Saturday the 19th May, the day Prince Harry and Meghan Markle celebrated their wedding. The girls in our family decided to throw a little party of our own. My mum, two sisters and our mamgu (nan) decided we would all make a day of it and have a buffet! If there’s Asti Martini involved you can always count me in! Not to mention it was an excuse for me to bake.
I decided what would be better to bake for our Royal Wedding Party other than Scones and Victoria Sponge Cake. As it was a buffet I decided to make miniature versions of these classic British bakes. Baring in mind this was my first attempt at both of these things I think I did quite a good job. They certainly passed the taste test!
If you’d like to know how I made these keep reading.
Heat oven to 220 degrees celsius
- 40g Butter
- 225g Self raising flour – sifted
- 25g Golden caster sugar – sifted
- Pinch of salt
- 110ml Whole milk
- extra flour and milk MAY be necessary
- Rub the butter and flour together to form a fine breadcrumb like texture.
- Stir in your sugar and salt.
- Bit by bit mix in the milk using a dragging motion with the back on your wooden spoon.
- Once all the milk has been added flour your hands and use them to combine the dough.
- Add more milk if the mixture is too dry or more flour if the mixture is too wet.
- Place dough onto a floured surface
- Knead to make a soft dough.
- After kneading the dough roll out with a floured rolling pin to about cm thick.
- Take a pastry cutter and use a hard stamp to cut your pastry.
- When you have cut all of your scone shapes place them on a baking tray on grease proof paper.
- Dust with flour
- Bake for 10-12 minutes until golden brown.
We enjoyed our scones in the sun with some strawberry jam and clotted cream!
Mini Victoria Sponge Cakes
Heat oven to 180 degrees celsius
For the cakes
- 110g Butter
- 110g Caster sugar – sifted
- 2 medium eggs
- 1 teaspoon vanilla essence
- 120g Self raising flour – sifted
- 1 teaspoon baking powder
- 50ml Whole milk
For the butter icing
- 140g Butter
- 280g Icing sugar – sifted
- Vanilla essence
Method part 1
- Line 12 muffin trays with muffin cases.
- Beat butter and sugar together until light and fluffy.
- Add eggs one by one until combined.
- Add vanilla essence until combined.
- Add the baking powder to your flour and mix together.
- Add the flour mixture into the wet mixture bit by bit alternating with adding the milk bit by bit.
- You should start and finish by adding the flour mixture.
- Beat until smooth.
- Evenly add mixture into the cases and flatten.
- Bake for 15 minutes until golden brown and a skewer is removed clean.
Let the cakes cool completely.
Method part 2
- To make the butter icing beat the butter until smooth
- Add the icing sugar bit by bit.
- Once all the icing is combined add the vanilla extract.
- Add a little milk if you think your icing consistency is too thick.
- Once cakes are fully cool remove them from the cases.
- Evenly cut each cake in half.
- Spread jam on the bottom half of the cake.
- I piped my icing onto the jam but you can spread the icing onto the top half of the cake if you don’t want to pipe.
- Stick the top and bottom half together.
- Once the fillings are complete you can dust the cakes with icing sugar.
As it was a special occasion I piped on the top of my cakes and topped with golden balls.
And there you have it mini treats to add a to a buffet or tea party!
Huge congratulations to the new Duke and Duchess of Sussex. It was a beautiful day and they both looked so happy! I do love a good wedding!
Thank you again for reading.