Her Majesty's Birthday Cake with Lyle's

As the big day for Her Majesty draws closer people all over the country are preparing to celebrate her 90th birthday.

No birthday is complete without a cake so Lyle's Golden Syrup have challenged me to make the Queen a birthday cake using their recipe. Today I am going to share with you their recipe. But as my cake is still cooling and I want you to be able to also make this delicious cake I am sharing the recipe with you today. But keep an eye out on Twitter, Facebook and Instagram to see the final product!

Her Majesty's Birthday Cake - Recipe courtesy of Lyle's Golden Syrup

Ingredients - Serves 24

Cake

Butter for greasing

350g butter at room temperature

300g Tate and Lyle caster sugar

2 tbsp Lyle's golden syrup

6 eggs

1 tsp vanilla extract

400g self raising flour

Pinch of salt

3 tbsp milk

Filling and Frosting

300g butter

550g Tate and Lyle icing sugar

2 tbsp Lyle's golden syrup

1/4 tsp vanilla extract

6 tbsp seedless raspberry jam

Decoration

850g white regal icing

200g two different colours of regal icing

Ribbon

150g icing sugar

Method

Pre heat the oven to 180C, 160C Fan, Gas Mark 4

1 - Beat the butter until light and creamy

2 - Mix in the caster sugar until light and fluffy

3 - Stir in the golden syrup and vanilla extract

4 - Add the eggs one at a time with a little flour to prevent curdling

5 - Fold in the remaining flour

6 - Divide the mixture between two prepared 23cm sandwich tins and one 15cm tin

7 - Place in the pre heated oven and bake for 25 - 30 minutes

8 - Once thoroughly baked remove from the oven and leave to cool in the tins for 10 minutes before removing from the tin and allowing to cool completely

9 - For the frosting beat the butter until soft and gradually add the icing sugar

10 - Add the Lyle's golden syrup and vanilla, keep 1tbsp of the frosting on one side and cover

11 - Level off the smallest cake and slice in half

12 - Sandwich the two halves together with jam and butter cream

13 - On one of the sandwich cakes spread jam and butter cream and place the second sandwich cake on top

14 - Cover both cakes with butter cream, over the tops and the sides, then leave on one side for 2 - 3 hours

15 - Reserve 100g of regal icing on one side and roll out three quarters of the remaining regal icing this will be used to cover the 23cm cake, trim to fit

16 - Roll out the remaining quarter of regal icing and cover the smaller cake

17 - Spread the remaining butter cream in the middle of the larger cake and place the smaller cake on the top

18 - For the bunting roll out the two coloured regal icing and cut out evenly sized triangles

19 - To fix the bunting onto the cake make up a stiff icing using the icing sugar and a little cold water. Place the stiff icing into an icing bag with a fine nozzle and pipe a little icing onto the triangles and place on the cake

20 - To complete the cake tie around a ribbon and serve!

I have halved the ingredients as we simply would not get through a cake that serves 24 but my cake will be a mini version of this one. I cannot wait to show you my final cake so please keep an eye out!

I hope that whatever you decide to do this weekend to celebrate Her Majesty's birthday you have a great time. Don't forget to bake a cake!

Enjoy x

Update:

Here is my finished cake! It went down a treat!

Disclosure: Lyle's sent me some of their commemorative golden syrup, decorations, cake tins and a voucher to purchase the ingredients. The recipe is courtesy of Lyle's.