AOk so the swedish princess cake that's basically all I see on my pinterest feed. Has any one actually every made it? Is it really a thing? How was it? It says its whipped cream under marzipan and it holds this lovely roundy shape. (Yes, roundy... I am le tired) I feel like it would just fall and be full of finger indents if ig was filled with whipped cream. But really I've just never done it before. So what do you think of this craze. Do you like it, is it really all its cracked up to be?

Perhaps a link. .  .?

AUno momento por favor

Ahttp://media-cache-ak1.pinimg.com/600x/23/af/49/23af49f7f653ece8d35b4b3eba639796.jpg

Ahttp://semiswede.com/2011/09/21/princess-cake-demystified-prinsesstarta/

Maybe this link will help? I've never heard of them but it sounds yummy!

First time I see it in pink. I thought it was supposed to be this pretty green, with a tiny pink rose on top.

AIts traditionally supposed to be geeen but some sites say it was Americanized and people use pink

Lol, yes they are really a 'thing' :) If you look up recipes for prinsesstarta, you will probably get the unamericanized versions, which have been around since the 20's, I think... but don't quote me on that one, lol.

They are amazing! Not difficult to make, except covering with marzipan smoothly, something I've never been able to get just right. They are far more time consuming than they are difficult. Totally worth it though!

AMiette (the famous bakery in San Francisco) does a cake like that. Can't remember if she calls it a princess cake or tomboy. She uses SMBC under the fondant, I believe. It's a pretty cake.

I am Swedish and the princess cake is definitely the most common cake here! Here we have whipping cream with a 40% fat content which enables you to whip it until it is very stable and so you don't get indents on it. When you cover with marzipan you need to brush the side that will touch the cream with some flavorless oil, otherwise moisture from the cream will leak into the marzipan. Also it needs to be kept in the fridge. Since the cake is made with yellow cake, cream and creme patissiere (and sometimes raspberry jam), it has a very "soft" flavor. It is very different from american cakes and I think you should try it out just to see if you like it!

Btw, I don't know if you've seen the inside, so I thought I'd show you one that I made earlier this year!

Wow, that looks delicious!

Yummm Princess cake , now I wish I was back in Sweden , I may just have to take a trip to Ikea on the weekend , they are never quite as good though as one from a Swedish bakery/ 

AWow, beautiful tarttokig! Thankyou for all the helpful tips. I remember one time at work we switched from 32% fat to 36% and I couldn't believe what a difference it made

AHold the phone! You mean I can try a semi authentic one at ikea! Saweet I think I will try one.

Trying to get my daughter to let me make several small cakes for my G-baby's 3rd birthday but she just purses her lips and walks away. She is a difficult person to deal with...

I know! The fat content does such a difference! I was so surprised when whipping 36% for the first time, it took such a long time compared to the 40% one that turns into butter after 2 minutes ;)

My local dairy sells 40%, I love that stuff! I did turn it into butter the first time I used it though, haha.

Ooooh! I want to try 40% fat cream!

How much do you all pay for the 40%?  My supplier has it for about $45/case, compared to $36/case for 36% cream (3 gallons total per case).  If it holds longer whipped, I'd be happy to pay the premium.

Liz

Thanks scrumdiddlycakes!  I will order a case and try it out.  And try to remember to watch it while whipping.

Do you find it seeps less and holds better than the 36%?

Liz

If you over whip it you can add some unwhipped cream to fix it. It might have a hint of butter flavor but at least you don't have to throw it out! Also, if you add a tiny bit baking powder or a little granulated sugar before whipping, then you can whip it until it's harder and it won't turn into butter (don't ask me why, haha, but it works!)

And yes, it holds better than 36% cream. It can sit in the fridge for several days and the only difference is it turns a little harder.

Thanks for the tips!

Liz
 

AYes you can get them in the Ikea cafeteria and frozen in the store.

Okay, I got some 40% cream at Restaurant depot yesterday...What was I going to do with it, again? I wanted to try it, and now I don't know why! What can I use it for?

And it was the same price as the regular. $3 ish a quart.

AIt will give you a stiffer and more stable whip cream. Maybe you were going to mske princess cake lol

Hmmmmm....Maybe I will. A gluten free princess cake, though. Maybe I'll just put it on one of my chocolate cc I already have baked, lol. Or I will eat it with a spoon.... decisions, decisions!