And now it's a tradition.
I've been a bit remiss the last couple of years in updating you about Daddy's Princess Cakes.
I'll remedy that now.
In 2021, I did the Boston Cream Pie theme again. "Plant-based" food coloring lent a subtle coloring to boughten marzipan. Again the high-octane white sugar of the marzipan clashed a little with the natural sweeteners of everything else.
The creme pat soaked into the cake making it moist and delicious.