Princess Cake

By Chef Amrita Raichand

From Mummy Ka Magic

Prep: 1 hour 30 minutes

Cook: 20 minutes

Method: Moderate

Course: Dessert

Type: Fusion

Key Ingredients:

Make this cake for your daughter and see her eyes lit up with joy

Short History: The story of Birthday Cakes has many historical and cultural aspects to it. It was the ancient Romans who are credited with baking the first Birthday Cake. The Romans baked Birthday Cakes to honour popular male figures when they turned 50 years. While, birthdays of women in Rome began to be celebrated much later, in the 12th century. Slowly, it was the Industrial Revolution that made ingredients for cakes accessible to the masses. From a luxury commodity to an affordable delicacy, mass production enabled bakeries to sell pre-baked Birthday Cakes..

What is Princess Cake: Conventionally, a Birthday Cake is a special decorative cake that is a symbol of celebration marking yet another milestone in a person’s life..

Top ways to prepare: To bake the chocolate sponge cake for the Princess Cake recipe, preheat the oven to 200 degrees Celsius and bake for 10 mins..

Cooking Tips: For the Princess Cake, use all ingredients at room temperature. Preheat the cooker or oven well, else the cake will sink. You should allow the chocolate sponge cake for the Princess Cake to cool to room temperature, else the icing will melt..

Serving Suggestion : Princess Cake may be accompanied by a soft drink or an aerated drink, wafers, cutlets/patties/samosas/sandwich and chocolates..

Ingredients

Refined flour (maida) 1 cup + for dusting
Butter 1 cup + for greasing
Condensed milk 1 cup
Yogurt ½ cup
Vanilla essence 1 tsp
Cocoa powder ¼ cup
Baking soda ½ tsp
Baking powder 1 tsp
Milk as required
Readymade 5-inch eggless chocolate cake 1
Sugar syrup as required
Golden edible pearls for sprinkling
Butter-sugar icing
Butter 2 cups
Icing sugar, sieved 2 cups
Pink food colour 1 drop

Methods

Grease a bowl shaped aluminium cake mould with some butter and dust with some flour.
Take butter and condensed milk in a bowl and beat with an electric beater till light. Add yogurt and beat again. Add vanilla essence and beat.
Sift together flour, cocoa powder, baking soda and baking powder into the butter mixture and fold in well. Add milk and mix into a smooth batter.
Place a ring in a pressure cooker and fill with water till the height of the ring. Cover and heat till steam forms.
Fill the greased mould with the batter filling it upto ¾ its height. Tap lightly. Place a plate on the ring and put the mould on it. Cover and steam for 15-20 minutes without the whistle.
To make butter-sugar icing, take icing sugar and butter in a bowl and beat with a hand blender till smooth.
Transfer ½ cup of the prepared butter-sugar icing into another bowl. Add pink food colour and mix well.
Place the readymade cake on a turn table. This is the base.
Remove the bowl shaped cake from the cooker and let it cool. Demould.
Drizzle some sugar syrup on top of the base cake to moisten it. Spread the plain butter-sugar icing on top and level it out with a palette knife.
Place the bowl shaped cake on top of the base cake and moisten it by drizzling some sugar syrup on top. Spread some plain butter-sugar icing on it and level it out with a palette knife. Cover the sides as well with the plain icing and level it out with the palette knife.
Keep the hands of a doll upwards and wrap the lower body tightly with a cling film. Insert the doll in the centre of the bowl shaped cake.
Fill a piping bag fitted with a star nozzle with the remaining plain butter-sugar icing. Fill another piping bag fitted with a star nozzle with the pink icing.
Pipe pink icing rosettes on the doll and pipe plain icing rosettes on the entire cake leaving a strip at the bottom. Pipe pink rosettes on the bottom strip.
Put the hands of the doll down, sprinkle golden edible pearls on it and serve.