Stargazy Cake

My Weekly - - Royal -

IN­GRE­DI­ENTS (Serves 12)

◆ 250g but­ter, at room tem­per­a­ture

◆ 250g caster sugar

◆ 3 eggs, beaten

◆ 1tsp vanilla ex­tract

◆ 250g self-rais­ing flour

◆ ½tsp salt

◆ 2tbsp milk Fill­ing and frost­ing:

◆ 200g but­ter

◆ 400g ic­ing sugar

◆ ¼tsp vanilla ex­tract

◆ 6tbsp rasp­berry jam Dec­o­ra­tion:

◆ 500g white re­gal ic­ing

◆ Blue food colour­ing

◆ 2 x 300g packs white petal paste

◆ Ed­i­ble metal­lic paint,

glit­ter and sprin­kles

◆ 2tbsp egg white

◆ Ap­prox 100g ic­ing sugar

NEED TO KNOW! Read the cap­ti­vat­ing pic­ture book favourite The Mouse­hole Cat by An­to­nia Bar­ber, stun­ningly il­lus­trated by Ni­cola Bay­ley and pub­lished by Walker Books, in­spired by the Cornish leg­end, where Stargazy Pie is served to cel­e­brate bring­ing home the catch. If you like, you can dec­o­rate the cake with choco­late sar­dines – avail­able from SeaSalt, Corn­wall SEASALTCORNWALL.CO.UK

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