Jubilee Celebration Bunting Cake

Serving size: 12*
Preparation time: 30 minutes
Cooking time: 30 minutes
Ingredients:

For the cake layers:
6 large free-range eggs
425g soft butter or margarine
425g self-raising flour
425g caster sugar
1 teaspoon vanilla extract
Red and blue gel colouring

For the icing:
200g mascarpone
200g cream cheese
200ml double cream
2 teaspoons honey


Featured in:
June 2012

Method

You will need 3 x 20cm loose-bottomed cake tins.

Pre-heat the oven to 170C.

In a large bowl, cream the butter and sugar until light, pale and fluffy. You can do this by hand with a wooden spoon or with an electric whisk.

Add one egg and beat it in.

Add a little four and beat it in.

Beat in the vanilla extract.

Now alternate between eggs and flour until it is all used up and you have a smooth creamy cake batter.

Now divide the cake batter equally between three bowls.

Add half a teaspoon of red gel colouring to one bowl and half a teaspoon of blue gel colouring to a second bowl and stir them well in.

Now pour the cake batter into three prepared tins and bake for 25-30 minutes or until risen and a sharp knife inserted comes out clean.

Let them cool completely before using.

Now for the assembly. You will need to find two templates, one for the inner circle – I used a medium scone cutter – and one for the outer ring – I used the base of the loose-bottomed cake tin.

Cut out the circles on all three cakes and swap them around so that each layer has a red, white and blue section.

Place the bottom layer on a cake-stand, spread the top with jam and sandwich the next layer on top; again, spread this with jam and place the final layer on top.

Spread the icing all over the cake, smooth out with a pallet knife and shave a crown of white chocolate on top. Eat and of course, enjoy!

In a large bowl whisk the cream cheeses together with the honey, then add the double cream and whisk again until thick and spreadable.



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