how to make my Golden Gaytime cake

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The Golden Gaytime Cake is made of 4 components:

  • 2 layered buttercakes
  • caramel buttercream filling
  • chocolate butter cream frosting
  • malt cookie crumbling

UPDATE: For tips on how to bake this cake visit my post: http://wp.me/p2xKQE-72

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 (140 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to the lower half of the oven so that the top of the cake will be in the centre of the oven.

2. Grease the cake tin (I used 2 x 20cm shallow cake tins to save time ).

3. Combine SR flour and plain flour in a bowl – set aside.

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, or until a skewer inserted into the centre of the cake comes out clean. The cakes should be golden brown and spring back when lightly pressed in the centre.

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. beat 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 (i melted down 50g of dark chocolate, and took away 1 tablespoon of milk)

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. Feel free to be messy with it. It’s meant to look rough, messy, uneven. The challenge is putting the cookie crumbles on the side, this will involve slight tilting of the cake..

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64 thoughts on “how to make my Golden Gaytime cake

  1. Pingback: A Gay Ol’ Time | theindexx

    • Hard question to answer.

      In a cake form, it’s as close as you can (and want to) get to the ice cream version. It’s the vanilla cake with the caramel/butterscotch and chocolate buttercreams and the malt biscuits that make it work.

      It’s very popular and people go nuts for it when they see it and they let the cake melt in their mouth I know I’ve hit the right spot.

      I’m still playing around with the caramel part however, I feel that a better recipe for butterscotch or caramel buttercream can be found.

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      • Thanks so much ill make it see 🙂
        I love to bake so ill have a play with the caramel too & let you know
        Thanks again!

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      • Hi Tinman’s treats,
        I’ve been thinking about your caramel recipe for the centre.
        I havent made your cake yet, in fact Ive only just read your recipe. But as lover of baking Id like to suggest an alternative. Whether it works and tastes better is up to you. But how about trying this, and using melted ‘Caramel Jersey lollies’ and ‘Fluff’ (that marshmellow in a jar). It’d be less of that condensed caramel taste and lighter.
        Just a thought. :/
        Hope to make this over the weekend or week ahead.
        Love the idea, because honestly, everybody loves a Gaytime!
        LOL
        x

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  4. How do you put it together? Do you cut the cakes in half, spread the caramel mix between the layers and then coat the lot in the chocolate mix? Sounds amazing!

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    • i used two shallow cake pans and then layered them… otherwise you can use a regular cake pan and cut it in half (i’m lazy and not a confident cake slicer so i prefer using two shallow pans) hope that helps 🙂

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  5. Two questions :

    What is top n fill caramel? Is this in the USA??

    Malt-o-milk biscuits? Since you used the term biscuits I’m assuming it is an Aussie product? What would I use as a substitute in the USA? Thanks

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    • Surely you Americans have a malted biscuit of some description over there? LOL.
      Any plain malted biscuit would work… or find an aussie shop for ours.
      Our Aussie ‘Malt O Milks’ are made by Arnotts, and ‘Top’n’Fill Caramel’ is made by Nestle’ (who also make our condensed milk), its a thick and sweet caramel spreadable fudge like goop that can be heated with cream to make a sauce or simply poured into a pastry flan to make a caramel tart.

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  6. To do the sides, JUST ice the sides (leave the top un-iced) tip the cake sideways like a wheel, holding the top and bottom between your hands, then roll it in a saucer filled with the crushed biscuits.

    Then carefully place the cake right way up on the serving plate and ice the top as normal.

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  7. You can make caramel yourself if you boil an unopened tin of sweetened condensed milk for some time, I can’t remember, several hours?

    I think my life needs to have caramel cream cheese icing in it – I can’t believe I didn’t ever think this could be done!

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  8. Can’t wait to eat this, I’ve baked the cakes and make the cream cheese icing for the centre, but now I’m wondering the best way to assemble it all. I’ve never made a layered cake.
    Thanks

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  9. Wow what a horrible cake to make!! The caramel cream cheese icing wasn’t the best idea runny as hell so once applied to the cake it came out the sides! And way way to much a 1/4 of the amount would still be heaps!! The chocolate icing the biscuits didn’t even stick to! And saddest of all don’t taste like gay time at all:(( very disappointed… I wouldn’t try and make this or waste money on it people…

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  10. I shared this recipe a while ago on facebook so i could make later…later is now and the caramel cream cheese icing is gone??? I understand some people have been saying it was too runny but im really keen to try it. Could it be reposted? Please 🙂

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  11. This looks like a fantastic recipe. However, you mention the filling being the “cheats way”. Do you have a recipe for the non-cheats way? In particular, what can you substitute if you don’t have Top n Fill?

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    • Hi Marcus, any caramel substitute will do. Woolworths sells salted caramel sauce, or you can make your own caramel, or you can boil a can of condensed milk to make your own dulce de leche (caramel).

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  12. I made this two days ago, and it was AMAZING! My flatmate is a chef (I am a beginner baker), and he ate a huge hunk of the cake (very flattering). My caramel wasn’t too runny – in fact, I was worried it was too thick. I just found it time consuming. Definitely something I will make again though. Was certainly a hit with everybody who tried it 🙂

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  13. Trying this recipe for Easter as my favorite icecream is Golden Gaytime. My version of it, I used Anzac biscuits and crushed nuts instead. Perfect combo. Thanks for a great recipe

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  14. I’m going to try and make this recipe for dad’s birthday tomorrow!

    But I’ve noticed people are having an issue with the caramel! I’ve made a different caramel buttercream where I melted down caramel bits by nestle and mixed it with thickened cream and slowly added it to the buttercream! And it is the best icing/frosting ever!

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  15. Pingback: Golden Gaytime Cake | Sunny & Clouds

  16. I made this yesterday for my partner’s birthday and it turned out really well. Looked and tasted great, but a bit too sweet for me. If I were to reduce the amount of sugar in the filling or the icing, would I have to adjust other things too or do you think I’d be ok to cut out, say, half a cup of sugar from the filling and about the same from the frosting? I’m mostly concerned about the consistency. Any advice?

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  17. Pingback: Golden Gaytime inspired cupcakes

  18. Hi just wondering what malt o milk biscuits are and where I can get them from?? Is this just an American thing or can I get it in Australia too ??

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  19. Pingback: Golden Gaytime CakeCreative Ideas | Creative Ideas

  20. Hi there
    I’ve just come across your recipe and as I’m a little time pressed I was wondering if packet buttercake mix could be used??

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  21. Hi Tinman. Haven’t done this recipe for about 18 months, but when I took the cakes out of the oven, théy actually contracted away from the sides of the cake tins as they cooled. I don’t ever recall seeing a cake do this before. Is that normal? Also, the cakes seemed a little thin to me…..how thick is each cake meant to be, usually?

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  22. I used this recipe in 2012 for my son’s B-Day. The components really tasted like golden gaytime ice cream. I have changed the cake mixture since then as I find that your cake mix was a bit dense. I have made one 5 years later using my cake mixture and entered a cook-off comp at work and won first place. Thanks for the idea and recipe for the filling.

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