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& Juliet Cake Recipe | Theatre Baking Challenge with Grace Mouat | #TasteOfTheatre

Welcome back, everyone!

Before My Harry Potter Kitchen, one of my favourite series was Taste Of Theatre where I would see West End shows and come up with theatre inspired cakes based on the story, stage or outfits!

This week I'm collaborating with West End star Grace Mouat on a theatre baking challenge inspired by the hit west end musical & Juliet!

& Juliet is the untold story of Romeo & Juliet in an alternative telling, where she survives and sets off to reinvent herself. It's an incredibly powerful story set to the soundtrack of hits produced by Max Martin - so Pop fans, you're in for a treat!

Find out how to recreate this & Juliet theatre cake in the style of Juliet's finale dress while we also share a little theatre Q&A with Grace Mouat.

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Want to know how to make this & Juliet inspired theatre cake? Follow the step by step recipe below to create your own homemade theatre bake!

& Juliet Cake Recipe Ingredients:

(serves 24)

(for the sponge cakes)

  • 700g (24oz) sugar

  • 700g (24oz) butter

  • 12 eggs

  • 700g (14oz) self-raising flour

  • 2 tsp vanilla extract

  • 200g funfetti sprinkles

(for the buttercream icing)

  • 200g butter

  • 400g icing sugar

  • 1 tbsp milk

  • 1 tsp vanilla extract

  • A few drops pink food colouring gel

(for the decorations)

  • 750g white fondant icing

  • pink, purple and yellow food colouring gel

  • 100g modelling paste

  • Gold lustre dust + mixing alcohol (or gold food spray)

  • Royal icing (1 egg white, 150g icing sugar, ½ tsp lemon juice) or ready-made writing icing in pink, purple and yellow

  • Gold and silver edible glitter


  1. For the sponge cakes, cream the butter and sugar together until light and fluffy.

  2. Add the eggs in one at a time with a little flour if the mixture begins to curdle.

  3. Add in the rest of the flour along with the vanilla and sprinkles. Mix until well combined.

  4. Grease and line a baking tin with greaseproof paper and pour the cake mix in. Level out the mixture and then bake in the oven at 180c for 30-40 minutes until golden. A skewer should come out clean when inserted into the middle

  5. For the buttercream icing, whisk the butter until smooth and then add in the icing sugar a bit at a time. Add in the milk and vanilla and continue whisking until light and fluffy. Colour with the food colouring gel to get an even pink colour.

  6. Make a stencil by drawing your cake shape onto some baking paper or cardboard. Separate into pieces if your cake tin is smaller than the design.

  7. Level off the top of the cake so it’s flat, place the stencil on top and cut around to get your shape. You’ll want to have two of each piece (for each layer of the cake)

  8. Place your first layers down onto a cake board, using buttercream to stick any pieces together. Spread an even layer of icing over the first layer and then sandwich the next layer of cake on top.

  9. Cover the entire cake in a thin layer of buttercream (a crumb coat) and then chill in the fridge for an hour. Apply a thicker layer of icing over the cake, smooth over and return to the fridge

  10. Make the fondant decorations by colouring the modelling paste yellow and rolling out to ½ cm thick. Cut out your feathers and stars. Roll a thin sausage out of the paste/fondant and place in the middle of the feathers and then make marks along each side. Leave these to dry completely before painting with gold lustre dust/spray

  11. Roll out some yellow fondant and cover the entire cake, smooth the tops and trim the edge

  12. Roll out some purple fondant and cover the bottom of the cake - cut a rough V shape at the top and trim the sides

  13. Cut out pink fondant strips and place along the bottom in different angles. Cover the seams at the bottom with a circle of black fondant, and cover the top with a V belt of purple fondant

  14. For the ombre effect top, prepare your royal icing, dye pink, purple and yellow and place in piping bags. Pipe stripes along the top and use a skewer to blend.

  15. Use your dried gold stars to fill in any gaps, and the top of the cake, and place your gold feathers on top

  16. Spray the cake with edible gold and silver glitter

Head on over to Grace's YouTube channel to see her recreate this theatre bake and if you fancy taking on the baking challenge yourself be sure to share your pictures with us on Instagram using the hashtag #TasteOfTheatre. You can follow @BradBakes and tag me too!

I hope you enjoyed this week's recipe! Be sure to Subscribe to Bradley Bakes on YouTube and click on the notification bell to be the first to see the latest recipes!

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