Royal Wedding cake maker Fiona Cairns shares her recipes
Prince William’s chocolate fridge cake
Fiona Cairns’s model of Prince William’s favorite chocolate cake is nice for a particular birthday deal with
That is my model of Prince William’s favorite chocolate cake. Historically made in a sq. tin, my spherical model makes it additional particular for any birthday deal with. I’ve added shards of chocolate and gold ornament, however you possibly can go away it plain in the event you favor – it is going to be simply as scrumptious!
- 300g (10½oz) unsalted butter, diced
- 225g (8oz) golden syrup
- 200g (7oz) plain chocolate (60% cocoa solids), finely chopped
- 300g (10½oz) wealthy tea or digestive biscuits
- 75g (2¾oz) blanched almonds, toasted and finely chopped
- 100g (3½oz) undyed glacé cherries (from bigger supermarkets or on-line), halved
- 1tsp vanilla paste or extract
- 250g (9oz) plain chocolate (60% cocoa solids), finely chopped
- 25g (1oz) unsalted butter, melted
- 3 sheets of edible gold leaf, and a effective paint brush
- Edible gold spray (from bigger supermarkets or on-line)
- 6 undyed glacé cherries (see above)
- 6 complete blanched almonds (non-obligatory)
Line the bottom and sides of an 18cm spherical cake tin with baking parchment. Soften the butter and golden syrup in a pan over a low warmth, then stir within the chocolate till melted.
Put the biscuits in a plastic bag and bash with a rolling pin to interrupt up, retaining some bigger chunks. Stir into the chocolate with the almonds, cherries and vanilla.
Spoon into the tin and press down. Cool, then chill within the fridge for no less than an hour. When prepared to embellish, take away from the tin and peel off the paper. Soften 100g of the chocolate in a bowl over a pan of gently simmering water, then pour onto a lined baking tray and faucet it on the worktop to even it out. Set within the fridge for 10-Quarter-hour.
Soften the remaining chocolate in the identical manner, including the butter and stirring till easy. Pour over the cake and permit to drip down the edges, then use a palette knife to easy across the sides. Utilizing a paint brush, raise the gold leaf onto the cake.
Break the sheet of chocolate into shards and prepare on the cake earlier than the coating has set, then spray with gold spray. Roll the cherries in gold leaf and spray the almonds, if utilizing, with gold spray and prepare on high.
All-in-one edible flower sponge
This traditional sponge cake with edible flowers is ideal for any household gathering or special day
Utilizing edible flowers
Utilizing contemporary, seasonally obtainable edible flowers has lengthy been a favorite manner of mine to embellish a cake, and such a straightforward choice if time is brief.
Use edible, pesticide-free flowers, picked out of your backyard or from a good provider, equivalent to maddocksfarmorganics.co.uk, who even have an inventory of edible flowers on their web site.
You can too discover edible flowers on the fruit and vegetable sections of bigger supermarkets. Within the recipes I’ve used a collection of pansies, violas, primulas, pom pom daisies, scented geranium leaves and borage.
In summer time you possibly can use rose petals, rosebuds, lavender, cornflowers and marigolds. Maintain the flowers chilled till you want them, in a plastic field within the fridge.
This traditional sponge cake could be very easy to make and has a scrumptious strawberry Champagne jam centre.
You may mud it with icing sugar or enhance with edible flowers. That is excellent for any household gathering or special day.
- 250g (9oz) unsalted butter, actually delicate, diced
- 250g (9oz) golden caster sugar
- 5 massive eggs, overwhelmed
- 2tbsp milk
- 250g (9oz) self-raising flour
- A pinch of salt
- 1tsp baking powder
- 1tsp vanilla paste
For the filling
- 150ml (5fl oz) double cream
- 50g (1¾oz) full-fat cream cheese
- 4tbsp strawberry Champagne jam (equivalent to Tiptree, obtainable on-line, or use plain strawberry)
- Pesticide-free edible flowers (non-obligatory, see the panel under)
Warmth the oven to 180°C/fan 160°C/fuel 4. Grease and line 2 x 20cm spherical sponge tins with a circle of baking parchment. Combine the cake substances in an electrical mixer till simply mixed – however don’t overmix.
Divide between the tins and bake for 25-Half-hour, till golden brown and simply agency to the contact. Permit to chill on a wire rack, then prove and take away the parchment.
For the filling, whisk the double cream and cream cheese till easy and thick, however don’t over-whip. Put one cake on a plate and unfold the whipped cream on high. Unfold the jam over this, then place the opposite cake on high.
Mud with icing sugar and high with edible flowers, if utilizing.
Summer time rose and raspberry cupcakes
These summer time rose and raspberry cupcakes (pictured) will be loved at a day get-together
Roses (signifying happiness, love and purity) had been one of many flowers on William and Kate’s Royal Wedding cake, impressed by the Language of Flowers. Take pleasure in these at a day get-together or give as a present.
HOW TO DECORATE YOUR CUPCAKES
You would high with shopbought sugar paste roses. Or you possibly can make crystalised rose petals: brush pesticide-free petals with egg white, then mud in caster sugar.
To make butter cream roses, beat 50g (1¾oz) softened butter with 150g (5½oz) icing sugar, then tint with pink meals colouring. Put in a piping bag fitted with an open star formed nozzle.
Maintain at an angle and pipe one large spiral, ranging from the centre of the cake and transferring outwards in a clockwise path.
- 125g (4½oz) raspberries
- 150g (5½oz) self-raising flour
- ½tsp baking powder
- 75g (2¾oz) plain yoghurt
- 2 medium eggs
- 100g (3½oz) caster sugar
- 65g (2½oz) unsalted butter, melted
- ¼tsp rose essence, to style
- 300g (10½oz) fondant icing sugar, sifted
- A drop of rose essence
Preheat the oven to 180°C/fan 160°C/fuel 4. Line a cupcake tray with 12 foil instances and place three raspberries within the base of every.
Sift the flour and baking powder collectively. In a separate bowl, beat the yoghurt, eggs and caster sugar collectively, then whisk within the melted butter and rose essence.
Fold within the flour and baking powder then place a dessertspoonful of cake combination into every case – the combination ought to solely half-fill them. Bake for 15-18 minutes till golden and simply agency to the contact.
Permit to chill. Trim off the highest of the desserts if needed so they’re stage just under the highest of the instances.
Combine the icing sugar, rose essence and 4tbsp of water to make a really thick pouring consistency. Pour slightly on the highest of every cake till stage with the highest of the case. Permit to set for an hour earlier than adorning.
My lily of the valley cake
This cake is impressed by the marriage cake I made for Prince William and Kate in 2011
My cake is impressed by the marriage cake I made for Prince William and Kate in 2011. My temporary was to reference the Language of Flowers, made well-known by Queen Victoria, as a manner of expressing feelings by way of particular blooms. This model is easier, with a cascade of piped lily of the valley (sweetness, humility) flowers and an orange blossom (everlasting love) delicate sponge – excellent for a marriage or summer time celebration.
- 700ml (1¼pt) orange juice
- 300g (10½oz) unsalted butter
- 350g (12oz) caster sugar
- A pinch of effective salt
- 4 medium eggs
- 400g (14oz) self-raising flour, sifted
- 100g (3½oz) floor almonds
For the syrup
- 1tsp icing sugar
- ½tsp orange blossom water, or to style
For the buttercream icing
- 400g (14oz) unsalted butter, softened
- 600g (1lb 5oz) icing sugar, sifted
- 2-3tbsp milk
- Spring inexperienced meals colouring paste
- 100g (3½oz) white sugar paste
- Blossom cutter, medium measurement (we used PME, obtainable on-line)
- A small ball device (or use the top of a small paint brush)
- 2 small piping luggage fitted with No 1 effective piping nozzles
- 1 small piping bag fitted with a Wilton leaf piping nozzle No 70
- 50g (1¾oz) ready-made royal icing
Boil the orange juice in a pan for Quarter-hour till decreased by half to 350ml. Pour right into a jug and go away to chill. Preheat the oven to 170°C/fan 150°C/fuel 3. Line the bottom and sides of two x 20cm spherical sponge cake tins with baking paper.
Soften the butter in a pan, pour right into a bowl then stir within the sugar, salt and 300ml of the orange juice (hold 50ml for the syrup). Utilizing a balloon whisk, steadily beat within the eggs, then the flour and almonds till simply mixed. You have to 4 cake layers, so will bake two at a time.
Divide the batter in half and set one half apart. Divide the opposite half equally between the 2 sponge tins and bake for 20-25 minutes within the centre of the oven, till golden and a skewer comes out clear. Take away from the tins and divide the remaining half of the batter between the tins.
Bake for 20-25 minutes as above. In the meantime, combine the reserved juice with the icing sugar and orange blossom water to make the syrup.
As quickly as every cake comes out of the oven, pierce throughout with a skewer and pour a few of the syrup over.
To make the buttercream, place the butter in a bowl. Beat within the sugar till easy, including slightly milk if wanted. Add inexperienced meals colouring to make it a really delicate inexperienced, then take round 200g of the buttercream, tint it a barely stronger inexperienced, cowl with clingfilm and put aside.
Sandwich the 4 sponges along with a few of the delicate inexperienced buttercream, ensuring the highest layer of cake is positioned the other way up to present a flat high. As soon as assembled, evenly trim the layers to neaten.
Unfold slightly extra delicate inexperienced buttercream excessive and sides, spreading thinly and evenly.
Chill for 10 minutes, then give a thicker coat, spreading as evenly as doable. To make the lily of the valley, roll out the white sugar paste to 3mm thick on a floor dusted with icing sugar. Minimize out 48 flowers utilizing the blossom cutter.
Press a ball device (or rounded finish of a paint brush) into the centre of every. Place a few of the stronger inexperienced buttercream in a piping bag fitted with a No 1 effective nozzle and pipe a dot within the centre of every. Depart to dry for a couple of hours or in a single day.
To pipe the lily of the valley leaves, place the remaining stronger inexperienced buttercream into the piping bag fitted with a Wilton leaf nozzle No 70, and pipe lengthy leaves on high of the cake and a few trailing down the edges.
Pipe stems utilizing the No 1 nozzle. Place lily of the valley on the stems and pipe tiny buds with white royal icing, utilizing the remaining piping bag fitted with a No 1 effective nozzle.
Lavender shortbread hearts
These lavender shortbread hearts are ultimate presents on your family members
These lavender hearts will make excellent presents on your family members. You may make them any form you want, however I believe hearts are significantly acceptable.
- 275g (9¾oz) plain flour, plus additional for dusting
- 200g (7oz) delicate, unsalted butter, in items
- 100g (3½oz) icing sugar
- 2 massive egg yolks
- 2-3tsp floor edible lavender (obtainable on-line, or see tip throughout the underside of the web page)
- 50g (1¾oz) caster sugar
- Lavender meals colouring
Preheat the oven to 200°C/fan 180°C/fuel 6 and line a baking sheet with baking parchment. Place the flour and butter in a bowl and rub collectively together with your fingers to type crumbs. Stir within the icing sugar, then add the egg yolks and edible lavender.
Begin squeezing the combination collectively till all of it binds to a dough. Chill for 10 minutes. Roll the dough out onto a evenly floured work floor.
Then, utilizing a 4.5cm or 6cm heart-shaped cutter, reduce out round 20 biscuits. Place on the tray and bake for 8-10 minutes till golden. Depart till they’ve cooled utterly.
Combine the caster sugar with slightly lavender meals colouring after which dip the biscuits within the sugar, till coated. The biscuits will hold in a cake tin for per week.
Jasmine and honey traybake
This jasmine and honey traybake is nice for a day deal with with pals
For a day deal with with pals, do that scrumptious traybake utilizing a syrup infused with jasmine tea and wild honey. I’ve piped buttercream flowers, which any newbie can attempt. Alternatively you possibly can purchase shop-bought sugarpaste flowers.
- 3 jasmine pearl tea luggage
- 200g (7oz) unsalted butter, softened
- 150g (5½oz) golden caster sugar
- 200g (7oz) orange blossom honey
- 3 massive eggs, evenly overwhelmed
- 250g (9oz) selfraising flour, sifted
- A pinch of effective salt
- 2tsp caster sugar
For the ornament
- 50g (1¾oz) unsalted butter
- 150g (5½oz) icing sugar, plus additional for dusting
- 1tsp honey
- Sugar pearls (non-obligatory)
Set the oven to 170°C/ fan 150°C/fuel 3. Soak the tea luggage in 100ml boiling water. Line a 30cm x 23cm traybake tin with baking parchment. Put the butter, sugar and honey in a bowl and beat till gentle and fluffy.
Progressively add the eggs till properly mixed. Add the flour, salt and 2tbsp of the jasmine tea, and fold collectively to make a easy combination. Unfold into the tin and bake for 30-35 minutes, till golden and simply agency to the contact. Pierce the highest of the cake with a skewer.
To make the syrup, pressure the tea, eradicating the teabags, and stir within the 2tsp sugar till dissolved. Drizzle over the nice and cozy cake. Cool, then reduce the cake into 16 squares and dirt with icing sugar.
To make the icing, beat the softened butter with the icing sugar and honey till easy, after which place in a piping bag fitted with a No 2 effective plain piping nozzle. Pipe small blossom shapes on high of every cake and enhance with sugar pearls, if utilizing.