Rapunzel cake

Rapunzel cake

Rapunzel cake is the eye-catcher at every child’s birthday party.The Rapunzel cake decoration with edible flowers and braided plait gives the work of art a fairytale charm. With our step-by-step instructions, it is guaranteed to be a success!

INGREDIENTS (For a 26 cm mold)

FOR THE DECORATION

20 g white fondant
20 g pink fondant
20 g dark purple fondant
750 g purple fondant
150 g yellow fondant

FOR THE DOUGH

16 eggs (size M)
600 g soft butter
550 g sugar
2 tsp vanilla extract
4 tsp lemon zest
675 g wheat flour (type 405)
225 g cornstarch
6 tsp baking powder (approx. 30 g)
130 ml milk

FOR THE BUTTERCREAM

400 g sugar
100 ml cold water
6 egg whites (size M)
500 g soft butter

ALSO

1 tbsp apricot jam
Some butter for the molds
Some flour for the molds
Some powdered sugar for working

PREPARATION

1st step
On  The day before: For decoration, color the fondant as needed. For the sugar flowers, roll out the different fondant colors thinly on a work surface dusted with powdered sugar and shape them with different flower cutters. Shape the flowers a little with your fingers and leave to harden overnight on a piece of baking paper.

Step 2
To make a sugar rose, form four small balls, one of which is slightly oval. Place the balls a little apart in a transparent workbook and smooth them out with your fingers to a thickness of about 1 mm. Smooth the oval on one side only and then roll it up in a spiral. Now place the 3 thin circles one inside the other around the roll and shape the petals with your fingers. Repeat the process to create several roses. Also leave to harden overnight.