A Cake Fit for a Princess
Before the end of the week, we finished our Princess Tortes--noted to be a traditional Swedish cake. It is furnished by the layering of yellow fluid flex cake (which we flavored with Madagascar vanilla bean) and raspberry Chantilly cream. It is then coated with Italian buttercream and covered in marzipan. Traditionally, this cake is tinted pastel green and garnished with pink marzipan roses. I used a little peach coloring in addition to the pink to pull away from overbearing pink color. Chef Smith taught us how to make the marzipan flowers. I decided to make three small roses and two shades of leaves to dress the Princess Torte. It is truly a beautiful cake. Oh, and another plus--it tastes fresh and delicious.
Posted by Jonathan at 10:33 AM