Bake up a storm with Jubilee cakes

If you’re living in the UK, you’ll know what’s happening this weekend. That’s right, Jubilee time! 60 years on the throne for Queen Liz! Street parties! Union flags everywhere! FOUR days off!

Phew. Exciting times. The proper British thing to do seems to be to mark the event with cake, and lots of it.

We’ll be baking up a storm, starting with a Jubilee sponge cake with blueberries and strawberries. Our favourite recipe comes from Edd Kimber, aka The Boy Who Bakes (is that name ringing any bells? Edd’s the man who had us all attempting macaroons back in series one of The Great British Bake Off).

To take along to our local street party, we’ll be trying out these Jubilee cupcake swirls à la The Magenta Cakes Blog. This looks like a super-easy way to achieve Union Jack style icing, but we’ll let you know how simple it really is once we’ve tried it.

Finally, we’ll be displaying our creations in style on their very own cupcake thrones. Or maybe not…

Do you have any impressive Jubilee cakes you’d like to share with us? Pop them on our facebook page for us all to coo over!

Share some sticky marmalade picnic bread

Enthused by yesterday's Etsy cutlery wrap discovery, we’ve spent all morning hunting out recipes for lovely nibbly food to take on all the picnics we’ll be having.

This marmalade picnic bread recipe from apt 2b baking is quite possibly the ultimate in picnic food. It combines bread and filling in one handy loaf which can be pulled apart for sharing. No need to pack sticky jam jars, knives or cutting boards! How clever.

So clever, in fact, it renders our new knife and fork wraps totally obsolete. Looks like we’ll have to extend our picnic food hunt a little longer…

Bake a chocolate beetroot cake

How pretty is this cake?

Blogger Joy the Baker has sidestepped unnatural dyes and the like and still managed to bring us a confection the colour of which is rarely seen outside of a sweet shop. Her secret? Beetroot.

Joy’s recipe for chocolate beetroot cake with cream cheese icing includes grated beetroot to keep the texture moist and the colour bright. The taste, Joy assures us, is sweet-but-not-too-sweet and absolutely, definitely, not like a salad!

It is worth bearing in mind that beetroot is messy though, so don some rubber gloves if you don’t want your hands to look like Miss Piggy for days afterwards.

Of course, you can leave the beetroot out of the icing if you want to keep it classy and cream-coloured, but we think that there’s nothing wrong with the occasional touch of kitsch, especially when it comes to cake!

Vegetable of the month... rhubarb

Vegetable of the month? Rhubarb? Yep. We haven’t cheated, rhubarb is technically a vegetable.

We were going to blog about asparagus (also in season, also fabulous), but for some reason we kept finding ourselves swayed back towards those bright pink rhubarb stems.

There are plenty of options for this lovely veggie other than rhubarb and strawberry crumble (although that is a classic for a reason – that’s our favourite recipe we’ve linked up). To prove it we’ve lined up a whole day’s worth of rhubarb recipes.

Kicking off bright and early in the morning, we want toast but oh, we’re bored of marmite or marmalade. Fear not, the aptly named Lovely Morning has come to the rescue with her rhubarb jam recipe. Munch it on toast, pop it on some natural yoghurt or wrap a jar up as a gift for a friend, its as versatile as you like.

Next we have a casual garden lunch with friends, which we’ll conclude with a cheeky rhubarb crumb bar from White on Rice Couple. Stomachs were rumbling all round when this recipe popped up on our screens, is it having the same effect on you?

Finally, to round off our tiring rhubarb-filled day, we’ll be knocking up an ice-cold fresh rhubarb cocktail courtesy of Sugarlaws. Phew, we told you we could do it. And not a crumble in sight!

Free recipe: perfect profiteroles

Everyone loves profiteroles but why not try adding a little summery fruity freshness with sliced strawberries and crumbled raspberry cream then drizzle with warm chocolate sauce or a fresh berry sauce – see Cook’s Tip. Serves 4 Preparation time: 35 minutes Cooking time: 15-18 minutes

Profiteroles 150ml (¼ pint) water 50g (2oz) butter 65g (2½ oz) plain flour 2 medium eggs ½ tsp vanilla essence Sauce 150g (5oz) dark chocolate, broken into pieces 150ml (¼ pint) semi skimmed milk 2 tbsp icing sugar ½ tsp vanilla essence Filling 150ml (¼ pint) double cream 100g (4oz) 0% fat plain Greek yogurt ½ tsp vanilla essence 2 tbsp icing sugar, plus a little extra to decorate 150g (5oz) raspberries 225g (8oz) strawberries, hulled, sliced

1 Preheat the oven to 200oC (400oF), Gas Mark 6. Lightly grease a large baking sheet. 2 Pour the water into a saucepan, add the butter then heat gently until the butter has just melted. Bring to the boil then take off the heat and sift in the flour. Mix together then put the pan back on the heat and cook, stirring, until the mixture makes a smooth ball. Leave to cool for 15 minutes. 3 Beat the eggs with the vanilla then gradually beat into the cooled choux pastry in the pan, or transfer to a food processor if you’d rather. Beat until really smooth then spoon into a large piping bag fitted with a 1.5cm (3/4 inch) plain piping tube. Pipe about 20 balls on to the greased baking sheet, leaving space between them. 4 Bake for 15-18 minutes until well risen and golden. Make a slit in the side of each choux puff to let the steam escape then put back into the turned off oven for 3- 5 minutes until crisp then take out and leave to cool. 5 To make the sauce, add the chocolate, milk and sugar to a small saucepan and heat gently, stirring occasionally until the chocolate has melted and the sauce is smooth. Stir in the vanilla. Sprinkle surface with a little caster sugar if not serving immediately so that a skin doesn’t form. 6 Whip the cream until it forms soft swirls then fold in the yogurt, vanilla and sugar. Crumble in the raspberries and briefly fold together. 7 Slit the choux puffs almost in half, arrange the sliced strawberries over the base of each one then top with a spoonful of raspberry cream. Press the lids back in place then arrange on serving plates. Dust lightly with sifted icing sugar and serve drizzled with warm chocolate sauce.

Cook’s tip The cooked choux puffs can be made the day before and kept in an airtight tin then fill and serve with sauce when you need them.

Cook’s tip For kids or adults who don’t like dark chocolate then use half dark and half milk chocolate for a lighter tasting sauce or why not drizzle with an easy berry sauce made by pureeing 225g (8oz) strawberries and 150g (5oz) raspberries pureed together then press through a sieve before serving.