The Actual Birth Date
King Charles III, the eldest son of Queen Elizabeth II and Prince Philip, Duke of Edinburgh, was born on November 14, 1948, at Buckingham Palace. His birth was a joyous occasion for the United Kingdom, which was still recovering from the aftermath of World War II.
The Tradition of Trooping the Colour
The Trooping the Colour is an annual parade that marks the official birthday of the British sovereign. It is held on a Saturday in June, typically the second weekend of the month. This year, King Charles III’s official birthday celebration will take place on June 17, 2024.
The origins of this tradition can be traced back to the reign of King George II in 1748. The annual summer military parade was a way for the sovereign to inspect the troops’ colors (flags) and ensure they were in good condition for battle.
Over time, the Trooping the Colour evolved into a grand spectacle, featuring hundreds of officers, musicians, and horses from the Household Division. It is now one of the most iconic and beloved events in the British royal calendar.
Why June?
You might wonder why the monarch’s official birthday is celebrated in June, even though their actual birth date falls at a different time of the year. The answer lies in the unpredictable British weather.
In the past, outdoor celebrations were more practical during the summer months when the weather was mild and pleasant. By holding the Trooping the Colour in June, the chances of rain or cold temperatures disrupting the parade were significantly reduced.
The Celebration Today
The Trooping the Colour is a grand affair that attracts thousands of spectators to the streets of London each year. The parade begins at Buckingham Palace, where the monarch, accompanied by other members of the Royal Family, inspects the troops.
The parade then proceeds through The Mall, a famous road leading to Buckingham Palace, where the Royal Air Force performs a flypast to mark the occasion. The event concludes with the Royal Family making an appearance on the iconic balcony of Buckingham Palace, waving to the crowds below.
As King Charles III celebrates his first official birthday as the British monarch, the Trooping the Colour promises to be an even more significant and historic event. It will be a chance for the nation to come together and honor their new sovereign while upholding a cherished tradition that has endured for centuries.
Birthday Cake?
Unlike Queen Elizabeth, King Charles hates chocolate and prefers fruitcake. Still, I can’t get enough of the Queen’s preferred birthday cake.
Queen Elizabeth's Royal Birthday Cake
Ingredients
Filling
- 1 pound good quality semisweet chocolate, chopped and divided
- 2 cups heavy cream divided
Sponge cake
- 6 egg yolks room temperature
- 2 large eggs room temperature
- ½ cup sugar
- ⅓ cup plus 2 tsp. all-purpose flour, unbleached
- 4 tbsp. Dutch Cocoa Powder
- 1/4 cup unsalted butter melted and kept warm
Instructions
Prepare the Filling
- Prepare the filling least six hours before baking the cake.
- Put half the chopped chocolate into a mixing bowl. In a separate saucepan, bring half the heavy cream to a simmer. Pour the hot cream onto the chocolate, letting the chocolate melt. Whisk it until smooth and well incorporated.
- Refrigerate until it cools and thickens to the consistency of a spreadable icing.
Prepare the Cake
- Preheat the oven to 350 degrees. Butter an 8-inch round cake pan and line it with buttered parchment paper. Don't butter the sides.
- Set a metal mixing bowl over a saucepan half filled with simmering water. The water shouldn’t touch the bottom of the mixing bowl. Add the egg yolks, eggs, and sugar to the mixing bowl, and whisk together, allowing the heat from the simmering water to warm the mixture. Keep whisking the egg mixture until it reaches the ribbon stage, tripling in volume.
- In a separate bowl, sift the flour and cocoa together. Gently sprinkle the flour and cocoa mixture onto the batter and fold the mixture in 3 additions.
- Take a cup of the batter, mix it with the butter, and then gently fold in the butter mixture back into the main batter.
- Spoon the cake batter into the prepared cake pan, and bake for 20 minutes, or until the cake springs back slightly when pressed. The cake should have risen to the top of the pan. Remove the cake from the oven onto a cooling rack. I like to invert to help the sponge expand.
Prepare the Topping
- Put the remaining half of the chopped chocolate into a mixing bowl. In a separate saucepan, bring the remaining heavy cream to a simmer. Pour the hot cream onto the chocolate, letting the chocolate melt. Whisk it until smooth and well incorporated, and then set it aside while you assemble the cake.
Assembly
- Slice the cooled sponge cake into three horizontal layers. Place the bottom layer on a cooling rack. which will allow the topping to flow below. Using the refrigerated icing, top the bottom discs with a thick layer of icing, then add the next layer and repeat the with the filling. Place the top of the cake on the second layer of icing. I like to use remaining frosting to fill in any gaps between layers.
- Ladle the warm chocolate icing over the top of the sponge cake, allowing it to run down the sides.
- If you wish to add further decorations, allow the cake to cool for two hours so the ganache has had a chance to set.
