My Jubilee Biscuits are iced and decorated in a palette of red, white and blue, injecting celebratory colour onto any street party table or saucer of tea. With a combination of vanilla and ginger biscuit bases, the 60 union jack flags, bunting, patchwork pieces and stamps I’ve created can be enjoyed and displayed individually or in Jubilee unison.
My Union Jack Mosaic Cupcakes are made up using a Victoria sponge covered in a strawberry jam glaze and royal icing frosting. I used the remaining Union Jack fondant flags I made to break up and arrange over the cakes in a modern and Gaudi inspired impression. The silver and gold foil cupcases each of the cakes are held in also adds an celebratory Jubilee feel to the bake.
My Victoria Sponge Squares with Union Jack ginger biscuit stamps give the traditional cake a contemporary bite size twist. Baked in a traybake the Victoria sponge is then cut in half and into squares before being sandwiched together with cream and jam. The addition of the ginger biscuit and fondant Jubilee stamps on top of each slice ensure you can enjoy both a cake and biscuit with a cup of Tea this Jubilee!
My Royal Icing and Cornflake Corgi Cake was featured on the cover of Times 2 as part of their Jubilee Bake Off today! The cake itself is made using the classic Victoria sponge, sandwiched together with jam but cut into the shape of a corgi. Covered in royal icing, it is quintessentially a very royal corgi and with it’s cornflake fur it makes the perfect Jubilee cake to enjoy for breakfast. In fact together with the cornflakes, the chocolate biscuit I used to depict the corgi’s features are according to the Times “both ingredients loved by Her Majesty”.
Ottolenghi The Cookbook is without question one of my favourite cookbooks. Created by Yotam Ottolenghi and Sami Tamimi, the recipes like the London based restaurants are modern, dynamic and inspired. The colourful and flavoursome salads compete for my attention as much as the imaginative cakes and breads. Although it is the recipe for Apple and olive oil cake with maple icing, found on page 193 that is what I love the book most for!
My Chew Two Train Cake was made especially for Ellis’ 2nd birthday. Being a big fan of trains, I created Ellis’ cake around the mode of transport with a hidden toffee fudge 2 running through its centre. The 2 was only revealed once sliced into, resulting in an extra birthday surprise. Toffee sweets, biscuits and fudge buttercream were also on board the cake, ensuring the caramel taste was transported chew and through!
