MARZIPAN PRINCESS CAKE
Prepare a cake fit for a princess with this beautiful creation complete with layers of raspberry preserves and vanilla pudding.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 16
Number Of Ingredients 24
Steps:
- Fit heavy-duty stand mixer with flat beater attachment. Crumble almond paste into large mixer bowl; add 3 cups powdered sugar. Beat on low speed until mixture is crumbly and resembles cornmeal. Add corn syrup and 1 tablespoon water. Mix on low speed, adding additional water, 1 teaspoon at a time, until mixture starts to form a dough. Remove about 1/8 of marzipan for daisies; wrap in plastic wrap and set aside. Add green food color and water, 1 teaspoon at a time, to remaining marzipan; beat on low speed until pale green and consistency of modeling clay. Sprinkle work surface generously with powdered sugar. Knead green marzipan until smooth and color is even, sprinkling with additional powdered sugar as needed to reduce stickiness. Flatten into round disc, about 6 inches in diameter. Double wrap disc in plastic wrap. Refrigerate marzipan at least 24 hours or up to 1 week.
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (9-inch) round pans with shortening; lightly flour. Line pan bottoms with waxed paper or cooking parchment paper; grease again and lightly flour. In large bowl, beat egg whites with electric mixer on high speed, gradually adding 1/4 cup of the granulated sugar until stiff peaks form. Set aside. In medium bowl, combine flour, baking powder and salt; set aside.
- In another large bowl, beat egg yolks with remaining 3/4 cup granulated sugar at high speed until thick and pale yellow, about 1 minute. Reduce speed to low. Gradually beat in melted butter and vanilla until smooth. Fold 1 cup of the egg whites into egg yolk mixture until well blended. Fold in remaining egg whites until blended. Sift 1/3 of flour mixture over batter; fold in. Sift remaining flour, half at a time, over batter; fold in. Spread 1/3 of batter (about 1 1/4 cups) into one pan. Spread the remaining batter (about 2 1/2 cups) in second pan. Place both pans in oven.
- Bake smaller cake 10 to 15 minutes; larger cake 17 to 22 minutes or until top springs back when touched lightly in center. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 40 minutes. Refrigerate larger cake 20 minutes before assembling cake.
- Meanwhile, in 1 1/2-quart saucepan, mix pudding mix and half-and-half. Bring to a boil over medium heat, stirring constantly. Pour into bowl; place plastic wrap directly on top of pudding. Cool 15 minutes; refrigerate until completely chilled, at least 2 hours. Just before assembling cake, beat pudding with electric mixer on medium speed until smooth. In small bowl, beat whipping cream, 1 tablespoon powdered sugar and 1/2 teaspoon vanilla on high speed until stiff peaks form. Stir whipped cream into pudding until blended.
- To assemble cake, using long, thin serrated knife, cut large cake horizontally into 2 layers. Place smaller cake on cake plate; spread top with 1/4 cup of the preserves. Spread 1/2 of the pudding mixture (about 1 1/4 cups) over preserves, mounding slightly in center and tapering at edge. Place second layer (half of larger cake), cut side up over filling. Spread with remaining preserves. Spoon and spread remaining pudding mixture over preserves. Top with remaining cake layer, top side up. With serrated knife, trim top edge of cake so edge is slightly rounded. Refrigerate cake until ready to frost.
- In large bowl, beat 1/2 cup butter, 2 cups powdered sugar, 1 teaspoon vanilla and 2 tablespoons of the milk with electric mixer on low speed until mixed. Beat on medium speed until smooth and creamy, adding milk, 1 teaspoon at a time, until spreading consistency. Place1/4 cup of frosting in small bowl; cover and set aside. Spread thin layer of remaining frosting over top and side of cake. Cover and refrigerate.
- For marzipan covering for cake, generously sprinkle work surface with powdered sugar. With rolling pin, roll green marzipan to 14- to 15-inch circle, adding powdered sugar and rotating disc every few rolls to prevent sticking. Remove cake from refrigerator. Roll marzipan onto rolling pin and gently unroll over cake. Press marzipan gently against top and side of cake to mold to cake and create a smooth surface. With sharp knife or pizza cutter, trim off extra marzipan at bottom edge of cake. Roll green trimmings until 1/4-inch thick and cut into 1/2-inch wide strip with pastry wheel or sharp knife. Attach to bottom of cake.
- For marzipan daisies, generously sprinkle work surface with powdered sugar; roll marzipan to 1/4-inch thickness. With sharp knife or daisy cutter, make several daisy shapes. Place daisies on top of cake, overlapping petals as desired. Place yellow confetti sprinkle in center of each daisy. Store in refrigerator.
Nutrition Facts : Calories 580, Carbohydrate 84 g, Cholesterol 120 mg, Fat 4 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 68 g, TransFat 1/2 g
MARZIPAN
Make your own marzipan instead of buying it. Marzipan is used to frost Christmas cakes and for candies, and all sorts of other goodies.
Provided by Carol
Categories Desserts Candy Recipes
Time P1DT30m
Yield 16
Number Of Ingredients 5
Steps:
- Blend the confectioner's sugar, finely ground almonds, egg whites, salt, and almond extract in a blender until perfectly blended. Cover and chill until firm, 24 hours.
Nutrition Facts : Calories 142.7 calories, Carbohydrate 17.8 g, Fat 7.2 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 79.9 mg, Sugar 15.4 g
MARZIPAN-IN-THE-MIDDLE BUNDT CAKE
Half-cake, half-stollen, this last-minute Christmas bake doesn't need to mature, and is bursting with festive flavours, mixed spice, dried fruit and nuts
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 1h40m
Number Of Ingredients 20
Steps:
- Lightly and evenly grease a 25cm bundt tin with soft butter, making sure you get well into any flutes or ridges. Sift 1 tbsp flour over the tin, then tilt and turn the tin until the inside is completely covered with a very thin layer of flour. Tap to gather any excess at the bottom a few times as you go. Once the butter is coated, tap and tip out the excess flour. Heat oven to 180C/160C fan/gas 4.
- For the marzipan middle, dust the work surface with a little more flour, knead the marzipan briefly, then work in the cherries and orange zest. Roll into a sausage about 3cm thick, then press the ends together to make a ring.
- To make the cake, put the butter, flour, sugar, eggs, baking powder, almonds, spices and 1/4 tsp salt in a large bowl. Use an electric whisk to mix until smooth, then fold in the squash, fruit and walnuts.
- Spoon half the batter into the prepared tin, then press the ring of marzipan on top. Cover with the rest of the batter and smooth the top. Bake for 30 mins then - without opening the oven - reduce to 160C/140C fan/gas 3 and bake for another 30 mins. The cake will be risen, golden and shrunk away from the sides when it's ready. Cool in the tin for 15 mins, then give the tin a sharp tap on the bottom before turning the cake out onto a cooling rack.
- To make the frosting, beat together half the cream cheese with the icing sugar and butter until evenly blended. When smooth, beat in the remaining cream cheese along with the milk and vanilla to make a thick, but still flowing, frosting - it should have a consistency similar to semi-whipped cream.
- When the cake is cold, spoon over the frosting, letting it drip down the sides. Sprinkle with a little cinnamon, then chill for 10 mins to set the frosting a little. Decorate with whole cherries and walnuts. Keep in the fridge and eat within 5 days.
Nutrition Facts : Calories 709 calories, Fat 39 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 64 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium
MARZIPAN OLD FASHIONED
Enjoy the flavours of simnel cake in this special spring-inspired old fashioned cocktail with marzipan flavours - garnish with an orange peel twist for citrussy notes
Provided by Miriam Nice
Categories Drink
Time 5m
Number Of Ingredients 7
Steps:
- Tip the amaretto, sugar syrup, bitters and almond essence into a cocktail mixing glass or jug. Add a few ice cubes and slowly stir with a mixing spoon until the outside of the glass feels cold. Pour in the brandy and add a few more ice cubes, then stir until just combined.
- Strain the drink into an ice-filled rocks glass or tumbler and garnish with an orange peel twist.
Nutrition Facts : Calories 154 calories, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar
More about "marzipan for spring garden cake recipes"
MARZIPAN CAKE WITH TWO INGREDIENTS | BAKING FOR …
From baking4happiness.com
4.7/5 (13)Calories 181 per servingTotal Time 55 mins
PINEAPPLE CAKE WITH MARZIPAN - THE DARING GOURMET
From daringgourmet.com
MARZIPAN LOAF CAKE RECIPE - BBC FOOD
From bbc.co.uk
CHERRY MARZIPAN STREUSEL CAKE - THE DARING GOURMET
From daringgourmet.com
BEST MARZIPAN CAKE RECIPES | EASTER | FOOD NETWORK CANADA
From foodnetwork.ca
RECIPE: MARZIPAN LAYER CAKE | KITCHN
From thekitchn.com
NORWEGIAN MARZIPAN CAKE - THE SIMPLE, SWEET LIFE
From thesimple-sweetlife.com
5/5 (18)Total Time 1 hr 15 minsCategory DessertPublished Apr 25, 2019
11 MARZIPAN CAKE RECIPES WE LOVE - TASTE OF HOME
From tasteofhome.com
Estimated Reading Time 3 mins
MARZIPAN LOAF CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
HOW TO MARZIPAN A CAKE | BBC GOOD FOOD
From bbcgoodfood.com
EASY HOMEMADE MARZIPAN RECIPE | THE RECIPE CRITIC
From therecipecritic.com
MARZIPAN CAKE | WILLIAMS SONOMA
From williams-sonoma.com
20 EASY MARZIPAN RECIPES TO TRY THIS WEEKEND - INSANELY GOOD
From insanelygoodrecipes.com
MARZIPAN FOR SPRING GARDEN CAKE - MEALPLANNERPRO.COM
From mealplannerpro.com
BEST MARZIPAN CAKE RECIPE (BUNDT CHRISTMAS CAKE) - VEENA …
From veenaazmanov.com
EASY MARZIPAN CAKE RECIPE - EFFORTLESS FOODIE
From effortlessfoodie.com
SPRING GARDEN CAKE | PUNCHFORK
From punchfork.com
You'll also love