Diamond Jubilee Celebration Cake

 Fame at last.
 Have managed to get my cake in the best cakes line up in the Times diamond jubilee cake competition today-- hooray
http://www.thetimes.co.uk/


Diamond Jubilee Rose Cake

Recipe

Cake

225g (8 oz) self-raising flour
225g(8 oz ) butter
225g(8oz) caster sugar
2 level teaspoons baking powder
4 large eggs
2 rounded tablespoons cocoa mixed with 2 tablespoons boiling water
1 1/2 fluid oz red  food colouring

Filling and topping

 150 g (6 oz) butter
500g (1lb) icing sugar
2 tablespoons milk

Decorations

454 g white marzipan, food colourings, yellow sprinkles


Method

• Pre heat the oven,180c/160C Fan/Gas4
• Line 2 x 20 cm (8 inch) sandwich tins with baking parchment.
• Put all the cake ingredients into a bowl and beat using an electric mixer beat until everything is thoroughly mixed and creamy.
• Divide the mixture between the 2 tins. Smooth out.
• Bake for about 25 mins until firm to touch.
• Cool in the tins for 5 minutes then remove the parchment and cool the cakes on a wire rack.
• Divide the marzipan into 3 , colour as wanted with a few drops of food colouring ( about 3). Knead well and then roll out and use heart shaped and leaf cutters for the petals and leaves.
• Make the butter cream by beating all the ingredients together and when the cake is completely COLD use to sandwich the cake together and spread on the top and sides.
• Arrange the petals and leaves like a Tudor Rose ( see photo) on the top and more petals and leaves around the sides.
• This cake will keep well for several days in an airtight tin in a cool place.

For a speedy version omit the decoration and just use the butter cream. The red  cake is a great surprise when it is cut.

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