Gala cake

Gala cake

By
From
Bake and Decorate
Serves
16
Photographer
Laura Edwards

Flags and bunting decorate this 4-tiered candy-striped cake. I have used fresh raspberry and blueberry fruit purées, lemon curd and lime to flavour the buttercream, but you could try strawberry, mango, passion fruit or blackcurrant purées, or even use good-quality jams to create each flavour instead. The bunting and flags can be made well ahead of time. I find it easiest to choose their colours first, then coordinate the buttercream colours to match.

Ingredients

Quantity Ingredient
2 Victoria sponge
tube glue
scraps contrasting ribbon and paper
8 cocktail sticks
180cm 5 mm-wide ribbon
1 quantity vanilla buttercream, (see note)
80g raspberries
80g blueberries
4 tablespoons lemon curd
1 lime, finely zested
1/2 lime, juiced
green food colour
2 paper windmills, (optional)
1 roll double-sided sticky tape

Method

  1. For the flags, glue the scraps of ribbon and paper on to the cocktail sticks. To make the bunting, cut out paper triangles and glue them on to the ribbon.
  2. Make the 4 coloured buttercreams. Divide the buttercream equally between 4 bowls. Make the raspberry purée by gently warming the fruits in a small saucepan, crushing with a fork, then sieving to remove the pips. Allow to cool. Make the blueberry purée in the same way, adding 1 tablespoon water to the pan. Add the raspberry purée to 1 bowl of buttercream, the blueberry purée to another and the lemon curd to the third. Finally add the lime zest and juice and a little green food colour to the last.
  3. Take the 4 Victoria sponges (or split them horizontally if you have chosen to bake 2 large cakes instead). Spread a different buttercream between each of the 4 layers, topping with the blueberry.
  4. Place the cake on its stand. Arrange the flags and windmills over the top and attach the bunting to the stand with the sticky tape.

Note

  • To make the buttercream, beat 300 g soft unsalted butter in an electric mixer until really pale and fluffy. Add 2 teaspoons vanilla extract and 400 g sifted icing sugar and beat for at least 5 minutes, until light and creamy.
Tags:
Baking
Cakes
decorating
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