Updated: Jul 2
I’m ready to get together with friends and family. So I decided to put together a party plan for an afternoon tea and thought I would give you a little teaser with one of the sweets on the menu.
The traditional Battenberg cake is made from alternating pink and yellow sponge cake squares, covered in jam and surrounded by a layer of marzipan. Mine alters a little from the traditional. It has alternating blue and white sponge cake squares and is surrounded by a layer of fondant.
You’ll find that I love history. I’m not an expert by any means, but I do like finding the history of things, especially food. For example, the Battenberg cake is said to have been named in honor of the marriage of Queen Victoria’s granddaughter to Prince Louis of Battenberg in 1884.
This was the first time I baked this cake. It’s a little more work, but well worth it. First, you must trim the cake to get even layers. And if either cake has a domed top, you will need to trim that too. My mom often comes over to help me. She thought I had to cut off too much cake but then realized all the scraps were for snacking. That is when my mom really helps; she is my official taster.
This was a fun one to bake and eat. Click here if you would like to take a look at the step-by-step instructions. Then, be sure to come back next week and see the full menu for the party.
Ingredients and Special Equipment
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I only used about half of this fondant. You can save the remaining fondant for another use.
I personally use the Calphalon Classic 8-inch pan, but Simply Calphalon is a less expensive option. I like the Classic pan because of its square corners.