Last week the Victoria sponge cake with 'cheesecake cream' topping was very well received and I was asked to bring another one to the jubilee party we were invited to. Being a bit cocky, and thinking that our right royal majesty deserved something a bit special, I decided to do a three layer cake with a union flag fruit design on top (probably the most popular cake topping this weekend) and a bit of extra decoration.
The oven played up again so one layer was a bit, well, shall we say well done rather than burnt? I used my cake leveller to sort it out and trimmed the top of the cake off. Also the layers were a bit wonky when I placed them on top of each other but I thought the icing filling would sort that out.
In the end I think it looked cool and deserved of a place on the party buffet table.
The problem came when we tried to transport it. The cake box I had for it wasn't tall enough. The other half suggested our really tall casserole pot to place over the top of the cake. I'd put it on a cake board so this seemed a reasonable solution. What I hadn't considered however was the flower decoration on the board. Hubby covered this in a bit of grease proof paper. I'm not sure that he could have honestly thought this was enough to protect the small delicate icing flowers, but the casserole pot obviously squashed them into a blue and red mulch.
Nevermind. The cake was for a family party and everyone groaned and rolled their eyes at the mishap but tucked in anyway. I obviously had a slice - just to make sure it was OK you understand - and I realised I'd forgotten to add the vanilla paste to the cream. It really made a difference so I must try to remember to add it next time. I used vanilla sugar in the cake mixture itself but didn't have much left so instead of my usual 1/3 vanilla sugar 2/3 caster sugar I just used what vanilla sugar was left and added a bit of vanilla paste in too. I used Fiddes Payne vanilla sugar, but I might try and make my own at some point.
Scrumptious.
I also made some cookies fit for a queen using my new emboss pattern mat. I rolled the icing and cut out the circles for the top of the biscuits before embossing the icing as the mat is not that big. I then added a couple of icing flowers with white icing centres. Don't mind admitting that these were delish too.
What a fantastic selection of Jubilee cakes and bakes! I found your brilliant blog via Fleur's round up of Jubilee bakes and just off exploring....
ReplyDeleteThank you. It was a great competition wasn't it? I am still trying to work my way through Fleur's list of entries; it's taking longer than I thought there were so many fab ideas.
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