Dr. Oetker Commission Stacie Stewart to Create Un-Official Royal Baby Christening Cake

Dr. Oetker Commission Stacie Stewart to Create Un-Official Royal Baby Christening Cake

To celebrate one of the most anticipated Royal arrivals for 30 years, the UK's biggest and best loved baking brand has commissioned celebrity baker Stacie Stewart to create the (un)official Christening cake for HRH Prince George Alexander Louis Windsor. Leeds based baking expert Dr. Oetker designed a cake fit for a future king - just in time for the Christening.

The next big event in the British monarchy's calendar takes place at The Chapel Royal, St. James Palace on 23rd October 2013, just three months after Prince George's birth.Stacie Stewart

Prince George's cake features a number of symbolic features in celebration of his famous lineage: -

  • A VICTORIA sponge - in homage to Prince George’s great great great Grandmother Queen Victoria who inspired the nation’s most famous baked treat.
  • A BLUE BUTTERCREAM filling - a nod to the little Prince’s blue blood and Will & Kate’s bouncing baby boy.
  • REGAL-Ice Ready to Roll Icing - Any celebration cake worth its occasion should be topped and decorated with this special Dr. Oetker icing.
  • GOLD Shimmer spray - Prince George has a sparkling golden future ahead of him and the little prince's celebration cake is no different.
  • A ROYAL CROWN - as third in line to the throne, George will eventually wear the famous Imperial State Crown when he becomes King. A mini iced replica of the crown was created using coloured Regal-Ice Ready to Roll Icing
  • And finally, a personalised Monogram in REGAL Icing for His Royal Highness.

Gill Davies, Executive head of marketing at Dr. Oetker Baking, says:

"We know that Will and Kate have taken a very modern approach to family life since their marriage and Prince George now represents the next generation of Royals. Therefore, we wanted to create a beautiful cake in their honour that has a nod to tradition with a modern touch."

Stacie Stewart represents Britain's current baking talent. A self taught cook hailing from Sunderland, beehive-sporting baker Stacie reached the MasterChef finals in 2010 and now focuses on creating British classics with a twist - making her perfect for Dr. Oetker's Royal cake consultation.

"My family have always been huge Royalists so it's an honour to create a cake for Prince George - even if the Windsor's and Middleton's won't actually get to taste it."

Stacie Stewart

Key Dr. Oetker products featured in Prince George's Christening cake:

  • Dr. Oetker Regal-Ice Ready to Roll Icing in White
  • Dr. Oetker Coloured Ready to Roll Icing
  • Dr. Oetker Ultra Violet Gel Food Colour
  • Dr. Oetker Sky Blue Gel Food Colour (for the blue buttercream)
  • Dr. Oetker Soft Gold Shimmer Balls
  • Dr. Oetker Gold Shimmer Spray

Ingredients

For the sponge cake

  • 450g butter (room temperature)
  • 450g caster sugar
  • 8 eggs
  • 450g self raising flour
  • 4tsp Dr. Oetker Vanilla Extract

For the buttercream

  • 110g butter
  • 50ml milk
  • 1tsp Dr. Oetker Vanilla Extract
  • 500g icing sugar
  • 1 tube of Dr. Oetker Light Blue Gel Food Colour

For the decorations

  • 3kg Dr. Oetker Regal-Ice Ready to Roll Icing (White)
  • Dr. Oetker Coloured Regal-Ice Ready to Roll Icing
  • Dr. Oetker Soft Gold Shimmer Balls
  • Dr. Oetker Gold Shimmer Spray
  • Dr. Oetker Ultra Violet Gel Food Colour (mixed into White Regal-Ice)

Procedure

For the cake

  1. Preheat the oven to gas mark 4 (160) or 150 fan. Grease and line two 8 inch round tins.
  2. Cream the butter and sugar together until fully incorporated.
  3. Sieve the flour and beat the eggs together.
  4. Add a little of the beaten egg to the butter and sugar followed by a spoon of the flour and beat.
  5. Repeat until all the egg is incorporated then scrape down the bowl to make sure there are no bits stuck to the side and continue to fold in the remaining flour, taking care not to overbeat so the sponge is light.
  6. Spoon the mix between the two tins and bake for 45 minutes until golden and when a cake skewer inserted into the middle comes out clean.
  7. Allow to cool, then turn out and cut each cake in half horizontally so you have four sponges.

For the buttercream

  1. For the buttercream beat all the ingredients together until creamy. The longer you beat the better.
  2. Place a piece of sponge on a cake board top with a little buttercream and smooth out to cover. Repeat with the rest of the sponges.
  3. Crumb coat the whole cake with the remaining buttercream.
  4. Roll out approx 750g of White Regal-Ice for the first cover of the cake.
  5. Once covered repeat with another 750g of Regal-Ice, this double covering makes for a perfect cake and allows the quilting pattern to be added later.

For the crown - Take note that the crown will take several hours to set.

  1. Colour approx 700g of White Regal-Ice with the Ultra Violet Gel Food Colour, mould into a ball with a flat base.
  2. Cut two strips of white Regal-Ice, long enough to go over the crown. Roll a ball of White Regal Ice, about the size of a ping pong and also fashion a cross shape with the icing your hands or a sharp knife. Spray these three pieces with Dr. Oetker Gold Shimmer Spray on some baking parchment and leave to dry completely.
  3. Using the coloured Regal Ice make 12 small balls to represent the jewels using the darkest colour to make 12 more balls to go round the base of the crown.
  4. Once your Gold-sprayed icing decorations have dried, place the strips in a cross shape over the purple section of the crown. The ball and cross go in the middle and the jewels go down the gold strips, as per the picture. All you need to do now is roll a little more White Regal-Ice out for the white band around the base of the crown.
  5. Quilt pattern the covered cake placing small gold balls where the pattern crosses. You can use a press to create the pattern or it’s equally effective with a fork and a ruler. Again, this was by using white Regal-Ice and Gold Shimmer Spray.
  6. Use Regal Ice to create the plaque, monogram and dates. The small flowers can be made by hand or with a specialist press.
  7. Place the crown on top of the cake and you’re good to go!

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