It's been aaaages since I've done a Daring Bakers Challenge. I finally got time this month and what a delightful challenge it was: a Swedish Princesstårta.
I made the cake for my boyfriend's dad's birthday last week, so I made a few changes to make it seem a bit more elegant than the traditional version.
Traditionally, the Prinsesstårta is green, and as much I loved the traditional colouring and had originally wanted to stick with it, I felt the occasion called for a more muted, elegant colour set. So I coloured the marzipan brown and opted for white roses with a pink centre, rather than the bright pink. I adorned it with a green ribbon instead to hark back to the traditional version.
I tried to get a bit more realism in the roses this time, despite still lacking the veiners to get the proper texture. I used piping gel to create little dew droplets on the flowers and the leaves. when I took the cake over to my partner's place, a few people pointed out the little droplets. It's wonderful when you add tiny, almost insignificant details and they get noticed.
I also piped some decorations with royal icing, also deviating from the traditional look. I'm absolutely rubbish at piping, but this time fared a little better. The trick is to get the consistency right. I was able to manage teeny little dots this time, so that was fun.
But inside is where the party was at. The sponge was so dellicate and soft my usual string layering technique threatened to crumble it to pieces. I whipped out the serrated knife for the layering cause this baby is the lightest, fluffiest sponge you'll ever see. The first two layers are filled with jam and custard. The next two are filled with custard and whipped cream: the latter part is built to give that dome shape.
Other Daring Bakers Challenges:
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