At Last! PIctures of our wedding cakes!
Anne P. Mitchell, Esq.
It's only 2 years in the coming, but at last I have pictures up of our
wedding cakes (some of you will recall that we had several Swedish Princess
cakes as our wedding cakes).
You can see them at http://www.annepmitchell.com/cakes.html
If any of you are interested, I have other wedding photos up as well; if
you'd like to see them, drop me a line, and if I know you [:-)] I'll give
you the URL (sorry, but there are pictures of my family in there, so I'm
not going to share them with complete strangers).
Anne
http://www.intuitiveparenting.org
Resources on intuitive parenting, breastfeeding, co-sleeping, and
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I am: Mom, Attorney, Professor, Advocate for Fathers and Against
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http://www.annepmitchell.com
Anne P. Mitchell, Esq.
Kate Connally
Okay, so what's a Swedish Princess cake made of?
BTW, they're quite cute but I don't think they
have enough icing for my taste. :-)
Kate
C Brevis
wrote:
>
> It's only 2 years in the coming, but at last I have pictures up of our
> wedding cakes (some of you will recall that we had several Swedish
> Princess cakes as our wedding cakes).
>
The cakes are gorgeous. And what a unique idea for a wedding. I don't
believe I've ever seen them before... Did yours have a filling?
Anne P. Mitchell, Esq.
>Okay, so what's a Swedish Princess cake made of?
It's a sponge cake, filled with custard, and raspberry preserves, topped
with whipped cream, and then enrobed in marzipan. The marzipan is usually
a spring/pastel green, but I didn't really think that bright green was the
right colour for our wedding. :-)
However, we both adore marzipan, and when we first tasted this cake, that
was it - "this is our wedding cake" we both agreed, just like that. :-)
As an aside, speaking of quickness, our entire wedding was planned and
pulled off in *8* days!! :-) (My husband said to me, one Sunday evening -
wouldn't it be nice if we could get married on Valentine's Day? - and it
was February 6th, at the time!)
>BTW, they're quite cute but I don't think they
>have enough icing for my taste. :-)
Aah..but the marzipan!
Also, it froze *very* well (no doubt because of the marzipan protecting it
- we froze a complete cake).
PENMART01
>
>Okay, so what's a Swedish Princess cake?
A fertility symbol.
Sheldon
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"Life would be devoid of all meaning were it without tribulation."
blacksalt
> conn...@pitt.edu (Kate Connally) wrote:
> >
> >Okay, so what's a Swedish Princess cake?
>
> A fertility symbol.
>
Look more like Dutch caps.
blacksalt
Kate Connally
> conn...@pitt.edu (Kate Connally) wrote:
>
> >Okay, so what's a Swedish Princess cake made of?
>
> It's a sponge cake, filled with custard, and raspberry preserves, topped
> with whipped cream, and then enrobed in marzipan. The marzipan is usually
> a spring/pastel green, but I didn't really think that bright green was the
> right colour for our wedding. :-)
>
> However, we both adore marzipan, and when we first tasted this cake, that
> was it - "this is our wedding cake" we both agreed, just like that. :-)
>
> As an aside, speaking of quickness, our entire wedding was planned and
> pulled off in *8* days!! :-) (My husband said to me, one Sunday evening -
> wouldn't it be nice if we could get married on Valentine's Day? - and it
> was February 6th, at the time!)
>
> >BTW, they're quite cute but I don't think they
> >have enough icing for my taste. :-)
>
> Aah..but the marzipan!
Well, therein lies the problem. They sure sound
yummy until you get to the marzipan. I hate the
stuff. But I guess you could pretty much eat the
rest and leave the marzipan behind. It does look
pretty, after all. I'm puzzled, though, about how
one goes about adding the marzipan coating
*over* the whipped cream. It seems as though
it would be nearly impossible unless the whole thing
were frozen after the whipped cream layer was
added, but that wouldn't be good for the custard,
I should think. Sorry, for asking so many questions
but inquiring minds want to know!
Kate
Curly Sue
Mitchell, Esq.) wrote:
>conn...@pitt.edu (Kate Connally) wrote:
>
>>Okay, so what's a Swedish Princess cake made of?
>
>It's a sponge cake, filled with custard, and raspberry preserves, topped
>with whipped cream, and then enrobed in marzipan. The marzipan is usually
>a spring/pastel green, but I didn't really think that bright green was the
>right colour for our wedding. :-)
Unlike Kate, I like marzipan, however, like Kate I wonder how it goes
over the whipped cream.
Sue(tm)
Lead me not into temptation... I can find it myself!
sue at interport dotnet
Arri London
Here is a recipe from Sunset magazine for princess cake:
http://www.findarticles.com/m1216/6_203/57815362/p1/article.jhtml
The cream in this recipe isn't whipped cream and is just
used as filling.
Marzipan in a sheet is formed over the assembled cake. With
practice it's not too difficult on most solid cakes.
As for going over whipped cream, I suppose one could
stabilise it with those packets of whatever it is made by Dr
Oetker. If the marzipan covering is shaped properly and the
'whipped cream' layer not too thick, it probably would sit
over the cream layer and on the cake dish without crushing
the 'whipped cream'.
sf
in the center of the cake and the marzipan (which isn't very sweet)
goes over the sponge cake. It's to die for! I don't like marzipan
candy, but I do like marzipan over a princess cake.
In fact, I like it so much that I had one done up as a regular wedding
shaped cake - covered with a light beige marzipan and decorated with
(sugar) pearls for our son's reception in our home last year.
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