Sunday, January 25, 2009

Copenhagen Bakery, Burlingame, CA

My sister is obsessed with the Princess Cake (image and description below), and last year she and her friends had a Princess Cake taste-off, when they sampled Princess Cakes from fine bakeries from around the California Bay Area. The winner? The Copenhagen Bakery Princess Cake. I got to partake of this marvelous cake over the holidays. My dad was so enthusiastic about it, he bought an entire cake to take home (after we had already had a slice at the bakery)!

So pretty!

Here are the layers of the Princess Cake, revealed: (from top) marzipan, whipped cream, raspberry filling, sponge cake, custard, raspberry filling, and sponge cake. It's best to eat all the layers together - the marzipan should be smooth and light. Heavenly! Decadent!

Various goodies.

More goodies.

Never one for restraint, this is the box of pastries my dad bought in addition to the entire Princess Cake. My mom is also a lover of pastries. And my sister. With genes like these, I'm doomed.


Marian said...

*Drools* Dear GOD could I use some of that right now. January + horrible weather + sick toddler + said sick toddler suddenly experiencing strong bout of rivalry with new sibling = sugar needs like never before :). I know of a few good bakeries around here - surely one of them does Princess Cake? (I wonder why it's called that - because it's light and fluffy? My first thought on seeing the name was to wonder if there was a little pea hidden in it somewhere, like the bean in a Twelfth Cake).

Marianevans said...

I could use some Princess Cake now, too!

I did some web snooping on the name of the cake, and here's what I found:
"the Princesstårta [is] a cake which hails from Sweden, where it was invented in the 1930s by cookbook author Jenny Åkerström, who is said to have made it in honor of Sweden's three princesses at the time--Margaretha, Märtha and Astrid." This is from Cakespy.