HEAVY CREAM, WATER, ALMOND PASTE (SUGAR, ALMOND, GLUCOSE SYRUP, WATER, DRIED GLUCOSE SYRUP, INVERT SUGAR SYRUP, COLOR ADDED [FRUIT AND VEGETABLE JUICE, SPIRULINA EXTRACT], ASCORBIC ACID [TO MAINTAIN COLOR]), RASPBERRY FILLING (RASPBERRIES, GLUCOSE SYRUP, WATER, SUGAR, MODIFIED CORNSTARCH, CITRUS PECTIN, CITRIC ACID [ACIDIFIER], CALCIUM CITRATE, NATURAL FLAVOR), SUGARED EGG MIX (EGG, SUGAR), WHEAT FLOUR BLEND (WHEAT FLOUR, WHEAT MALT, ASCORBIC ACID [DOUGH CONDITIONER]), SUGAR, CONTAINS 2% OR LESS OF COCONUT OIL, MONO AND DIGLYCERIDES OF FATTY ACIDS, MODIFIED CORNSTARCH, GLUCOSE SYRUP, WHITE CONFECTIONERY COATING (SUGAR, SUNFLOWER OIL, VEGETABLE OIL BLEND [COCONUT OIL AND/OR CANOLA OIL], SKIM MILK POWDER, SUNFLOWER LECITHIN), LEAVENING AGENT (DISODIUM DIPHOSPHATE, SODIUM BICARBONATE, WHEAT FLOUR), SKIM MILK POWDER, CAROB BEAN GUM, SODIUM CASEINATE, SALT, NATURAL VANILLA FLAVOR, VANILLA EXTRACT (VANILLA BEAN EXTRACTIVES, ETHYL ALCOHOL, WATER), BETA-CAROTENE (COLOR), HAZELNUTS.
Wes –
I have mixed feelings about TJ’s princess cake, but aspects of it were definitely enjoyable!
The biggest highlight was the marzipan. That was five stars – surprisingly good, especially for having been frozen first. Great texture and delicious almondy taste!
The lowlight for me: the cream. It was very flavorless – not sweet at all, and didn’t thaw well with the rest of the cake. I know the cream used in princess cake is different from a typical cake frosting, but other ones I’ve had were delicious, like pastry cream or whipped cream, with some sweetness. To me, the cream in this one was kind of like a more flavorless cool whip (complete with a little bit of an icicle-y vibe through parts of it, despite giving it more than enough time to thaw in the fridge per the directions). The cream layer also took up way too much of the ratio of the cake for me (more than the picture depicts, at least in my case).
The main sponge cake and raspberry were a 3.5 out of 5 for me. Enjoyable, but not amazing. I’m sure in large part because the method of having it be frozen, and then thawing it for ~ 7 hours in the fridge, just doesn’t result in an ideal cake experience.
The price is really good for a full princess cake, though! And maybe the cream is better in some batches than others. Overall I think it would be worth a try for fun if you like princess cake, but don’t go in expecting it to be one of those mouthwateringly perfect TJ’s desserts.