THE BAKING CHRONICLE: TIN CAKES

QUEEN VICTORIA CROWNS

A few weekends ago myself and Dan’s family went on a lovely picnic to Bolton Abbey which is a little village adjacent to a 12th century, Augustian monastery called Bolton Priory.

It is a really beautiful place in North Yorkshire.

A picnic would not be complete without cakes and sweet treats, therefore my Grandma and I got to baking a twist on the classic Victoria sponge cake to take as my contribution.

I like to call these miniature cakes

Queen Victoria Crowns as they looked like a royal crown when baked and decorated.

Shh don’t tell anybody but I cheated a little and bought a Victoria sponge mix from Sainsbury’s for a barginous £2.

It saves time and doesn’t leave you with lots of baking ingredients that you aren’t likely to use up.

If you’re cheating like me you will need:

120ml of milk

2 eggs

100g of Unsalted butter.

to get your sponge mix going!

You also need:

Small tin cans (preferably the ones you get sweetcorn in)

the number of cans you need depends on how many cakes you want to make in one batch.

Tinfoil to wrap around the bottom of the tin.

Using a tin opener take off the bottoms of your cans and wrap in tinfoil.

Spoon a little under half of the sponge mixture into your tin cans.

Pop into a preheaded oven at around 175-180c.

Once your tins are in do not open the door for 15 minutes as your sponge will drop.

After 15 minutes, open the door and pop a skewer through the middle of the cake.

If the skewer comes out clean and not sticky you are ready to let them cool, if not pop them back in the oven for another five minutes or so.

While your cakes are cooling

It’s onto making the buttercream filling..

It is best to make buttercream if you are not going to be digging into your cakes on the day you baked them as buttercream lasts longer than fresh double cream.