Best Princess Dianas Wedding Cake Recipes
PRINCESS DIANA'S BIRTHDAY CAKE
This recipe appeared in the February 1988 issue of Woman's Day magazine and was reprinted in our local paper today. According to the article, "Diana had a special fondness for this cake because it was served at her childhood birthday parties." The baked layers can be wrapped and refrigerated up to three days or frozen up to three months. Unwrap and bring to room temperature before assembling. Completed cake can be refrigerated up to four hours before serving.
Provided by Molly53
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F.
- To make cake: Grease bottom and sides of two 8- or 9-inch round layer-cake pans.
- Line bottoms with parchment or waxed paper; grease paper.
- Add granulated sugar to each pan, tilt to coat bottom and sides; shake out excess.
- Beat eggs in a large bowl with electric mixer on high speed until pale, about 1 minute.
- Gradually add the 1 1/2 cups sugar, beating about 2 minutes (or more, as needed) until mixture is thick, tripled in volume and forms a slowly dissolving ribbon when beaters are lifted.
- Working quickly, stir in water and vanilla.
- Fold in flour mixture just until completely blended.
- Pour into prepared pans.
- Bake 30 to 35 minutes until tops are lightly browned and toothpick inserted near center comes out clean.
- Cool in pans on rack 10 minutes.
- Run thin-bladed knife between sides of pans and cakes to loosen.
- Invert pans on rack; peel off paper and cool completely.
- To make filling: Beat cream and vanilla in a large bowl with electric mixer until soft peaks form when beaters are lifted.
- Gradually beat in sugar until cream is of spreading consistency.
- To assemble: Slice each layer in half horizontally, using a long serrated knife.
- Place one layer on serving plate, spread with 1 cup whipped cream, top with one-third of the sliced berries.
- Repeat with two more layers.
- Place remaining layer on top; spread remaining cream over sides and top.
- Garnish with reserved berries.
- Refrigerate until ready to serve.
PRINCESS DIANA'S CAKE
Okay, so this will not yield the orginal 5 tiers that the Princess had on her Wedding Day... but if you'd like to try a little slice of nostalgia from 1981, this CopyKat will not disappoint you.
Provided by kelycarter_
Categories Dessert
Time 1h5m
Yield 1 9 X 13 Cake
Number Of Ingredients 16
Steps:
- Cake:.
- Grease and flour the bottom of a 9 x 13-inch pan.
- Mix together the oil, eggs, sugar and vanilla extract.
- Sift the dry ingredients; add to mixture. Add remaining ingredients.
- Bake at 350' for 45 - 50 minutes (or until an inserted toothpick comes out clean).
- Frosting:
- Beat oil and vanilla extract into cream cheese.
- Add powdered sugar.
- Beat until light and fluffy.
Nutrition Facts : Calories 9110.7, Fat 523.8, SaturatedFat 145.9, Cholesterol 884, Sodium 2181.9, Carbohydrate 1065.5, Fiber 36.4, Sugar 785.9, Protein 86.7
PRINCESS DIANA'S WEDDING CAKE
I can't attest to the authenticity of this recipe, but I can attest to the fact that this cake is absolutely wonderful! This recipe was originally featured in several magazines shortly after the marraige of Prince Charles and Diana in 1981. According to the article, there were 27 cakes featured at the reception and this was one...
Provided by Elaine Bovender
Categories Other Desserts
Time 1h5m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour a 9 X 13 baking dish.
- 2. In large bowl, mix together oil, eggs, sugar, and vanilla extract. Sift the dry ingredients and add to mixture. Stir in the remaining ingredients. Pour batter into prepared pan and bake at 350 degrees for 48 to 50 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool cake completely and frost with cream cheese frosting. Enjoy!
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