How to Make Union Jack and Stars and Stripes Cakes

Create these two show-stopping cakes for the centrepiece at your street party, as the nation celebrates that marriage of Prince Harry and Meghan Markle! Each cake uses Renshaw’s Ready to Roll icings in white, ruby red, and navy blue. You could even make one cake that is half Union Jack, and half Stars and Stripes!

 

How to Make a Union Jack Cake

You Will Need

To Bake

225g unsalted butter – softened

225g caster sugar

2tsp Dr Oetker Madagascan Vanilla Extract »

4large eggs

200g self-raising flour

25g cornflour

3tbsp milk

 

To Decorate

1x 250g Renshaw Navy Blue Ready to Roll Icing »

1x 250g Renshaw White Ready to Roll Icing »

1x 250g Renshaw Ruby Red Ready to Roll Icing »

4tbsp raspberry jam

125g unsalted butter – softened

400g icing sugar

3tbsp milk

1tsp Dr Oetker Madagascan Vanilla Extract »

Craft Essentials How to Make

Baking Instructions:

  1. Preheat the oven to 180°C / 350°F / gas mark 4.
  2. Cream the butter and caster sugar and add one teaspoon of vanilla extract.      
  3. Add the eggs, one at a time, adding a spoonful of flour between each.
  4. Fold in the rest of the self-raising flour and cornflour and when mixed in, add 3-4 tablespoons of milk.
  5. Pour the batter into two 21cm round cake tins and bake for about 25 minutes until a cake skewer comes out clean.
  6. Leave cakes in their tins on a wire rack for 10 minutes, then turn out on the wire rack and leave to cool completely.

 

Decorating Instructions:

  1. Put one layer of the cake on a plate and spread the top with 4 tablespoons of raspberry jam.
  2. To make buttercream, put the butter into a mixing bowl and beat until creamy in colour and light in texture. Sift the icing sugar into the bowl and combine, then add 3-4 tablespoons of milk and one teaspoon of vanilla extract and beat until smooth.
  3. Take half the prepared buttercream and spread on the bottom of the top layer of the cake.
  4. Place the buttercream covered cake layer on top of the jam covered cake layer, sandwiching the buttercream and raspberry jam together.
  5. Knead the Renshaw Navy Blue icing until pliable before rolling out. Lightly dust your work surface with icing sugar and roll out icing to desired thickness.
  6. Cover the Victoria Sponge with a thin layer of the remaining buttercream. Lift the icing over the cake smoothing down the sides with the palm of your hand.
  7. Trim excess icing. To give a sheen to the surface, smooth with the palm of your hand.
  8. Knead the Renshaw white icing until pliable before rolling out. Lightly dust your work surface with icing sugar and roll out icing to desired thickness. Cut two strips 3cm wide and long enough to go over the cake.
  9. Place one of the strips across the cake. Trim at the base of the cake and stick to the blue icing with cooled boiled water. Place the second strip across the cake so it looks like a cross and again trim at the base of the cake.
  10. Cut off the icing that overlaps with the first strip at the centre of the cross.
  11. Cut a further two strips of Renshaw White icing, each 1.5cm wide, and place and stick on a diagonal across the cake. Trim at the base of the cake and cut off the overlapping white strips.
  12. Repeat the process with the Renshaw Red icing. Cut the first two strips 1cm wide and the diagonal strips 1cm wide. Trim and stick on top of the white icing with cooled boiled water, again cutting off any overlaps.

 

How to Make a Stars and Stripes Cake

You Will Need

To Bake

900g (32oz) unsalted butter – softened

900g (32oz) caster sugar

4 tsp Dr Oetker Madagascan Vanilla Extract »

16 large eggs

800g (28oz) self-raising flour

100g (4oz) corn flour

14-16 tbsps milk

 

To Decorate

8 tablespoons raspberry jam

500g (18oz) unsalted butter – softened

800g (28oz) icing sugar

6-8 tbsps milk

4 tsp Dr Oetker Madagascan Vanilla Extract »

8 tbsps raspberry jam

2 x 1kg Renshaw White Ready to Roll Icing »

3 x 250g Renshaw Navy Blue Ready to Roll Icing »

1 x 250g Renshaw Ruby Red Ready to Roll Icing »

Royal Icing

Craft Essentials How to Make

Baking Instructions:

  1. Preheat the oven to 180°C / 350°F / gas mark 4.
  2. Grease and line two 6in round cake tins and four 8in round cake tins.
  3. In a large bowl, cream the unsalted butter and caster sugar and add 4 teaspoons of vanilla extract.
  4. Add the eggs, one at a time, adding a spoonful of flour between each.
  5. Fold in the rest of the self-raising flour and corn flour and when mixed in, add 14-16 tablespoons of milk.
  6. Divide the mixture between the six lined cake tins and bake in two batches for about 25 minutes each until a cake skewer comes out of each cake clean.
  7. Leave cakes in their tins on a wire rack for 10 minutes, then turn out on the wire rack and leave to cool completely.

 

Decorating Instructions:

  1. To make buttercream, put the butter into a mixing bowl and beat until creamy in colour and light in texture. Sift the icing sugar into the bowl and combine, then add 6-8 tablespoons of milk and four teaspoons of vanilla extract and beat until smooth.
  2. Take half the prepared buttercream and the raspberry jam and sandwich the two layers of the smaller (6in) cake and the four layers of the larger (8in) cakes together.
  3. Cover the two layer small (6in) cake and four layer larger (8in) cake with a thin layer of the remaining buttercream.
  4. Knead 1.5kg Renshaw White Ready to Roll Icing until pliable before rolling out. Lightly dust your work surface with icing sugar and roll out the icing to the desired thickness.
  5. Place the larger (8in) sponge cake on a 10in drum and lift the white icing over the cake, smoothing down the sides and over the drum with the palm of your hand. Trim excess icing from the edge of the drum. To give a sheen to the surface, smooth with the palm of your hand.
  6. Knead and roll out 750g Renshaw Navy Blue Ready to Roll Icing. Lift the blue icing over the 6in cake, smoothing down the sides with the palm of your hand. Trim excess icing neatly around the base of the cake.
  7. Evenly space and insert four long pieces of plastic cake dowelling into the centre of the larger (8in) cake, ensuring that the smaller (6in) sponge cake will cover the dowels when placed on top. Trim the dowels to the same height as the larger (8in) cake using wire cutters or strong scissors.
  8. Gently stack the smaller (6in) blue iced cake on top of the larger (8in) white iced cake, securing in position with royal icing.
  9. Roll out 250g Renshaw Ruby Red Ready to Roll icing. Using a FMM multi ribbon cutter, cut out strips of red icing. Secure them into position on the four layer 8in cake using cool boiled water and trim neatly and the base of the cake.
  10. Roll out any remaining white icing and cut out stars using a star cutter. Secure them into position on the two layer 6in cake using cool boiled water.
  11. Add some red ribbon around the base of the 8in and 6in cake and secure into position using royal icing

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