We’ve had a bit of a celebration in our house this week. One that even made me crack open the oven. Millie went to GB trials in Bristol the weekend before last and was offered a place on both the Junior and Senior GB Synchronised Swimming Squad for 2018. She has worked so hard & it is so lovely that her hard work & talent has paid off for her. I knew I didn’t have much time but still wanted to bake her something to let her know how proud we are of her. A normal size Battenburg just wouldn’t have been enough so a Giant Battenburg it is. (Also handily fits in with my entry for #BakeoftheWeek this week too!) Unfortunately, Millie wasn’t feeling too great on the day. Just a cold but she still felt and looked rotten so she wasn’t up for showing her face on camera.
The actual cake and decoration was really easy to make. Even the flower on the top and around each side didn’t take very long either. Marzipan is brilliant for sticking to itself so only a tiny bit of boiled water was needed as ‘glue’. I just used a leaf cutter and a small flower cutter.
The key to getting your cake a really vibrant colour is to use gel food colouring. The liquid food colours will wash out when the cake is baking. To get the vibrant pink, I used a red gel colour as you would need loads of pink to get the contrast.
Making the famous Battenburg Chequered Pattern
- Trim off the edges around the sides of each cake. Place the 2 cakes directly on top of each other to make sure each cake remains the same size.
- Trim away any area on top of the cake that has risen more than the other bit. I wasn’t too precious about trimming each piece of cake to the same height and depth as it was only us eating it.
- Cut both of the cakes lengthways into 4 even pieces.
- Start from the right hand side, place one length of cake.
- Brush apricot jam around the side and the top.
- Place the alternative colour cake next to it and on top.
- Repeat with the jam and keep adding alternate colours of cake until you get the pattern.
- Brush more jam on the top of all 4 pieces of cake and around the side.
- Roll out marzipan to a depth of 1-2cm depending on how much you like the taste.
- Trim away any rough edges and flatten down with a smoother or your hand if you do not have a smoother.
Bake of the Week
As Jenny mentioned last week, we now have a new day for #BakeoftheWeek. Regular entrants have probably noticed that we (more me) have struggled to get the posts live on our traditional Tuesday so we have made the decision to change. The linky will remain open until the following Wednesday so you will have just as much time to enter. This will also give us more opportunity to share your posts and encourage the weekend bakers to take part too.
As usual every entrant will get a mention and link to their post. We are going to be featuring 3 posts though instead of including tiny photos of each one.
My featured bakes from last week are:
Beautiful Coffee, Fruit & Walnut Cake from Kirsty at Hijacked by Twins. I bet the addition of fruit to an otherwise traditional recipe was so interesting.
You can tell what the theme of last week’s GBBO was – Puddings all the way! Jo’s kitchen larder shared her Pumpkin & Plum Conserve Steamed Pudding which looks and sounds divine.
Introducing a new take on Viennese Whirls is Peachicks Bakery with these Almond & Vanilla Viennese Whirls – Perfect for my sweet tooth!
Thanks as always to all our other entries too:
Jaffa Cake Celebration Cake from Mummy Mishaps
Basic Bread Rolls from Searching For Spice
Apple Crumble Cake from A Strong Coffee
Sticky Toffee Pudding from Mummy Mishaps
Gluten Free Chocolate Mini Rolls from the Gluten Free Alchemist
Granny’s Apple Pie from Tin & Thyme
The badge is here for you to add to your bakes – Lets share the #BakeoftheWeek love and encourage new members of our group.
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