- 60 min
- 35 min
- 2 cups (300g) plain flour
- 3 tsp baking powder
- 1 cup (220g) caster sugar
- 200g butter
- 4 large eggs
- 1 tsp Queen Organic Vanilla Bean Paste
- 2 tbsp malted milk powder
- 1/3 cup (80ml) milk
Preheat oven to 180C (fan forced) and grease and line one 26x38cm rectangular tin.
Place flour, baking powder, sugar and butter into a large bowl or stand mixer fitted with a paddle attachment.
Beat until mixture resembles fine breadcrumbs. Continue mixing and add in the eggs one at a time, beating until mixture comes together in a thick batter.
Mix malt powder, vanilla and milk together, then add to bowl and beat for a final time, until just incorporated. Scrape batter into tin.
Bake for 20 minutes, or until golden and cake springs back lightly when touched. Set aside to cool completely.
Prepare frosting by beating butter, sugar, vanilla and a dot of food colouring together. Add milk and continue to beat until light and fluffy.
To assemble the cakes, use a 7cm round cutter to cut out as many rounds of cake as possible.
Take two rounds of cake and stack on top of each other. Trim using a serrated sharp knife to create a slightly tapered milkshake-glass shape. Sandwich cake layers with a small amount of icing, and crumb coat outside of cake with a thin layer of icing. Repeat with the remaining cake rounds and refrigerate until ready to apply fondant.
Knead one packet of Queen Ready-to-Roll fondant icing in Classic White until smooth then add a dot of blue gel food colouring. Dust a surface liberally with icing sugar, and knead the icing until it turns an even pale blue colour.
Dust the surface with icing sugar again, if needed, and then take half the icing, wrapping the remaining piece in plastic.
Roll the icing out into a rectangle the same height as stacked cakes, and about 3 times as long. Trim the edges to straighten. Using a chopstick, make indents along the icing to mimic the shape of a milkshake glass.
Arrange fondant so that indents are closest to you, then carefully place the cake onto the rectangle with the tapered end of the cake placed at the bottom of the fondant (indent end), and roll it up in the fondant until fully wrapped. Use a little water to seal the edge, and then stand the cake up and place onto a serving dish. Repeat with the remaining icing and cakes.
Beat cream, icing sugar and Vanilla Bean Paste until stiff peaks form.
Top each cake with whipped cream, a straw and some sprinkles and serve!