Union Jack Jubilee Cake: A Creative Showstopping Cake

Union Jack Jubilee Cake: A Creative Showstopping Cake. Hello and welcome to Creative Mondays blog hop. Hosted by Clairejustineoxox and Judyh-jsThoughts every Monday!!

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Union Jack Jubilee Cake: Creative Mondays Cake Ideas

Union Jack Jubilee Cake: A Creative Showstopping Cake:

This Week I’m sharing this amazing cake from my guest post friends at Seasonal Berries this cake looks amazing and a must for anyone having a party for the Diamond Jubilee.

Serves 18

Preparation time: 25 minutes
Cooking time: 40-45 minutes

To Decorate: 40 minutes

What You Need:

350 g (12 oz) soft margarine

350 g (12 oz) caster sugar

450 g (1 lb) self-raising flour

1 and a 1/2 teaspoons baking powder

6 medium eggs, beaten

Grated rind 2 lemons

Juice of 1 lemon

Red and blue paste food colouring, optional

To Decorate:

350 g (12 oz) butter, at room temperature

675 g (11/2 lb) icing sugar, plus a little extra, no need to sift

Juice of 1 lemon

200 g (7 oz) white ready to roll icing

250 g (9 oz) blueberries

150 g (5 oz) raspberries

225 g (8 oz) baby strawberries with green hulls still on

Union Jack Jubilee Cake: A Creative Showstopping Cake Method:

Step One:

Preheat the oven to 180oC/fan 160oC/Gas Mark 4. 

Line the base and sides of a 30 x 20 x 5 cm/12 x 8 x 2 inch rectangular cake tin (or roasting tin with the same base measurement) with a large piece of non-stick baking paper, snip diagonally into the corners then press the paper into the tin so that the base and sides are lined and the paper stands a little above the top of the tin sides.

Step Two:

Cream the soft margarine and sugar together in a bowl or food processor until light and fluffy. 

Mix the flour and baking powder together then gradually mix in alternate spoonfuls of egg then flour until both have all been added and the mixture is smooth.

Stir in the lemon rind and lemon juice until the mixture is a soft dropping consistency. 

Spoon the cake mixture into the lined tin, or for a patriotic red, white and blue marble cake, spoon half the cake mixture into the lined tin. 

Then divide the remaining cake mixture between two bowls, colour one half red, the remainder blue.

Add spoonfuls of the coloured mixtures to the lined tin then swirl together with a small knife.

Step Three:

Bake for 40-45 minutes until the cake is well risen, golden brown and a skewer comes out cleanly when inserted into the centre of the cake. 

Leave to cool for a few minutes then invert the cake on to a wire rack, remove the tin and leave to cool.

Union Jack Jubilee Cake: A Creative Showstopping Cake To Make The Buttercream:

Step One:

Beat the butter and one third of the icing sugar together in a bowl or food processor until smooth. Gradually beat in the remaining icing sugar and lemon juice until light and fluffy. 

Cover and keep at room temperature until ready to use.

Step Two:

Peel the paper off the cake, turn the cake over and trim the top level if needed. Cut in half then sandwich back together with a thin layer of buttercream. Put top down on a large plate, tray or cake board.

Spread a very thin layer of buttercream over the outside of the cake to stick the crumbs in place then spread a thicker layer all over the cake and smooth with a palette knife, reserving a couple of tablespoons for piping later.

Step Three:

Knead the ready to roll icing to soften then roll out half into a long strip on a work surface lightly dusted with sifted icing sugar. 

Trim to make 2, 4 cm (11/2 inch) wide strips long enough to make a cross over the centre of the cake then trim the ends level with the edges of the cake. 

Mix the trimmings with the remaining icing then roll out and cut two long strips about 2.5 cm (1 inches) wide and long enough to go diagonally from corner to corner of the cake, trimming the strips to sit flush with the wider white cross.

Arrange the blueberries between the strips of white ready to roll icing. Spoon the remaining buttercream into a paper or plastic piping bag, snip off the tip then pipe dots on to the diagonal white strips and arrange the raspberries in lines on top. 

Add dots of icing over the central cross and stick the whole strawberries in place.

Chill in the fridge until ready to serve.

Tip:

To help you get ahead, the undecorated cake can be frozen wrapped in foil, take out the morning of the party and allow to defrost at room temperature for 3-4 hours.

Union Jack Jubilee Cake: Creative Mondays Cake Ideas

Union Jack Jubilee Cake: A Creative Showstopping Cake:

Union Jack Jubilee Cake: Creative Mondays Cake Ideas. This is a guest post from Seasonal Berries. No payment was received. What do you think of this cake recipe? Fancy trying it?

Lemon Drizzle Cake: Our Favourite Cake Recipe For Spring:

Lemon cake anyone? I must admit, I am a huge cake fan and I love a bit of lemon cake, yummy!! Lemon drizzle cake is amongst my favourites, that is why I am sharing a slice with you today 🙂 Lemon Drizzle Cake: Our Favourite Cake Recipe For; Lemon Drizzle Cake: Our Favourite Cake Recipe.

Alternative Christmas Cakes: Gifts For Christmas:

Looking for something a little different to bake this year? How sweet are these Christmas cupcakes? A tasty original alternative to Christmas cake. Perfect for gifts for your guests. Everything you could want in a cupcake, dried fruit, chocolate and booze! How yummy!? How To Make Alternative Christmas Cakes: Ingredients; Alternative Christmas Cakes: Gifts For Christmas.

Douwe Egberts Coffee Yule Log:

Do you love to make a traditional chocolate log at Christmas? Fancy making one with a coffee twist? How about trying this Douwe Egberts Coffee Yule Log for Christmas this year? How To Make A Douwe Egberts Coffee Yule Log: Serves 8-10 Prep time 15 minutes Cooking time 20 minutes; Douwe Egberts Coffee Yule Log For Christmas.

Union Jack Jubilee Cake

This Week I’m sharing this amazing cake from my guest post friends at Seasonal Berries this cake looks amazing and a must for anyone having a party for the Diamond Jubilee.

  • 350 g (12 oz) soft margarine
  • 350 g (12 oz) caster sugar
  • 450 g (1 lb) self-raising flour
  • 1 and a 1/2 teaspoons baking powder
  • 6 medium eggs, beaten
  • Grated rind 2 lemons
  • Juice of 1 lemon
  • Red and blue paste food colouring, optional
  • 350 g (12 oz) butter, at room temperature
  • 675 g (11/2 lb) icing sugar, plus a little extra, no need to sift
  • Juice of 1 lemon
  • 200 g (7 oz) white ready to roll icing
  • 250 g (9 oz) blueberries
  • 150 g (5 oz) raspberries
  • 225 g (8 oz) baby strawberries with green hulls still on
  1. Preheat the oven to 180oC/fan 160oC/Gas Mark 4. 

    Line the base and sides of a 30 x 20 x 5 cm/12 x 8 x 2 inch rectangular cake tin (or roasting tin with the same base measurement) with a large piece of non-stick baking paper, snip diagonally into the corners then press the paper into the tin so that the base and sides are lined and the paper stands a little above the top of the tin sides.

  2. Cream the soft margarine and sugar together in a bowl or food processor until light and fluffy. 

    Mix the flour and baking powder together then gradually mix in alternate spoonfuls of egg then flour until both have all been added and the mixture is smooth.

    Stir in the lemon rind and lemon juice until the mixture is a soft dropping consistency. 

    Spoon the cake mixture into the lined tin, or for a patriotic red, white and blue marble cake, spoon half the cake mixture into the lined tin. 

    Then divide the remaining cake mixture between two bowls, colour one half red, the remainder blue.

    Add spoonfuls of the coloured mixtures to the lined tin then swirl together with a small knife.

  3. Bake for 40-45 minutes until the cake is well risen, golden brown and a skewer comes out cleanly when inserted into the centre of the cake. 

    Leave to cool for a few minutes then invert the cake on to a wire rack, remove the tin and leave to cool.

  4. Beat the butter and one third of the icing sugar together in a bowl or food processor until smooth. Gradually beat in the remaining icing sugar and lemon juice until light and fluffy. 

    Cover and keep at room temperature until ready to use.

  5. Peel the paper off the cake, turn the cake over and trim the top level if needed. Cut in half then sandwich back together with a thin layer of buttercream. Put top down on a large plate, tray or cake board.

    Spread a very thin layer of buttercream over the outside of the cake to stick the crumbs in place then spread a thicker layer all over the cake and smooth with a palette knife, reserving a couple of tablespoons for piping later.

  6. Knead the ready to roll icing to soften then roll out half into a long strip on a work surface lightly dusted with sifted icing sugar. 

    Trim to make 2, 4 cm (11/2 inch) wide strips long enough to make a cross over the centre of the cake then trim the ends level with the edges of the cake. 

    Mix the trimmings with the remaining icing then roll out and cut two long strips about 2.5 cm (1 inches) wide and long enough to go diagonally from corner to corner of the cake, trimming the strips to sit flush with the wider white cross.

    Arrange the blueberries between the strips of white ready to roll icing. Spoon the remaining buttercream into a paper or plastic piping bag, snip off the tip then pipe dots on to the diagonal white strips and arrange the raspberries in lines on top. 

    Add dots of icing over the central cross and stick the whole strawberries in place.

    Chill in the fridge until ready to serve.

Tip:
To help you get ahead, the undecorated cake can be frozen wrapped in foil, take out the morning of the party and allow to defrost at room temperature for 3-4 hours.

Union Jack Jubilee Cake: A Creative Showstopping Cake:




Union Jack Jubilee Cake: A Creative Showstopping Cake:

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Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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46 Comments

  1. pinkoddy
    20th May 2012 / 5:12 pm

    Yummy that is amazing!!!

    • Clairejustine
      22nd May 2012 / 2:59 pm

      Thanks for linking up 🙂

  2. pinkoddy
    20th May 2012 / 5:15 pm

    Hope you don't mind I've lab'd it

    • Clairejustine
      22nd May 2012 / 3:00 pm

      Hope you get to make it,let me know if you do 🙂

  3. Winnie
    20th May 2012 / 5:55 pm

    WowwwwwwThis is a GORGEOUS cake!! Just love itThanks for hosting another partyand btw – I'm glad you're back to the "old" look of your blog. It's much nicer and easier to handle(!)

    • Clairejustine
      22nd May 2012 / 3:04 pm

      thanks for linking up Winnie,I know what you mean it is much easier 🙂

  4. Mamacook
    20th May 2012 / 7:15 pm

    Sorry my link from my husbands iPad didn't work properly

  5. Mamacook
    20th May 2012 / 7:18 pm

    Sorry. I'm really annoyed because my pavlova is patriotic and everything! Grrr. Silly ipad!

    • Clairejustine
      22nd May 2012 / 3:04 pm

      Great pavola 🙂

  6. Kit @ i-lostinausten
    20th May 2012 / 7:53 pm

    OMG! These looks fabulous & very creative with those fruits! A stunning cake with lovely colors! Well done, Clairejustine! LOVE IT! 🙂

    • Clairejustine
      22nd May 2012 / 3:05 pm

      Thanks for the comment this is a guest post I wish I had made it 🙂

  7. Judy Haughton-James
    20th May 2012 / 8:17 pm

    Wow! What a beautiful cake Clairejustine and I am sure it is oh so-o-o delicious. I am happy to be co-hosting again. I hope you have received the email I just sent you. Have a wonderful Monday.

    • Clairejustine
      22nd May 2012 / 3:08 pm

      Hi Judy,thanks so much for co hosting,hope your having a great day 🙂

  8. Jessica
    20th May 2012 / 10:55 pm

    This cake is so pretty! I love it! It reminds me of one my sister and I always make when we happen to be together in the US for the 4th of July. Different country, same colors and same fruits. 🙂

    • Clairejustine
      22nd May 2012 / 3:09 pm

      Sounds great,thanks for linking up 🙂

  9. Bridget
    21st May 2012 / 12:33 am

    Your cake looks delicious! Thanks for visiting my blog and inviting me to link up. I'm following you back from What's cooking in the burbs.

    • Clairejustine
      22nd May 2012 / 3:12 pm

      Thanks for linking up,hopping over now to see what you've linked up 🙂

  10. CurvyEveryday
    21st May 2012 / 5:34 am

    That looks insanely good and perfect. Which I had seen step 7 when i was trying to ice my daughter's birthday cake.

    • Clairejustine
      22nd May 2012 / 7:37 pm

      Thanks for the comment and linking up 🙂

  11. Giancarlo
    21st May 2012 / 10:19 am

    Decorazione meravigliosa!! Buon inizio settimana…ciao

    • Clairejustine
      22nd May 2012 / 7:39 pm

      Hello thanks for the comment 🙂

  12. Nicola
    21st May 2012 / 10:41 am

    That cake looks amazing!

    • Clairejustine
      22nd May 2012 / 7:41 pm

      Thanks for the comment 🙂

  13. Janet at Sticky Fingers Cookery Parties
    21st May 2012 / 11:45 am

    That cakes looks too good to cut into! Just beautiful. Found your blog this morning as I've JUST started my first blog and would love to get any advice and support on cookery blogging from you and your followers.Great to meet you.

    • Clairejustine
      23rd May 2012 / 6:17 am

      Thank you Janet,thanks for joining us,have fun with your new blog 🙂

  14. Lyuba @ Will Cook For Smiles
    21st May 2012 / 12:53 pm

    Gorgeous cake!! Thank you for hosting (love how you remade your blog!!!)

    • Clairejustine
      23rd May 2012 / 6:18 am

      Thanks for joining us,glad you like my new/old lay out 🙂

  15. Mary Sullivan Frasier
    21st May 2012 / 1:09 pm

    What a lovely cake, Claire! Almost too lovely to eat. (emphasis on almost. LOL) I love that there's lemon in the cake and the icing. It just goes so well with berries, don't you think? It would be perfect for our July 4th family cookout! I'm sharing a Greek pasta salad and homemade Greek dressing today. Thanks so much for hosting another fab Creative Monday! Hope your week ahead is an awesome one! ~Mary

    • Clairejustine
      23rd May 2012 / 10:10 am

      Thnaks Mary,it does look ( almost ) to good to eat ha ha!I can't wait to make this…wow poping over now to see your Greek pasta salad thanks for linking up 🙂

  16. Anne
    21st May 2012 / 1:21 pm

    That cake looks amazing! Have a lovely week:)~Anne

    • Clairejustine
      23rd May 2012 / 10:14 am

      Thanks for the comment,have a great week 🙂

  17. Evelyn
    21st May 2012 / 1:29 pm

    I must learn more about "Diamond Jubilee". I have been seeing all the celebratory items from my friends across the ocean but I wasn't sure what it is. I will be checking up on it:) Thank you for hosting an amazing party and I am so loving that cake.

    • Clairejustine
      23rd May 2012 / 10:17 am

      Thanks for joining us,going to see what you have shared 🙂

  18. Ambreen
    21st May 2012 / 4:28 pm

    Absolutely gorgeous, delicious looking cake! Thank you so much for hosting. Have a great day!

    • Clairejustine
      23rd May 2012 / 10:19 am

      Thanks for linking up 🙂

  19. Annie
    21st May 2012 / 5:45 pm

    Wow that cake looks beautiful! Those strawberries looks too perfect to be real!Thank you for the party!

    • Clairejustine
      23rd May 2012 / 10:23 am

      Thanks for the commnet 🙂 great to see you have linked up hoping over now to see what you've been up to 🙂

  20. Connie
    21st May 2012 / 6:29 pm

    Hi Clairejustine: I managed to make it over and link up, but I have to shut down and I'm shipping my computer in, sadly I'll be without my baby for 2 weeks. So, I don't have the opportunity to check the other links now. My daughter will share her laptop, but you know it's not the same. Thanks for inviting me to the party, I will add your button to my link page sometime this week.

    • Clairejustine
      23rd May 2012 / 10:28 am

      Hi Connie so glad you came over and linked up hope you see you again soon 🙂

  21. Kathleen Lisson
    21st May 2012 / 8:27 pm

    Bless your heart. I would have a floor full of squished blueberries.

    • Clairejustine
      23rd May 2012 / 10:31 am

      Lol I've done this before 🙂

  22. mother.wife.me
    22nd May 2012 / 7:50 am

    Oh gosh, I could eat that whole cake right now, it looks so delicious!

  23. Clairejustine
    23rd May 2012 / 10:33 am

    me too 🙂 Thanks for the comment 🙂

  24. Anonymous
    29th May 2012 / 8:01 am

    nice opinion.. thanks for posting.

    • Clairejustine
      30th May 2012 / 5:49 am

      Thanks for the comment 🙂

  25. Annmarie Pipa
    1st June 2012 / 2:40 am

    love this cake..it looks beautiful!

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