Queen's Jubilee Celebration Cake
Celebrate the Queen's Jubilee with the most Royal cake yet
Queens Jubilee Celebration Cake
Rated 4.0 stars by 10 users
Servings
12
Prep Time
3 hours
Cook Time
40 minutes
Celebrate the Queen's Jubilee with the most Royal cake yet
Created by Emma Wills @thesugafix_
Ingredients
-
240g of Whitworths Caster Sugar
340g of Butter
310g of Self Raising Flour
6 Eggs
1 Tbsp of Vanilla Extract
1/2 Tbsp of Salt
500g of Butter
-
1kg of Whitworths Icing Sugar
2 Tbsp of Vanilla Extract
2 Tbsp of Milk
2 Tbsp of Purple Gel Food Colouring
1 Tbsp of Pink Gel Colouring
200g of White Chocolate
80ml of Heavy Cream
Edible Gold Lustre Dust
Lemon Juice
220g of Butter
-
100g of Whitworths Golden Caster Sugar
270g of Plain Flour
1/2 Tsp of Salt
-
200g of Whitworths Royal Icing Sugar
Edible Gold Lustre Dust
Lemon Juice
Vanilla Cake
Vanilla Buttercream
White Chocolate Ganache Drip
Crown Sugar Cookies
Directions
Crown Sugar Cookies
Mix the butter and caster sugar together in a bowl. Add the sifted flour, salt and mix until combined.
Roll out the cookie dough onto a flour dusted surface, use a crown shaped cookie cutter to cut out the cookies, bake 12-15 mins @170c.
Once completely cooled decorate the cookie with royal icing. You will need to make a thicker royal icing to pipe the border of the crown and a more runny royal icing to fill the middle.
Add a tbsp of water to 200g of royal icing until you reach your desired consistency. Once dry use the thick royal icing to pipe the crown details on top.
Once dry make a paste using lemon juice and edible gold lustre dust and paint the royal icing. You may need two paint two layers.
Vanilla Cake
Mix the butter, caster sugar and vanilla extract together until creamy. Add the salt to the flour and sift together then alternate adding the sifted flour and eggs until combined.
Line 4 x 6”cake tins, pour the cake mix into the tins and bake @170c 20-25mins.
Vanilla Buttercream
Mix the room temperature butter and vanilla extract until creamy and fluffy, add the sifted icing sugar in stages. Add the milk if the buttercream is a little stiff. By hand mix in the food colouring until combined.
Pro tip- If you make the icing the night before it will continue to get darker which means you do not have to use as much food colouring.
Assemble
Once the cakes are completely cooled, ice each layer, adding jam in the middle, then crumb coat the cake and chill in the fridge for 30 mins.
Ice the cake with another layer of buttercream, smooth the sides using a cake scraper. Return to the fridge for 1 hour.
To make the white chocolate ganache, heat the cream slowly in the microwave and pour over the chocolate, stir until combined. Take the cake out the fridge and pour the ganache on top and down the sides of the cake. Put back in the fridge to set then paint the ganache drip with the edible gold lustre dust using the same method as the cookies.
Stick the crown cookies around the side of the cake using left over ganache, decorate the top with berries and a cookie crown.