- Food & Drink
Kate and Wills cakes
It’s hard to know how best to celebrate the upcoming Royal Wedding. Sharing a Champagne breakfast, wearing a Union Jack waistcoat, getting tangled up in the bunting and plummeting to your death – so many options to choose from. I’ve decided to celebrate it by getting A Wedding confused with A Coronation and baking Queen cakes in honour of our new HRH.
Queen cakes seem to have sprung from the oven in the 18th century and are typical pound cakes – equal quantities of butter, sugar, flour and egg creamed together and baked in individual moulds. They were originally enriched with currants and flavoured with cinnamon, mace and orange flour water. But as time went on and more of the common herd could afford the ingredients, the recipe was simplified and the spices were ditched, leaving us with buttery little fairy cakes plump with sultanas.
To commemorate the wedding, I’ve topped mine with edible rice cake toppers tastefully depicting the happy couple in a staged embrace. I can think of no finer tribute.
110g salted butter, softened
110g caster sugar
2 medium eggs, beaten
110g self raising flour
150g icing sugar
Edible Kate and Wills rice paper toppers (optional)
Preheat the oven to gas mark 4/180°C/fan oven 160°C. Line a 12-hole bun tin with 12 paper fairy cake cases. Set aside.
Beat the butter until it’s soft and creamy, then beat in the sugar until fluffy and combined. Beat in the eggs, a little at a time. Sift in the flour and stir in with the sultanas.
Spoon the cake batter into the paper cake cases and bake for 15 minutes or until risen, golden and springy to the touch. Transfer to a wire rack to cool.
Sift the icing sugar into a bowl and stir in 2–3 tsp cold water to make a thick, smooth icing. Spoon over the cakes and spread to roughly cover the tops with a palette knife. If you’re using rice cake toppers, lightly press 1 on to each cake. Eat within 3 days.