our house right now is covered with decorations that fall into one of five categories that altogether make up the theme for eggsister’s bridal shower next weekend:
-cute objects from the woods
-things that are supposed to look like they fall into one of the above categories but because eggboy and i have limited crafting skills they create a category all on their own
we’re actually really proud of our work so far though and have our trusty hot glue gun to thank but we still have a lot of decorations to make before the big day. we’ve been referring to my friend melissa’s book, scandinavian gatherings, for inspiration because it has a whole chapter on creating a woodland tea party, complete with teacup terrarium and mushroom felt garland tutorials. so kewt. i’ve been looking forward to throwing this party since i got the book last year so when eggsister got engaged and i connected the dots that eggsister likes tea and the woods and is scandinavian, i got very (!!!) excited!! since she also loves all things floral, we’re going to be making flower crowns. i’ve been lightly stressed about this because navigating real flowers is even more intimidating than buttercream flowers and i don’t know the protocol for ordering them. is it appropriate to just say: i want a lot of different colored flowers, i don’t know the difference between a petunia and a daisy? maybe we should simply pipe buttercream flower crowns to our heads? that’s got to have some moisturizing benefits…
i can’t tell you the other big activity that we have planned because it’s a surprise. but i can tell you that it is not a game where you guess the date of the bride and groom’s first smooch and it is not the thing where you sit in a circle and watch the bride open presents. it’s way more violent than that. i’ll tell you next week!
the menu is obviously filled with lots of pretty colored tea cakes and crustless tea sandwiches. i’ve got petits fours in the making and little sandwich picks with tiny clay mushrooms on the end, and eggboy is making tiered plates out of tree stumps from the yard. since princess cakes are scandinavian and adorable, i thought they would be perfect for this occasion. i love making mini princess cakes (well, since this whole thing they’ve been referred to as “boobie cakes” in our house.) and i figured that if ikea sells them in freezer section, then i too can make them ahead and keep them in our freezer until sunday. fingers crossed that this works.
our rhubarb patch is currently bursting at the seams so rather than the traditional raspberry jam i’ve gone with a basic rhubarb jam which adds a nice springy sour note. i also made one batch that subbed the almond flour for hazelnut flour, which was great. ooh i bet pistachio flour would also be great! the fun with princess cakes is endless. honestly how could it not be when there is all of that marzipan?
mini rhubarb princess cakes
makes 20 mini cakes
for the cake:
1 1/4 c (150g) all-purpose flour
3/4 c (84g) almond flour
1/2 tsp kosher salt
1 tsp baking powder
1/4 tsp baking soda
1/2 c (113g) unsalted butter, softened
3/4 c (145g) sugar
1 large egg
1 tsp vanilla extract
1/4 tsp almond extract
1/2 c (112g) buttermilk
for the assembly:
1 c (227g) heavy cream
1/2 c (60g) powdered sugar
a pinch of kosher salt
1/4 c (90g) rhubarb jam, store bought or homemade (Recipe below)
13 oz (370g) marzipan
Powdered sugar, for dusting
for the cake:
preheat the oven to 350°f. line a quarter sheet pan with parchment and set aside.
combine the flours, salt, baking powder, and baking soda in a medium bowl.
In a separate large bowl, use an electric or stand mixer to beat the butter with the sugar until light and fluffy, about 3-5 minutes. add the egg, vanilla, and almond and beat well. add 1/3 of the the dry ingredients to the butter mixture and mix until just combined. then add 1/3 of the buttermilk. repeat with another third of each, and then the final third, mixing until just combined.
spread the batter out evenly in the quarter sheet pan and bake until a toothpick inserted into the center comes out clean. begin checking for doneness at 18 minutes.
let the cake cool fully in the pan (the cake can be made in advance and frozen) and then use a biscuit cutter to cut into 20 2″ circles.
for the assembly.
make whipped cream by beating the heavy cream, sugar, and salt to stiff peaks.
spread each cake circle with a layer of jam, and top with a small mound of whipped cream. stick in the freezer while you prep the marzipan.
prep the marzipan by kneading food coloring into the marzipan, dusting your work surface with powdered sugar if it’s sticky. knead a majority of it with blue or green, and then color a small ball of it with pink for the roses and leave another small ball uncolored for the petals. roll the marzipan out to 1/8″ thick. cut out a large circle, and then press it down around each of cakes, trimming off edges and re-rolling scraps.
make little marzipan roses with pink marzipan by making little flat snakes and rolling them up in a swirl, add little petals, and place on top of the cakes.
serve immediately or refrigerate for up to a day or two until serving. enjoy!
2 c (250g) chopped rhubarb
1/2 c (100g) sugar
a pinch of kosher salt
1/4 tsp vanilla extract
1/4 tsp rosewater, optional
juice of 1/2 lemon
in a saucepan, combine the rhubarb, sugar, salt, vanilla, and rosewater (if using). cook over medium heat until the mixture gets bubbly and then reduce the mixture over medium heat until thick and sticky, stirring often, about half an hour. stir in lemon juice, let cool and store in the fridge.