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Cake for the queen
Cake for the queen

Cake for the queen

Recipe description:

traditional vanilla sponge which I add a simple home made syrup to to keep the sponge moist and a soft buttercream in white and red with a jam filling then covered in a white regal quilted affect fondant and edible glasses and Union Jack details


The queens favourite flavour is traditional Victoria sponge of course but I wanted it to have a royal quality so I made it a two tier and made a quilted affect on the fondant for a touch of elegance

Hands-on Time:
Over 60 minutes
Baking Time:
90 minutes
  • Eggs x 24
  • Flour 3lb
  • Marg 3lb
  • Sugar 3lb
  • Butter 1 pack
  • Icing sugar 1 box
  • Milk
  • Ready to roll fondant x 2
  • 6” board and 12” board
  • Jumbo straws
  • Step 1

    For small tier Cream together 1lb of marg and 1lb of sugar then add in 1lb of flour and 8 eggs mix well and add to 6-7” pan bake for approx 40 mins check with skewer of it comes out clean its baked allow to cool on a rack
  • Step 2

    For large tier Cream together 2lb of marg and 2lb of sugar then add in 2lb of flour and 16 eggs mix well and add to 10-11” pan bake for approx 45 mins check with skewer of it comes out clean its baked allow to cool on a rack
  • Step 3

    When each sponge is cooled cut in half ensure cold to touch In a pan mix together equal parts sugar and water a cup or each should do and put on the hob watch it and gently stir till sugar melts and liquid is clear allow this to cool Then you can drizzle some onto each half to keep the sponge nice and moist
  • Step 4

    Mix in a bowl one pack of butter and one box of icing best with a mixer as will require a lot of mixing then add milk slowly a tablespoon spoon at a time until happy with the consistency. It should be smooth and easy to spread also at this point you can add any colour
  • Step 5

    You’ll need a 12” board for your large cake and a slightly smaller than 6” board for your smaller tier. Between each layer put the jam and a layer of butter cream and sandwich together put each cake on their board and then apply buttercream to the outside of each tier. Allow to set in the fridge for an hour or 2.
  • Step 6

    Once both tiers are set firm add a thin second layer of butter cream this is to get the fondant layer to stick Roll out a large area or fondant and drape over the cake and gently smooth and manipulate until all smooth. I’ve watched many YouTube videos to perfect this there’s lots of helpful things on there.
  • Step 7

    Now on your larger tier using your jumbo straws push them through the cake make sure not to go to near the edge only within the 6” from the centre else you’ll see them when you place your small tier on top. The straws will likely be taller than your sponge so just trim off whatever sticks out. Now you can place your your small tier on top without it sinking through your bottom tier. You may be able to just lift your cake if it’s nice and set or maybe use a spatula to get under the cake and lift form the bottom
  • Step 8

    Now decorate as desired. Depends how adventurous you feel
  • Mixer
  • Adjustable cake tin or 6” square and 10” square size can be varied
  • Spatula
  • Oven
  • Rolling pin
  • Cake boards 6” and 12”
  • Jumbo straws

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