Cakes & Bakes with JULIET SEAR
This month, Juliet shows you how to try a simple but effective cake decorating technique for the King's coronation, plus make a foolproof puff pastry tart that you could share with your loved ones over the coronation weekend...
Photography © David Loftus Happy Baking! Juliet xx
Hello Bake & Decorate friends, I hope you’ve all been well and getting up to lots of baking and caking! I’ve been busy beavering away on lots of lovely spring recipes and I’ve been filming for ITV’s This Morning, getting ready for some coronation party action which I cannot wait to share with you all soon! Are you planning any big lunches or street parties? For this month’s recipes I’ve shared a gorgeous showstopper that is perfect for celebrating the coronation. It looks so jolly with the red, white and blue patterns repeating around the cake. I love it and I hope you’ll give it a go! It’s easier to decorate than you’d think, and I’ve got a video on my YouTube channel where I make a rainbow cake in this effect so do have a look if you’re new to cake decorating. For my next recipe, I’ve given you one of my favourite savoury bakes, my delicious open puff pastry tart which is SO simple to make, it’s a huge favourite in our house. It’s fab for entertaining and you can make it in advance the day before and just have it ready to bake straight from the fridge when needed so it’s a handy make-ahead one for your repertoire! It’s also delicious served cold so you can cut it up for picnics too. Perhaps if you’re getting involved in The Big Lunch for the coronation or having a street party, you can make both of these recipes. I hope you’ll enjoy baking this month, and I look forward to seeing you in next month’s issue. Do get in touch if you have any baking related questions or any photos of your bakes to share – you’ll find me on Instagram @julietsear and I’ve got lots of recipes and tips videos on my YouTube channel too.
Red, white & blue coronation celebration cake
MAKES A 20CM CAKE
For the sponge
6 medium free-range eggs
300g unsalted butter, softened at room temperature
300g caster sugar
300g self-raising flour
3tbsp milk, at room temperature
½tsp fine sea salt
2tsp vanilla extract
For the frosting
600g unsalted butter, softened 1200g Silver Spoon icing 1tbsp vanilla extract Food colouring gels: red, blue 200g strawberry or raspberry jam
1 Preheat the oven to 180°C/Gas Mark 4. Base and side line three 20cm round cake tins. You will also need a 20cm round cake drum and a larger drum for the crumb coating.
2 Put the butter, sugar and vanilla into a mixing bowl and combine. Turn the speed to high (or if you’re using a wooden spoon, use p
