Under følger noen bilder av prosessen, dette er mest for mine amerikanske venner, så der blir det bare engelsk tekst. De syns bløtkake er veeeldig eksotisk!
Tommorw is my birthday, and that of course means, cake to the people....marzipancake nonetheless. I baked the cake itself on thursday evening, and the of course i managed to drop the entire cake on the countertop, so it broke into 114 pieces. Since i'm not PW, the solution was to go and yes, i admit it, buy a cake. I also bought the vanilla cream and a pre-rolled marzipan cover......lol. But don't tell it to my guests tomorrow!
Here's some pictures, just for you on how the cake was born.....lolThe cake has 3 layers, and here's the first layer. The cake is a sponge cake, and since it can be dry, i moistened the layer with a littlebit of milk, and also used the juice from the raspberry jam, both for moisture and also flavor.
Here, the cake is covered with vanilla cream mixed with whipped cream. Next layer:
I moistened this layer too with a littlebit of milk, then spread a generous amount of raspberry jam mixed with whipped cream on top.
This is the top layer, and after moistening this too with milk, a healthy dollop of whipped cream is slabbed on it......lolHere's the cake after the cream is spread out. It doesn't have to be that pretty at this point, because it's going to be covered with the marzipan. The marzipan can be a bit tricky to put on, since it's round, but the trick is to cut some slits in it, so that you can fold it into place.
With the reflection of the light in the marzipan this doesn't look any good at all, but i swear, it is....lol. Gently rub the marzipan onto the cake, cut away the excess at the bottom, throw some marzipan roses on top, and this is what you'll end up with:
And since we've established already that i'm not PW, the roses are bought too. I can bake, but not decorate. Remember to pop it in the fridge as soon as you're done, because you don't want the cream to go bad. Let me know if you want the recipe!