Her Royal Hotness – Sharon Egen


her royal hotness

Nikki says “This entry was made for me by the very talented Mrs Sharon Egen, airline sales rep by day, cake maker extraordinaire by night!
It was extra special given that it was the first real celebratory cake I’d had….I’m the maker of the cakes, not normally the recipient.
It was awesome!”

 Hot Milk Madeira Cake

1 cup milk
125g butter
4 eggs
2 cups sugar
1 packet lemon jelly crystals
1 teaspoon vanilla essence
2 1/2 cups flour
1/4 teaspoon salt
2 teaspoons baking powder

Grease and line a 20 cm cake tin (this makes a cake that is at least 10 cm high.  For a more shallow cake then use a 22 cm tin).
Preheat the oven to 180 C.
Place the milk and butter in a small saucepan, bring to the boil and then remove from the heat.
In a large bowl beat the eggs until pale and creamy,  gradually add the sugar, jelly crystals and vanilla and beat until thick.
Add the combined and sifted dry ingredients to the egg mixture and quickly stir in the boiling milk and butter.
Pour the batter into the prepared tin and bake for 45 minutes until cake tests cooked.




Leave a Reply

Your email address will not be published. Required fields are marked *

11 thoughts on “Her Royal Hotness – Sharon Egen

  1. Thanks for your lovely comment Sharon. I think only someone who decorates with fondant could understand how many hours go into it! Your cake is outstanding and I couldn’t believe how many cakes you iced and have been trying to work out how you made such a beautiful crown. I’m picking you made isomalt jewels too. I want to try that :) Well done and its great so many people can see and appreciate your cake.

    • Hi Katie, it was a mixture of chocolate and madeira tiers covered in white choc ganache and then fondant. No pictures of the inside and all that was left at the end was crumbs so it must have tasted fab :)