Battenberg Cake

My lil’ sis turned 25 yesterday, and that was reason enough to try out this famous British delight. After giving it a go, I understand what the hoopla is all about. This cake will even make the “I’m not much a cake person”  person go for seconds. It’s really easy to make and it has a vintage look to it. Here is the instructional video (if you want to be inspired, too!):  How to make Battenberg Cake.

Make it easy on yourself by doing a thorough prep job, i.e. read the recipe closely and put out everything you need before getting started.

This is how I made my divider: I used a single sheet and folded it in the middle. It helps to use a little butter in the corners to make it stick in place.

I made the rose out of plain marzipan.

Steps:

1. Add a little food coloring to make it look like a rose. Don’t add too much coloring or the dough will become overly sticky.

2. Roll up a little ball and then make it pointy like an upside-down cone.

3. Make another seven to eight balls.

4. Using your roller, make thin, flat  circles, roughly 2 inches in diameter on wax paper.

3.The first flat circle you’ll shape around your cone. Create layers with the remaining leaves making sure they fold outward.

The birthday girl got her cake fix on her special day. I love you to Reese’s Pieces, Kristin!

Thanks for stopping by on your special day, Auntie!

Always with love,

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