Queen's Jubilee Celebration Cake

Directions

Crown Sugar Cookies

1. Mix the butter and caster sugar together in a bowl. Add the sifted flour, salt and mix until combined.

2. 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.

3. 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.

4. 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

1. 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.

2. Line 4 x 6”cake tins, pour the cake mix into the tins and bake @170c 20-25mins.

Vanilla Buttercream

1. 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

1. 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.

2. Ice the cake with another layer of buttercream, smooth the sides using a cake scraper. Return to the fridge for 1 hour.

3. 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.

4. Stick the crown cookies around the side of the cake using left over ganache, decorate the top with berries and a cookie crown.