Princess cake from The New York Times Cooking by Nicola Lamb

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on May 21, 2025

    This was a spectacular special occasion cake. I was challenged by friends to make this (we have always bought princess cakes before) and I was rather intimidated. But Nicola Lamb's instructions in this NYT recipe were so explicit, it all went smoothly. I also read all the comments on the NYT which helped - making sure custard was thick; having cake and fillings ready before lining the bowl with marzipan to reduce chance of sticking; making sure marzipan and bowl were well-coated with powdered sugar. Things I will do differently next time: (1) be more careful with green coloring gel as it was too dark; (2) make a day ahead as it was even better the second day; (3) do more research on how to line a bowl with a sheet of marzipan and end up with a smooth finish (I had folds that I had to cut out and press edges together). This is a delicious and stunning looking cake - and my friends said it was even better than the one we used to buy! Also I could make it gluten-free.

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