Cake for the Queen’s 90th Birthday – with a recipe

This week’s Telegraph features the cake I made to celebrate the Queen’s 90th birthday.

Along with Cherish Finden and Frances Quinn, they asked me to design a cake fit for the royal birthday celebrations.

Cake for the Queen’s 90th Birthday – with a recipe

I chose a delicious root cake with brandy and spices, decorated with buttercream icing and created an edible crown to go on top using gold-painted freeform chocolate shapes and our signature glitter berries as jewels.

Here’s the recipe if you’d like to make one of your own!

 

Carrot Cake fit for a Queen

Preparation time: 30 minutes

Cooking time: 20 minutes

Serves: 8

Ingredients:

175ml runny honey

75ml water

120ml brandy

125g unsalted butter

250g any combination of carrots, parsnips, beetroots or sweet potatoes, grated

90g raisins

Juice and finely grated zest of 1 orange

Pinch of cinnamon

¼ nutmeg, finely grated

4 cloves

225g wholegrain spelt flour, sifted

2 tsp bicarbonate of soda

100g nuts (walnuts and pecans are good), toasted in a preheated 180°C fan assisted/gas mark 6 oven for 6–7 minutes, or until aromatic and just starting to brown, then broken into pieces

A batch of vanilla buttercream or cream cheese icing – use any recipe you like, there’s a nice one on my website, here.

If you’re making the crown:

500g dark chocolate

bag of ice cubes

edible gold lustre dust

Flowers to decorate

blueberries rolled in edible glitter (optional)

Two 18cm round cake tins, greased and lined

Method:

1) Preheat the oven to 180°C fan assisted/gas mark 6.

2) Heat the honey, water, brandy, butter, veg, dried fruit, citrus zest and juice, and spices together in a pan, stirring gently to melt the butter. Bring to the boil, then boil for 6 full minutes. Take the mixture off the heat, remove the cloves if using, and allow to cool completely to room temperature – transfer to another bowl to speed up this process.

3) Meanwhile, in a bowl whisk together the flour and bicarbonate of soda and stir in the crushed nuts.

4) Fold the wet mix into the dry. Divide the mixture between the two prepared cake tins and level out to the edges. Bake for 20 minutes, or until golden brown and a toothpick comes out clean. Remove from the oven and leave to cool in the tins for 10 minutes before turning out on to a wire rack to cool completely.

To make the crown:

Melt your chocolate in a bain marie (clean, dry metal or glass bowl sitting on top of a pan with an inch of simmering water).

Fill a bowl with the ice so it forms a pile

Pour the melted chocolate over the ice so it forms free-form shapes

Break these away from the ice & leave to set completely

Paint with the gold lustre

Roll your washed blueberries in glitter

Ice the cake all over and then set the ‘jewels’ and crown into place

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