24 Princess Edible Cupcake/Fairy Cake Toppers **Top Half Toppers**

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Keep beating until the butter and egg whites come together, and that’s when the magic happens. You’ll end up with the silkiest buttercream you’ve ever seen. You can watch a video of how to make a frosting swirl like this in our How to Frost Cupcakes post. Other Fun Cupcake Recipes You Will Love

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.For the fondant rose, roll 10 little pieces of fondant into small balls about the size of a cherry stone. 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. For the vanilla custard, pour the milk into a pan with the vanilla seeds and vanilla pod and place over a low heat until just simmering. Remove from the heat.

For the sponge, preheat the oven to 180C/160C(fan)/Gas 4. Grease and line the base of a 23cm/9in springform tin with baking parchment. I would love to make a cake like this, especially one topped with marzipan. I’m just so intimidated by the rolling out of the marzipan. I’ve never tried rolling out marzipan, but am very unskilled at even rolling out pie crusts.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. I was married in the beautiful city of Prague in Czech Republic. My Czech husband’s sister, who lived near Prague, kept the small top layer in her freezer for a year (a custom the bride usually keeps). My husband and I could not take it to our home because we lived in the US. It was so nice that my sister-in-law stored it for us. Then one year later we returned, and my sister-in-law defrosted it. At that dessert there was my husband and I, and five others, including my mother-in-law. The top layer was small to the degree that it hardly fed us all. My sister-in-law gave the largest pieces to her sons, husband, and my husband, and my piece was so small it couldn’t even stand up. I know I sound ungrateful to her, but when it comes to a bride’s desires, things matter so much. I was sad. Later I told my husband that, and he sort of scolded me. Once you've baked the chocolate cupcakes, set them aside to cool and make the frosting. If you would like a visual for how to make swiss meringue buttercream this video is really helpful. 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 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 8: Finally, with the white frosting, add a third circle but this time finishing with an upward flourish so that the swirl ends in a peak at the top. To make the whipped mascarpone: In a large bowl or bowl of a stand mixer, whip the mascarpone, cream, confectioners’ sugar, vanilla, and salt to stiff peaks. Pile the whipped mascarpone on top of the cake, concentrating it in the center. Use an offset spatula or a spoon to shape the cream into a dome. Transfer the cake to the refrigerator while you roll out the marzipan. Kids go crazy for the Disney figures! It's a nice idea to make a cupcake as a party favour, it always goes down well when the recipient gets to keep her favourite princess. And really, what’s not to love? Delicate sponge cake, custard, raspberry jam, whipped cream, and marzipan— oh my! 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.

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.

I actually attempted to make one for her birthday a few years ago and failed miserably. It was just one big mess of whipped cream and torn marzipan. In a bowl, whip 600ml/20fl oz of the double cream to firm peaks. Fold half of the whipped cream into the remaining custard.Step One: Measure 200g of egg white into a metal or heatproof mixing bowl. Add 200g of granulated or caster sugar to the bowl and mix to combine. My princess cake is far from perfect, but I loved it and enjoyed it anyway. And I know my Mom would have too.