Battenburg

Pirate Dreams
Posted on 06/29/2012 by cakecrumbs
  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. 


eldanna 30th-Jun-2012 04:43 pm (UTC)
You learn something new every day. ;) Bakewell tarts are wonderful little things for an afternoon snack! I think they are probably easy to make, but I've never tried. I tend to buy all such things at the store, since they're there and instead put my efforts to baking my grandmother's recipes that I can't buy.
eofs 1st-Jul-2012 12:07 am (UTC)
Bakewell tarts are indeed easy to make, though I'm yet to make a classic one - I prefer a Christmassy twist using mincemeat and a lemon glaze. But I get where you're coming from - Battenberg, Bakewell tarts, chocolate swiss rolls - they're so easy to get from any supermarket, it seems more fun to use home-baking to create the unbuyable.
eldanna 1st-Jul-2012 08:41 am (UTC)
Mincemeat and lemon glaze? Sounds wonderful! And very Christmassy!
This page was loaded Apr 19th 2014, 2:09 am GMT.