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

Product Information

For the jam, tip the raspberries into a deep saucepan with the sugar and two tablespoons of water. Cook gently over a low heat, stirring occasionally, until the sugar is dissolved. Bring the mixture to the boil and boil vigorously for about four minutes, or until the temperature reaches 104C/219F on a sugar thermometer. Transfer to a heatproof bowl and leave to cool completely. Strain the pastry cream through a fine-mesh sieve into a medium bowl and whisk in the bloomed gelatin. Discard the strained solids and save the vanilla bean pod for another use; alternatively, add the vanilla bean paste. Then add the butter, allow it to melt for a few seconds, and whisk to fully incorporate. Press a piece of plastic wrap or parchment onto the surface of the pastry cream and allow it to cool to room temperature. Transfer the pastry cream to the refrigerator to cool until firm, at least 3 hours or up to 3 days in advance. Note: I made one bowl of frosting and coloured it pale blue to match Alice in Wonderland's dress. I used half of the frosting for Alice and then added more blue gel to make it darker for Cinderella.

Begin with the sponge cake. Grease and flour (or line) a round tin with removable edges (about 24 cm in diameter). Add egg and caster sugar to a bowl that fits in a saucepan with water. Bring the water to boil meanwhile whisking the eggs and sugar. Whisk and heat the mixture until it is about 60°C (140°F). Measure with a kitchen thermometer. Remove the bowl from the saucepan and continue whisking (or whisk it in a stand mixer) at low speed until the mixture is cooled down and you have a white and fluffy egg batter. It takes about 10 minutes. Sift and fold in the flour, 1/3 at a time, in the batter (use a spatula). Finally, fold in butter into the egg batter. Pour the batter into the cake tin and bake in the middle of the oven at 180°C (355°F) for about 30 minutes or until the cake is set. Allow the cake to cool completely, loosen the tin sides and cover the cake with cling film or a kitchen towel. Don’t worry that the cake will be dry, it's even better if you bake this the day before assembling the cake. Sift the cornflour, flour and baking powder over the egg mixture and carefully fold in using a large metal spoon. Fold in the melted butter, taking care not to over mix. Step Six: Split the swiss meringue buttercream into four bowls, add a drop of different food colouring gel to each bowl and mix well. How to decorate Princess Cupcakes Step 4:Load the three colors of frosting into separate decorating bags with a Wilton 1M Open Star Decorating Tip and gather up your cupcakes!And really, what’s not to love? Delicate sponge cake, custard, raspberry jam, whipped cream, and marzipan— oh my! 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. Remove from the heat and beat in the butter until melted and incorporated. Transfer to a bowl, cover the surface with clingfilm to prevent a skin forming and leave to cool. Set aside to chill in the fridge. Line a 6" cake pan or 6" cake ring with plastic wrap so that it completely covers the pan and hangs generously over the sides. 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

Fill the cupcake cases about half full and bake in the centre of the oven for 20 mins or until the cupcake feels springy to the touch. Leave to cool completely while you make the frosting. We are making Disney Princess Cupcakes, from Frozen’s Elsa to Sleeping Beauty’s Aurora and many more. I’m showing you how to make amazing colorful marbled cupcakes and Jenn is going to show us how to beautifully decorate them on her YouTube channel. How to Make Marbled Cupcakes Press the marzipan into a round marzipan lid big enough to cover the cake. Save some of the marzipan to form small leaves for the rose (or use what you cut away from the edges of the cake when shaping it). Put the lid on top of the cake, and shape it around the sides, using your hands so that there are no folds. Cut off leftover marzipan at the bottom of the edge. Dust the cake with icing sugar. Make a small rose of the pink marzipan and use some leftover green marzipan to create small leaves to decorate your Swedish princess cake.

Ingredients

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. Making swiss meringue buttercream can seem like a bit of a faff because there's an extra step when you heat the egg whites and sugar together. It is so worth it though! If you follow my recipe you will end up with amazing frosting and I know you'll be delighted with the results. What You Need For the chocolate cupcakes I displayed the Disney Princess Cupcakes in a really cute cupcake holder with wheels. You could also use the cupcakes to decorate the top of a cake or display them all on a cake stand. 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. I would love to make this cake for my husband and I, with a white sponge cake, and eat as much of it as my heart desires.

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.) To assemble the cake, using a serrated knife, cut the cake horizontally into three even layers. Place one of the sponges onto a serving plate. Spread a very thin layer of custard over the base of the first sponge. Pipe the swiss meringue buttercream on top of the cupcakes. To get frilly frosting, slowly pipe a swirl on to the cupcake and swirl upwards and inwards.There are a few separate steps to this cake— baking the cake, making the custard, whipping the cream, and rolling out the marzipan— and while it does take time, all of these steps are simple and very doable for bakers of all levels.