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GBBO 5 Technical Bake #6: Prinsesstårta (Princess Cake)

September 14, 2014

This week has been one filled with weddings, traffic jams, training days and parking problems. It may not sound like it, but it’s been a lovely weekend. It has however not  been a weekend conducive to  the completion of a Technical Bake which was introduced as follows:

Mary sets the bakers their most demanding technical challenge yet in which they must make a Swedish princess torte. With 24 different stages and only two-and-a-quarter hours to do it in, the bakers have their work cut out for them

Right then. So, you want me to make the marzipan AND the jam AND Crème pâtissière AND a genoese sponge. Hmm. Well, for the real thing you will have to look to those more valiant than me. This week on the Great British Fake Bake Off I have faked it big time – and not with huge amounts of success. This definitely comes into the category of see what I did and learn from my mistakes.

Princess or pauper?

Frustratingly, I was really chuffed with how the genoese sponge went. It rose fantastically well and tasted good (I may have checked a corner…) The creme pat was also fine. This is where the success ended and the learning began.

Lesson learned:

1. You cannot substitute whipped cream with 1/2 jar of Marshmallow Fluff (neither Mr B or I like cream really)
2. You cannot save the runny M’fluff/creme mixture my adding Betty Crocker cream cheese frosting
3. Betty Crocker Cream Cheese Frosting tastes weird.
4. BC-CCF (see above), Marshmallow Fluff and Creme Pat is runny.
5. BC-CCF, MF, CP mixture does not get stiffer when frozen…however much you pile on.
6. Yellow marzipan coloured purple looks an unflattering shade of black when photographed in bad light.
7. Even sparkly pink sugar couldn’t make this cake look pretty.
8. Add enough vanilla to crazy icing mixes and they taste edible.
9. Possibly the oddest of all – Mr B likes marzipan even though he doesn’t like nuts. Weirdo.

You can find the full recipe here at BBC Food : Mary Berry’s Prinsesstårta

Custard surprise!

My fake-bake swaps were as follows:

1 jar of strawberry and champagne jam instead of making my own

1 pack of natural ready made marzipan

1/2 a jar or marshmallow fluff and 1/2 pot of betty crocker pre-made cream cheese frosting BAD IDEA,

This is being entered into  My GBBO Bakealong and the Great Bloggers Bake Off

6 Comments leave one →
  1. September 14, 2014 10:04 pm

    LOL thanks for sharing your fake bake – made me smile;-)

    • September 14, 2014 10:06 pm

      It’s pretty…actually, it’s not pretty anything, but it’s worth a giggle.

  2. jennypaulin permalink
    September 15, 2014 2:22 pm

    i totally agree about the BCCC – it really has a strange taste to it.
    however, i have to say that i think your cake does look pretty so the pink sparkly sugar does help. and it does not look that bad – yes it oozes everywhere but i bet it tasted nice and i would have taken shortcuts too
    thanks for all your efforts and for linking up x

    • September 15, 2014 2:24 pm

      Ah jenny, you are so encouraging. Thanks! Also, you’ve gotta love a cake that you have to eat with a spoon … None of this “slice” portioning 😉

  3. September 18, 2014 9:19 pm

    Well done for giving it a go! #greatbloggersbakeoff2014

  4. lucyparissi permalink
    October 11, 2014 2:06 pm

    I must say I didn’t dare attempt this recipe – too much going on and not enough time (or will) in the world to make it all from scratch! Thanks for linking to #GBBO Bake Along ; )

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