London and people all around the UK are gearing up for a big weekend, with street parties, concerts, royal boat processions and all sorts of festivities. There is bunting hanging from every street corner; the union jack plastered in every shop window; Even the Ritz has put up a banner “Congratulations your Majesty”. It’s hard not to get swept up in all the excitement.
As soon as I heard about the competition I was determined to make a cake fit for the Queen. The idea came to me straight away. I wanted to create a cake that resembled the crown, but not in a tacky way. I wanted it to be fun yet sophisticated and for some reason I became obsessed with the idea of making jelly. I mean jelly isn’t the sloppy accompaniment to ice-cream at children’s parties that it used to be. Bompass and Parr for example, have reminded us how fun and versatile and even grown up it can be. http://www.jellymongers.co.uk/
This was my entry.
A Victoria sponge, adopted by Queen Victoria and used as a suitable base for our pudding, references her past as the longest-standing Queen in our monarchy. Made from delicate vanilla sponge filled with cream and fresh strawberries.
The trifle, filled with strawberries and raspberries momentarily suspended in an elegant champagne and elderflower jelly. Trifle is truly a quintessentially English pudding — both humble and sumptuous, it is the perfect tip of the crown. First featured in Tomas Dawsin’s ‘The Huswifes Jewel’ centuries ago, the trifle lays testament to British culture, and is the perfect colourful centerpiece.
I like to think that a cake should be an event in itself, fun to make, and fun to look at — the two contingent parts are perfect for the whole family to get involved in making. Pop it in a cool box and you’ll be the jewel of any street party!