Jubilee Cake

So it is jubilee week and in the office we have the chance to decorate our department. So we planned an office jubilee street party, and I supplied the cake and some cupcakes. So here is my

Jubilee Cake

For the sponge
175g unsalted butter, softened
225g caster sugar
2 large eggs, beaten
1 vanilla pod
225g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
75ml buttermilk
75ml boiling water

For the cream
200ml double cream
1dream topping
120g white chocolate
80g dessicated coconut
200g cream cheese

Decoration
200g raspberries
200g blueberries

Preheat your oven to 180°C.
Cream the butter with the sugar until pale and light. Gradually add the beaten eggs, mixing well between each addition. Add the vanilla seeds.
Sift the flour, baking powder and bicarbonate of soda into the mixture and mix until almost combined. Add the buttermilk and boiling water and continue to mix until smooth.
Divide the mixture between 2X19cm Sandwich tin. Bake on the middle shelf of your preheated oven for about 20 minutes until well risen and a wooden skewer inserted into the middle of one of the cakes comes out clean. Leave the cakes to rest in the tin for 2 minutes and then leave to cool completely on a wire rack.

Whip the double cream  with the dream topping to stiff peaks then add the melted white chocolate, dessicated coconut and the cram cheese.

Level each cake and spread the bottom layer with the white chocolate cream. Arrange half of the raspberries and blueberries on the cream and add some more on top of the fruits so the top sponge will stuck to it . Sandwich the top layer on top then add the rest of the cream and the fruits to create an union jack effect. 



Ok little bit of update...we came second at the office competition..This was the end result: well part of it