Aug 20, 2012

Princess And The Pea Bed Tutorial

By: Amy Atlas, in Featured Submissions, Recipes

BEDSPREAD21 Princess And The Pea Bed Tutorial

On Tuesday, we featured this Princess And The Pea inspired dessert table from Jen at Jen Rayner Photography. The cake was a huge hit so we are back today with a step-by-step recipe/tutorial of the cake from Jen.

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INGREDIENTS:

For the Cookie Headboard and Footboard:

  • 500g softened butter
  • 1.5 cups superfine sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 4.5 cups flour, sifted
  • box of candy (color preference optional)

For the Cake:

  • 2 boxes of Betty Crocker’s strawberries and cream cake mix  {or your preference of cake mix}
  • 300ml cream
  • 2 tablespoons of sugar
  • 1 teaspoon vanilla extract

For the White Chocolate Ganache (Adhering the Cake to the Cookie)

  • 250g white chocolate
  • 1/3 cup of cream
  • For the Fondant:
  • 500g prepared fondant
  • Colored non-pareils
  • Food coloring (color preference optional)

COOKIE HEAD AND FOOT BOARD DIRECTIONS::

1. Beat butter, sugar and vanilla using an electric mixer for 5 minutes or until light and fluffy. Add eggs. Beat until combined.

2.  Using a wooden spoon, add 1/2 of the flour into wet ingredients until just combined. Repeat with the remaining flour. Knead dough until smooth.  Divide dough in half and press each half into a disc. Wrap in plastic wrap and refrigerate for 1 hour.

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3.  Roll each sugar cookie disc out between 2 sheets of baking paper until 5mm thick.  Use templates below to cut cookies into bed head shapes. The headboard is approximately 22cm long and 10cm wide, while the footboard is approximately 17cm long and 10cm wide.Bedhead template 11 Princess And The Pea Bed TutorialBedhead template 21 Princess And The Pea Bed Tutorial

4.  Place the cookie headboard and footboard on parchment paper and place in the freezer for at least 30 minutes.

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5. Remove frozen uncooked cookies from the freezer and bake in oven pre-heated to 180 degrees celsius (160 degrees celsius in fan forced) for approximately 15 minutes or until edges start to brown slightly.

6. Remove from oven and using a ruler, cut along left and right side edges of frame to make straight {this is because the baking process can result in curvy edges}.  Also, cut a 2cm x 2cm diamond shaped window into headboard (see below) or use cookie cutter to make a small window of desired shape (eg. heart, flower, circle, star, etc).  Remove crumbs.

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7. Crush candy into small pieces and place inside the windows.  Place cookies back in the oven for another 5 minutes or until the candy has completely melted.

8. Remove from oven and leave to cool.

CAKE DIRECTIONS:

1. Prepare both boxes of cake mix as per the box directions. Separate mixture into 6 quantities.

2. Line 9 x 5 x 3 inch loaf tine with parchment paper. Add one of the mixture batches and cook for approximately 20 minutes or until cake springs back.

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3. Repeat step 2 for each of the mixture batches.

4. Combine cream, sugar and vanilla and whip to form a whipped cream frosting.

5. Once cakes have cooled, use a bread knife to carve the tops and bottoms of the cakes so that the top and bottom are flat and that each is approximately 2cm high.

6. Add a little whipped cream frosting to the bottom of one of the cakes to help it adhere to the serving plate or stand.

7. Cover first cake with a layer of whipped cream frosting and then add next cake. Repeat until all 6 cakes are stacked neatly but do not add cream to very top layer.

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8. Using a serrated knife, cut along each edge to neaten cake using a gentle saw-like motion.

ADHERING HEADBOARD AND FOOTBOARD TO CAKE USING WHITE CHOCOLATE GANACHE:

DIRECTIONS:

1. Combine white chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove bowl from heat.

2. Set aside at room temperature to cool, stirring occasionally, until ganache is thick and spreadable.

3. Working quickly (before ganache sets) spread ganache over area on cookie where contact between cookies and cake is required.  Adhere both cookies to cake.  Use a tumbler to hold cookies in place until ganache sets.

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FONDANT BEDSPREAD:

DIRECTIONS:

1. Color fondant with desired food coloring. Roll out with a rolling pin until approximately 5mm thick.  Cut to 17 cm x 22 cm.

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2. Place over cake so that one side reveals multiple layers of the cake mattresses. Trim away excess fondant.

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3. Using a knife, score diagonal lines into fondant to resemble a bedspread. Note – You can score the diagonal lines while the fondant is on a flat surface so that you don’t compromise the bed cake.

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4. Press nonpareils into each intersection to resemble buttons.

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5. Sculpt pillow using remainder of fondant.

6.  If you want to make the pea, add green food coloring gel to a 1/2 teaspoon of fondant.  Mold into a small ball.  Place fondant pea underneath one of the cake layer mattresses.

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6 Comments for: “Princess And The Pea Bed Tutorial”

  1. Lovely tutorial! So creative and original. Thanks for sharing Amy :)

  2. Very very cute!!! Look delicious!
    Rocío C. <3

  3. What an inspiring tutorial! I love your party ideas, the kids must be going crazy about them !

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