If you go to the web and google photos of Princess Cakes you’ll find a lot of cakes with dolls sticking out of them. But if you persevere, you’ll find a few photos of a Swedish Princess Cake, like this one.
I wanted to try my hand at a Princess Cake, a special holiday cake popular in Sweden. I’d never worked with marzipan before, but I wanted to give it a try. I must admit that I almost took my sister up on her offer to buy one at a specialty bakery in Seattle (she offered numerous times!) but I bit the bullet and did it!
So, the day before the party, I made my own marzipan and tinted it the traditional green. Amazing how it matches my bowl and rolling pin!
The trick with the marzipan is to drape it over the rounded cake and not have pleats in the side. One recipe suggested practicing on an inverted bowl, so that’s what I did. I discovered it wasn’t that hard to smooth the sides–of course there was a bowl under there, not a sponge cake and cream!
When it was time to do the cake, I was prepared. The cake is a sponge cake layered with raspberry jam, pastry cream and whipped cream! It wasn’t perfectly symmetrical, but for a first attempt, I was satisfied!
I tinted some trimmed away marzipan a deeper green for leaves and added the rose.
I felt like a proud mama!
But the cake I always love best when I’m in Sweden is the Strawberry Whipped Cream Cake, so I whipped up one of those, too.
Here’s my brother, Sid, eyeing the Princess Cake.
It’s even pretty on the inside!
Needless to say, none of us left the table hungry!