Platinum Jubilee Recipes

Celebrate the Queen’s 70 years of service or simply the four-day bank holiday weekend with these royal recipes!

Platinum Jubilee Biscuits 👑

Ingredients

Biscuits

Icing

  • Gold Fondant Icing
  • Red Fondant Icing

Instructions

Biscuits

  • Cream the butter, vanilla and sugar together. Stir in the flour and mixed spice and mix into a dough. Wrap in cling film and chill in the fridge for at least 30 minutes to firm up.

  • Meanwhile, preheat the oven to 160C or140C for fan assisted ovens and line a baking tray with parchment paper.

  • Once the dough is chilled, roll out to approximately ½ cm thickness and cut into shapes. Place on the baking sheet, sprinkle with a little extra sugar and bake for 12-15 minutes until golden brown at the edges, turning half way through to ensure even baking.

  • Leave to cool for at least 10 minutes before serving or decorating with icing!

Platinum Jubilee Cake 👑

Ingredients

Vanilla Cake

  • 230g Unsalted Butter
  • 200g Sugar
  • 2 teaspoons Vanilla Extract
  • 3 Eggs
  • 315g All Purpose Flour
  • 3 teaspoons Baking Powder
  • 240ml Milk
  • 2 tablespoons Full Fat Sour Cream

Strawberry Cake

Chocolate Cake

Buttercream

Toppings

  • Fresh Raspberries
  • Fresh Blueberries

Instructions

  • Grease and line three 6-inch round baking pans. Preheat oven to 180 C or 160 C for fan assisted ovens. In a large mixing bowl, add the butter, sugar and vanilla and beat with an electric mixer until smooth and creamy.

  • Add eggs, one at a time, beating after each addition. Sift in flour and baking powder. Add milk and sour cream and beat on a low speed until just combined. Don’t overmix.

  • Divide batter evenly into three. To one batter, add strawberry extract and a few drops of pink food gel or strawberry fruit powder and stir. To another, add the cocoa powder and extra milk and stir until smooth. Leave the final batter as is (that’s the vanilla layer).

  • Pour each batter into your three prepared cake tins. Bake cakes in the oven for approximately 30 minutes or until a skewer inserted in the middle comes out clean. Carefully remove the cakes and set on a wire rack to cool completely.

  • To make frosting, beat butter with an electric mixer until smooth and creamy, then add the vanilla. Add icing sugar, one cup at a time. Add a tablespoon of milk as needed. Continue until you have used all the icing sugar and milk and the frosting is smooth and creamy.

  • Use a serrated knife or a cake trimmer to even the top of both cakes. Place one cake on a small cake board, then cover the top with buttercream. Place the second cake on top. Cover top with buttercream.

  • Add third cake on top. Cover the entire cake, top and sides, with remaining buttercream. Use a cake scraper to remove excess buttercream on the sides.

  • Decorate the top of the cake with fresh fruit and serve!

Classic Lemon Gin Fizz Cocktail

Ingredients

  • 4 tablespoons Gin
  • 1 tablespoons Lemon Juice
  • 1 teaspoon Icing Sugar
  • 120ml Sparkling Water
  • Cucumber Slice
  • Lemon Slice
  • Frozen Blueberries
  • Rosemary Sprigs

Instructions

  • In a cocktail shaker, combine the gin, lemon juice and icing sugar together with ice.

  • Strain into a glass, top up with sparkling water and garnish with a cucumber and lemon slice followed by frozen blueberries and a rosemary sprig... Cheers!

Forest Fruit Cake

Ingredients

Crust

Jelly

Ganache

  • 400ml Coconut Milk
  • 100g Vegan Dark Chocolate
  • 2 tablespoons Maple Syrup
  • 1 teaspoon Vanilla Extract
  • A pinch of Salt

Garnish

  • Strawberries
  • Blueberries
  • Cherries

Instructions

Crust

  • Preheat the oven to 175C and lightly grease the base and sides of a tart tin with coconut oil.

  • Place the almond flour, cacao powder, coconut oil, maple syrup and salt in a food processor and combine until the ingredients stick together to form a dough. Evenly press the dough into the base of the tart tin, use a fork to prick several holes in the base and bake for 12 minutes then leave to cool.

Jelly

  • Pop the cherries, raspberries and maple syrup into a saucepan and bring to a boil. Reduce the heat and allow to simmer for half an hour, until the mixture reduces by around half.

  • Scoop the mixture into a clean blender followed by the vanilla and agar agar and blend until smooth. Spoon the jelly back into the saucepan and bring to a boil. Reduce the heat to a medium simmer for 2 - 3 minutes, whilst continuously whisking.

  • Pour the jelly onto the tart base and leave to cool for 20 minutes before placing in the fridge for at least an hour.

Ganache

  • Place the coconut milk into a clean saucepan and bring to a simmer. Chop up the chocolate, add to a bowl and pour the hot coconut milk on top while stirring. Add the vanilla, salt and maple syrup until evenly combined.

  • Pour the chocolate ganache on top of the jelly layer, tap the tin gently to knock out air bubbles and leave to cool for 10 minutes. Place in the fridge overnight to set.

  • Once set, remove from the tart tin, garnish with fresh fruit and enjoy!

Vegan Birthday Cake Cookies

Ingredients

Instructions

  • Preheat the oven to 175C and line two baking trays with baking paper. Add the ground linseed and water to a bowl, stir and leave for 5 minutes.

  • Beat the butter and sugar together until creamy and smooth, mix in the vanilla extract, pour in the linseed mixture and combine.

  • In a separate bowl, combine the flour, baking powder, baking soda, salt and sprinkles then add the butter mixture until a dough forms.

  • Divide into 10 cookie dough balls, place on to the prepared baking trays, press down using your hand to flatten and sprinkle with sugar. Bake for 13 to 15 minutes or until golden brown. Leave to cool before serving.

Pink Gin Cocktail

Ingredients

  • Ice Cubes
  • 25ml Pink Gin
  • 50ml Prosecco
  • Lemonade
  • Raspberries frozen

Instructions

  • Add the ice cubes to a glass, pour in the gin and prosecco followed by the lemonade to top up. Garnish with frozen fruit and a sprig of fresh herbs to serve.

Vegan Strawberry Celebration Cake

Ingredients

Cake

  • 260g All Purpose Flour
  • 200g Sugar
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 tablespoon Ground Linseed
  • 3 tablespoons Hot Water
  • 230g Strawberry Puree*
  • 2 teaspoons Strawberry Extract
  • 80ml Vegetable Oil
  • 1 tablespoon Apple Cider Vinegar

Strawberry Puree*

  • 400g Fresh Strawberries stem removed

Frosting

  • 480g Icing Sugar
  • 55g Vegan Butter
  • 60ml Strawberry Puree
  • 1 teaspoon Strawberry Extract

Toppings

  • Pink Sweets

Instructions

Cake

  • Preheat the oven to 180C and line two cake tins with baking paper. Sift the flour into a mixing bowl followed by the sugar, baking soda and salt.

  • In a small bowl, mix the ground linseed and hot water together and leave to sit to become gloopy.

  • Add the strawberry puree (strawberries blended in a food processor) strawberry extract, oil, vinegar and linseed mixture to the flour mixture and mix until thick.

  • Divide the batter evenly between the prepared cake tins, place in the oven for 30 minutes or until a toothpick inserted comes out clean. Leave the cake to cool.

Frosting

  • Add the icing sugar, vegan butter, strawberry puree and strawberry extract to a bowl and combine until thick, smooth and spreadable.

  • Frost the cakes when cooled and top with pink sweets to serve.

About the Author

Georgia

As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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