Bake: Jubilee bunting cupcakes (and a matching outfit)!

I don’t know anyone who’s having a street party, or even any kind of festivity to celebrate queenie’s big day.  So I decided to take matters into my own hands and create my own royal fun!  This is both a baking and outfit post, with a very special theme.

Jubilee bunting cupcakes

Now, I’m not the baker of the two of us, Marie has infinitely more skill and patience than me when it comes to sweet treats.  I’m not really interested in cooking usually unless I can eat it as I go along – and there’s only so much raw dough most people can take – and it sure as heck won’t give you an indication of how good the finished product will be.

But just this once, we’ll make an exception.  Because what I’m about to show you combines my complete disinterest in baking with something I do like doing – getting a little bit arty!

Ingredients (makes 24 small cupcakes)

225g self-raising flour
225g caster sugar
225g unsalted butter
1 tsp baking powder
4 eggs
2 tbsp cocoa powder (optional)
100g chocolate chips (in this case broken up bar – optional)

Buttercream icing (250g butter, 250g icing sugar, few drops of vanilla extract)

Blue, red and white fondant icing (mine is ready-made and was found down my local Tesco, so can’t be too hard to come by)

Essential tools: a rolling pin


  • Put the oven on at 180 degrees, Gas Mark 4
  • Bung all of the sponge ingredients listed above into a blender, or a bowl and then use an electric mixer, to quickly and easily create your cake mix
  • Put into cupcake tray and cook for approx 18 minutes
  • While cakes are baking, make up your buttercream icing and then put to one side


Now for the fun part, the icing bunting!
This is just a decoration and the aim is to make little sugary flags that look like bunting when laid out on top of a cake.  This was an idea I stole from an article in Vintage Life magazine by Charlotte from Restoration Cake.  And it turned out simply adorable…
  • Roll out your fondant icing until it’s about 3mm thick
  • Trim this into long rectangles and then cut into this to make slightly elongated triangles – Charlotte recommends you use a pizza wheel for a clean cut, but unfortunately all I had was the world’s bluntest knife, so I had to make do


I cut far too many of these and it depends on how you want them to look at the end, but I estimate about 3/4 per cake makes enough for a line across.

Now, wait for your cakes to cool and once ready, ice them with your buttercream and then you can have fun starting to lay out the bunting!

They already look like bunting, but now to take it one step further and leave no doubt in anyone’s mind just how festive these little cakes are.  Get a small paintbrush – I used the smallest one I have – and put some food colouring into bowls, to act like paint.

Now get busy!  And voila!

No one can deny these are cakes to make the queen proud.

And now for a red, blue and white dress

Michelle dress Motel review
Michelle Dress, Motel, £42


In case it helps anyone to know what I think of this recent purchase, it was a good one!  This dress is beautifully shaped to mean it’s fitted as it’s supposed to be, but it’s not riding up every time I take a step (I’m looking at you, 60% of the dresses in my wardrobe).  My criticisms would be the jersey is thin for £42 (and it’s white, so that means careful underwear choices) – but I bought it with a discount code so I can only complain so much. The shape is very 50s – which is exactly why I’ve fallen in love with it.  (And I’ll love it even more when my stomach isn’t faking a 3 month pregnancy; we live in hope of that day.)

Best of all, it is definitely pretty enough to wear all through summer – which is good, because we’ve got rain a’comin for the party day itself.
Happy jubileeing!


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