Olympic Velodrome Cake
Whilst the time trials are the big cycling event today, the first of the London 2012 Olympics track cycling takes place tomorrow at 4pm. Since my colleagues and I are working our BBC-behinds off at work, I thought I’d make an Olympic themed cake to keep us going.
I saw the idea on the BBC Food Olympic Party section and was instantly taken with how simple but effective it was … and promptly forgot about it. Then when Laura Loves Cake made it I remembered and was inspired. Mine is no where near as neat as Laura’s but it still looks pretty cool I think.
I wanted to try a sponge recipe from my Mrs Beeton’s (more on that below) and I figured that it wouldn’t make any difference what the sponge was, so I used a slightly different sponge recipe and threw some white chocolate chips into it.
All the cycling figurines I could find were either sold out (Olympic fever) or way too expensive (£2.60 + p&p!) so I printed some pictures off and stuck them to cocktail sticks.
Basic large rich cake (by Mrs Beeton)
made into a velodrome by me
6 oz margarine
6 oz caster sugar
8 oz plain flour
a little milk
1/2 tsp salt
2 level tsp baking powder
50g good white chocolate, chopped (optional)
1 tsp vanilla (optional)
Icing sugar for the icing and food colouring pens / strawberry laces for the lines
Grease, then dust with flour a ring baking tin. Preheat oven to 180 c / 350 f / Gas mark 4
Cream margarine and sugar together until pale and fluffy
Beat in eggs one at a time and add vanilla if using.
Sift in flour, baking powder and salt.
Fold in with spoon, adding a little milk to loosen.
Fold in chocolate chips.
Spoon mixture into baking tin and bash it hard on the work surface to level out.
Bake for 1 hr or until a skewer comes out clean.
When cooled carve off a little slanted section all the way around the rounded top of the cake to make it more velodrome-like (test the bits you’ve cut off or make them into cake-pops)
Mix icing sugar with a little water and pour over the cake.
If using strawberry laces for the lines, lay them on before the icing dries. If drawing the lines on then wait until the icing is set.
Eat, watching Team GB and shouting at the telly.
So, if you’re still here, it’s time for a little ramble about the Mrs Beeton book. It’s hilarious. Maybe it’s because everyone knew how to bake back-in-the-day but I had to chuckle when the first recipe I considered said this:
“1lb of plain flour, add in the proportion you wish: 4-8oz fat, add in the proportion you wish 4-8oz sugar”
Well, Mrs B, I’d quite like you to tell me the proportions please. 4-8oz is quite a big variable.
I am definitely going to have to try making some of these gems:
Wholemeal honey knobs