A few months ago, news spread like wildfire that Blue Ribbon had decided to make Golden Gaytime’s into an ice cream tub version. The world was hysterical, particularly when the news turned out to be true.
Mind you, I’ve been trying to pick up one of these mystical tubs at my local Woolworths ever since and they’re ALWAYS sold out. But I can imagine how amazing it tastes.
Which is why when a recipe surfaced on the internet that proved it was possible to make a Golden Gaytime cake – I lost it. This year was definitely shaping up to be a winner. Tinman’s Treats has provided us with the recipe to mould the perfect
breakfast after-dinner treat the whole family will enjoy.
Yes, there are several parts/layers/elements to this dish, but like every Masterchef episode you've drooled over, it'll be worth it in the end.
Part 1: Butter cake
- 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)
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 (cheats way)
- 115g butter, softened
- 2 cups icing sugar
- 4 tablespoons Top n Fill caramel
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
- 125g butter, softened
- 1 1/2 cups icing sugar (240g)
- 2 tablespoons milk
- 2 tablespoons cocoa powder
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 crumbling
- 1 Packet of Malt-O-Milk biscuits
1. Roughly cut up ¾ packet of the biscuits.
2. Place the crumbs directly on the cake.
Prefer to watch a video demonstration? Check this clip out...
Want to see the cake from EVERY ANGLE? Get a load of this...