The Queen’s royal birthday cake – original royal recipe with ‘vibrant purple fondant’
Bake Off winner Nadiya Hussain presents Queen with cake
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Making a royal birthday cake would be no easy task, but Nadiya Hussain did just that in 2016 for the Queen’s 90th birthday. Nadiya wrote on her website: “I didn’t ever think I was going to say these words all in one sentence: ‘I made the Queen’s 90th birthday cake!’ Being asked to do this was probably one of my proudest moments. However, when the realization struck, I was rather flummoxed. I mean, what kind of cake could I possibly make that the Queen would enjoy; what design, size, flavour, colour, type of cake should it be? After deliberating for days, I decided to opt for a classic drizzle cake, but flavoured with oranges rather than lemons, with a vibrant purple fondant and decorated with roses. I knew that my cake was never going to be as opulent or have as much grandeur as some of the Queen’s past birthday cakes, but I’m incredibly proud of it.”
Nadiya released a simpler recipe for royal fans to try at home to emulate her royal birthday cake.
The cake takes about 50 minutes to one hour to prepare and cooks for one and a quarter hours.
Ingredients for the cake
Ingredients for the buttercream
Ingredients for the fondant drizzle
Ingredients for the orange drizzle
Ingredients for decoration
White sugar paste roses, varying sizes, or real roses edible glue or glucose syrup
Edible silver glitter
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For the cake, line and grease two 20cm spring form tins. Preheat the oven to 180 degrees Celsius.
Add all the ingredients to a bowl one by one, and then, using a handheld or stand mixer, mix everything together for three minutes until you have a smooth batter.
Divide the mixture between two tins and level off the tops.
Bake for one and a quarter hours, or up to one and three quarter hours, depending on your oven.
While the cakes are cooking you can get on and make the buttercream and drizzles.
To make the buttercream, add the butter to a mixing bowl and mix on high for two minutes.
Add the icing sugar a little at a time and mix on a medium speed.
Add the milk and orange zest and mix on a high speed for three minutes until you have a light and fluffy buttercream.
When the cakes are golden brown, with a slight peak at the top, and a skewer inserted comes out clean, they are ready.
Remove from the oven and leave to cool for 10 minutes in the tin. Turn out and leave to cool completely on a wire rack.
Cut the domed tops off both sponges and level them off. Carefully slice both cakes across into two, giving you four sponges.
To make the orange drizzle, add the orange juice and sugar to a jug and mix well.
The sugar will not dissolve completely. Spoon the mixture equally over the four sponges.
Lay the four sponges out, making sure that one of the two with crusts faces down and one faces up.
Then generously cover the top and side of each with the buttercream.
Put the crust-side-down slice on a cake base or plate then carefully place the other layers on top, finishing with the crust-side-up slice.
Place the whole cake in the fridge or in a cool place for about 15-20 minutes until the buttercream has crusted over.
Now make the fondant drizzle. Add the grated fondant and water to a pan and heat on low to medium, stirring continuously, until it has melted and become and liquid.
Add the food colouring a little at a time until you have a vibrant purple colour.
Transfer into a bowl and leave to cool completely. Add a drop or two of cold water to loosen if needed.
Pour the cold purple fondant over the top of the cake, drizzling it gently down the sides.
Then finish off the decoration by brushing the tips of the sugar paste roses with edible glue and dipping them in glitter.
Arrange them in a crescent shape around one edge of the top of the cake. Or simply decorate it using real white roses.
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