Bauble Princess Cake

Whisk together the cornstarch, sugar, and salt. Add the egg yolks and a splash of milk, whisking until smooth. Gradually add the remaining milk, whisking continuously until fully incorporated. Place on medium heat and whisk continuously. The mixture will thicken in about 3-4 minutes. Continue whisking until it begins to bubble. Whisk for 30 seconds, then remove from heat. If the mixture becomes lumpy, strain through a fine mesh sieve before cooling. Add 1/4 of the butter and both vanilla extracts, whisking until melted and well combined. Repeat until all the butter is added, whisking slowly to prevent splitting. Transfer the pastry cream to a piping bag.

Preheat oven to 165ºC (145ºC fan). Prepare 2 or 3 cake tins (depending on your size needed) by greasing the bottom only. Combine dry ingredients, then make a meringue with egg whites, cream of tartar, and sugar. Add water, egg yolks, and oil to the dry ingredients, then fold in the meringue. Bake for 20-25 minutes, then cool and remove from the tin.

Whip mascarpone, heavy cream, powdered sugar, and vanilla to stiff peaks. Transfer to a piping bag and refrigerate.

Mix red food colouring into marzipan and roll out flat. Use the red marzipan to cover the inside of a large bowl then placed to one side.

Pipe in the cream to fill the bottom, then spread a little over the marzipan. Place in the first sponge layer, followed by custard and a layer of jam. Repeat with the second layer of sponge. Press the final layer of sponge into the bowl to create the base and place in the fridge overnight to chill.

For the details cut a star from marzipan and then cover that along with a reese cup with gold leaf.

Carefully turn the princess cake over on a plate and remove the bowl. Place the start on top along with the reese cup. Poke in a wire to finish the bauble look then serve.