Our very own monarch’s grandson is soon to be wed and she needs a nifty wedding cake for the big day. So, since we’d hate to let her Majesty down… here is the SORTED Royal Wedding cake! Perfect for weddings, birthday’s or any special occasion

softened butter (6 oz = 175g)
castor sugar (6 oz = 175g)
3 eggs, beaten
1 tsp vanilla essence
self-raising flour (6 oz = 175g)
a splash of milk

Fondant icing (ready-made or as below)
1 egg whites
icing sugar (450g)
liquid glucose (50g)
few drops of flavouring and/or colouring

strawberry jam
double cream, whipped to stiff peaks
ribbons / silver balls / edible photos

pre-heat oven to 180°C.
line a deep cake tin (20cm x 20cm) with greaseproof paper.
cream the butter and sugar in a bowl until light and fluffy.
beat in the egg and vanilla until well combined.
fold through the flour, then splash in the milk and mix again.
spoon the cake into the tin and bake for 20-25 mins until golden and a skewer comes out cleans when inserted into the middle.
transfer the sponge to a wire rack and allow to cool completely.
cut circular bases from the sponge (10cm diameter).
slice each chunk of cake in half through the middle and spread with a layer of jam and double cream before sandwiching back together. (Or use butter icing).
sieve the icing sugar into a clean bowl and stir through the liquid glucose, egg white and any colouring/flavouring that you wish.
combine the icing together and mould into a dough that is stiff enough to roll.
take pieces of icing about the size of a snooker ball and roll out on a flat surface that is been lightly dusted in icing sugar to the thickness of pound coin.
drape this over the sponge and carefully push out any creases before trimming the bottom flush with the sponge and tucking in the edges.
repeat the same with all the chunks of cake.
decorate tastefully with ribbons, roses, edible photos or anything else you think the bride will love.

Makes 10 individual cakes.


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