24 Princess Edible Cupcake/Fairy Cake Toppers **Top Half Toppers**

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Put the mixing bowl on top of the saucepan (double boiler method) Don’t let the mixing bowl touch the water otherwise you’ll end up with scrambled eggs! Step 6: With the decorating bag and the 1M tip, make one and a half circles of dark pink frosting around the edge of the cupcake. For the jam, tip the raspberries into a deep saucepan with the sugar and two tablespoons of water. Cook gently over a low heat, stirring occasionally, until the sugar is dissolved. Bring the mixture to the boil and boil vigorously for about four minutes, or until the temperature reaches 104C/219F on a sugar thermometer. Transfer to a heatproof bowl and leave to cool completely. Now it is time to tint the frosting. We like the Wilton Color Right Food Coloring. It is concentrated and you can get a bright color without having to use too much food coloring. Here are the formulas we used for our Princess frosting colors: Step Six: Split the swiss meringue buttercream into four bowls, add a drop of different food colouring gel to each bowl and mix well. How to decorate Princess Cupcakes

Put the flour, cocoa powder, sugar, baking powder, salt and butter into a mixing bowl. Beat on a low speed using a handheld electric or stand mixer until combined. Kids go crazy for the Disney figures! It's a nice idea to make a cupcake as a party favour, it always goes down well when the recipient gets to keep her favourite princess. Dust two small pieces of greaseproof paper with icing sugar and one by one, place the balls of fondant between the sheets of greaseproof and flatten each ball out with your fingers, to a thin circle, approximately 2cm/1in in diameter. These form the petals. Roll the first petal up like a sausage to form a bud and wrap the remaining petals around the bud to make a rose. Bend and curl the edges of the petals, to make them look more realistic. Leave to dry for at least an hour. Note: I made one bowl of frosting and coloured it pale blue to match Alice in Wonderland's dress. I used half of the frosting for Alice and then added more blue gel to make it darker for Cinderella. For these cupcakes I am using my master recipe for Madera cake/Victoria Sponge. In Ireland we call them buns, not cupcakes. Kids in Ireland make a lot of buns and it was the first recipe I ever memorized. It’s so easy to remember I still know it after all these years later.

How to decorate Princess Cupcakes

Step 4:Load the three colors of frosting into separate decorating bags with a Wilton 1M Open Star Decorating Tip and gather up your cupcakes! Strain the pastry cream through a fine-mesh sieve into a medium bowl and whisk in the bloomed gelatin. Discard the strained solids and save the vanilla bean pod for another use; alternatively, add the vanilla bean paste. Then add the butter, allow it to melt for a few seconds, and whisk to fully incorporate. Press a piece of plastic wrap or parchment onto the surface of the pastry cream and allow it to cool to room temperature. Transfer the pastry cream to the refrigerator to cool until firm, at least 3 hours or up to 3 days in advance. I actually attempted to make one for her birthday a few years ago and failed miserably. It was just one big mess of whipped cream and torn marzipan. Begin with the sponge cake. Grease and flour (or line) a round tin with removable edges (about 24 cm in diameter). Add egg and caster sugar to a bowl that fits in a saucepan with water. Bring the water to boil meanwhile whisking the eggs and sugar. Whisk and heat the mixture until it is about 60°C (140°F). Measure with a kitchen thermometer. Remove the bowl from the saucepan and continue whisking (or whisk it in a stand mixer) at low speed until the mixture is cooled down and you have a white and fluffy egg batter. It takes about 10 minutes. Sift and fold in the flour, 1/3 at a time, in the batter (use a spatula). Finally, fold in butter into the egg batter. Pour the batter into the cake tin and bake in the middle of the oven at 180°C (355°F) for about 30 minutes or until the cake is set. Allow the cake to cool completely, loosen the tin sides and cover the cake with cling film or a kitchen towel. Don’t worry that the cake will be dry, it's even better if you bake this the day before assembling the cake.

I was married in the beautiful city of Prague in Czech Republic. My Czech husband’s sister, who lived near Prague, kept the small top layer in her freezer for a year (a custom the bride usually keeps). My husband and I could not take it to our home because we lived in the US. It was so nice that my sister-in-law stored it for us. Then one year later we returned, and my sister-in-law defrosted it. At that dessert there was my husband and I, and five others, including my mother-in-law. The top layer was small to the degree that it hardly fed us all. My sister-in-law gave the largest pieces to her sons, husband, and my husband, and my piece was so small it couldn’t even stand up. I know I sound ungrateful to her, but when it comes to a bride’s desires, things matter so much. I was sad. Later I told my husband that, and he sort of scolded me.

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To assemble the cake, using a serrated knife, cut the cake horizontally into three even layers. Place one of the sponges onto a serving plate. Spread a very thin layer of custard over the base of the first sponge. I displayed the Disney Princess Cupcakes in a really cute cupcake holder with wheels. You could also use the cupcakes to decorate the top of a cake or display them all on a cake stand. To make the sweet milk soak: In a small bowl, combine the milk, sugar, salt, and vanilla. Whisk to dissolve the sugar, then refrigerate until ready to use. And really, what’s not to love? Delicate sponge cake, custard, raspberry jam, whipped cream, and marzipan— oh my! When you’re ready to finish the princess cake, remove it from the refrigerator, unfold the plastic from the top, then invert it onto a serving board or plate. Lift up the pan and remove all of the plastic wrap. Lightly press down on the edges of the top layer to make a domed shape rather than a flat top.