Hello, fellow bakers its Nelson again!! I hope your all well?
Well as you can see I’m at it again. In the kitchen cooking up a storm. So I saw this recipe and HAD to make it. One, because it’s a Princess Tiana recipe and two because I have always wanted to make Petite Fours!
I LOVED making these cute little cakes!! They were so much fun! I kind of combined two recipes though when I made these. Both were from the Disney cakes and Sweets magazines that I subscribed to. I combined the Princess Tiana Loveheart Cakes and the Princess Tiana Swedish Cakes recipes. I will go step by step on how I created these cute mini cakes later but first to tell you the difference between these recipes.
With the princess Tiana Loveheart Cakes these were pretty simple straightforward petite fours where you bake a cake and using a cookie cutter to cut out the mini cakes. Then you cover them with buttercream and fondant. Then in the recipe, they decorated the cakes with the cute green and pink chocolates. Very simple and very cute recipe.
Now with the Princess Tiana Swedish Cakes recipe. For those who don’t know what a Swedish cake is it’s a light cake that is filled with pastry cream, raspberry jam, and covered with whipped cream and marzipan which is an almond dough very similar to fondant. It’s then decorated with a marzipan pink rose.
Now how made my mini cakes:
- First I made the cakes in a muffin pan. You can use your favorite cake mix or your favorite homemade recipe. I used a white cake mix from Duncan Hines cake mix. The white cake mix worked out great for this project because the cake mix called for only egg whites and I used the egg yolks in a different part of the recipe. (More about that later.)
- While the cakes where cooling I made the Fondant. It’s a 16 ounce bag of mini marshmallows, 1 pound of powdered sugar, then about 8 tablespoons of water. You melt and mix all the items together and kneed it to make a dough.
- Then I made the pastry cream.
Recipe for Crème Patisserie:
- 2 egg yolks
- 2 tsp cornstarch
- 2 Tbsp superfine sugar
- 2/3 cup milk
- vanilla extract
- Beat together the egg yolks and cornstarch, then stir in the sugar. Then you heat the milk until simmering, which means just before it starts to boil, when it starts to steam. Then pour it into the egg mixture and stir well. Pour the mixture back into the pan and bring to a boil, stirring constantly. Cook for 1 minute, stirring, then remove from the heat and stir in a few drops of vanilla extract. Cover the surface with a piece of parchment paper and set aside. This last step was from the recipe but what I did was poured the pastry cream onto plastic wrap and wrapped it then put it into the fridge until I was ready for it.
- When the cake and pastry cream is cooled, then I made the mixed pastry cream. How I did this was added the pastry cream and some whipped cream in a mixer and whipped to a light and fluffy state. I used about 1- 1 1/2 cups of whipping cream.
- Then it was time to put it all together. I cut the muffins/cupcakes in half, then added the mixed pastry cream in a thin layer then I added some raspberry Jam. (I used seeded jam because that’s all I had but I would recommend using seedless.) I filled all the cupcakes then started to frost the cupcakes with regular whipping cream.
- After filling and icing I dyed the fondant a “Princess and the Frog” green. Then I covered the cakes with the fondant.
- To finish it off I melted down melting chocolate in green and pink and used some cute heart shaped Princess and the Frog chocolate molds that came with the Disney Cakes and Sweets Magazines.
This is a fun recipe! It would be great for a wedding, baby shower, bridal shower, or in my case, I have made these for Valentine’s day or a “just because” recipe!
There is a lot of steps to this recipe but if you are determined then they are well worth it! I love Tiana! She is such an Inspirational princess like all the others. I know my fondant work needs work, I’m human just like we all, so it was kind of hard to cover the muffins since they are so small. Honestly, I think cakes are easier to cover with fondant. I hope you enjoyed this recipe.
Again I’m so sorry for me being MIA but life gets in the way. With learning new things at work, and summer I have been crazy busy! I hope everyone is enjoying their year! I know I have been with taking the boat out every chance we can get!
Anyway till next time fellow bakers!
Source: Disney Cakes and Sweets Magazine Issue 38, page 4. Also Disney Cakes and Sweets Magazine Issue 89, page 8.