Skip to main content

Jubilee Royal Velvet Cake



As we're getting much closer to Jubilee Weekend, I wanted to try out an idea for a cake that I have been mulling over for some time. I have previously tried  Blue Velvet Cupcakes and Red Velvet Cupcakes, but I have always wanted to try making the proper cake. With the Jubilee presenting the perfect opportunity, and with the Olympic Torch being in Cardiff this week, as I was feeling all patriotic on Friday I finally got to try out my ideas. Let me present to you a red, white and blue Royal Velvet Cake, complete with a blue sugar candy crown.


The cake is not, strictly speaking, a traditional velvet recipe, but I'm using poetic license. I used the recipe from Heather Baird's SprinkleBakes book for her Neopolitan Cake. I've been a big fan of Heather's blog, SprinkleBakes for some time, and when her book came out earlier this month, I had to buy it. Heather's work is one of the most artistic and inspirational I have come across. Everything seems to be executed with so much precision, but there are some witty touches, too. Just my kind of baking book. Some of it is a little complex of course, but I chose this particular recipe because it seemed fairly easy. I made some adaptations though, and had to convert the ingredients into UK weights.


I also needed something to inspire me for decoration, as I didn't want to simply put a load of red, white and blue M&Ms on the top (although I did consider it and let's just say that the M&Ms for it I bought found another home ;) That's a post for another day!). Some browsing led me to this spectacular Blue Velvet Cake on the Betty Crocker site. I loved the idea of the hard sugar decorations, but as it was something I had never tried before, viewed it with some trepidation. Still, I decided to take the bull by the horns and I was so glad I did. The sugar, with the addition of the blue colouring, gave the most amazing stained glass effect - especially held up to the sun. I'm hooked!


The cake itself is a fairly dense, even textured sponge, with a vanilla flavour. The frosting is cream cheese and butter cream, flavoured with vanilla. To be honest, I think it may be best served with some fresh berries (and blueberries, strawberries and raspberries were another decoration I considered), to add another dimension to the flavour. When I made the sponge, although I normally would use golden caster sugar, I made sure to use white, and tried to use pale butter, so that the sponge stayed as light a colour as possible. The coloured sponge is made using Wilton gel paste colouring. Although you do need to use quite a bit, I don't think it affected the flavour - but you do get multicoloured tongue of course! I did also use an icing brightener - Wilton's White White - to try and get the icing as white as possible.

Jubilee Royal Velvet Cake

Ingredients

340g softened unsalted butter
685g caster sugar
685g cake flour (or use plain sponge flour) 
2 tablespoons baking powder
12 egg whites, at room temperature (each egg weighed, in the shell, around 56g / 2 oz)
475ml milk
1 tspn vanilla extract
Food colouring - I used Wilton Red Red, Royal Blue (and a dash of Violet with the blue)

Cream Cheese Buttercream
450g softened cream cheese
225g softened unsalted butter
1 tspn vanilla
750g icing sugar (approx - just add until you get the consistency you want)

Sugar Crown
1 cup sugar (225g)
1/2 cup light corn syrup (118ml)
1/4 cup water (59ml)
Blue food colouring

Preheat the oven to 140 Fan / 160 conventional / 325 C / Gas 3. Grease and base line three 23cm (9 inch) round sandwich pans, and then grease the paper, too.

Cream the butter and sugar together until light and fluffy. Add the vanilla to the milk. Sift the flour and baking powder together. Add to the mix, alternating in thirds with half the milk (so flour, milk, flour, milk,flour).

In a separate bowl, beat the egg whites until you reach the stiff peak stage, but don't overbeat so they get dry. Gently fold into the batter.

Have two bowls ready. Using a cup measure, dole out the batter into one sandwich pan (which will be your white sponge) and the two bowls. I got around 4 cups in each one, but make sure you measure it out to try and get the sponges as equal as possible. Add the red food colouring to one bowl of batter, and the blue to the other. Turn out into the remaining two pans.

Bake in the oven for 30 - 35 minutes, until a skewer comes out clean. I positioned the red and blue sponges on the middle tray of the oven, with the white on the bottom. This again, was to try and make sure that the white sponge didn't get too brown (it will a little, but you're going to trim the top of the cake later to make it flat, so most will come off - but it pays to try and keep it as pale as possible).

Leave to cool in the pans for 10 minutes, then turn out onto a wire rack and allow to cool completely.

To make the buttercream frosting, beat together the cream cheese and butter until smooth and creamy. Add in the icing sugar and beat until smooth, and the consistency you want. I spread mine onto the cake using a spatula and so I wanted it firm so it didn't droop, but still flexible enough to spread.

To assemble the cake, trim your sponges with a serrated knife so that the tops are flat. Put a dollop of frosting on your cake stand / plate to hold the bottom sponge in place. Position your bottom sponge (I used the blue) on your cake stand. Add some frosting to the top and level. Add the next layer, and continue until the cake is assembled. I then put a very thin coat of frosting on the cake - this is known as a crumb coat and is designed to stop the cake crumbling when you frost it properly. You chill the cake once it is crumb coated in the fridge for 30 mins - 1 hour, so that this layer gets firm.

Crumb coated and ready to go in the fridge
When you're ready, add the final layer of frosting. I used a plastic scraper to get the edges and top nice and flat. I then chilled the cake again in the fridge so that the icing would get nice and firm to hold the sugar candy crown.


To make the crown, have some baking trays lined with parchment ready. I then put the sugar, corn syrup and water into a saucepan fitted with a sugar thermometer, and heated it over a medium heat, stirring until the sugar dissolves. Once it has - STOP stirring. Let the sugar solution bubble until the thermometer reads 175C / 310F.


Remove from the heat and add in your food colouring, stirring to mix. BE CAREFUL as the sugar is very, very hot. Using a spoon, I then drizzled the sugar to form the shape I wanted (well, tried too, as it was a bit thick and gloopy, and set quite quickly, but I was pretty pleased with what I achieved on my first attempt!). I managed to get one whole crown shape, and one that I could easily split into two, so that I could create an almost  three dimensional crown. I left these to set hard - probably for about an hour.


I then placed them carefully on to the top of the cake. I don't know whether it was because it was so hot and humid, but I found that my fingers left fingerprints on the sugar, so I used small pieces of parchment to hold the shapes with to avoid this.


So there you go. A Jubilee Royal Velvet Cake complete with a crown. I was really pleased with how it turned out, and definitely think that the sugar crown fitted the bill. I'm going to make it my second entry into Fleur, of Homemade by Fleur's  Jubilee Baking Competition, sponsored by appliances online.


As I've also used an American Recipe, I'm also going to enter it into the United Bakes of America blogging challenge run by Gem of Cupcake Crazy. As you could make the red, white and blue representative of the US, France etc, I think it's also a real 'special relationship' cake!


Whatever you're doing, I hope you have a fantastic Jubilee weekend,

Susie

Comments

  1. I love the crown on the cake!! Genius idea - I tried making a sugar collar once but failed miserably. The cake looks delicious and your slice is so perfect - excellent job with the icing.

    ReplyDelete
    Replies
    1. Aww, thanks Ros. Blimey a sugar collar! My mind is boggling 8) - presume you must need to bend it while it's still soft? Must be tricky (but spectacular too). Glad you like it :)

      Delete
  2. Wow - who would've thought cake could be so patriotic? I love it!

    ReplyDelete
  3. That looks amazing it has to be one of the classiest jubilee bakes I have seen so far.

    ReplyDelete
  4. Amazing cake Susie, the colours are perfect and the whole cake is so neat...this looks perfect for the Jubilee...I'd love a slice!!! I'm really excited about the Jubilee and the Olympics!!

    P.S thanks so much for nominating me for an award...and congratulations on yours! :-)

    ReplyDelete
    Replies
    1. Thanks Laura - that's really sweet. I'm really excited too - lots to cheer us up this summer! And you really deserve the awards - your blog is one of my favourites! :)

      Delete
  5. Ah Susie this is completely amazing! So jealous you have Sprinkle Bakes book - I really want it too! This cake turned out so perfect, and it is definitely a great patriotic USA bake too with the red, white and blue! You blue sugar crown is spectacular - I love the stained glass effect it gives too, and I love how uniform all your different layers of cake are and it is frosted perfectly. You definitely have my vote! Thanks so much for entering into UBA this month!

    ReplyDelete
    Replies
    1. Aaww, thanks Gem - that's lovely *beams* :) Sprinklebakes is amazing. :D

      Delete
  6. That looks amazing!

    ReplyDelete
  7. Amazing cake for the jubilee. I'm from the UK too so it's nice to find another baking buddy. Totally digging that sugar crown. Love how the sponges are so vibrant too. Such a beautiful cake.
    -Lisa. {Sweet 2 Eat Baking}

    ReplyDelete
  8. The colors came out really good! I'm making this for the 4th!

    ReplyDelete
    Replies
    1. Thanks Kelly - glad you like it! If you do, let me know how you get on :)

      Delete
  9. Thank so much for this recipe, it was delicious!
    I went for vanilla buttercream rather than cream cheese as one of my friends has an allergy to cheese. I also filled one layer with seedless raspberry jam as you'd mentioned it would have been better with fruit.
    I covered mine in fondant and decorated it reasonably simply to give more of an impact when the cake was cut into.
    It went down really well. Thanks again!

    ReplyDelete
    Replies
    1. That's great, Carol, I'm so pleased! Brilliant idea with the raspberry jam! I'm so glad you enjoyed it :D

      Delete

Post a Comment

Your comments are very much appreciated.

Popular posts from this blog

Dark Indulgent Chocolate and Walnut Brownies for the Weekly Bake Off

It's been a great couple of weeks in the Bake Off , as Amy has chosen some fantastic chocolate recipes from Mary Berry's 100 Cakes and Bakes . Although I made last week's American Chocolate Ripple Cheesecake, I didn't enter it. Not because it was a disaster (it was incredibly delicious though very rich - Josh has been able to eek it out all week as he only needs a little piece to get his daily chocolate fix!), but I simply ran out of time. So this week, I decided to get my skates on and make the bake early. Particularly as it's brownies. Yes. Brownies. Those dark, fudgey, chocolatey little bites of heaven. But for me, this week was an experiment. You see, I already have a fantastic brownie recipe . It's been made countless times and been played around with to give an endless variety of treats. (Have I ever mentioned Maya Gold in brownies? Yes? Well I'll have to post about them someday soon because they are amazing - like some sort of out of body exp

Not Viennese, but Swiss Cakes for the Weekly Bake Off

One of my strongest childhood memories is the ritual of our family's Sunday Tea, which always took a certain form. My nan would put the kettle on at just before 4pm, and a pot of steaming hot tea would soon be brewed. There were sandwiches, and always, always some form of cake. Quite often, if nan and mum had had a busy weekend, it would be provided by Mr Kipling. My brother and I looked forward to this with some enthusiasm, as there were quite often French Fancies and Vienniese Whirls, which were our hands-down favourites. We could leave the Battenburg Slices, and the jam tarts were often a bit too dry  for us (definitely not as good as homemade). But the soft sweet inside of an iced French Fancy (my favourite being the lemon yellow ones), and the moistness of the Viennese Whirls were something to savour. Of course, you can still buy these. But they just don't seem to taste the same somehow. So when Amy announced this week's Bake Off challenge as the Apricot Swiss

Limoncello Cake

I really love this cake. I mean really love it. So much so, it's my new best friend. It's like sunshine on a plate. The citrussy aroma tempts you while the sultry lemony pucker hits you full in the mouth. And who can resist anything with 'Limoncello' in the title? The mere mention of the word transports you to to the Sicilian sun. It's one more reason I have to thank Random Recipes for getting me to delve into my cookbooks. This month's challenge had a bit of a twist. Dom, of Belleau Kitchen (who runs the challenge) created a Randometer thingummy-bob to test us. You had to enter how many cookbooks you owned, and then it would generate a random number. You counted along your shelf to that book, and then entered the number of pages, to generate another number and so find your Random Recipe. The gods must have been looking favourably on me this month, as I ended up with this gorgeous lemon cake, from Peggy Porschen's 'Boutique Baking