November 18th is a special day filled with celebration!
National Princess Day is a time to celebrate the Princess in every girl! They may not wear a crown of jewels or gowns of silk, but their talents and unique personalities are worth more than any pile of gold or ivory towers of a castle!
November 18th is also the anniversary of the release of The Swan Princess and 26 years later, it continues to enchant audiences and families across the globe.
Creators and cast of the movie are reunited on the pink carpet.
Last year, The Swan Princess celebrating 25 enchanting years at a beautiful pink carpet event in Hollywood! Here are some of our favorite moments!
Designer Daddy and his family showcase beautiful dresses as they enjoy the evening.
2021 Swan Princess Calendar
Our new calendars will be available for purchase in the next couple of weeks.
Try out this fun activity and recipe for your National Princess Day celebration!
Fun Firework Spectacular
November 5th is also known as 'Bonfire Night' and commemorates when Guy Fawkes attempted to blow up the Houses of Parliament in London, England. Every year, houses across the UK set off fireworks, eat delicious treats and light sparklers!
Create your own fireworks through this fun and unusual way - a fun activity for the whole family!
You Will Need:
Black acrylic paint
Washing up liquid
1. Using the colorful oil pastels, cover the white card in different patterns, shapes and designs - don't worry about it being neat or an exact design, just make sure there's plenty of color and that you cover all of the card!
2. Mix together the black acrylic paint with a little bit of washing up liquid to make it nice and thick and help it to stick to the paper.
3. Paint over the now colorful piece of card with a thick coat of black paint.
4. When your paint is completely dry, use your cocktail sticks (or the tool you have used) to scrape firework lines and patterns into the paint to reveal the colors underneath.
5. Keep adding lines and designs to create a beautiful bonfire night picture!
You can enjoy this fun activity all year round - try doing a picture of flowers or even a portrait of a family member or pet!
A beautiful recipe fit for a Princess! The sponge cake layers are put together with delcious cream and sweet strawberries and finished with a marzipan covering!
Named after the three princesses who were said to have loved this delicious recipe, the princess cake is actually called a prinsesstårta and has been a Swedish national dish since the mid 1900's!
For the Sponge Cake:
1 1/4 cup cake flour (141 grams)
1/4 cup + 2 tbsp almond meal/flour (96 grams)
1/2 tsp salt
6 large eggs, room temperature
4 large egg yolks, room temperature
1 cup granulated sugar (200 grams)
1/2 cup unsalted butter, melted (113 grams)
For the Vanilla Pastry Cream:
2 cups whole milk (500 ml)
1/2 cup granulated sugar, divided (100 grams)
1 split vanilla bean, seeds scraped
3 large egg yolks
3 Tbsp cornstarch
1 Tbsp butter
2 tsp vanilla extract
For the Whipped Cream:
2 cups heavy whipping cream (500 ml)
1/3 cup powdered sugar (66 grams)
2 tsp vanilla extract
1/2 cup grams seedless raspberry jam
2 x 7 ounce packages marzipan
Pink gel food coloring, optional
Green gel food coloring, optional
Powdered sugar, for dusting
TO MAKE THE CAKE LAYERS:
1. Preheat oven to 350 degrees F. Grease and flour 3 8-inch cake pans and line with parchment.
2. Combine the cake flour, almond flour, and salt. Set aside.
3. Set a heat proof bowl over a pot of simmering water and whisk together the eggs, egg yolks, and sugar until warm to the touch and the sugar has completely dissolved.
4. Beat the mix with an electric mixer on medium high until pale and double the volume, (about 4-5 minutes). Fold in the flour mixture. Fold in the melted butter
5. Divide the batter between the pans. Bake for about 12-15 minutes and lightly golden. After 10 minutes cooling, carefully transfer to a wire rack to cool completely.
TO MAKE THE PASTRY CREAM:
6. In a medium saucepan over a medium heat, warm the milk, 1/4 cup sugar, salt and vanilla bean seeds until barely steaming, stirring occasionally.
7. In a separate bowl, whisk together the egg yolks, remaining sugar and cornstarch. Add the warmed milk mixture in a slow steady stream, whisking constantly. Once fully incorporated, return mixture to the saucepan and set over a medium high heat. Stir constantly until mixture is thickened (about 4-5 minutes). Reduce heat and cook for 1 minute. Remove from the heat and add the butter and vanilla extract.
8. Pass the mix through a mesh strainer to remove any egg bits, then chill in the fridge.
TO MAKE THE WHIPPING CREAM:
9. With an electric mixer, beat the whipping cream until it starts to thicken. Add powdered sugar and vanilla and beat to stiff peaks.
TO ASSEMBLE THE CAKE:
10. Place one cake layer on a plate/cake stand. Cover with raspberry jam, leaving a 1 inch border around the edge.
11. Top with pastry cream. If the cream is too thick to spread, add a little whipped cream to loosen it.
12. Top with another cake layer.
13. Pile about half of the whipped cream on top, shaping it into a dome.
14. Place the last cake layer on top, carefully pressing it down around the dome of whipped cream. The top of the cake should be slightly domed.
15. Cover the entire cake with the remaining whipped cream. Chill in the fridge for at least 30 minutes and up to overnight.
TO COVER THE CAKE WITH MARZIPAN:
16. Knead the marzipan into a ball. Sprinkle a clean surface with powdered sugar. Roll the marzipan out into a large disk about 1/4 inch thick. If it sticks, add more powdered sugar.
17. Carefully roll the marzipan onto the rolling pin (using more powdered sugar to prevent it sticking), then unroll it over the chilled cake.
18. Use your hands to smooth the marzipan over the cake. Trim the edges of the marzipan at the cake base and set them aside. Dust the cake liberally with powdered sugar.
Decorating Tip: Pipe some more whipped cream around the base to cover up any imperfections.
Add a Princess Rose!
1. To make a rose for the top, tint some of the marzipan trimmings with pink gel food coloring and knead until the color is even.
2. Roll into 5 marble-sized balls, then squish them flat with your fingers. Roll one disk (petal) up, then wrap the remaining discs around it, flaring them out slightly as you get to the last few.
3. Pinch the bottoms of the petals together then carefully remove any excess.
4. Color some more of the excess marzipan trimmings green and cut out small leaf shapes to add to the rose.
5. Place the rose on the top of the cake!