Corgi Cake

Her Majesty the Queen corgi cake

As you may already know Her Majesty the Queen turned 90 this last week so Stork teamed up with Great British Bake Off’s Edd Kimber (The Boy Whos Bakes) to create this cool Corgi cake ensuring the cake has all the ingredients the queen would love from whipped cream, apple compote.


Candy the Corgi, in honour of one of the Queen’s much-loved pets and has many of the features that make caterpillar cakes special, from the cute feet to the face. So with the help of stork, I attempted to re-create the  super cute looking Corgi Cake, I love a challenge especially when it comes to food so I couldn't wait to put my baking skills to the test.


You will need
Cake
25g Stork, melted
3 large eggs
125g caster sugar
125g plain flour
1 tbsp lukewarm water
Filling
200g double cream
3 tbsp honey
1 tsp vanilla bean paste
125g apple compote/sauce
Frosting
125g Stork
250g icing sugar
75g white chocolate melted and cooled
brown food colouring
Corgi Decoration
70g milk chocolate candy melts
35g white chocolate candy melts
25g red candy melts
50g brown sugar paste

Cake
Lightly grease a 33x23cm swiss roll tin and line the base with parchment paper and grease. Preheat the oven to 180C. In the large bowl add the eggs and sugar then using an electric mixer whisk together for about 10 minutes. Then slowly sieve over the flour and fold in. Take a large spoonful of the batter and add to a small bowl along with the Stork and the water and mix together until fully mixed. Pour this back into the batter and carefully fold together. Pour the batter into the prepared tin and gently level out. Bake in the preheated oven for 14-16 minutes or until lightly browned and coming away from the sides of the pan.


Whilst the cake is baking, place a slightly damp tea towel onto the work surface and top with a piece of parchment paper. Sprinkle the paper with a thin layer of caster sugar. When the cake is cooked take it out of the oven and turn out onto the parchment paper. Use a serrated knife to cut the edges from the cake. Roll the cake into a tight roll, Set aside to cool for 20 minutes.

Cake filling - add the cream, honey and vanilla into a bowl and whisk together until it had soft peaks. Then unroll the cake and spread the cream and top with the apple compote. then carefully roll the cake back up and put on a serving plate.

Frosting - beat the Stork and icing sugar together until light and fluffy. Add in the chocolate and a small amount of brown food colouring, beating until evenly combined and a light caramel brown colour. Spread the frosting over the entire cake.

To make the corgi face - you need to first draw the outline, melt about 30g of the milk chocolate candy melts according to the manufacturer’s instructions and place into a piping bag fitted with a small plain round piping tip. Place the template on a piece of acetate and draw out the lines using the chocolate. For the majority of the face use 40g milk chocolate, 15g white and 5g red, piping into the majority of the face, spreading so it meets the chocolate outlines and there are no gaps. Repeat with the red and white candy melts to fill in the details. Place the face into the fridge for 30 minutes to set then carefully peel from the acetate and press onto the end of the corgi.

For the feet and tail roll the sugar paste into small cylinders and for the feet, next slightly flatten the feet using a knife to mark four lines for the paws. For the tail roll into a pear shape and insert a toothpick into the thin end and use this to anchor into the top of the cake.

As you can see my version slightly differs from the original as I used sugar paste icing for the corgi face and my icing is a darker brown but tasted delicious.



For this recipe and more check out Corgi cake/Recipe


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