18 Sep Princess Cake
There’s a cake that exists which makes everyone instantly and automatically go WOW! It’s the tiered wedding cake! Don’t panic, ours is super simple and super effective. Depending on the sweets that you have and your figurine, you can adapt it to the theme of the party. In this case, the doe and the pink sweets suggest a princess party. I’m on the verge of calling myself Aurora…
For the royal icing :
- 3 whipped egg whites
- 150 g of icing sugar
- Lots of pink coloured sweets for decoration
For the yogurt cakes :
- 1 plain yogurt (keep the pot to use as a measure)
- 2 pots of caster sugar
- 3 pots of flour
- 2 eggs
- Half a pot of sunflower oil
- 1 teaspoon of baking powder
- Some butter and flour for the baking tins
Multiply the quantities by two and divide them up into three different sized baking tins, or by three should you have only one baking tin: it will be necessary to then prepare three cakes and cut them into three different sizes in order to pile them up.
Preheat the oven to 180 degrees and prepare the cakes (this recipe also works with pound cake and with chocolate ganache). Mix together all the ingredients in a salad bowl whilst doubling the quantities if you have three different sized baking tins, or tripling them if you’re preparing three cakes that you will cut out later after cooking. Butter the baking tins, flour them and put the mixture in the oven (you can cook the three cakes at the same time if your oven is big enough) for about 25 to 30 minutes.
For the royal icing, you just have to beat the egg white and add the icing sugar, whilst gently mixing with a wooden spoon so that you don’t break the egg whites.
Once the cake has cooled down, take the cake out of the baking tins, level them out so that you are left with flat surfaces that you can layer on top of each other then cut them out (only if you haven’t got three different sized baking tins), use paper circles that you can make with a compass and some scissors. Layer the three cakes and then cover them in royal icing.
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