Over this weekend The Queen is celebrating her 90th Birthday.
A great reason to bake a yummy cake!!
A Queens 90th Birthday Cake Made By Me.
To mark the milestone, Lyles Golden Syrup has had a right royal makeover, releasing a collectable ‘HAPPY BIRTHDAY YOUR MAJESTY’ limited edition tin – available exclusively until July 2016.
How cool is this tin!?
Lyle’s Golden Syrup’s kindly sent me a voucher to pick up some ingredients, 2 cake tins, a tin of their limited edition Golden Syrup and some cake decorations to get creative with.
They asked me if I would like to join in the Queen’s Birthday celebration fun and bake a cake for me and my family to share. I love cake so as you can guess; I was excited to get started.
- Recreate their ultimate Queen’s Birthday cake. Adding my own little twist and creativity to the recipes.
A few weeks ago I posted this beautiful cake recipe for them. You can find the recipe and pictures here: Her Majestys Birthday Cake.
So off I go to make my own cake fit for a Queen or in my case a Prince and Princess 😉
My children are not to keen on royal icing so I swapped a few ingredients around. Instead of icing, I used white chocolate, milk chocolate and strawberries.
Although I love buttercream I thought with all the chocolate it might make the cake to sweet so I swapped buttercream for double cream, whipped.
A Queens 90th Birthday Cake Made By Me:
Preparation: 2-3 hours, plus overnight standing
Cooking: 40 mins
Serves: approx. 24 ( I’m greedy, ours made 12 pieces )
- Butter or vegetable oil, for greasing
- 350g butter, at room temperature
- 300g Tate & Lyle Caster Sugar
- 2 tbsp Lyle’s Golden Syrup
- 6 eggs, beaten
- 1 tsp vanilla extract
- 400g self-raising flour
- Pinch of salt
- 3 tbsp milk
- 5 strawberries cut into half
- 75g Milk chocolate (cooking chocolate)
- 150g White chocolate (cooking chocolate)
- 300ml Double cream
- 2 tbsp Lyle’s Golden Syrup
- 6 tbsp seedless strawberry jam
How to make this recipe:
- Preheat the oven to 180°C, Fan Oven 160°C, Gas Mark 4.
- Grease two 20cm sandwich tins and one 15cm cake tin with a little butter or vegetable oil. Line the bases of the sandwich tins and the base and sides of the cake tin with non-stick baking paper or greaseproof paper.
- In a large mixing bowl, beat the butter until soft and creamy, then add the caster sugar and beat well with a wooden spoon or hand-held electric mixer until light and fluffy. Add the Lyle’s Golden Syrup and beat well. Gradually add the eggs, beating well between each addition. Stir in the vanilla extract.
- Sift in the flour and salt, then use a large metal spoon to fold it in gently. Do not beat, or you will lose the air. Add the milk and stir in gently to form a soft, dropping consistency.
- Share the mixture between the prepared tins, levelling the tops. Bake the sandwich tins for about 25-30 minutes and the cake for 35-40 minutes, when the tops should be firm yet slightly springy. (You may have to do this in separate batches). To test that the cakes are done, insert a fine skewer into the centre – it should come out clean.
- Cool the cakes on a rack for 5 minutes, then turn out and carefully remove the lining paper. Leave until completely cold.
For the top:
Do these before the filling so they can set.:
- Melt the milk chocolate in the microwave according to instructions on the pack.
- Wash, dry and slice the strawberries. I was going to use 10 whole strawberries but they went off in 1 day grr. So I cut 5 in half.
- Place the strawberries on some greaseproof paper and drizzle the melted chocolate on them.
- Pour rest of melted chocolate into sweet moulds. I use heart shapes.
- Once the chocolate has cooled place in the fridge to set.
- Whip the double cream, place in a bowl, cover and pop back into fridge until needed.
- In a small bowl add the Lyle’s Golden Syrup and strawberry jam, mix together well. Set the jam/syrup mix aside until needed.
Putting it all together:
- Level the tops of the cakes in the case on the side is bigger than the other. Spread the top of one sandwich cake with just over half jam/syrup mix and same again with the whipped cream. Position the second sandwich cake on top. Spread the bottom (turn upside down) of the smaller cake with rest of the jam/syrup mix and rest of the cream. Flip the bottom round and place on top of the cake.
- Melt the white cooking chocolate according to pack instructions.
- Leave to cool slightly but not set.
- Tip over the top of the cake and let the chocolate drizzle down the cake. Leave to cool and pop in the fridge.
- Just before the white chocolate sets add the strawberries and chocolates.
- Place in fridge to set properly.
- When the cakes are ready to serve to have fun decoration around the cake.
I have not been greedy with my cake I have been sharing it around.
Everyone who has tried it so far has given me 10 out of 10!! Let’s see what the husband thinks when he gets home from work.
What do you think of my cake for the Queens 90th Birthday?
About this post:
I was sent a voucher to pick up the ingredients, 2 cake tins, a tin of their limited edition Golden Syrup and some cake decorations to help with my post. All thoughts are my own and I was not paid for this post.