Mini Princess cakes
All posts, Cakes, Recipes

Mini Princess cakes

I hosted a baking class where we made these mini princess cakes together! Soft vanilla sponge, creamy filling, tart raspberry sauce, all wrapped in whipped cream and pastel marzipan, a literal dream. And yes, we did spend a slightly dramatic amount of time making tiny marzipan roses.

Serving Size:
4 mini cakes
Time:
2,5 h
Difficulty:
2/5

For the cake: 

  • 6 egg whites 
  • 6 egg yolks 
  • 180g sugar
  • 180g cake flour* 
  • 44g corn oil
  • 60g milk 
  • 1 tablespoon vanilla extract 

*Cake flour substitute:
Use 170 g all-purpose flour + 1 tbsp cornstarch + ½ tsp baking powder

Vanilla pastry cream:

  • 4 egg yolks
  • 75 g of sugar
  • Corn Starch 25g
  • Vanilla Bean Paste 1 / 4ts
  • 400 g hot milk

Raspberry sauce:

  • 300 g frozen or fresh raspberry
  • 15g cornstarch
  • 15 g lemon juice 
  • 60 g sugar
  • 35 g water 

Decorations:

  • 450 g heavy cream (for whipping)
  • 500 g marzipan (pink + white for decorating)

Directions

  1. Sponge Cake:
    Preheat the oven to 170°C (340°F) and line a sheet pan with baking paper.
    In a clean bowl, whip the egg whites with the sugar until stiff peaks form — you’re going for a glossy meringue texture.
    Add the egg yolks, oil, milk, and vanilla extract. Mix until smooth.
    Sift in the cake flour (or your substitute) and gently fold everything together, trying not to deflate the batter.
    Spread evenly on the pan and bake for 20–25 minutes until golden and springy. Let cool completely before cutting.
  2. Vanilla Pastry Cream:
    Whisk together the egg yolks, sugar, cornstarch, and vanilla paste in a bowl.
    Slowly add hot milk while whisking continuously.
    Return the mix to the saucepan and cook over medium heat, stirring until thickened.
    Pour into a bowl, press plastic wrap directly on the surface, and chill.
  3. Raspberry Sauce:
    Add raspberries, sugar, lemon juice, and water to a small saucepan.
    Cook until the berries start breaking down.
    Stir in cornstarch (dissolved in a splash of water) and cook until thickened.
    Let cool. Strain if you want a smoother texture.
  4. Whipped Cream:
    Whip heavy cream until soft peaks form. Chill until ready to use.
  5. Assembling the Mini Cakes:
    Cut out small sponge circles with a cookie cutter or glass.
    Layer like this: sponge → pastry cream → raspberry sauce → a dome of whipped cream.
    Chill the cakes to help them hold shape.
  6. Cover in Marzipan:
    Roll out your marzipan thinly and gently cover each mini cake, smoothing it over the whipped cream dome.
    Trim the base if needed for a clean look.
  7. Make the Marzipan Roses (Optional but Adorable): 🌹
    Roll tiny balls of pink marzipan.
    Press each ball gently with the side of your palm or a clean surface to flatten them into thin petal shapes.
    Thin out the edges with your fingers if you want a more delicate look.
    Roll one petal into a tight spiral to make the center of the rose.
    Wrap more petals around the center, layering and angling them slightly outward as you go.
    Once you’re happy with it, gently cut the bottom “stem” to shorten the base.
  8. Sprinkle with powdered sugar, crown them with a marzipan rose… and devour your cute cake like the dessert royalty you are.