DESSERT FIT FOR ROYALTY
Dreamlike Swedish Princess Cake ethereal, feminine and delicious
Chef Ilona Daniel learns to make a Swedish Princess Cake
There is something quite entrancing about watching a cake being decorated — just watching a skilled pastry chef or cake decorator working on a project. The intricate work and deft swirls and swoops of an offset spatula can be much like that of a symphonic conductor commanding an orchestra.
This summer, for a time, I was obsessed with cake decorating videos. I especially enjoyed watching the intricate decorating work and the difficult mediums to work with like pastry cream and jam involved in cake decorating. It is important to note that the consistency of a cake filling or décor component can significantly increase the difficulty in achieving the desired result.
I connected with Chelsea Willis, owner of Butter Bakery on P.E.I. to talk cakes we could explore, and we both swooned over the dreamlike Swedish Princess Cake. This is a cake as ethereal and feminine as cake could possibly be replete with marzipan or fondant roses set in a pastel cast.
Willis, who was first inspired to bake as a child watching Martha Stewart, believes, “… any cake that is said to have been loved by princesses is special! It’s such a dainty and intricate dessert which is a nice change from the rich, heavy cakes we’re so used to.”
Much like a fairy tale beginning, the princess cake recipe was developed in 1948 by a tutor to three Swedish princesses, and the popularity of the confection quickly swept the nation.
Willis is no stranger to special occasion cakes like the one she is teaching us to make. She “loves
providing something that is part of such memorable occasions that clients will never forget — a 100th birthday, a baby gender reveal party, a wedding, a graduation. Pastry production definitely
takes a lot of patience.”
This cake will take some time and focus, but the results will be a showstopper on any table it is presented upon. Willis has the following advice to help you
reach success with making your very own Swedish Princess Cake or any other pastry recipe you attempt: “Make sure you read instructions properly. Sometimes we rush and we end up not following
the process (in baking there are steps for a scientific reason) or use the wrong ingredient. Allow yourself lots of time and always let your cake cool
completely before frosting it.”
Swedish Princess Cake
Recipe Adapted by Chelsea Willis Vanilla custard
2 cups whole milk
2 Tbsp vanilla
6 egg yolks
½ cup sugar
¼ cup cornstarch
4 Tbsp unsalted butter
In a pot over medium heat, heat the milk with the vanilla until it simmers. Turn off heat and let it sit. Mix egg yolks, cornstarch, sugar, and a pinch of salt. Slowly pour milk into the bowl, stirring constantly. Return to the pot and whisk 4 to 5 minutes over medium heat, until very thick. Add butter and stir until melted. Cover and refrigerate for at least an hour.
Sponge Cake
4 eggs
¾ cup cornstarch
¾ cup all-purpose flour
1 tsp baking powder
½ tsp salt
1 tsp almond extract (optional)
4 Tbsp unsalted butter, melted and cooled
Preheat the oven to 350 F and prepare a greased 9-inch springform pan. In a bowl, beat eggs and ¾ cup sugar until very thick and pale, about 5-7 minutes. Add almond extract. Add flour, cornstarch, salt and baking powder to egg and sugar mixture then fold to combine. Stir in melted butter just to combine. Pour batter into prepared pan and bake for 20-30 minutes, until golden. Let cool completely and turn onto rack.
1 batch of vanilla custard
1 batch of sponge cake
4 Tbsp of your preferred jam
1 pound of fondant
2 ½ cups of heavy cream
2 Tbsp sugar
Green gel food coloring
When the cake is completely cooled, use a serrated knife to carefully slice it into 3 even layers. Divide the jam evenly between the first two layers, spreading a thin layer over the top. Next, add the sugar to the heavy cream and whip until it holds stiff peaks. Fold half of the whipped cream into the pastry cream, reserving the other half. Evenly divide the pastry-whipped cream mixture between the first two layers, spreading it carefully over the jam layer. Stack the first two layers and then top with remaining cake slice. Use a spatula to shape the remaining whipped cream into a dome shape on top of the cake, then set the whole thing in the fridge for an hour to set. While the cake is chilling, knead your fondant until pliable. Add a small amount of green gel food coloring and knead until it reaches a light lime colour. Place it between two sheets of waxed paper and roll into a 16inch diameter circle, large enough to cover the cake.
Take the cake out of the fridge and gently drape the fondant over the cake. Shape and smooth the fondant around the cake to get a clean appearance, then trim the edges and tuck them neatly under the cake. Decorate with a pink fondant rose on top or a sprinkle of powdered sugar.