-sized piece of green marzipan and knead it with the remaining marzipan until it is uniform in color. Add additional pieces from the green marzipan until it achieves a light green color (it should be the color of a Granny Smith apple). Discard the leftover deep green marzipan.

SCANDINAVIAN PRINCESS CAKE



Scandinavian Princess Cake image

Adapt the traditional celebratory Scandinavian "princess cake" of marzipan, raspberry jam, whipped cream, and vanilla pastry cream for winter by pressing an elaborate doily into the tinted marzipan. Its pattern is then highlighted with confectioners' sugar to create the sweetest snowflake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Serves 8 to 10

Number Of Ingredients 23

Vegetable oil cooking spray
1 1/4 cups cake flour (not self-rising), sifted
6 tablespoons almond flour, toasted
1/2 teaspoon salt
6 large eggs
4 large egg yolks
1 cup granulated sugar
4 ounces (1 stick) butter, melted
2 cups whole milk
1/2 vanilla bean, split and scraped, pod reserved for another use
Pinch of salt
1/2 cup granulated sugar
3 large egg yolks
1/4 cup cornstarch
1/2 ounce (1 tablespoon) cold butter
1/4 cup granulated sugar
1/4 cup water
1/4 cup Armagnac (optional)
1/2 cup seedless raspberry jam
3 cups heavy cream
2 packages (7 ounces each) marzipan
Royal blue gel-paste food coloring, for decorating
Confectioners' sugar, for dusting

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)



Prinsesstårta (Swedish Princess Cake) image

Flavored with a creamy vanilla pastry cream, bright raspberries, and an almondy marzipan, this beautiful layered sponge cake is not for the faint of heart! However, the end result is amazing, and this cake would be excellent at a dinner party, birthday party, holiday celebration, or any special occasion.

Provided by annatheo

Time 5h20m

Yield 12

Number Of Ingredients 20

½ cup white sugar
3 tablespoons cornstarch
2 cups whole milk
4 large egg yolks
4 tablespoons cold salted butter, cubed
1 teaspoon vanilla extract
baking spray
4 large eggs
4 large egg yolks
1 ¼ cups white sugar
2 ¼ cups bleached cake flour, sifted
6 tablespoons salted butter, melted
2 teaspoons vanilla extract
1 cup raspberry jam, warmed
2 cups heavy cream
¼ cup powdered sugar
14 ounces marzipan
2 to 3 drops green gel food dye
1 tablespoon sifted powdered sugar, or to taste
1 cup fresh raspberries, or more to taste

Steps:

  • Prepare pastry cream: whisk sugar and cornstarch together in a medium saucepan. Gradually whisk in milk and egg yolks until combined. Turn to medium heat and cook, stirring constantly, until mixture thickens, 5 to 7 minutes.
  • Remove from heat and whisk in cold butter and vanilla until smooth. Strain through a fine mesh sieve into a large bowl. Place a piece of plastic wrap directly on top of custard and refrigerate until cold, about 3 hours or up to 24 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). Coat two 8-inch round cake pans with baking spray and line the bottom of each pan with parchment paper.
  • Bring a medium saucepan filled with 1 inch of water to a simmer over medium heat.
  • Combine eggs, egg yolks, and sugar in the bowl of a stand mixer. Set the mixing bowl over the pot of simmering water. Cook, whisking constantly, until a thermometer reaches 110 degrees F (43 degrees C), 5 to 6 minutes.
  • Return bowl to the stand mixer. Beat with a whisk attachment on high speed until mixture is pale yellow and has tripled in volume, about 3 minutes. Fold in flour until just combined. Fold in melted butter and vanilla until combined. Divide batter evenly between the prepared pans.
  • Bake in the preheated oven until golden brown and a wooden pick inserted in center comes out clean, 20 to 22 minutes. Let cool in pan 10 minutes. Invert onto a wire rack and let cool completely, about 1 hour. Use a long, serrated knife to split each cake layer in half horizontally. Set cake aside until pastry cream is ready to use.
  • Assemble cake: spread the cut side of each cake layer with warm raspberry jam. Place one cake layer, jam-side up, on a cake plate. Spread 1/2 cup pastry cream over cake. Repeat process with two more cake layers, ending with remaining cake layer on top, jam-side down. Place a 4-inch wooden skewer through the middle of the cake to hold layers in place. Reserve remaining remaining pastry cream for another use.
  • Beat heavy cream and 1/4 cup powdered sugar at medium-high speed with an electric mixer in a large bowl until stiff peaks form. Spread a thin layer of whipped cream around side of cake. Mound remaining whipped cream on top of cake, spreading to create a smooth dome.
  • Knead together marzipan and gel food dye until color is evenly distributed. Roll out marzipan in between 2 sheets of parchment paper, to a 15-inch circle; gently remove top piece of parchment paper. Invert marzipan and drape over cake; gently remove remaining parchment paper. Gently press marzipan down over cake, starting at the top of cake and working your way down to create a smooth dome. Cut away any excess and tuck ends of marzipan under cake.
  • Dust top of cake with sifted powdered sugar. Garnish with fresh raspberries.

Nutrition Facts : Calories 749.8 calories, Carbohydrate 98.2 g, Cholesterol 282.4 mg, Fat 36.5 g, Fiber 2.8 g, Protein 10.8 g, SaturatedFat 17.6 g, Sodium 133 mg, Sugar 70 g

PRINSESSTåRTA (PRINCESS CAKE)



Prinsesstårta (Princess Cake) image

Prinsesstårta or Princess Cake is one of the most famous cakes in Sweden, known for its show-stopping layers of sponge cake, pastry cream, and raspberry jam.

Provided by Brontë Aurell

Yield Serves 8-10

Number Of Ingredients 25

¼ stick (25 g) butter, melted and set aside to cool
4 eggs
⅔ cup (120 g) granulated sugar
⅔ cup plus 2 Tbsp. (120 g) all-purpose flour or cake flour
A pinch of salt
1 tsp. vanilla extract, or use the seeds of 1 vanilla bean
2 cups (500 ml) whole milk
1 vanilla bean, seeds scraped
1 whole egg plus 1 egg yolk
½ cup (100 g) superfine sugar
¼ cup (30 g) cornstarch
½ tsp. salt
2 Tbsp. (25 g) butter
1 portion of layer cake bases
1 portion of pastry cream
2¼ cups (600 ml) whipping cream
2 Tbsp. confectioners' sugar, plus more for dusting
½ cup (150 g) good-quality raspberry jam/jelly
7 oz. (200 g) green marzipan (store-bought or homemade and add a drop of green food coloring paste, not liquid)
Pink and green royal icing or marzipan, for the rose and leaves
2 cups (200 g) finely ground almonds (if the grind feels a bit coarse, re-grind it at home a few times in your grinder or processor)
½ (100 g) cup granulated sugar
⅔ (100 g) cup confectioners' sugar
1 tsp. almond extract
1 medium egg white

Steps:

  • Preheat the oven to 350°F. Prepare 3 baking sheets, greased and lined with baking parchment.
  • Beat together the eggs and sugar on high speed in a stand mixer or using a hand-held electric whisk. Beat until the mixture reaches ribbon stage-you will be able to see the traces of the mixture when you move the whisk.
  • Use a 8-inch diameter plate to draw three circles on baking parchment. Cut these out and place one parchment circle on each of the three baking sheets. Set aside.
  • Combine the flour, salt and vanilla in a separate bowl. Sift into the egg mixture, bit by bit, carefully folding using a figure-of-eight movement until incorporated. Pour the cooled melted butter down the side of the bowl and fold carefully again, trying not to knock out air.
  • Divide the mixture evenly between the parchment circles on the baking sheets spreading right to the edges of each circle with the back of a spoon. If they go over a bit, don't worry, you can cut these bits off afterwards.
  • Bake in the preheated oven for 5-7 minutes or until light golden brown.
  • Remove from the oven and allow to cool completely before removing the baking parchment. If the parchment sticks, slightly dampen the paper side with cold water and the paper will come off easily. Trim any untidy edges using a sharp knife.
  • In a saucepan, heat the milk with the scraped out seeds from the vanilla bean.
  • In a separate bowl, whisk together the eggs and sugar and add the cornstarch.
  • When the milk has just reached boiling point, take off the heat and pour one third into the egg mixture while whisking continuously.
  • Once whisked through, pour the egg mixture back into the remaining hot milk. Return to the stove and bring to the boil, carefully. Whisk continuously as the mixture thickens, for just under a minute, then remove from the heat and stir in the salt and butter.
  • Pour into a cold bowl and place a sheet of baking parchment on top to prevent the cream from forming a crust as it cools. The mixture will keep well in the refrigerator for a few days.
  • If using homemade marzipan instead of store-bought, blend the ingredients together in a food processor until you have a smooth marzipan.
  • Roll the mixture into a log and wrap tightly in plastic wrap. Chill in the refrigerator for at least 1 hour before using.
  • Whip the cream with the confectioners' sugar until stiff. Spoon two thirds into a separate bowl. Mix the remaining one third of the whipped cream with the prepared pastry cream.
  • Make sure your prepared layer cake bases are completely even in size. If not, trim to fit. Place the bottom layer on your chosen serving plate; you won't be able to move the cake once assembled.
  • Spread the raspberry jam/jelly evenly onto the base layer of the cake, then add half of the pastry cream mixture. Top with the second cake layer. Repeat with the remaining jam/jelly and second helping of the pastry cream mixture. Add the top cake layer.
  • Using a cake spatula, spread three quarters of the remaining stiffly whipped cream in a thick layer on the top and the sides of the cake. Make sure the cake is covered evenly all over to prevent jam/jelly from seeping out. Some people prefer to shape the cream into a dome; I quite like more of a level top on my princess cake, but it is up to you.
  • Next, roll out the green marzipan on a surface lightly dusted with confectioners' sugar or over the top of baking parchment (to prevent sticking). Roll out into a large, even circle, big enough to cover the top and sides of the cake (around 14 inches in diameter).
  • Carefully drape the marzipan on top of the cake and peel back the baking parchment, if using. Pull gently around the edges to bring the marzipan down to cover the cake, taking care not to overstretch. Once the marzipan is smoothed over and touching the base all the way around, trim away the excess. Press the edges gently in at the base.
  • To make the rose decorations, mold the pink royal icing or marzipan into ¾-inch tall teardrop shapes for the inside buds. Then roll out small round petal-shaped pieces of icing around ¾ x ¾-inch and wrap each one around the bud in layers. Cut the base off and fix the roses on top of the cake. Lastly, roll out the green royal icing or marzipan and cut out leaf shapes to fix by the sides of the rose. Dust with confectioners' sugar before serving.

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