Recipe: Royal Caribbean's 50th Birthday Cake


It is never too late to celebrate Royal Caribbean's 50th anniversary, and nothing says a celebration quite like cake!

For many months, Royal Caribbean was serving guests in the main dining room a buttercream birthday cake, topped with rainbow sprinkles, a swirled lollipop and chocolate coin.

For my fellow cruise fans also going through cruise withdrawal, here is how to make your very own Royal Caribbean birthday cake at home!

50th Birthday Cake Ingredients

Serves 4. Ready in 1.5 hours (or 1 hour if you buy sponge cake).

Vanilla Sponge Cake

  • 4 eggs
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 3 tablespoons melted butter
  • 1 tablespoon vanilla extract
  • 3/4 cup nonpareil rainbow sprinkles
  • 1 tablespoon hot water
  • candies, for garnish

Note: you could save time by purchasing store-bought sponge cake.

Vanilla butter icing

  • 1/2 cup butter, softened
  • 1/3 cup powdered sugar
  • 1.5 teaspoons vanilla extract
  • 3 tablespoons milk

White Chocolate Glaze

  • 1/3 cup of milk
  • 2 tablespoons corn syrup
  • 1/3 cup white chocolate
  • 2 tablespoons apricot gel
  • 1 teaspoon gelatin powder

Suggested music while preparing 50th Birthday Cake

  • Kool & The Gang - Celebration

50th Birthday Cake Instructions

Vanilla Sponge Cake

  1. Preheat oven to 350°F
  2. Prepare a 1/2-inch baking pan by brushing it with softened butter, then lightly dust it with flour
  3. Beat eggs and vanilla extract in mixer for about 1 minute on high speed
  4. Slowly add the sugar and beat for 15 minutes
  5. In a bowl, sift flour and baking powder
  6. Separately, combine butter and hot water in a cup
  7. Carefully fold flour mixture into eggs, then fold butter mixture into batter
  8. Fold rainbow sprinkles into batter evenly and pour into buttered pan
  9. Bake for 30 minutes
  10. Remove from oven and allow to cool on a rack

Vanilla Butter Icing

  1. In a large bowl, beat butter until creamy
  2. Add sugar, vanilla and enough milk to achieve desired consistency
  3. Reserve

White Chocolate Glaze

  1. In a small pot, combine milk, corn syrup, apricot gel and gelatin powder, and bring to boil
  2. Add white chocolate and mix until smooth
  3. Reserve

To Assemble

  1. Cut sponge cake with a 2- or 3-inch ring
  2. Use 1 tablespoon icing between of the three sponge cake layers, spreading evenly
  3. Over a cooling rack, drizzle glaze evenly to cover the cake
  4. Place in freezer for 30 minutes, or until set
  5. For color drizzle, reserve a little glaze with each color, mixing each in separate bowls
  6. Drizzle colors on top and garnish with fun candies

I hope this recipe helps bring a little (sweet) Royal Caribbean fun to your home.  If you manage to create it, please share a photo in our comments below so we can all see your creation!

5 Royal Caribbean drink recipes for your summer party


Whew, boy! Hottest Fourth of July we've had in years, and that means it is the perfect excuse to enjoy some great Royal Caribbean drinks in the comfort of our home.

Having a cocktail on a Royal Caribbean cruise is something many guests relish doing every cruise, and if you cannot be on a cruise this summer to enjoy one, then do the next best thing and make one at home.

Here are a few of our favorite Royal Caribbean drink recipes that are sure to "hit the spot" during your summer.

Across the Universe


  • 1 ½ oz. Tanqueray No. 10 Gin
  • 1/2 oz. Aperol
  • 1/2 oz. St. Germain
  • 1/2 oz. fresh lime juice
  • 1/2 oz. simple syrup
  • Splash of Prosecco
  • About 1 ¼ cups watermelon juice

At least a few hours in advance (preferably overnight), pour watermelon juice into an ice cube tray and freeze. Combine gin, Aperol, St. Germain, lime juice and simple syrup in a cocktail shaker with ice. Shake well until chilled and pour into a glass over watermelon ice cubes. Optional: Garnish with an herb, slice of watermelon or lime or an edible flower.

Coco Loco

Ingredients (Makes one cocktail):

  • 1/2 oz Orange Juice Concentrate
  • 1/2 oz Pineapple Juice Concentrate
  • 1/2 oz Papaya Juice Concentrate
  • 1/2 oz Coconut Cream
  • 3/4 oz Dark Rum (Or make it a virgin Coco Loco without the rum)
  • 3/4 oz Coconut Rum
  • 1/4 oz Grenadine
  • Crushed ice

Toss all the ingredients into a blender, and blend until smooth. Then pour the potion into a cocktail glass and dress it up with a fresh wedge of pineapple.

Anchors Away

Ingredients (Makes one cocktail):

  • 1 oz Vodka
  • 1/2 oz Blue Curaçao
  • 1/2 oz Blackberry Brandy
  • 11/2 oz Orange Juice
  • 1 oz Sweetened Lemon Juice

Blend all the ingredients above. Strain and pour into your favorite glass. Then garnish with a fresh slice of orange and a cherry. 

Mango Cooler

Ingredients (Makes one cocktail):

  • 1 oz Sweetened Lime Juice
  • 2 oz Mango Juice
  • 1 oz Dark Rum
  • 3/4 oz Triple Sec

Blend all the ingredients together with crushed ice, transfer to your favorite frosty glass and toss in an orange slice and a cherry.

Punchless Piña Colada (for the kids)

Ingredients (Makes one cocktail):

  • 1 1/2 oz Coconut Cream
  • 3 oz Pineapple Juice
  • 2 cups Crushed Ice

Combine all ingredients in a blender. Then pour in a tumbler, garnish with a fresh wedge of pineapple, and top with whipped cream and a cherry.

For the adults, you can add rum!

7 Royal Caribbean drink of the day recipes


Enjoying a refreshing drink on your Royal Caribbean cruise is something many folks look forward to, but just because you are not on a cruise right now does not mean you cannot enjoy the same drinks at home!

Blog reader Paul Westbrook sent us recipes for the drink of the day for each day of his Freedom of the Seas cruise.

Each day of a cruise, Royal Caribbean selects one tasty cocktail to be the drink of the day, where the price of the drink is reduced a bit and featured all over the ship.

So get those blenders ready and enjoy these great drinks!

Tropical Sunset


  • .75 oz Smirnoff vodka
  • .75 oz peach scnapps
  • .75 oz Chambord black raspberry liqueur
  • 1.5 oz cranberry juice
  • 1.5 oz pineapple juice


Shake and mix well.

Blue Caribbean


  • 1.25 oz Bacardi superior rum
  • .75 oz blue curacao
  • 3 oz pineapple juice


Served on the rocks with a splash of sprite

Paradise Punch


  • .75 oz Bacardi rum
  • .75 oz cocounut rum
  • .5 oz peach snapps
  • 1.5 oz pineapple and cranberry juices


Shake and serve on the rocks.

Strawberry Hill Mojito


  • 1.5 oz Bacardi superior rum
  • 1 oz mojito mix
  • 1 oz Island Oasis Strawberry


Top with soda water

Tropical Lemondae


  • 1.25 oz Smirnoff vodka
  • .75 oz blue curacao


Serve on the rocks

Mayan Mango Margarita


  • 1.25 oz Jose Cuervo gold tequila
  • 1.5 oz Island Oasis mango
  • .75 oz triple sec
  • Sweet & Sour mix


Shake tequila and mago juice together and then add triple sec and sweet & sour mix.

Caribbean Tea


  • .5 oz Smirnoff vodka
  • .5 oz Bacardi superior rum
  • .5 oz gin
  • .5 oz sweet blue curacao
  • 2 oz sweet & sour mix


Top with Sprite and serve on the rocks.

Royal Caribbean inspired Thanksgiving recipe ideas


Thanksgiving is a major holiday in the United States and it begins this Thursday.  

Like many of you, we like to incorporate a little Royal Caribbean in everything we do, so here are some great recipes from Royal Caribbean's kitchen that ought to remind your of being at sea if a holiday cruise isn't in the cards this year.

Andoulle Sausage & Pumpkin Soup



  • 1lb Andouille sausage, diced
  • 1/2 cup butter
  • 3 cup onion, chopped
  • 1 tsp thyme, picked
  • 3 lb pumpkin puree
  • 1/2 cup praline liqueur
  • 16 cup chicken stock
  • 1 cup brown sugar, packed
  • 1 cup heavy cream

Cinnamon Cream

  • 1/2 tsp cinnamon
  • 3 tsp powdered sugar
  • 1/2 cup heavy cream


  1. ​Cook diced sausage in skillet with butter for 5 minutes (remove 2 oz of sausage for the garnish)
  2. Add onion and cook until soft
  3. Add liqueur and flame to burn out the alcohol
  4. Add thyme and pumpkin and cook 5 minutes
  5. Add chicken stock and brown sugar. Cover and simmer over low heat for 45 minutes.
  6. In blender, puree soup in batches. Return to pan and stir in cream. Warm but do not boil. Serve immediately.

Cinnamon Cream

Combine and whip to soft peak consistency and chill. Put in a squeeze bottle for service.

To serve

Place the cooked sausage in a heated bowl. Add the soup. Swirl the cream on top.

Winter Chestnut and Brussels Sprouts Casserole with Applewood Smoked Bacon

This recipe comes from sister company Celebrity Cruises.


  • 1 cup smoked applewood bacon (julienned)
  • 1 white onion (finely chopped)
  • 4 tablespoons garlic (finely chopped)
  • 4 tablespoons salted butter
  • 2 cups chestnuts (peeled)
  • 2 pounds Brussels sprouts(blanched, cut in half)
  • 2 lemons (juiced)
  • 1/4 cup clover honey
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon white pepper
  • 1 teaspoon white truffle oil (optional)


  1. To start, cut Brussels sprouts in half and blanch in boiling salted water, shock in ice bath and set aside. 
  2. Once cold, drain, excess water and set aside. 
  3. In a large saute pan on medium heat slowly render the fat from the bacon and cook until bacon is slightly brown. 
  4. Add garlic and brown. 
  5. While cooking, add butter and chestnuts and cook on medium heat for another 5 minutes. 
  6. Add blanched Brussels sprouts, lemon juice, honey, salt and pepper and cook for 3 minutes or until Brussels sprouts are glazed. 
  7. Remove from heat, add truffle oil, mix until well incorporated and serve hot.

Warm Apple Parcel


Crème Anglaise:

  • 2 egg yolks
  • ¼ cup (60 g) sugar
  • 1 cup (250 ml) milk
  • 1 vanilla pod, split lengthwise
  • 2 cups (465 g) all-purpose flour
  • 1 (5 g) teaspoon salt
  • ½ pound (250 g) unsalted butter, cold, cut in large
  • chunks
  • ⅓ cup (90 ml) water

Puff Pastry:

  • 2 cups (465 g) all-purpose flour
  • 1 (5 g) teaspoon salt
  • ½ pound (250 g) unsalted butter, cold, cut in large
  • chunks
  • ⅓ cup (90 ml) water


  • Powdered sugar


  • ½ pound (250 g) almond paste, purchased
  • 3 green apples, peeled, cored and halved
  • 2 tablespoons (30 g) sugar
  • 1 teaspoon (5 g) cinnamon powder
  • 1 egg yolk, beaten with 1 teaspoon (5 ml) water


  1. Preheat oven to 390°F or 200°C.
  2. To make dough, combine flour, salt and butter and gradually add enough water to hold the dough together.
  3. Transfer dough on a lightly floured surface and roll into a rectangle shape of about 8 x 12-inches (20 x 30 cm).
  4. Starting with the closest short end, fold dough into thirds as you would a letter.
  5. Rotate the dough so the open side is at your right.
  6. Repeat the same procedure once more.
  7. Wrap dough in plastic wrap and chill for at least 1 hour.
  8. Place dough on a lightly floured surface with the open side at your right.
  9. Roll dough into a rectangle as before.
  10. Bring the two short ends together to meet in the center of the dough, then fold the dough in half again toward you.
  11. Rotate a ¼ turn, so the open side is again at your right.
  12. Repeat the same procedure once more.
  13. Wrap the dough and chill again for at least 1 hour.
  14. Place dough on a lightly floured surface with the open side at your right, roll into a rectangle and divide in two.
  15. Place first half on a baking sheet lined with greased parchment paper, spread with almond paste, top with halved apples and sprinkle with sugar and cinnamon.
  16. Brush borders with egg mixture and place second sheet on top of filled pastry, lining up the edges.
  17. And firmly press sides with your fingers.
  18. Brush the top with egg mixture and cut a few slits to allow steam to escape while cooking.
  19. Bake for 20 minutes or until pastry is golden brown.
  20. Transfer on a wire rack and allow to cool.
  21. Prepare crème anglaise by creaming egg yolks with sugar.
  22. Bring milk and vanilla pods to a boil and slowly stir into egg mixture.
  23. Gently simmer for about 10 minutes or until cream coats the back of a wooden spoon.
  24. Do not allow sauce to boil.
  25. Remove from heat, pour into a glass bowl and stir to cool. Discard vanilla pod, cover and refrigerate.
  26. Serve parcel on a dessert plate garnished with crème anglaise and finish with a dusting of powdered sugar.