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Privacy NoticeThe Queen’s long-awaited Platinum Jubilee weekend is just around the corner, so now’s the perfect time to put your baking skills to the test. Whether you’re wanting to create your own Platinum Jubilee pudding, are hosting a picnic fit for the royals or are just looking for something to do to stay busy, conjuring up a patriotic treat is the perfect way for budding Dame Mary Berry wannabes to celebrate the regal occasion. And as high streets, shop windows and restaurants up and down the country fly Union flags with pride, who’s to say that your sweet creations can’t follow suit? With that in mind, here’s a quick and easy recipe, that’s simple enough for children to recreate and perfect for the upcoming celebrations… OK!’s Union Jack cake “Baking doesn’t have to be messy or time-consuming,” says Victoria. “This easy yet delicious Union Jack cake proves. To keep things simple, you can transform a shop bought sponge cake into show stopping Platinum Jubilee berry cake in just 10 minutes. What’s more, the whole thing comes under £5.50 and is a fun activity to try with the kids.”
Berries help to create the Union Jack decoration
(Image: Victoria Gray)
Using a shop bought cake speeds up the process
(Image: Victoria Gray)
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Get exclusive celebrity stories and fabulous photoshoots straight to your inbox with OK!’s daily newsletter. Ingredients For the cake itself, you will need a simple sponge cake. The one we used is from Asda and costs £1.25. For the topping 125g butter, softened 265g icing sugar, sifted A couple of drops of vanilla extract 300g of mixed berries (strawberries, blueberries and raspberries) Method To make the butter icing, beat together the butter, icing sugar and vanilla extract until smooth. Carefully remove the top from the shop bought sponge using a knife. Smooth the butter icing on the base using a palette knife. Sandwich together the two slices of sponge and use the remaining icing to ice the top of the sponge cake. To smooth the top of the butter icing, pour some boiling water into a jug and heat the palette knife. Use the heated palette knife to smooth the top of the icing. Cut the tops off the strawberries and slice the strawberries in half. Gently score a cross through the icing on the top of the cake. Start to add the strawberries along the cross. Add the raspberries in a line in between the strawberry cross. Fill the remaining areas with blueberries. If you fancy baking it from scratch… For anyone up for a bigger baking challenge, here’s how you can make Victoria’s Platinum Jubilee themed cake from scratch…
You can bake a similar recipe from scratch if you fancy more of a challenge
(Image: Clive Shalice)
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Ingredients 200g caster sugar 200g softened butter 4 eggs, beaten 200g self-raising flour 1 tsp baking powder 2 tbsp milk For the filling and topping 200g butter, at room temperature 300g icing sugar, sifted 1 drop of vanilla extract 5 tbsp strawberry jam To decorate 150g strawberries, hulled and halved 150g raspberries 150g blueberries Method Preheat the oven to 180°C/160°C fan/gas mark 4. Butter two 20cm sandwich tins and line with baking paper. In a large bowl, beat the caster sugar, butter, eggs, flour, baking powder and 2 tablespoons of milk together until you have a smooth, soft mixture. Divide the batter between the tins and smooth with the back of a wooden spoon. Bake for about 20 minutes until the sponges are golden and spring back when pressed lightly with a finger. Leave to cool fully on a wire rack. To make the icing, beat the softened butter until smooth and creamy. Then gradually beat in the sifted icing sugar and vanilla extract. Spread the jam over the bottom of one of the sponges and top with half of the butter cream. Spread the remaining butter cream over the top of the second sponge and sandwich the two together. Arrange the berries on top in a Union Jack design. For all the latest lifestyle news, sign up to our daily newsletter here.Story SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
