Jubilee Celebration Bunting Cake
Preparation time: 30 minutes
Cooking time: 30 minutes
Ingredients:
For the cake layers:
6 large free-range eggs
425g soft butter or margarine
425g self-raising flour
425g caster sugar
1 teaspoon vanilla extract
Red and blue gel colouring
For the icing:
200g mascarpone
200g cream cheese
200ml double cream
2 teaspoons honey
Featured in:
June 2012
Method
You will need 3 x 20cm loose-bottomed cake tins.
Pre-heat the oven to 170C.
In a large bowl, cream the butter and sugar until light, pale and fluffy. You can do this by hand with a wooden spoon or with an electric whisk.
Add one egg and beat it in.
Add a little four and beat it in.
Beat in the vanilla extract.
Now alternate between eggs and flour until it is all used up and you have a smooth creamy cake batter.
Now divide the cake batter equally between three bowls.
Add half a teaspoon of red gel colouring to one bowl and half a teaspoon of blue gel colouring to a second bowl and stir them well in.
Now pour the cake batter into three prepared tins and bake for 25-30 minutes or until risen and a sharp knife inserted comes out clean.
Let them cool completely before using.
Now for the assembly. You will need to find two templates, one for the inner circle – I used a medium scone cutter – and one for the outer ring – I used the base of the loose-bottomed cake tin.
Cut out the circles on all three cakes and swap them around so that each layer has a red, white and blue section.
Place the bottom layer on a cake-stand, spread the top with jam and sandwich the next layer on top; again, spread this with jam and place the final layer on top.
Spread the icing all over the cake, smooth out with a pallet knife and shave a crown of white chocolate on top. Eat and of course, enjoy!
In a large bowl whisk the cream cheeses together with the honey, then add the double cream and whisk again until thick and spreadable.
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