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Royal Wedding Cupcakes

With Royal Wedding fever now in full swing, and only 4 days left until the big day I thought I’d share a few cupcakes decorating ideas I put together.  Here in the UK we’ve been lucky enough to be given the day off as a national holiday (thanks Will & Kate!), so there will be thousands of viewing parties and the occasional street party going on so we can all help share in the celebrations.  But – those parties just don’t apply to the people living in the UK.  That’s right, all across the world friends will be getting together to watch the Royal Wedding and share in the festivities.  And what better way to celebrate than with cupcakes! 



For simplicities sake I decided to use Martha Stewart’s One Bowl Chocolate Cupcakes, but really – is there any other way to celebrate than with chocolate cake???  These cupcakes are super easy to bake, and since they only use one bowl you can use the extra bit of time to spend decorating rather than washing up.

The best thing about these cupcakes (aside from the fact they taste amazing) is that you can make all of the decorations yourself – even the little flags!  I’ve included a printable template for those below.  Instructions for the flowers and glittery balls are also below.


Martha Stewart’s One Bowl Chocolate Cupcakes

Ingredients:

3/4 Cup (94g) Cocoa Powder 
1 1/2 Cups (188g) Flour 
1 1/2 Cups (338g) Sugar 
1 1/2 tsp Baking Soda 
3/4 tsp Baking Powder 
3/4 tsp Salt 
2 Eggs 
3/4 Cup (178ml) Warm Water 
3/4 Cup (178ml) Buttermilk 
3 Tbsp Vegetable Oil 
1 tsp Vanilla Extract

Buttercream recipe of your choice – I just used plain vanilla


Instructions:

1.  Preheat oven to 350ºF (175ºC).  Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 2 – 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.

2.  Divide the batter evenly among 2 lined cupcake pans (24 individual cupcakes), filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack and let cool completely before icing and decorating.

3.  Pipe big swirls of buttercream icing onto the cupcakes and decorate using one of the below ideas.

Royal Wedding Sugarpaste Flowers


These flowers look a lot harder than they actually are – in fact they’re super easy, but you will need a special silicone mold and flower cutters to make them.  I bought my cutter and mold set a year or so ago, but unfortunately I can’t find the mold on the company website anymore.   The mold is called the 5 petal blossom veiner, so I’d suggest having a look around your local sugar craft supply store or eBay to see if they have it.  The cutters are a set of 2 different sized petunia cutters – available here

You’ll also need a few other things pictured below – edible pearls for the centers of the flowers, edible pearl lustre dust, and sugar floral paste & gel colours – both pictured here.


First you’ll need to colour your floral paste with a gel paste, and then roll it out so it’s nice and thin before (see here for an example) using the petunia cutters to cut out your flowers.  Next you’ll need to dust your flower silicone mold to prevent the flower paste from sticking – if you want your flowers to have a subtle sparkle to them dust the mold with silver lustre dust.  If you’d prefer them not to have any sparkle then lightly dust your mold with cornstarch (corn flour).  Place the flat floral paste flower cut out into the bottom of the mold, then place the top half of the mold on top of the bottom half and press firmly and evenly to create your flower shape.  Carefully lift off the top of the mold, and then gently peel the floral paste flower from the bottom half making sure you keep it’s newly formed shape.  Dry them upside down for at least half an hour to ensure they keep their shape.  Lastly you’ll need to give your flower a center by adding an edible pearl (or silver ball).  You can glue the pearls into the centers by using a tiny dot of icing.

Once your flowers are dry and your centers are stuck in place you can place them on top of your cupcakes to give them an elegant Royal Wedding look.  


Glitter Covered Balls


Another one of my favourite decorations are glittery balls.  These are so easy!  Simply roll a tiny bit of sugarpaste into a ball using your hands.  Next, brush each ball with a bit of edible glue (not pictured, but available at sugar craft stores & Hobby Craft in the UK).  Once the balls are coated in edible glue, simply drop them into a jar of edible glitter and roll them around until they’re entirely coated in glitter.  Use tweezers to carefully pick up the glitter covered ball, tapping off any excess glitter so it falls back into the jar, and then place them on your cupcakes.


Union Jack Cupcake Flags


Now I understand that not everyone has time to order the flower mold before the Royal Wedding, or even the desire to spend the time making those little flowers.  So, if you’re one of those people, then these Union Jack flags are for you!  They’re seriously easy to make.  I’ve done the hardest part for you be creating the flag template, which I’ve attached below so you can download and print it yourself.


** To download – click the orange download button on the top right hand corner of the PDP preview above.


After you’ve printed off the cupcake flags, simply cut them out along the faint dotted line, use a glue stick to cover the plain back side with glue and then place a toothpick in the middle of the paper & fold the paper over to form the flag.  See!  Told you they were simple!  Now all that’s left to do is sit back and enjoy the Royal Wedding!


This post also appears on the fabulously delicious website Cupcakes Take The Cake

A Royal Wedding Victoria Sponge Cake

I don’t know of a cake that’s any more British than the Victoria Sponge cake.  When I first moved to the UK and started visiting cute little coffee shops I noticed the Victoria Sponge cake everywhere.  It jumped out at me for 2 reasons.  Firstly, because I’d never seen it before, and secondly, becasue it wasn’t covered in a thick layer of rich buttercream icing like all the cakes were back home.  When I started talking to people about my love of baking I’d often ask them what their favourite cake or dessert was, and Victoria Sponge was the one mentioned most often.  I didn’t really get it.  I mean, the Victoria Sponge cake looked rather plain and unimpressive, and I’d seen plenty of other cakes that were more rich and decadent that I’d rather try.  But then I realised something – UK tastes are totally different than North American tastes. Overly sweet things just aren’t as popular here.  Sure, they have loads of sweet and delicious desserts here, but the Victoria Sponge cake is considered more of a lighter option.  Something that you could enjoy with a cup of afternoon tea, and that wouldn’t leave you feeling overly heavy after you’ve eaten it. 


I’d always dismissed the “boring” looking Victoria Sponge cake in favour of other sweeter options until one day last summer I gave in and decided to see what all the hype was about.  I was pleasantly surprised.  It was actually really nice, and not overly sweet which left me feeling much lighter than a heavy piece of chocolate cake would have on a hot summer day.

For those of you not familiar with the Victoria Sponge cake it’s basically two un-iced vanilla cakes sandwiched together between a layer of buttercream icing (or double cream – which is similar to whipped cream), and a layer of strawberry or raspberry jam.  Pretty simple huh?

The recipe for a Victoria Sponge cake is equally simple, and is probably another reason why this cake is so popular.  Anyone can make it!  

I had originally intended to use the recipe from Royal Wedding cake baker Fiona Cairns’ book Bake and Decorate (which I reviewed here), but as I read through the instructions I was a little dubious as they said to basically combine everything in the mixer and beat them until they were well mixed.  I’d always been taught not to beat flour, so I started to research a few other Victoria Sponge recipes.  After looking at at least 6 different recipes from various recipe books and online sources, the main thing I noticed what that the majority of them called for equal amounts of butter, flour and sugar.  In the end I decided to come up with my own recipe, and I was quite pleased with the way it turned out.  Because there is no liquid in the recipe (aside from eggs), the batter will be very thick, so make sure you spread it around the cake pans equally and evenly to ensure you have a nice looking cake.  Remember – you can’t fix any mistakes by covering them in a thick coating of buttercream!!  My top layer came out slightly lopsided, never the less it tasted delicious.  I choose to use buttercream icing and strawberry jam as my fillings, and I used castor sugar (granulated sugar in the US) to garnish the top of my cake.



Traditional Victoria Sponge Cake
Ingredients:

3/4 Cup + 2 Tbsp (200g) Castor Sugar
3/4 Cup + 2 Tbsp (200g) Butter, room temperature
4 Eggs
1.5 tsp Vanilla extract
1.5 Cups + 1.5 Tbsp (200g) Self Raising Flour
1/2 tsp baking powder

Vanilla Buttercream Icing or Whipped Double Cream – enough to cover the top of 1 cake in a thick layer
1/4 Cup (approx 70g) Strawberry or Raspberry Jam 

Castor Sugar or Icing Sugar to finish (2-4 Tbsp)



Instructions:

1.  Pre-heat oven to 350ºF (175ºC).  Grease (and if you choose – line with parchment) two round 8″ (20cm) cake pans.  Beat the butter and sugar together until light and fluffy (about 5 minutes).

2.  Add in eggs 1 at a time to ensure they don’t curdle the butter and sugar mixture.  Beat well before adding each following egg.  Beat in the vanilla extract.

3.  Gently fold in the self raising flour and baking powder into the butter, sugar and egg mixture until just combined.  Don’t over mix.  Divide the batter equally between the two pans, making sure that the batter is as flat and even as possible.  Bake for 20 – 25 minutes.

4.  Let cakes cool in their pans at least 1/2 an hour before turning out on a rack to finish cooling. *Make sure that the bottoms of the cakes rest on the rack, and not the tops, otherwise you’ll have ugly lines going across the top of your cake!  Once your cakes have fully cooled, coat the top of one of the cakes with a thick layer of buttercream icing or double cream, and then spread your strawberry or raspberry jam over top.  Next, place the second cake on top of the other cake so that the buttercream icing and jam are sandwiched in between the two cakes.  Finally, sprinkle with a generous layer of castor sugar or icing sugar to finish off your cake.  


*If you used buttercream as your filling your Victoria Sponge Cake will keep at room temperature for about 4 days in a sealed container.  If you’re using double cream, then store your cake in the fridge so it doesn’t spoil, although keeping a cake in the fridge will cause it to go stale faster than if you were to keep it at room temperature.


And since the world is gearing up for the Royal Wedding taking place on Friday April 29th, I thought the Victoria Sponge cake would be a perfect cake to bake in celebration of William and Kate’s special day.  Here in the UK we’ve been lucky enough to be given April 29th off as National holiday, so the majority of UK residents will be off work and out of school.  All sorts of Royal Wedding celebrations will be taking place on April 29th so the public can share in the wedding celebrations.  Street parties and picnics are being organised all across the country, and what better way to celebrate the Royal wedding than to bake and share a Victoria Sponge Cake with your friends and family.  


I made some very simple hanging Union Jack flags (called bunting here in the UK) out of paper and attached them together with some thread (ok – I used mint dental floss!) and then tied them to some bamboo skewers that I then stuck in my cake to decorate it and give it a bit of a celebratory feel.  If you’d like to celebrate the Royal Wedding by decorating your own Victoria Sponge cake with these little flags, I’ve included a printable PDF below so you can make your own.  ** I’ve also included 3 additional flags in the PDF incase you’d prefer to celebrate the following 2011 holidays:

St. Georges Day – Saturday April 23rd (England’s national day)
Canada Day – Friday July 1st (Canada’s Birthday)
Independence Day – Monday July 4th (America’s Birthday)


** To download – click the orange download button on the top right hand corner of the PDP preview above.

Simply cut the little flags out and lay them face down on a flat surface.  Take a piece of thread (or in my case dental floss) and lay it across the back of the flags near the top.  Fold the top part of the flag over the thread and fasten with a piece of tape or glue.  When you pick up your thread from both ends each of the flags should be hanging down as shown in my picture above.  Tie each end to a bamboo skewer and insert them into the cake.  Ta Da!!!  A perfect and simple way to decorate your cake – whatever occasion you choose!

Peggy Porschen Cakes in Bloom Review

Peggy Porschen Cakes in Bloom

It’s no big secret that I’m a huge fan of Peggy Porschen.  She makes the most amazingly beautiful cakes with the most amazingly beautiful sugar flowers.

I used to spend ages carefully studying the gorgeous floral tiered wedding cakes that filled the large windows of her pastel pink parlour in Belgravia. Just take a peak at the stunning cakes displayed in her parlour windows, and you’ll know exactly what I mean. They’re breathtaking.

“If only I could make those one day” I thought.

So imagine my surprise when I received an email from the Peggy Porschen Academy inviting me attend an Anemone flower and cake decorating course!  Seriously! I could hardly contain myself.

Peggy Porschen Anemone Cake

My anemone cake that I made with Peggy during her course.

 

Over the course of the day Peggy taught our class everything we needed to know in order to make a picture perfect cake fit for a wedding or anniversary. I left the course with a gorgeous cake complete with three beautiful sugarpaste anemone flowers. I’ll tell you all about the course in another post, but for now lets focus on sugarpaste flowers.

I was so pleased with the way my anemone flowers turned out after Peggy’s course that I couldn’t’ wait to learn how to make other types of flowers.  I was thrilled to find out that Peggy Porschen was releasing a new book filled entirely with sugarpaste flowers, and instructions on how to make them!

Cakes in Bloom, Exquisite Sugarcraft Flowers for All Occasions was released last year (just about the same that time I put my blog on hiatus, hence the late review).  It’s a stunning book packed full of beautiful realistic looking sugar flowers, and detailed instructions on exactly how to make them. This is definitely Peggy’s most advanced and specialised book that she’s released. In addition to step by step instructions and photos showing you exactly how to make the flowers, there’s also several cake recipes as well. But the main focus of Cakes in Bloom is the sugar flowers.

Peggy Porschen Flowers

There’s a huge variety of flowers to learn in this book.  From tiny stephanotis blossoms, to large English roses and exotic orchids.  You’ll make the folks at Kew Gardens jealous by the time you finish making them all!

I love that this book has flowers and techniques suitable for all levels, and that you don’t have to be a professional cake decorator to make them. If you’re just starting to learn how to make sugar flowers, you can easily start off by making hand formed rose buds which are perfect for cupcakes and don’t require any specialty equipment like cutters and wire.

Cakes in Bloom, Exquisite Sugarcraft Flowers for All Occasions

Peggy Porschen Mini Rose Cakes

A selection of the flowers that Peggy has included in the book are:

Peonies
Roses
Anemones
Pansies
Sweetpeas
Orchids
Hydrangeas

Peggy Porschen David Austin Rose

To give you a better idea of what’s exactly in Peggy’s new book, and the level of detail included in it I’ve done a little video review to show you. I filmed this review over a year ago, and at the time Cakes in Bloom hadn’t come out yet, so just ignore that part.

Watch my Cakes in Bloom, Exquisite Sugarcraft Flowers for All Occasions below:

Cakes in Bloom, Exquisite Sugarcraft Flowers for All Occasions is available to purchase from Amazon UK here, and Amazon US here.

If you sugar flowers aren’t really your thing, Peggy is releasing her newest book Love Layer Cakes next Month, and it’s sure to be filled with even more delicious recipes.

Thanks to Quadrille Publishing for sending me a review copy of Cakes in Bloom.

Peggy Porschen Roses

Baker Days Letterbox Cake Review

These days we all lead pretty busy lives.  It seems like the topic of every conversation I have with friends and co-workers some how involves just how busy we all are.  Even finding a suitable date in the calendar for two friends to get together for a cup of coffee can seem like a challenge.  And don’t even get me started on trying to find the time to purchase a birthday gift, or flowers to celebrate the birth of a new baby.  If you’re like me, you can often find yourself scrambling a few days after the big event, and then trying to come up with some excuse as to why the present is so late.  


I know.  I hang my head in shame….

Sooo, for all of us procrastinators out there I think I’ve found the answer to avoiding the last minute gift buying run around. 

I was recently contacted by Baker Days to see if I would be interested in sampling one of their celebration cakes.  How could I say no to that? 
The cake wasn’t just any old cake, it was a cute little cake that could be completely personalised by me and then delivered in the post straight through the letter slot in my door.   
Baker Days have created a range of cakes specifically designed to be sent through the mail and delivered into your post box or letter slot.  Each madeira cake sells for £14.99 (specialty flavours are available at an extra cost) and can be personalised from hundreds of different designs, many of which include the option to upload a photo of your choice. A cute little party package consisting of ballons, candles, a party horn and a card are also included with each cake.  Shipping is included with the price, so when you consider that everything is included with the price, I think it’s a really unique gift at a fair price.  

Every element of the cake can be personalised.  There are literally hundreds of designs to choose from, and you can even upload a photo of your choice on some of them.  There’s designs for every occasion, from birthdays and anniversaries to new babies and weddings.  


You start out by choosing a cake design.  I was really curious to see how the designs on the website actually looked once transferred onto the cake so I choose a more complicated design rather than one of the simpler ones.  Next you’ll get to choose your cake flavour – I choose lemon because that’s my husband’s favourite and I was going to be nice and share it with him :-)  For some reason the lemon flavour is no longer available on the website, but they still have 3 or 4 others to choose from.  Finally it’s time to choose the message you’d like printed on the cake before approving the final cake design.  Click the button, process your payment and your personalised cake will be delivered through the post to the lucky recipient in a matter of days.

The online preview of what your cake will look like.
 
So what did I think of the whole process?  Well, I had a great time choosing my design and flavour.  I ended up having it delivered to my office because my 5 pound Yorkshire Terrier is known for violently attacking the post as soon as it touches the slot, but I can assure you that it definitely did fit through just fine – I made sure.


The cake is delivered in an unassuming plain white box, so you can just imagine the look on your friends face when they realise they’ve been sent a cake through the mail!  Inside the box is a nice little yellow tin that contains the cake.  The cake was extremely well packaged, and I was genuinely impressed that it wasn’t damaged at all during the shipping process. 

The cake is also quite a good size – enough for 2 – 4 people depending on how hungry you are.  As for the cake it self, it was moist and the flavour was really nice.  It didn’t have an overwhelming lemon flavour, but you could definitely tell it was lemon.  


My only point of criticism was that the design colours (which is printed on edible paper that covers the cake) were much darker than the picture shown online, and seemed to somewhat blur a tiny bit, but the person receiving it would be none the wiser.  

The final verdict: would I recommend the Baker Days Cakes?  Yes!  I’d definitely re-purchase one in the future to surprise a friend for a special occasion. I really do think they’re a fun and novel product . And if I had to rate them, I’d give them an 8/10.

Diamond Jubilee Petit Fours


By now it’s no secret the Queen’s Diamond Jubilee is coming up next week.  Over here in the UK we’re in full BBQ and street party planning mode. 

To be honest, I’ve never actually been to a street party before – I guess they’re kind of like the North American block party, although to be honest I don’t think I’ve ever been to one of those either.  I don’t think they’re as popular there as they are here. 
A traditional British Street Party (Image Source)

It’s being reported that there will be over 10,000 official street parties throughout England and Wales, and that’s not counting unofficial parties that haven’t gone through the proper approval process through local councils.
On Sunday I’m hoping to attend one of the larger parties in my area that will take place in our favourite park.  Monday and Tuesday are public holidays here, so the parties and celebrations will continue for a few more days.
In order to help make your street party look it’s best all of the major stores have released their own lines of street party gear including the essentials such as bunting flags, paper plates, cups, napkins, cupcake cases, etc. 
Each of the jubilee product lines are very patriotic and obviously incorporate everything British and royal such as union jacks and crowns, but they’re also very different from each other.
Lakeland was kind enough to send me some products (above) from their Jubilee range, so I’ve featured some of them here with my latest street party inspired creations.

My street party snacks are the perfect addition to your Jubilee table – they’re patriotic, three out of the four are quick and easy, you can make them all ahead of time, they’re all very transportable, and best of all they taste great!!!

I’ve decided to split the recipes for my Jubilee treats into two separate posts, otherwise you’d be reading this post forever!

 

First up I’ll start with my Diamond Jubilee petit fours.  I’ve always wanted to make petit fours so when I was given some cute little London themed sugar decorations in a Waitrose goodie bag, I knew they’d be perfect to add on top.  I used the traditional Victoria Sponge recipe that I came up with last year to celebrate the Royal Wedding, but this time I replaced the strawberry jam with black current jam – something I consider very British as it wasn’t something I’d really ever come across in Canada.

Diamond Jubilee Petit Fours
Ingredients:
3/4 Cup + 2 Tbsp (200g) Castor Sugar 
3/4 Cup + 2 Tbsp (200g) Butter, room temperature 
4 Eggs 
1.5 tsp Vanilla extract 
1.5 Cups + 1.5 Tbsp (200g) Self Raising Flour 
1/2 tsp baking powder

Blackcurrant Jam
Vanilla Buttercream 

Ready to Roll Fondant – I used Renshaw Regal Ice White Chocolate flavour

Liquid Fondant – (I used the Silver Spoon powdered version that you mix with water)

Liquid Glucose – optional
Red and Blue gel colouring

Decorations of your choice – I used Jubilee decorations from Waitrose and a couple of left over crowns I made for my Dome cake here.

Instructions:

1.  Pre-heat oven to 350ºF (175ºC).  Line two* square 8″x8″ cake pans with parchment paper and set aside.  Beat the butter and sugar together until light and fluffy (about 5-8 minutes).

*I divided my batter up, and made 6 cupcakes for another project and used the rest in a 9″x9″ pan which made 16 petit fours approx 1.5″x1.5″

2.  Add in the eggs 1 at a time to ensure they don’t curdle the butter and sugar mixture.  Beat well before adding each following egg.  Beat in the vanilla extract.

3.  Gently fold the self raising flour and baking powder into the butter, sugar and egg mixture until just combined.  Don’t over mix.  Divide the batter equally between the two pans, making sure that the batter is as flat and even as possible.  Bake for 20 – 25 minutes.

4.  Let the cakes cool in their pans at before lifting them out by the parchment paper. Leave the parchment paper on your cake, and wrap it in cling film before placing it in the freezer for about an hour to firm up slightly.

5.  While your cake is chilling in the freezer make your buttercream icing according to your favourite recipe. (I don’t have a recipe for my buttercream – I just cream a block of butter and keep on adding icing sugar (with a nit of milk and vanilla) until it tastes right.

*The instructions below are for one 9×9 cake (as I mentioned above). If you’ve made two 8×8 cakes, follow the instructions below twice.

6.  Take your cake out of the freezer ensuring that the bottom of the cake is facing upwards (this ensures you’ll have a perfectly flat top) and slice it in half so you end up with two layers.  I used a Wilton cake slicer, but a steady hand and knife should do the trick.  Open your cake so that the freshly cut sides are facing up.  Spread a thin layer of the balckcurrant jam on one half of the cake (remove any large currents), and a layer of buttercream on the other half (make sure it’s as smooth as possible).  



Sandwich the two layers together so the fillings are in the middle, making sure that the edges are aligned.  Next, trim the edges of your cake to ensure it’s perfectly square with nice sharp edges.  Spread another layer of buttercream on the top (which was once the bottom) of your cake, making sure it’s as smooth ad level as possible.

Roll out your fondant so it’s about 3mm in thickness.  Cut a square of fondant out the same size as your cake (you can use the bottom of your cake pan as a guide, and trim the edges later). Place the fondant over your buttercream covered cake top and smooth it out, ensuring you don’t have any trapped air under the fondant.  Trim off any excess fondant so that the edges are flush, and it’s exactly the same size as the cake.

Cut your fondant covered cake into small squares – once trimmed, my 9×9 cake made 16 squares.

7.  Prepare your liquid pouring fondant according to directions on the package – I added in about a teaspoon of glucose to mine to help make it spread easier.  I used Silver Spoon brand which is available in most supermarkets, but you can also buy other bands at speciality cake stores.   One 500g box was just enough to cover my 16 petit fours.

Place a 1/3 of your cake squares on a wire rack that’s been placed over a baking dish.  Start by pouring a tablespoon or two of the uncoloured white fondant on the top of one of your cake squares.  Using an offset pallete knife, spread the fondant to the edges so it starts to flow down the sides of the cake.  Using the back of the knife, scoop out a bit more fondant from the bowl and spread it down each side, starting from the top.  Let the fondant run down the sides until all of the cake is covered.  


Once the cakes are covered, place a sugar decoration in the middle of each one and let the icing dry for at least half an hour.

Ignore the random white one with sprinkles!
Divide the remaining fondant icing in half an colour one half red, and the other blue.  Repeat the steps above for the rest of your cakes.
8.  After the fondant has surface dried, use your palette knife to move each cake onto a paper liner.  You can press the paper onto the fondant to help it form to the shape of the cake.
Leave your petite fours uncovered until they’re thoroughly dry.  I made mine in the evening, and I don’t know what on earth possessed me to cover them in a sealed container but I did, and because my liquid fondant hadn’t dried completely my sugar decorations absorbed some of the moisture which discoloured them.  Obviously I wasn’t thinking clearly!  
These petit fours will keep at room temperature for up to 5 days if they’re properly covered with liquid fondant to prevent them from drying out.



I hope you like these petit fours – I loved them – especially with the addition of the blackcurrant jam!  I can’t wait to make more of them.  Don’t let all the steps detour you, because although they do take a bit of time to make them, the final results are not only pretty, but also delicious!

Check back later for my other Diamond Jubilee street party recipes!

Thanks to Lakeland for the Jubilee products (cake stand, napkins, cupcake cases and jam jar covers are featured), and to Waitrose for the Jubilee sugar decorations.