«

»

Print this Post

Royal Wedding Mr Whippy Cakes

When deciding what to do for a Royal Weddings bake I wanted to combine my desire to bake something a bit kitsch and the fact that the Royal Wedding means we get a Bank Holiday. What’s the activity Brits stereotypically do on a Bank Holiday, apart from catching up with the DIY and watching Sound of Music? Head to the coast, no matter the weather, and eat Mr Whippys on a wind-whipped beach.

The last made I made Ice Cream Cupcakes was for my Birthday a few years back. Now I own a Wilton1M tip I decided to give these cakes another go. I’m still getting there with my piping technique. What you can’t see is the gaps at the back between the cone and the icing! By the time I make them again at the end of the month I’ll be better. I need to keep remembering to hold the tip at a 90° angle to the cake. Thank you to the people who have also given me the tip to add a small amount of milk to get the buttercream smoother when being piped. I think I got a bit overenthusiastic when beating the butter and sugar.

The best types of colours I find are the gel/paste colours as they don’t water down the icing and allow you to get the intense colours. The colour also intensifies once the icing is left to rest so be aware of this when your mixing it. Since I took the photos for this blog 2 hours ago the colours on the cakes are now very much vivid! The best tips I can give for the buttercream is to please use butter (products like Stork, Trex etc taste awful in buttercream) and whip it more that you think you need to. The more you whip it the whiter and fluffier it will become but don’t go too mad or, as you can see in the photos, while you have super fluffy icing the bubbles in the buttercream give rougher edges.

So what are you making and baking for the Royal Wedding?

Royal Wedding Mr Whippy Cakes
Makes 8-10 cakes

For the cakes
125g plain flour

125g caster sugar

125g softened butter

2 eggs

1 tsp vanilla extract

1.5 tsp baking powder

8 flat bottomed ice cream cones

for the icing
120g unsalted butter, softened

240g icing sugar

1 tsp vanilla extract

red & blue food colouring

2 Flakes, cut in 1/4

1) Preheat the oven to 180oc. Beat together the sugar, butter and eggs, then mix in the rest of the ingredients.

2) Line up the cones on a baking sheet. It does make it slightly easier if you put the cones in the cups of a bun pan or individual silicone cupcake liners.

3) Fill up the cones about 2/3 with cake mix. Don’t overfill or they erupt over the top. Bake in the oven for 15 min, or until they are golden and pass the skewer test. Allow to cool on a wire rack before icing.

4) Once the cakes have cooled beat together the butter and vanilla extract then gradually add the icing sugar. Beat until desired consistency. Split the icing in ¼. Colour one ¼ blue, another red and the remaining icing stays white. Spoon into a piping bag. You can either put all the icing in the bag together (like above) or make 4 individual piping bags and put them inside a bigger bag. Pipe the swirls on the cakes. Decorate with a flake. Leave for a few hours to allow the icing to set.

Related posts:

About the author

Jules

Freelance food geek who's passionate about food education.

Permanent link to this article: http://www.butcherbakerblog.com/2011/04/02/royal-wedding-mr-whippy-cakes/

%d bloggers like this: