Princess Cake

About Princess Cake

Ingredients

• Refined flour (maida) 1 cup + for dusting
• Butter 1 cup + for greasing
• Condensed milk 1 cup
• Yogurt ½ cup
• Vanilla essence 1 tsp
• Cocoa powder ¼ cup
• Baking soda ½ tsp
• Baking powder 1 tsp
• Milk as required
• Readymade 5-inch eggless chocolate cake 1
• Sugar syrup as required
• Golden edible pearls for sprinkling
• Butter-sugar icing
• Butter 2 cups
• Icing sugar, sieved 2 cups
• Pink food colour 1 drop

How to Make Princess Cake (Stepwise Photos)

Method

1. Grease a bowl shaped aluminium cake mould with some butter and dust with some flour.
2. Take butter and condensed milk in a bowl and beat with an electric beater till light. Add yogurt and beat again. Add vanilla essence and beat.
3. Sift together flour, cocoa powder, baking soda and baking powder into the butter mixture and fold in well. Add milk and mix into a smooth batter.
4. Place a ring in a pressure cooker and fill with water till the height of the ring. Cover and heat till steam forms.
5. Fill the greased mould with the batter filling it upto ¾ its height. Tap lightly. Place a plate on the ring and put the mould on it. Cover and steam for 15-20 minutes without the whistle.
6. To make butter-sugar icing, take icing sugar and butter in a bowl and beat with a hand blender till smooth.
7. Transfer ½ cup of the prepared butter-sugar icing into another bowl. Add pink food colour and mix well.
8. Place the readymade cake on a turn table. This is the base.
9. Remove the bowl shaped cake from the cooker and let it cool. Demould.
10. Drizzle some sugar syrup on top of the base cake to moisten it. Spread the plain butter-sugar icing on top and level it out with a palette knife.
11. Place the bowl shaped cake on top of the base cake and moisten it by drizzling some sugar syrup on top. Spread some plain butter-sugar icing on it and level it out with a palette knife. Cover the sides as well with the plain icing and level it out with the palette knife.
12. Keep the hands of a doll upwards and wrap the lower body tightly with a cling film. Insert the doll in the centre of the bowl shaped cake.
13. Fill a piping bag fitted with a star nozzle with the remaining plain butter-sugar icing. Fill another piping bag fitted with a star nozzle with the pink icing.
14. Pipe pink icing rosettes on the doll and pipe plain icing rosettes on the entire cake leaving a strip at the bottom. Pipe pink rosettes on the bottom strip.
15. Put the hands of the doll down, sprinkle golden edible pearls on it and serve.

Additional Tips and Tricks

1. Serving Suggestion : Princess Cake may be accompanied by a soft drink or an aerated drink, wafers, cutlets/patties/samosas/sandwich and chocolates..

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps