为了买几个做果酱的瓶子，特意去了趟宜家。既然号称吃货，少不了在一楼的食品部逡巡。看到王妃蛋糕的时候，走不动了……首先是名字特别，然后是外形特别，粉粉的光滑的球形，非常非常可爱。其实这里盒装而且冷冻的蛋糕在三楼堂食部都有新鲜现做的卖的。不过现做的蛋糕不可能是从瑞典进口的，要吃原汁原味的瑞典蛋糕，还是买盒装冷冻的靠谱吧。于是买了一盒带回家——味道果然不俗哦！好奇地在网上了解了一下，原来传统的瑞典王妃蛋糕应该是绿色杏仁糖衣外皮，原名就叫“绿蛋糕”（green cake），因为王妃爱吃，就改名为王妃蛋糕（princess cake）了。当之无愧的王妃蛋糕，外形十分优雅迷人。这样的蛋糕是一定要做滴，于是就有了它……   

    系不系很优雅呢！跟那些造型图案华丽复杂的杏仁糖衣蛋糕或者翻糖蛋糕相比，王妃蛋糕显得十分简单干净。不过，有时候简单干净就是一种优雅呢！2-3层全蛋海棉蛋糕génoise cake，打发淡奶油、浓稠卡士达酱pastry cream，用一层2-3毫米厚的绿色的杏仁糖衣marzipan覆盖成半球形——可以说是王妃蛋糕的几点特色。绿色杏仁糖衣上面会撒上一些细细的糖粉，还会装饰上一朵粉色的杏仁糖玫瑰花（A Princess Cake ——Prinsesstarta in Swedish，is a traditional Swedish cake consisting of alternating layers of airy spong cake, whipped cream and thick pastry cream all topped with a 2-3 mm thick layer of marzipan. The marzipan overlay is normally green, sprinkled with powdered sugar, and often decorated with a pink marzipan rose……引自维基百科）。
    也有用粉色的杏仁糖衣覆盖的王妃蛋糕，同样优雅可爱。也有简化过的版本，就像宜家的这盒迷人王妃蛋糕（mini princess cake），直径只有7厘米，内馅是一层海棉蛋糕，一层薄薄的莓子果酱，一层圆弧形的厚厚的打发淡奶油。粉色的杏仁糖衣，没有玫瑰花，只挤了M形巧克力线条。

    连蛋糕都有宜家的简约风格！原来以为杏仁糖衣覆盖的蛋糕会非常甜，没想到这个迷你王妃蛋糕味道非常好，主要原因是杏仁糖衣非常非常薄，又被下面的淡奶油浸润得湿软，吃起来几乎跟淡奶油融合在一起，只感觉到糖衣入口既化的甜味，恰到好处地衬托出淡奶油的香浓。薄薄的莓子草莓带一点微酸，平衡掉一部分甜味，海棉蛋糕因为糖液的滋润变得绵软湿润……整体吃起来有精神为之一振的幸福感——好赞！

    如果就按宜家的这款王妃蛋糕的样子山寨几个应该不难的，家里正好还有上次用剩的杏仁糖衣。不过还是想挑战复杂一点点的绿色王妃蛋糕，那种毕竟是传统的式样。想起嫁到瑞典的表妹来了。等她回国探亲的时候，说不定有机会做个王妃蛋糕给她吃呢，哈哈！

    其实这个蛋糕也只有9.5克厘米的直径，比宜家的迷你版王妃蛋糕大不了多少。不过因为没有经验，还是像大的王妃蛋糕那样夹了三层全蛋海棉蛋糕，结果显得很高，包杏仁糖衣的时候就有些困难，因为要抚平的折皱更多了。好在杏仁糖衣比翻糖好操作，折皱基本抚平了，只是底层那里有些不平整。所以啊，下次再做王妃蛋糕，如果做要6寸以内的小蛋糕，只需要铺1-2层海棉蛋糕就好了，8寸或者以上的蛋糕再铺3层海棉蛋糕。在网上看到一些王妃蛋糕，底层用丝带或者做成丝带状的杏仁糖衣包裹起来，一方面为了加强装饰效果，另外也是为了掩饰底部的折皱吧。所以也围了一圈蕾丝花边，既遮了丑，又显得典雅。结果也证明，效果不错哦，只是记得不要把丝带连同蛋糕一起吃掉：）

    切开这个高个子蛋糕，里面的馅料相当丰富哦，从下往上数：一层海棉蛋糕，一层莓子果酱，一层打发淡奶油，一层海棉蛋糕，一层卡士达酱，一层海棉蛋糕，一层打发淡奶油。海棉蛋糕都刷上朗姆酒糖液，连同绿色杏仁糖衣吃起来，味道嘛……很好吃，不过跟宜家的比起来，还有点距离：莓子果酱抹得有些厚了，酸甜味太突出以至于抢了其它馅料的风头，顶层的和边上的淡奶油抹得不够厚，杏仁糖衣却有些厚了。好在蛋糕整体比较厚实，杏仁糖衣的厚度还显得可以接受。后来做的两个跟宜家的差不多大小的迷你王妃蛋糕就没有介么好运老：

    样子是不错滴，可爱的浅绿色和浅粉色，不过一尝，还不如那个大一些的高个子蛋糕呢。因为糖衣明显厚了，淡奶油又打得有些软，抹得依旧不够厚，用刀切或者勺子舀的时候，糖衣就会把淡奶油压塌，甜味也有些重老。还是经验不足啊，希望下次把味道做滴好些，更接近宜家的王妃蛋糕一些。

    做法参考了国外的配方（原文方子附在最后），不过做法有根据自己的经验改过了。

一、全蛋海棉蛋糕 génoise cake

   génoise cake不使用化学膨松剂，而是依靠面糊里面充入的空气使蛋糕体积变大，口感变膨松。跟蛋黄与蛋白分开打发的海棉蛋糕不一样，做génoise cak要是将全蛋（有时候会另外添加蛋黄）与糖一边用双重蒸锅加温，一边打发，直到面糊呈现“丝带状”（ribbon stage）。通常不另外添加油脂，蛋糕里的油脂基本上来自蛋黄。不过有些配方在焙烤以前会在面糊里添加融化的黄油。(A génoise cake …… does not use any chemical leavening, instead using air suspended in the batter during mixing to give volume to the cake……It is a whole-egg cake, unlike some other sponge cakes that beat their yolks and whites of the eggs separately; the eggs, and sometimes extra yolks, are beaten with sugar and heated at the same time using bain-marie or flame, to a stage known to patissiers as "ribbon stage". Génoise is generally a fairly lean cake, getting most of its fat from egg yolks, but some recipes also add in melted butter before baking——引自维基百科）

 

材料（6寸方形模具）：
1、新鲜鸡蛋：4个（中号鸡蛋，一共240克左右）

2、绵白糖：80克

3、玉米糖浆：50克

4、盐：1.5克

5、香草香精：几滴

6、低粉：100克

做法：

1、将鸡蛋、绵白糖、盐放一个盒里，用手动打蛋器拌匀。

2、将1的盆放在一盆热水上面隔水加热，用手动打蛋器不断搅拌，直到蛋液升温至37度左右。将热水温度调为40度左右，继续把蛋液盆放在热水上隔水保温，然后用电动打蛋器高速打发。

3、连续打发6分钟左右直到蛋液变得光滑细腻，慢速加入玉米糖浆，继续打1分钟，直接蛋糊呈丝带状滑落，落在蛋糊面上呈蝴蝶结状，3分钟以后才消失。

4、将过筛后的低粉均匀撒在蛋糊上面。
5、用橡皮刮刀用切拌和翻拌的手法将面糊拌匀至光滑细腻无面粉颗粒状态。

6、将面糊倒入模具，用刮刀消除面糊表面的气泡。放烤箱中层，175℃烤40分钟左右，直接用手按压有弹性。

7、烤好后取出模具，倒扣在操作台上（操作台上可以铺一张油纸）。放凉。使用时再脱模切片，刻出圆片。

 

TIPS:

1、可以参考前一篇“长崎蛋糕”的详细做法。

2、低粉比高粉更难拌匀，所以一定要多搅拌，直到面糊光滑细腻，没有面粉颗粒。不要因为怕消泡就草草了事，这样反而会造成蛋糕组织粗糙。

3、做好的蛋糕要注意保湿。在使用前尽量不要暴露在空气中。

4、蛋糊注意不要打过头，也不要打发不足，详情可参考这里。

5、跟分蛋海棉比较起来，全蛋海棉更有弹性，有嚼劲。

 

二、莓子果酱

材料：

1、各种冷冻莓子：200克（包括覆盆子、蔓越莓、蓝莓等）

2、细砂糖：80克

3、水：适量

4、玉米淀粉：适量

 

做法：

1、冷冻莓子加糖拌匀，小火加热直到流出果汁。

2、放入搅拌器，加适量水，搅成糊状。

3、用筛子过滤一次，去掉覆盆子的颗粒。

4、放火上加热，直到果溶变得浓稠。

5、加入水淀粉拌匀。

 

   这样做果酱是因为莓子们放冰箱的时候有些长了，水分流失比较严重，所以做的时候加了一部分水。估计莓子里面的果胶也所剩无几，就加了水淀粉增稠。如果莓子够新鲜的话，就用正常做果酱的方法来做。

 

三、卡士达酱 pastry cream

材料：

1、牛奶：100克

2、细砂糖：25克

3、蛋黄：1个

4、低筋面粉：5克

5、玉米淀粉：3克

6、香草香精：2滴

做法：

1、将牛奶倒入锅中，小火加热，不时地用搅拌器搅拌。

2、将蛋黄和细砂糖倒一个小碗里，快速搅拌至微微发白。

3、在2中加入过筛的低粉和玉米淀粉，彻底拌匀。

4、当1中的牛奶沸腾后，将一半的量倒入3中，拌匀后再将其倒回盛有一半牛奶的锅中，搅拌。

5、再次加热，一边加热，一边用搅拌器搅拌，直到除去面粉的味道，呈浓稠状。

6、当锅内沸腾后将其从火上端下来，倒入盘子里，不时搅拌，以免蛋糊表面结出表皮。放凉后包上保鲜膜。

四、朗姆酒糖液

材料：

1、水：80克

2、细砂糖：60克

3、朗姆酒：20克

 

做法：在锅中加入水，水沸腾后放入细砂糖，待其完全溶解后将火关小，充分冷却后加入酒。

 

五、杏仁糖衣 marzipan

    可以买现成的杏仁糖衣，不过现在市面上能买到的杏仁糖衣基本上是进口的，价格很贵。可以自己买来杏仁片或者杏仁粉甚至是整粒杏仁DIY，成品效果也不错，光滑细腻，口感好（甚至比买来的还要好哦，因为里面杏仁的含量比），杏仁的比例可以达到50%。只是色泽不够洁白，呈浅黄色，而且不能多揉，揉多了会出油。略有出油的时候还没事，大量出油了就不方便操作了。

    左图最左边的就是自制的杏仁糖衣，颜色比起旁边买来的要深一些，原因可能是杏仁的含量比较大。不过不影响使用，可以加入各种色素，调成需要的颜色。右图近照可以看出，自制的杏仁糖衣与买来的相比，表面同样很光滑细腻。

 

 

   

    左图中间苹果绿色的杏仁糖衣，就是上图自制的杏仁糖衣添加了斑兰绿色香油以后揉成的，近看下（右图），跟旁边买来的并且加了绿色素的杏仁糖衣相比，效果不相上下哦。关键是加色素以后揉制时一定要小心，千万不要揉得太用力而且太长时间，否则会出油，变成一个油乎乎的糖团。

    用同样的办法揉成的绿色杏仁糖衣。跟绿色的放一样，红红绿绿很喜庆呢！

自制杏仁糖衣：

材料：

1、去皮杏仁片（或者杏仁角）：73克

2、糖粉：58克

3、浅色玉米糖浆：20克左右

4、凉开水：5克左右

5、杏仁香精：几滴（没有的话可以不加）

做法：

1、杏仁片用磨粉器磨成粗粒。

2、在1中加入糖粉，掏匀后磨成尽可能细的杏仁糖粉。

3、将2过筛至少一次，除去大的颗粒。

4、将玉米糖浆和水放一个碗中，用微波炉略加热，使两者融合。

5、将放凉后的4均匀倒在杏仁糖粉上，用筷子搅拌成团，再改用手揉，注意千万不要太大力揉太长时间，只要轻轻按揉成团就可以了。

TIPS：

1、根据面团硬度决定加入糖水的量。如果面团比较软，虽然在铺蛋糕的时候比较容易抚平折皱，但是与淡奶油接触后容易变软甚至融化。也不能太干了，太干的话不容易揉成面团，也容易揉出油。

2、这样做出来的是本色的杏仁糖衣，如果要加颜色，可以将色素滴在4里，再倒入杏仁糖粉搅拌，这样就可以避免第二次揉糖团，防止出油。

3、所有的对杏仁糖衣的操作都是在硅胶垫上进行滴。为了防粘可以洒些糖粉。

4、没用完的杏仁糖衣要用保鲜膜包起来，放冰箱冷藏。使用冷藏过的杏仁糖衣，要先将杏仁糖衣放在室温软化后再使用。

杏仁糖衣玫瑰花简单做：

1、将粉色糖团擀开成薄皮。

2、用大小合适的花嘴刻出10个圆片（10个圆片可以做一朵略大一些的玫瑰花）。

3、将6片圆片按右上角的图片叠在一起，中间略压一下，使它们粘在一起。注意边压两边，两边需要散一些，卷的时候就会自动分散成花瓣形。

4、按左下角的图片将压成一体的圆片卷起来。中间略用力压细一些，然后切成两半，就做成两朵玫瑰花的花芯。

5、将余下的4个圆片边缘压薄一些，然后一片片交错粘上花芯，做成4片散开的花瓣。

6、切去花瓣下面多余的糖团，略整理一下就OK了。

 

 

TIPS：

如果做小朵一些的玫瑰，只用8片圆片就够了。将5片交叠在一起卷起来，再粘上余下3片花瓣就行了。叶子做法很简单，擀开糖团用大小合适的模具刻出来叶子形状就OK！

六：风味打发淡奶油

材料：

1、淡奶油：200克

2、细砂糖：20克

3、朗姆酒：10毫升

 

做法：

1、冷藏过的淡奶油加糖，先慢速打发直到细砂糖融化，然后快速打发至软硬状。

2、加入朗姆酒，先慢速拌匀，再快速打发至硬峰。

 

TIPS:

做王妃蛋糕需要将淡奶油打发得比较硬一些，略过一些都没有关系，方便包裹杏仁糖衣。如果没打硬就包糖衣，就算不会塌，也包不出漂亮的形状来。

 

七、组合：

1、将一片海棉蛋糕刷上酒糖液，放在与蛋糕直径一样的垫板上。

2、抹薄薄一层莓子果酱。

3、再抹一层打发淡奶油。

4、盖上一片海棉蛋糕。

5、刷上酒糖液，抹一层卡士达酱。

7、盖上一片海棉蛋糕，刷上酒糖液。

8、边上抹一层淡奶油，然后将余下的淡奶油堆在蛋糕顶部，修成圆弧形。

9、将绿色杏仁糖团擀开，用擀面杖卷起，移至蛋糕顶部，小心铺好，抚平折皱。

10、圆弧形部分筛上细糖粉，装饰好杏仁糖衣叶片和玫瑰。

   

    王妃蛋糕适合现做现吃，因为，淡奶油放久了会塌掉的哦！要是不能马上吃掉，就放在冰箱冷藏起来，也可以冷冻起来，像宜家那样。

    王妃蛋糕也适合作生日蛋糕。亲人或者朋友生日的时候送一个王妃蛋糕，非常惊喜哦！

 

秀秀网上找到的漂亮王妃蛋糕，可以参考这些图片找到自己的灵感哦！

最后附上王妃蛋糕原配方：

Princess Cake
Recipe from Birthday Cakes: Recipes and Memories from Celebrated Bakers Via iVillage.com

This lovely cake calls for care in preparation. Plan your baking and assembling steps in advance and the result is a gorgeous, delicious cake.

Preparation Timeline:
Marzipan: 1 day to 1 month ahead
Soaking Solution: 1 day to 1 month ahead
Vanilla Genoise Layer Cake: 1 day ahead (refrigerate) or up to 1 week ahead (freeze)

Serving: 12
Prep Time: 150 minutes
Cook Time: 30 minutes
Total Time: 3 hours (plus resting time)

INGREDIENTS

• Vanilla Genoise Layer Cake (recipe follows)
• Soaking Solution (recipe follows)
• 1/3 Cup Raspberry Jam
• Flavored Whipped Cream (recipe follows)
• 1 Cup Pastry Cream (recipe follows)
• Marzipan, at room temperature (recipe follows), see note
• Confectioners’ sugar for dusting
• Fresh pink or white rose for decorating

DIRECTIONS

Vanilla Genoise Layer Cake:
5 large eggs
1/3 cup granulated sugar（67克）
2 Tablespoons unsalted butter
1 teaspoon vanilla extract
1 cup cake flour, sifted（128克）

1. To make the cake: Preheat the oven to 350F. Butter and flour one 9×2 inch cake pan or two 9×1.5 inch cake pans; knock out the excess flour. Line the bottom of the pan(s) with a round of parchment paper. Fill a medium saucepan half full of water and bring to a boil.

2. Using a hand whisk, beat the eggs until blended in the bowl of a heavy-duty mixer. Whisk in the sugar. Place the bowl over the saucepan of boiling water (the water should be at least 2 inches below the bottom of the bowl). To prevent the eggs from cooking, use your hand to stir the mixture constantly until it feels quite warm. The eggs should remain liquid and not become opaque or cooked. (Failing to mix constantly will result in very sweet scrambled eggs!) Immediately remove the bowl from the heat, fit the mixer with the whisk attachment and start whipping the eggs on high speed without stopping for 3 to 4 mintues.

3. Meanwhile, melt the butter and pour it into a small bowl. Add the vanilla. Place the flour in a sifter and set aside.

4. The egg mixture is ready when the eggs have just cooled and at least tripled in volume. When you lift the whisk out of the bowl, the batter should fall off the whisk in ribbons.

5. Remove the bowl from the mixer and sift a little less than one-fourth (a scant 1/4 cup) of the flour over the surface of the batter. Using a rubber spatula, gently fold in the flour. Repeat until all the flour is incorporated.

6. Pour a generous cup of batter over the melted butter mixture in the small bowl. Thoroughly fold the batter into the butter. Slowly pour the butter mixture over the remaining batter in the bowl in a circular motion. (If you add the butter mixture too quickly, it will sink, reducing the volume and toughening the cake.) Gently fold together until none of the darker butter mixture is visible.

7. Carefully pour the batter into the prepared 9×2 inch pan; it should be about two-thirds full. If using two 9×1.5 inch pans, pour one-third of the batter into one pan and the remaining two-thirds into the other pan. Set the cake pan(s) on a baking sheet and immediately place on the center rack in the oven. If using a 9x2inch pan, bake for about 30 minutes and wait to open the oven until the cake has baked at least 25 minutes, or it may fall. If using two pans, bake for about 20 minutes and wait to open the oven until the cakes have baked at least 15 minutes. The cake is done when it just starts to pull away from the sides of the pan (the cake will not spring back when gently pressed, and a toothpick will not come out clean when it is ready).

8. Remove the cakes from the oven and immediately run a metal icing spatula or knife around the inside of the pan(s) to loosen the cake. Let cool for 5 minutes, then unmold and let cool completely. The cakes may be stored, well wrapped, in the refrigerator for 1 day, or frozen up to 1 week.

Cook’s Notes:

• For optimum moistness, this cake is best baked in a 9×2 inch cake pan, then cut into 3 layers.
• Genoise may be cut into layers as soon as it is cool. If the cake has been refrigerated, cut it as soon as you remove it from the refrigerator. If it has been frozen, let it thaw about 30 minutes, then cut. Always cut off the top layer first and place it cut side down.
• If you precut the cake layers well before icing the cake, keep them covered in plastic wrap. Vanilla genoise dries out very quickly when left unwrapped.

Marzipan
3 cups sifted confectioners’ sugar（128*3=384克）
1 pound almond paste（454克）
3 tablespoons light corn syrup
2 to 3 tablespoons water
1/8 to 1/4 teaspoon green food coloring (traditional for the princess cake)\

1. Put the confectioners’ sugar in the bowl of a heavy-duty mixer fitted with the flat beater. With the mixer running on medium-low speed, add the almond paste about 1 teaspoon at a time. This will take about 5 minutes. The mixture will be crumbly. Scape down the bowl and the beater. Add the corn syrup and mix on low speed until incorporated. The mixture will still be crumbly. Again scrape down the bowl and beater.

2. In a small bowl, combine the water and food coloring. With the mixer on medium-low speed, add about half of the food coloring mixture and beat until incorporated. Continue gradually adding the food coloring until the marzipan just comes together and reaches the consistency of sugar cookie dough. It should be smooth but not crumbly or overly sticky.

3. If more color is desired, knead it by hand after removing the marzipan from the mixer. (Remember it is easier to add a little more color at the end than to make a new batch!) Different food colorings have different intensities and will require different amounts.

4. Place the marzipan on a sheet of plastic wrap and form it into a 9-inch round disk about 1/2 inch thick. Wrap and refrigerate overnight before using. Store in an airtight container or covered in plastic wrap in the refrigerator for up to 1 month.

Soaking Solution
1/2 cup water
1/4 cup sugar
1 teaspoon Myers’s dark rum

1. In a small saucepan, combine the water and sugar and bring to a boil over medium heat. Remove from heat and let cool. Add the rum. Let cool completely before using or refrigerating. Store in an airtight container in the refrigerator for up to 1 month.

Pastry Cream
1 1/2 cups half-and-half（is a mixture of one part milk to one part cream）

Half and Half is a dairy product consisting of half light cream and half milk.
Half and half has a fat content of between 10.5 percent and 12 percent. This compares with light cream, which contains anywhere from 16 percent to 29 percent butterfat, and whole milk, which has about 3.5 percent butterfat.
6 tablespoons cornstarch
1/2 cup sugar
1/2 cup water
4 large egg yolks, at room temperature
1 teaspoon vanilla extract

1. In a heavy saucepan, warm the half-and-half over medium heat until it begins to simmer. Meanwhile, in a medium bowl, mix the cornstarch with the sugar. Using a whisk, whip in the water until smooth. Beat in the egg yolks. When the half-and-half is simmering, slowly add about half of it into the cornstarch mixture, whisking constantly to incorporate. Whisk this mixture into the simmering half-and-half and continue to whisk vigorously and constantly until the pastry cream thickens, about 2 to 5 minutes.

2. Remove from heat, add the vanilla and transfer to a glass or metal bowl. Let cool completely, stirring frequently to prevent a skin from forming on the top. Cover and refrigerate for at least 5 hours, or up to 3 days.

Flavored Whipped Cream:
3 cups heavy cream
3 tablespoons granulated sugar
1 tablespoon vanilla extract

1. When you are ready to assemble the cake, make the whipped cream. In a deep bowl, combine all the ingredients. Using an electric mixer or a balloon whisk, beat the mixture until soft peaks form. Set aside while cutting the cake.

TO ASSEMBLE THE PRINCESS CAKE:

1. Using a long serrated knife, level the top(s) of the cakes. If you used a 9×2 inch pan, cut the cake into three even layers; if you used two 9×1.5 inch pans, cut the thicker layer into two even layers. Place the top layer of the cake, cut side down, on a 9-inch cake cardboard. Brush it lightly with soaking solution, being careful not to oversoak it. Spread the cake with a thin layer of raspberry jam (You should almost be able to see through it.) Spread a 1/4 inch thick layer of the whipped cream over the raspberry jam. Set the middle layer of the cake on the whipped cream. Brush it with soaking solution and then spread it with a 3/8 inch thick layer of pastry cream. Place the remaining cake layer, cut side down, on top of the pastry cream. Brush it with soaking solution.

2. Using a metal icing spatula, coat the side of the cake with a 1/8 inch thick coat of whipped cream. There should be just enough whipped cream to seal in all the crumbs and to prevent the marzipan from resting directly on the cake.

3. Mound the remaining whipped cream on the top of the cake, and using a metal icing spatula, spread into a dome so that the cake almost looks like an upside down bowl. Soften the edge where the top of the genoise ends and the dome begins by beveling it with the flat part of the spatula.

4. Bring the marzipan to room temperature at least 1 hour before assembling the cake. Before attempting to cover a cake with marzipan for the first time, practice covering an inverted 8 inch or 9 inch bowl. Once you are comfortable with this technique, gather up the marzipan, knead it into a ball and reroll to cover the cake.

5. Lightly dust the work surface with confectioners’ sugar. Place the marzipan on the surface and, using an 18-inch wide rolling pin, roll out the marzipan as you would pie dough, into a 16-inch circle, 1/8 inch thick. Frequently dust the marzipan with plenty of confectioners’ sugar and turn the circle to make sure the marzipan is not sticking to the work surface. Using your hand, brush off the excess confectioners’ sugar. Don’t worry if a lot of confectioners’ sugar clings to the marzipan; it will be absorbed.

6. Set the cake near the rolled out marzipan, about 6 inches away from the edge of the work surface, so that you can see and reach around the entire cake. Loosely roll the marzipan onto the rolling pin, starting at the back and rolling toward you.

7. Lift the rolling pin with the marzipan rolled around it. Unroll the marzipan over the cake, starting at the front and unrolling toward the back, while making sure to cover the entire cake and cardboard. When finished, some marzipan should drape onto the work surface all around the cake.

8. At this point, the dome of the cake will be smoothly covered, but there will be folds and creases on the sides. To remove the folds and creases, lift the outside edge of the marzipan with a hand on either side of the fold and, without tearing or stretching, gently pull the marzipan out and down until the fold disappears.

9. Work your way around the cake. Once all the folds are eliminated, rub the palm of your hand around the sides of the cake to further smooth and eliminate air pockets.

10. With a rolling pizza cutter or small, sharp knife, carefully cut off the excess marzipan along the bottom edge of the cake cardboard (the cardboard should not show). Reserve for making leaves.

11. Slide the icing spatula under the cake cardboard and tilt the cake up enough to get the palm of your other hand underneath to lift it without touching the sides. Turn the cake, checking to make sure the cake and cardboard are completely covered with the marzipan. If not, gently push the marzipan down, using the palm of your hand.

12. Set the cake down and sift a fine dusting of confectioners’ sugar over it. Transfer to a serving platter.

13. Cut three elongated ovals about 3 inches long by 1 inch wide out of the remaining marzipan to make three leaf shapes. Lightly score the top of the leaves with a knife to create veins. Gently blend each leave into a leaflike curve. Place the marzipan leaves, spaced evenly apart, on the center of the domed cake top with the stem ends touching. Gently press the stem ends into the dome to secure the leaves to the top of the cake.

14. Cut the rose stem 2 inches below the flower. Lift the sepals so they will set over the marzipan leaves and insert the rose into the center of the dome.

15. The finished princess cake may be stored in the refrigerator for up to two days, but it is best the day it is made. Remove the cake from the refrigerator 30 minutes before serving.