2 Jun 2016

Royal Celebration Recipes by Jane Asher

Crown cakeCrown Cake

This really isn’t hard to make and fun to decorate – you can use any kind of cake you like: if you like fruit cake, just use marzipan on the outside instead of butter icing, and brush it with a little water before attaching the crown.

Love, Jane.

Ingredients

  • 1 packet of my Poundland Vanilla Sponge mix
  • 1 tub of my Poundland Vanilla Frosting
  • 1 pack yellow roll out icing
  • 1 tub gold glitter
  • 1 pack red roll out icing
  • 1 tube white piping icing
  • 1 pack chocolate beans
  • 1 pack red white and blue pearls
  • 1 pack silver balls

Method

  1. Make up the cake as directed on the pack, and allow to cool.
  2. Sandwich the cakes together with about a third of the frosting Spread the remainder all over the top and sides of the cake.
  3. Roughly measure the height and circumference of the cake. Add a couple of centimetres to the height, then draw a rectangle to these measurements on a piece of paper.
  4. Mark out twelve sections along the long edge and draw dips in between each to make the points of the crown. Cut out the shape.
  5. Knead the yellow icing until soft, then, on a work surface lightly dusted with icing sugar, roll into a rectangle large enough for the paper template and cut out the shape of the crown.
  6. Brush very lightly with a little water and sprinkle with gold glitter. Allow to dry a little.
  7. Knead and roll the red icing into a circle large enough to cover the top of the cake and a little down the sides. Drape it over the cake and smooth with your hands, cutting away any excess.
  8. Brush the edge of the red icing all round with a little water to make it sticky, then attach the yellow crown and smooth into place.
  9. Pipe white icing around the base of the crown and stick red, white and blue pearls. Pipe white icing around the top edge and add silver balls and red and blue chocolate buttons as shown.
  10. Pipe blobs around the side and stick on chocolate beans surrounded by silver balls.

Cup Cakes - IMG_6795Royal Cupcakes

You can go mad with these, just using anything red, white and/or blue to decorate them – you could even colour the icing in these colours if you feel so inclined!

Love, Jane.

Ingredients

  • 1 packet of my Poundland cupcake mix
  • 1 tub of my Poundland Vanilla Frosting
  • 1 pack red roll out icing
  • 1 pack blue roll out icing
  • 1 pack red choco melts
  • 1 pack blue choco melts
  • 1 pack red, white and blue pearls
  • 1 pack red sprinkles

 Method

  1. Make up the cupcakes as directed on the pack, and allow to cool.
  2. Pipe the frosting on top in swirls, then decorate as desired. I rolled out the coloured icing and cut out letters and little crown shapes, added sprinkles and choco melts.

Fruit Flag CakeFruit Flag Cake

This makes a great dessert, and a terrific centrepiece.

I thought of making a savoury version, by using cream cheese for the base, topped with something like radishes for the red, but I can’t think of a suitably blue salad ingredient or vegetable…

Love, Jane.

Ingredients

  • 1 pack ready-rolled sweet pastry
  • 2 packs fresh raspberries
  • 1 large pack blueberries
  • 1 ½  large tubs of thick crème fraiche (or lightly-whipped double cream)

Method

  1. Find a good picture of the union flag to refer to.
  2. Preheat the oven to 200C (185C fan assisted, gas mark 6).
  3. Bring the pastry to room temperature, then carefully unroll onto a baking tray lined with non-stick baking paper.
  4. Prick the surface a few times with a fork to allow steam to escape from beneath, then cover with another sheet of baking paper and scatter over some baking beans or similar (I’ve even used metal cutlery if I had nothing else around) to keep it flat while it bakes.
  5. Bake for 10-12 minutes, then remove the beans and top paper and bake for about 10 minutes more, until the top is golden brown.
  6. Allow to cool completely, then transfer to a suitably sized chopping board (or cut a large piece of cardboard if necessary).
  7. Spread the pastry with a third of the crème fraiche or cream, then, following the picture, mark the lines of the flag lightly with a knife.
  8. Fill the pattern with the fruit, then, using a disposable piping bag with a plain nozzle or with the tip cut off, pipe the remaining crème fraiche into all the lines between the fruit.
  9. Serve immediately.

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