I am making 100 cupcakes for my daughter's school Jubilee Picnic next Friday, and I had thought to myself, 'That will be enough.' But of course, looking at other blogs as I do, I have seem so much wonderful baking, I just felt I had to join in.
Recently I saw a wonderful Vanilla Bundt Cake here, at Fuss Free Flavours, and felt inspired to start using my Bundt tins a little more often. I went to the garage, (where the tins are stored) and saw the castle tin. Perfect for a Jubilee bake!
I usually use Nigella's recipes for my Bundt cakes, but decided this time to use a classic Victoria Sponge, which I think is the same as a Pound Cake in America.
Classic Victoria Sponge
10 oz butter
10 oz sugar
10 oz self raising flour
5 eggs (beaten)
Flavouring (I used 1 tsp Vanilla and 1 tsp Rose Water)
The five cake mixture is perfect for this size Bundt tin, (I had had to trim cake away from the base last time I used this tin as I had made a 6 egg mixture and it was too much!)
I creamed the butter and sugar, then gradually added the beaten egg and the flavours, lastly I sieved and folded the flour into the batter.
I greased the tin and made sure all the nooks and crannies had some Cake Release on them (in them?), as the impact of the castle would have been ruined had I left half the cake behind in the tin!
I put the batter in the tin and baked in the oven for about 30/40 minutes at 180.
[When the cake is removed from the oven give the tin a good bang on the work surface, this releases it from the side, do not turn it up straight away but let it rest in the tin for about 10 - 15 minutes.
Then, keeping your fingers crossed, turn the tin up on a cooling rack, and all being well the cake will appear in one piece. Phew!]
Bundt cakes do not really require much in the way of icing, but my little girl wanted to use some red, white and blue. We made some buttercream, added some red and blue food colouring and used it to add accents to the cake. We gave it a royal touch with gold leaf on the top of the gate and for a handle!
We decorated the turrets with fluttering flags and positioned two guards at the gate, to keep out the Riff-Raff!
Some friends came round for Sunday lunch and the cake made a delicious pudding with some Summer Fruits and a scoop of homemade Vanilla Ice-cream.
I am going to link this to Homemade by Fleur's, Blogging Jubilee Baking Competition, you can find the details here. The competition is being sponsored by Appliances Online (here) with a super prize, so why not enter yourself, I'm sure you'll be doing some Jubilee Baking too!
|Changing Guard at Buckingham Palace!|
|Planning stages, I wasn't too sure what we might use|
|Eggs with crowns, Of Course!|
|I use this on Bundt tins, as it does what it says on the bottle|
|A pastry brush helps to reach all the nooks and crannies|
|Add the mixture to the tin|
|Check it is baked through|
don't forget to bang it on the counter top
|Once it had cooled in the pan|
turn it up onto a cooling rack
|Keep your fingers crossed|
|(I use the pastry brush to help clean the pan too)|
|I keep my colours, glitters and gold leaf in an old work box|
|My daughter selected red, blue, some silver glitter and gold!|
|Mixing the colours|
|We just used a little icing, some gold leaf on the roof of the|
gate and sprinkled the castle with edible silver glitter
|The guards came from the cupcake set|
|I think he looks rather splendid|
|We couldn't resist the red, white and blue m&ms|
So popped them along the front
|I hope it's not too garish, for such a regal occasion!|
|And it made a perfect pudding|
|Lovely with fruit and ice-cream|