I was really intrigued by the Battenberg Cake. Another new recipe for me and a bit of royal family history to read about. First of all I discovered that the Battenbergs are none other than the side of the family we now know as Mountbatten. It is said that the cake was made for the marriage of one of Queen.

Hello Daring Bakers! It’s Mandy of What the Fruitcake?! And I am so excited about this month’s challenge. It’s not over- complicated, uses simple ingredients, doesn’t take an age to do, but, I think it’s a classic that has a certain whimsical quality, and something that I think we’ll be able to have a lot of fun with. There’s definitely room for creativity here! What are we doing? Hp Cciss Drivers.

Battenberg Cake! Funny enough, before making this cake for the challenge, I hadn’t eaten a single crumb of a Battenberg. But whenever one caught my eye in the store, I couldn't help but look at it with a smile. There’s something about the checkered squares in yellow and pink that makes me think of tea with Alice at the Madhatter’s, or a little girl serving out slices to her teddy bears on little plastic plates.

This cake has far grander beginnings than tea with teddy. It was actually created as a wedding cake for royalty. The first Battenberg cake was made to celebrate the marriage of Queen Victoria’s granddaughter, Princess Victoria, to husband Prince Louis of Battenberg.

Rs Agarwal Gk Book Pdf Free Download. It’s traditionally flavoured with almond and has the signature Battenberg markings, that is, the yellow and pink squares (said to represent the four princes of Battenberg). The strips of sponge are glued together using jam (normally apricot) and the whole cake is covered in marzipan. Sometimes the edges are crimped and the top is patterned with a knife.

Being that this recipe is thoroughly English, I thought it would be appropriate to use a recipe from a fantastic English baker, Mary Berry. (Don’t you just love her name?).

This traditional Battenberg recipe comes from Mary Berry’s “Baking Bible”. It’s an all in one cake method, so very simple, quick and very few dirty dishes!

Although there are specialised Battenberg cake tins available, you don’t need one. Windows Xp Professional Sp3. This can be baked in a square baking tin and a divide made with foil to separate the two batters. This recipe really is all about simplicity. Your challenge, fantastic DBers, is to make a Battenberg cake. It must be in the traditional shape (square oblong) and must have at least two different coloured checks as well as be covered in a firm edible covering like marzipan.

But, you can choose any flavours you like, and if you want, even do more than two colours (look at the end of this post for a link to a fun Rubiks Cube Battenberg). I would encourage you to use marzipan, but I know many people don’t like marzipan at all, so you can also use rolled fondant or chocolate plastique to cover your cake. You can also use buttercreams, curd, ganache etc instead of jam to glue the cake together.

I’ve also included another of Mary Berry’s Battenberg recipes, a coffee and walnut Battenberg, held together with coffee buttercream. Other popular flavours are lemon and orange sponges glued with lemon curd and also coconut sponge with raspberry jam. I hope your creative ideas get flowing 'cause the flavour sky is the limit, go wild! Something I love about this treat is that it makes quite a small cake, but that’s a good thing! It means you could make two or three, which means you can play with more flavours!

One last thing before the nitty gritty, here’s a fantastic video with Mary Berry herself from an episode of The Great British Bake Off demonstrating her walnut and coffee Battenberg. It shows the assembly really well so is worth watching. Battenberg up! Recipe Source: Traditional Battenberg adapted from Mary Berry’s “Baking Bible” Coffee and Walnut Battenberg is also from Mary Berry on the BBC Food website Blog-checking lines: Mandy of What The Fruitcake?! Came to our rescue last minute to present us with the Battenberg Cake challenge! She highlighted Mary Berry’s techniques and recipes to allow us to create this unique little cake with ease.

Posting Date: June 27, 2012 A few tips when working with marzipan/fondant/chocolate plastique in humid and hot weather. Firstly, keep it cool. It does need to be pliable, but it won't hurt to chill it just slightly to help keep your covering from 'melting' and becoming too sticky to work with. You do need to knead it to get it ready for rolling and covering but try to handle it as little as possible as soon as it's pliable enough, and if you need to, roll out the marzipan in between sheets of parchment paper and use plenty of corn flour or powdered sugar on your rolling pin, hands, surface etc. I've adapted Mary Berry's recipes quite a bit in terms of quantities 'cause I found the amount of batter to be too little for an 8'x8' (20cmx20cm) cake pan, once the sponges were trimmed the strips were a bit on the slim side. The amounts provided are perfect for an 8'x8' (20cmx20cm) tin. However, if you do have a Battenberg pan (8'x6') (20cmx15cm) then you will have some leftover batter.