Pink Princess Cake Recipes

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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.

PRETTY PRINCESS CAKE



Pretty princess cake image

Pull out all the stops with this sensational celebration cake, a princess doll enrobed in pretty pink and white icing - perfect for a special birthday party

Provided by Good Food team

Categories     Dessert

Time 3h50m

Number Of Ingredients 18

500g unsalted butter , softened, plus extra for greasing
500g caster sugar
seeds scraped from 2 vanilla pods or 2 tsp vanilla paste
10 large eggs , cracked into a jug
170g plain flour
200g full-fat Greek yogurt
500g self-raising flour
250g unsalted butter , softened
500g icing sugar , sieved
400g white ready-to-roll icing
500g pink ready-to-roll icing
edible lustre spray in pink or pearl
8 small icing roses
1 large icing rose
1 mini sugar butterfly
250g royal icing sugar
1 pink cake board
1 Barbie-style doll

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.

Nutrition Facts : Calories 662 calories, Fat 27.7 grams fat, SaturatedFat 16.6 grams saturated fat, Carbohydrate 99.6 grams carbohydrates, Sugar 79.8 grams sugar, Fiber 1.1 grams fiber, Protein 6.1 grams protein, Sodium 0.3 milligram of sodium

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

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.

PINK PRINCESS CAKE



Pink Princess Cake image

Strawberry cake that's a beautiful pink color, fit for a princess.

Provided by MB

Categories     Bundt Cake From a Mix

Yield 12

Number Of Ingredients 6

1 (18.25 ounce) package white cake mix
1 (3 ounce) package strawberry flavored Jell-O®
2 tablespoons all-purpose flour
1 (10 ounce) package frozen strawberries, thawed and drained
½ cup vegetable oil
4 eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch bundt or tube pan.
  • Combine the cake mix, gelatin, flour, eggs and thawed strawberries. Beat at medium speed of an electric mixer for 3 minutes. Add the oil and beat for one more minute. Pour batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool before frosting or serving.

Nutrition Facts : Calories 334.9 calories, Carbohydrate 45.4 g, Cholesterol 62 mg, Fat 15.5 g, Fiber 0.9 g, Protein 4.9 g, SaturatedFat 2.4 g, Sodium 335 mg, Sugar 33.8 g

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Top Asked Questions

What is the best cake for a princess birthday party?
Princess Cake Idea #1: This Exquisite Princess Birthday Cake is picture perfect from the tip of the crown on top, to the bottom of the cake stand on the bottom. Your birthday princess will feel every little bit the royal star of her day with this beautiful royal princess cake!
How can I make my cake look like a Pretty Princess?
2) Add a couple of drops of red food dye to the batter. This would amp up the “pretty pink princess” factor and also signify that there’s some sort of berry flavor. Without the dye, the cakes end up a pale pink/beige color (I dare say flesh-toned). 3) Cut smaller slices when serving people.
What is a Swedish princess cake?
Princess cake is one of the most well-loved Swedish cakes, often served as a birthday cake or even as a wedding cake. It’s essentially a cream and marzipan cake, easily recognisable by its green colour and decorated with a pink rose. With this Swedish princess cake recipe you can host your own Swedish fika!
How can I make a pink strawberry cake?
I creamed the butter and sugar, added the strawberries, and alternated dry and wet (mixed the milk and eggs). I also added a few drops of red gel coloring with the milk. It turned out light and fluffy and very pink and very delicious. It seems a little sweet, but maybe I had good quality frozen strawberries?

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