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Old 12-27-2008, 07:21 PM   #1
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Red face Battenberg Cake

Has anyone ever made Battenberg cake? It is my favourite cake. I have tried, and I just can't seem to assemble the cake properly without having everything slipping & sliding from the apricot jam filling. I also don't know what kind of pan would be best for baking this cake. I'd like to try it again for New Year's
Thanks - Cookie123


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Old 12-27-2008, 07:27 PM   #2
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There are special pans that one can use that makes it a bit easier. Or one can just pipe the two batters in alternate concentric circles.

Are you heating and straining the apricot preserves? The only thing that I can think of is that you are using too much. It should be very thin.

Covering the cake in marzipan is similar to using fondant. You need a thin crumbcoat of your icing and then, don't roll the marzipan to thin.

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Old 12-27-2008, 09:39 PM   #3
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I used to enjoy Battenburg cake when I lived in England a LONG time ago. It has never occurred to me to try and make one! Let us know how it turns out?
Saludos, Karen
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Old 12-27-2008, 09:50 PM   #4
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Would this help? I know I have seen it at Michael's or you can by it online.
Living gluten/dairy/sugar/fat/caffiene-free and loving it!

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Old 12-27-2008, 09:53 PM   #5
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Laurie, there is also a pan that looks like this one:
loaf pan
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