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

Product Information

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.

Remove the vanilla pod from the warm milk. (You can rinse this off to use in making vanilla sugar.)Fill a large saucepan with a couple of inches of water and put the saucepan on the stove over a low heat.Put the mixing bowl on top of the saucepan (double boiler method) but don’t let the mixing bowl touch the water.

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. 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. Put the mixing bowl on top of the saucepan (double boiler method) Don’t let the mixing bowl touch the water otherwise you’ll end up with scrambled eggs! To make the sweet milk soak: In a small bowl, combine the milk, sugar, salt, and vanilla. Whisk to dissolve the sugar, then refrigerate until ready to use. 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.

Instructions

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. Split the swiss meringue buttercream into four bowls, add a drop of different food colouring gel to each bowl and mix well. Whip the remaining 150ml/5½fl oz of cream to medium peaks and spoon into a piping bag fitted with a small star nozzle. Pipe around the base of the cake. For the marzipan, mix the ground almonds and sugars in a mixer fitted with a dough hook, before adding the eggs and almond extract.

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. Today is my mother’s birthday and in a few days, the first anniversary of her sudden passing, and so I’m sharing this cake in her honor.What makes me really love the idea of this cake is that it reminds me a of my wedding cake from just over 20 years ago. I had a three-level white sponge cake with white vanilla cream and raspberry filling and white marzipan covering. It was delicious, but I remember only having one slice at the end of my reception dinner, and it was a very small slice, unfortunately. 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. 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 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. 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.