Classic Victoria Cake Crowns

Classic Victoria Cake Crowns

If you are having a street party this year to celebrate the Queen's birthday, these mini Victoria sponges are at once a crowd-pleasing classic and fit for a queen! What's more, the Tala Six Hole Mini Sandwich Tin does not need to be greased or lined, making it right royally easy to work with!

 

I have used the large round circular nozzle from the Tala meringue set to pipe little crown-like 'peaks' on my mini sponges, but you could use a large star tip to great effect as well. The thin lines are piped with number 4 writing nozzles, but you could use smaller or larger writing tips as long as the buttercream is nice and soft.

Ingredients:

 

For the sponges:

 

3 free range eggs

180g caster sugar

180g softened butter or margarine

180g self-raising flour

1 tsp vanilla paste

 

For the icing and filling:

 

250g salted butter, softened

300g icing sugar

Seedless raspberry jam

Red gel food colouring

Blue gel or powder food colouring


Equipment:

Large mixing bowl

2 smaller mixing bowls

Wooden spoon

Tala six-hole mini sandwich tin

Cake tester

Wire rack

Three piping bags

1 large circular open nozzle from Tala's Cake Decorating Set

2 number 4 writing nozzles

Round-ended palette knife                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                             

Method 

  • Preheat the oven to 150 degrees Celsius (302 degrees Fahrenheit).

  • Cream sugar and margarine until light and fluffy. Add the eggs and mix in as much as possible; do not worry if the mixture looks lumpy. Add the vanilla paste and mix again.

  • Tip in the flour and stir until the mixture is smooth. If you have two sandwich pans, divide the mixture equally between the twelve holes. If you have only one pan, divide the mixture in half and bake in two batches. Bake each batch for 20 minutes, until golden in colour and a cake tester poked into the centre of a cake appears clean when removed.

  • Place the cakes on a wire rack and leave for five minutes. Carefully remove the cakes from the tin and allow the cakes to finish cooling on the wire rack. Allow the tin to cool for another five minutes before refilling and baking again.

  • While the cakes are cooling, prepare some buttercream by beating softened butter and icing sugar until pale and creamy. Take a small amount (about 2 dessert spoons) of buttercream, mix with red food colouring, and transfer to a piping bag fitted with a number 4 writing nozzle. Repeat to make blue buttercream and treat in the same way.

  • Soften for a few seconds in the microwave first if the buttercream is even slightly hard. Set all three piping bags aside for later

  •  Trim the domes from the now-cooled cakes. Select half of the cakes and spread their trimmed surfaces with seedless raspberry jam. (These will become the top halves of each sandwich.). Position the other 'bottom halves' with the trimmed surface uppermost.

  • Taking the piping bag filled with natural colour buttercream, pipe small blobs of buttercream in a circular fashion around the edges of the lower half, finishing with one last blob in the centre.

  • Lift up the jam spread cakes, and gently sandwich on top of the buttercream piped cakes, so that you have 6 mini sandwich cakes. Using a round-ended palette knife spread a little buttercream on top of each cake. Then, using the red and blue buttercream, pipe alternating red and blues lines from the centre of the cake outwards, like bicycle spokes.

  • Pipe neat natural coloured blobs around the edge of the cake, pulling away sharply to form a little peak on each blob. Display with red white and blue confetti, bunting, red roses and a crisp white tablecloth

Serve and enjoy the delicious results. 

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