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Cakes fit for the Queen: Rule Britannia iced fancies

Published: 17:31 EST, 27 May 2016 | Updated: 17:31 EST, 27 May 2016

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Throwing a party for Her Majesty’s official 90th birthday? These creations from Royal Wedding cake maker Fiona Cairns will make it go with a bang

Kids will loves these charming bright and festive cakes

These are perfect for a street party – you can pipe as I’ve done or decorate with little sprinkles or sugar flowers. The icing needs time to set, so make them the day before.

Makes 16

For the cake

Butter to grease the tin
5 eggs
220g (8oz) golden caster sugar
250g (9oz) ground almonds
1tsp baking powder
1tsp vanilla extract
4tbsp cherry jam
Icing sugar, for dusting
500g (1lb 2oz) shop-bought marzipan

For the icing

500g (1lb 2oz) fondant icing sugar
500g (1lb 2oz) royal icing sugar (try Tate & Lyle)
Royal blue food colouring
Red food colouring
Piping bags

Preheat the oven to 180°C/fan 160°C/gas 4, butter a 30cm x 23cm (12in x 9in) Swiss roll tin and line with baking parchment. Separate the eggs into 2 bowls and, using a hand-held whisk, beat the egg whites just until soft peaks form.

Using the same whisk (no need to wash), whisk the yolks and sugar together for a few minutes until pale and fluffy, then gently fold in the egg whites, ground almonds, baking powder and vanilla extract. Pour the mixture into the tin and bake for 20-25 minutes or until a skewer comes out clean. Leave to cool slightly, then turn out onto a wire rack covered with baking parchment.

When cold, level if necessary and turn the cake upside down for a flat surface. Warm the jam in a pan, sieve and brush over the cake. On a work surface dusted with icing sugar, roll the marzipan to the same size as the cake, then place on the cake and press down lightly.

Chill for an hour. Sift the fondant icing sugar into a bowl and gradually add water (4-5tbsp) until a thick pouring consistency. Place the chilled cake on baking parchment, on a board. Using a palette knife, spread over the icing, then leave to set overnight at room temperature.

The next day, use a sharp knife to trim the edges and cut the cake into 16 oblongs (approx 6cm x 5cm/2½in x 2in). To pipe the flags, make up the royal icing according to the packet instructions, then divide into 2 bowls and colour one royal blue and one red.

Place into piping bags, snip off the ends and pipe the central red crosses and then the blue corners (allowing some white to show through). The cakes will keep for 5 days in an airtight container.