Posts Tagged ‘princess cake’
I have two little girls. Everything is pink and princess. So for their birthdays it is sometimes hard to meet the demands. They have something in mind and it is sometimes difficult to convert it to healthy, or not so unhealthy. The day of the party is not always the best time to be experimenting with recipes. This cake turned out charming. My six year old helped bake it. She loved it. The only thing about this cake is that you will need to invest in an 8 inch and a 6 inch cake pan. All I had was a 9 inch and a 5 inch. I had to trim my 9 inch. You could make a double batch of cake batter and make two 8 or 9 inch cakes and trim them to the sizes you like.
1 stick organic butter, softened
1 cup sucanat
2 organic eggs
2 tsp. vanilla
2 Tbl. organic beet juice
1/2 cup organic strawberry preserves
2 tsp. baking powder
1/4 tsp. sea salt
1 1/2 cups organic unbleached white flour
1/2 cup plus 2 Tbl. organic whole milk
coconut oil | flour for dusting pans | beet (for coloring)
Garnish: Raw sugar crystals | 40 to 50 yogurt covered malt balls (you could substitute these with rasberries) | princess crown
Preheat oven to 350 F. Get two eggs out so they can warm up to room temp (this is for the frosting.)
Heavily oil cake pans and dust with flour. (This is very important if you want your cakes to come out of their pans perfectly.)
Next you will need take a beet and chop up some of it. Pour a little water in a small sauce pan and boil for a while in order to get the most color out of it.
In a mixing bowl add the butter and sugar. Cream together. It is best if you have a Kitchen Aid mixer when you make cakes. There is a lot of beating required.
Add eggs, vanilla, strawberry preserves, and beet juice
In a separate bowl, mix flour, baking powder, and salt.
Now get your milk ready. Measure this out so you can pour it into the batter when needed.
You will alternate adding the milk and the flour mixture to the batter; mixing well between each addition. Be sure to scrape the sides of the bowl before adding your last bit of flour. End with the flour.
Smooth out batter into your cake pans.
Bake in oven for 30 minutes. Or until done. Cool pans for 10 minutes before transferring to cooling racks.
Let theses cool completely before frosting.
2 organic egg whites (room temp)
1/3 cup raw honey or agave nectar
2 Tbl. beet juice
2 Tbl. strawberry preserves
Add honey to a thick bottomed sauce pan. Bring to a boil. Turn down heat to just a simmer. The honey will foam up.
Watch the honey closely. After it foams up it will go back to just liquid and then it will turn a darker color. It is done. This takes (in all) about 8 minutes.
Whip your egg whites until stiff peaks form.
Slowly pour in the hot honey to the egg whites while the mixer is going.
Have fun decorating!
– blog by Kasey