I wanted to create an easy to make but impressive cake for the Jubilee celebrations. I was keen to avoid using colourings so went for flavour instead. To me elderflower is the perfect taste of summer.
Pre-heat oven to 180c and grease 2 x 20.5 sandwich tins
Put the caster sugar, butter, eggs, flour, baking powder, elderflower cordial and milk into a bowl and mix until smooth. Should only take a couple of minutes with an electric mixer. The cake batter should be dropping consistency. You may need to add a bit more milk.
Divide cake batter into the 2 tins and bake for 20-25 mins until a knife comes out clean. Place on cooling rack.
To make the white chocolate crowns you need to print some crown images (I got mine by searching google images) onto A4 paper. Then cover this with greaseproof paper. Place both sheets on a chopping board and secure together using sticky tape at the sides.
Melt 100g of the white chocolate over a bowl of simmering water then spoon the white chocolate into a small freezer bag. Snip a small corner off the freezer bag and pipe chocolate over the crowns. Your first couple might need to be practice ones but it does not take long to get them looking good.
Once done, place the chocolate crowns in the freezer to set.
Now melt the rest of the white chocolate and whip up the cream adding 3 tbsp of elderflower cordial. Keep an eye on it so that it is not too stiff.
Spread half the cream on top of one of the cake layers then drizzle white chocolate. Add the top layer of cake and cover the top with the rest of the cream. Drizzle with more white chocolate.
Remove crowns from freezer and slide off paper using a palette knife. Place around the cake with the flat side facing out.
I decorated my crowns by sticking on some silver balls with melted chocolate. You could be very creative here with icing and sprinkles if you wanted.
See more of my recipes at www.homemadebyfleur.wordpress.com
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