A birthday cake fit for the Queen

To celebrate Her Majesty the Queen turning 90, Stork has re-imagined Britain’s best loved birthday treat: the iconic caterpillar cake, to honour one of the Queen’s much loved pet dogs. The Candy the Corgi cake has been created by baking brand Stork and the Great British Bake Off’s Edd Kimber using ingredients the Queen is rumoured to love such as vanilla bean, whipped cream, apple compote, and honey frosting. The quirky design features the corgi's face, tail and paws on a cream coated Swiss roll. 

You can find the recipe and instructions at http://www.bakewithstork.com/recipes/corgi-cake/

Stork challenged me to have a go at making my own cake based on the Candy the Corgi design for Her Majesty’s birthday. It seemed like a fun idea for me to try out!

Now, I don't think I could ever match up to Edd Kimber when it comes to cake baking, so I have made my own cake design featuring Candy the Corgi.  I chose a chocolate tray bake made using Stork, topped with a chocolate frosting and a chocolate plaque featuring Candy himself! (I did my best attempt at chocolate work...it ended up looking more like a weird looking rabbit than a corgi, but I managed to impress 6 year old Freddy so I was happy!)

Chocolate Traybake Recipe

8 oz Stork margarine

8 oz sugar

4 free range eggs

8 oz self raising flour

4 tablspns of milk

3 tblspns cocoa powder

Cream the Stork marg and sugar together.

Beat in eggs.

Sieve in flour and cocoa and fold together with milk.

Pour into a traybake tin. (I use disposable foil traybake tins.)

Cook in oven pre-heated to 180 degrees for about 30 minutes.

Once the cake is cool, top with a chocolate buttercream and decorate with a chocolate plaque (I made mine using the Chocolate Picture Maker from ZimpliKids) and chocolate hearts. Traybakes are a really simple way to make a great cake for any occasion - even for a Royal birthday party!

A Jubilee Sponge Fit For A Queen

BART’S JUBILEE SPONGE

Bart Ingredients, the name behind a fine range of herbs and spices, has been working with Edd Kimber, winner of The Great British Bake Off to come up with a modern twist on the Victoria Sponge to celebrate the Queen’s Diamond Jubilee this summer. The recipe features a unique and exciting blend of ingredients from all over the world, from cinnamon to their signature Bart Bristol Blended pepper and even a refreshing hint of mint to tingle the tastebuds!

I was challenged to have a go at making this cake using this selection of Bart Ingredients spices.  Here is the recipe:

Ingredients

Serves 10

½ tsp Bart Bristol Blend Five Peppercorns

½ tsp Bart Ground Cinnamon

1 tsp Bart Ground Ginger

¼ tsp Bart Ground Nutmeg

2 tsp Bart Mint (Freeze Dried)

250g self-raising flour

¼ tsp salt

250g margarine or butter

250g Bart Vanilla Sugar

4 eggs, beaten

For the Filling and Topping

250g cream cheese

150ml double cream

100g icing sugar

250g strawberries, quartered

200g blueberries

Method

• Grease and line 2 20 cm round sandwich tins. Preheat the oven to 180°C/Gas 4.
• Cream together the margarine and vanilla sugar until light and creamy.
• Mix all the dry ingredients together and slowly add to the mixture, along with the eggs.
• Divide the mixture between the two prepared tins and smooth the tops. Bake in the oven for 20-25 minutes until well-risen and golden brown and a skewer inserted in the centre comes out clean.
• Leave to cool in the tins for 10 minutes then turn out onto wire racks to cool completely.
• When completely cool, cut each cake in half horizontally so you have four thin cakes.
• To make the filling, beat together the cream cheese, cream and icing sugar until thick and smooth. Spread the cream on top of one cake layer and scatter over one quarter of the strawberries and blueberries. Top with another cake and repeat.

Edd Kimber's Bart's Jubilee Sponge

My Verdict

I have to admit that when it came to the crunch I was a little bit too scared to add the pepper and mint.  (Next time I'll be more brave!)  I also deviated by only making a two layer sponge and instead of a full Union Flag on top, I went for a St George's cross (reduces the amount of fruit needed if like me you are on a tight budget!)  Nevertheless, I was very impressed with my finished cake (although it is not as elegant as the amazing cake made by Edd Kimber)!!  It looked quite grand and the addition of the spices added a subtle warmth to the flavour of the sponge, that I would never have thought of  adding myself.  The Bart spices themselves were lovely to use and smelt really lovely and fragrant.  I was very impressed that the ginger and cinnamon are organic.

The Strawberry Cross

Strawberries and Cream

A Slice For Me!!

If you feel inspired to bake a Jubilee Sponge I'd love to see how yours turns out!  Would you be brave enough to add pepper??

Bart Ingredients are running a competition to win a masterclass with Edd Kimber by submitting your own Jubilee creations.  Full details at  http://www.bartoffers.com/jubilee/