Battenburg
I'm not sure if it's just because of the theme that I'm noticing it, but this month seems to be all about layers. So many challenges on MasterChef this month involved layer cakes/desserts, our layers theme, and even this month's Daring Bakers Challenge was all about the layers.
I'd never heard of a Battenburg Cake before this challenge. So much the better. I love exploring something foreign to me.
Normally I would try a unique variation of a classic recipe given, but Mandy's classic Battenburg looked so lovely. Besides I love almond buttercake, and loved the symbolism behind the pink and white squares said to represent the four princes of Battenburg. Classic it is.
I joined the layers with apricot jam and added a crumb coat of vanilla buttercream before wrapping the Battenburg in marzipan. I topped it with flowers for something a little different.
I folded the ends of the marzipan to give it a material type look. I wanted to make it look like a neat little package. As well as cooking this cake for the first time, this was my first time working with marzipan. I assumed it was similar to fondant and dived right in. I wasn't sure how well it would work for moulding and thought the flowers might sag, but they were fine. I used mini dragees for the centre bud.
Time to cut it open. It wasn't perfect, but I was glad it at least looked chequered.
Have to remember to cut off the crusts next time to make it pretty.
If you'd like to see more pictures of this cake, check out the original post at my blog.
I'd never heard of a Battenburg Cake before this challenge. So much the better. I love exploring something foreign to me.
Normally I would try a unique variation of a classic recipe given, but Mandy's classic Battenburg looked so lovely. Besides I love almond buttercake, and loved the symbolism behind the pink and white squares said to represent the four princes of Battenburg. Classic it is.
I joined the layers with apricot jam and added a crumb coat of vanilla buttercream before wrapping the Battenburg in marzipan. I topped it with flowers for something a little different.
I folded the ends of the marzipan to give it a material type look. I wanted to make it look like a neat little package. As well as cooking this cake for the first time, this was my first time working with marzipan. I assumed it was similar to fondant and dived right in. I wasn't sure how well it would work for moulding and thought the flowers might sag, but they were fine. I used mini dragees for the centre bud.
Time to cut it open. It wasn't perfect, but I was glad it at least looked chequered.
Have to remember to cut off the crusts next time to make it pretty.
If you'd like to see more pictures of this cake, check out the original post at my blog.