This Golden Gaytime Cake recipe will change your life

Last month Australia went into meltdown when Blue Ribbon announced that they were introducing a tub of the iconic Golden Gaytime ice cream, and just when you thought it couldn’t possibly get any better, THIS happens…

Someone genius comes up with the idea of a ‘GOLDEN GAYTIME CAKE!’

Since the caramelly, biscuity flavoured ice-cream hit shelves by the tub, it has pretty much been impossible to track down with it selling out within minutes of being stocked.


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Now, there is an alternative delicious way to get your gaytime fix with this amazing recipe.

PART 1: BUTTER CAKE

What you need:
1 1/2 cups self-raising flour
1/2 cup plain flour
150g salted butter, chopped and softened
1 cup caster sugar
1 1/2 teaspoons vanilla extract
3 large eggs (room temp)
1/3 cup sour cream
2/3 cup milk (or buttermilk)

What you do:
1. Preheat oven to 150 degrees.
2. Grease the cake tin.
3. Combine self raising flour and plain flour in a bowl.
4. Beat the butter, sugar and vanilla together in a large bowl with electric mixer on low speed.
5. Increase speed to medium once the sugar is incorporated. Beat the mixture until it is pale and creamy (about five minutes).
6. Add the first egg to the butter mixture and beat on medium speed for about one minute. Repeat with the second egg, then third egg.
7. Add the sour cream and beat until just combined (about 10 seconds).
8. Sift half the combined flours over the butter mixture. Add half the milk and, with the machine on very low speed, beat for about 10 seconds until just incorporated.
9. Add the remaining milk and sift in the remaining flour and beat, on very low speed, for 5-10 seconds to combine the ingredients. Stop beating as soon as the ingredients are combined.
10. Spoon mixture into the prepared pans and smooth the surface with a spatula.
11. Bake cakes for about 35-40 mins.
12. Place pan on a wire rack. When cake has completely cooled, remove from pan.

PART 2: CARAMEL BUTTERCREAM

What you need:
115g butter, softened
2 cups icing sugar
4 tablespoons Top n Fill caramel

What you do:
1. Beat butter in bowl with electric mixer until pale; add caramel and beat until combined.
2. Bat in sifted icing sugar, and in two batches.
3. If the mixture is too stiff add 1 – 2 tbsp of milk to soften.

PART 3: CHOCOLATE BUTTERCREAM

What you need:
125g butter, softened
1 1/2 cups icing sugar (240g)
2 tablespoons milk
2 tablespoons cocoa powder

What you do:
1. Beat butter in bowl with electric mixer until pale;
2. Beat in sifted icing sugar, milk and chocolate in two batches.

PART 4: COOKIE CRUMBLLING

What you need:
1 Packet of Malt-O-Milk biscuits

What you do:
1. Roughly cut up ¾ packet of the biscuits.
2. Place the crumbs directly on the cake.

PART 5: Devour the mouth-watering creation.

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