Jubilee Union Jack Battenberg Cake

16 May
Jubilee Union Jack Battenberg Cake

Union Jack Battenburg CakeWell here it is, my attempt at a Union Jack Battenberg! “EPIC” as my eldest son would say – or did say when I was making it last night! Rather stressful but worth the effort I think. Not one for the faint hearted!

If you are making one, look at this blog for great pictures & advice on cutting and icing inside a Union Jack Battenberg:

If you would like a simpler Jubilee Battenberg with a great wow factor, have a look at my May Recipe Post!

This is for the Homemade by Fleur, Blogging Jubilee Baking Competition sponsored by Appliances Online


Posted by on May 16, 2012 in Day in the life


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16 responses to “Jubilee Union Jack Battenberg Cake

  1. thehungrymum

    May 16, 2012 at 12:38 pm

    Oh my! This is just about the most amazing cake I’ve ever seen. I wouldn’t attempt to make it but wow – just stunning!

  2. FlourVonSponge

    May 16, 2012 at 6:05 pm

    That is indeed epic. My friend is making one like this too. I’m going to send her a link. Looking forward to the other entries too. I’ve just submitted mine.

  3. Homemade By Fleur

    May 22, 2012 at 10:09 pm

    I’ve seen red and blue squares in a battenburg cake for the Jubilee but not an actual Union Jack! I’m very impressed. Thanks very much for entering my bloggers Jubilee baking competition.

  4. Ruth C

    May 30, 2012 at 3:48 pm

    what recipe did you use for this? I am looking at the BBC good food one, but wanted to know how much food colouring to use….Ruth

    • CafeRetro

      May 30, 2012 at 5:44 pm

      It’s based on my previous recipe for Jubilee battenberg. I made a larger red cake and did the top cut outs, then fitted the blue bits in, then I carefully turned it over before cutting out the next bits – if that makes sense! You have to use quite a lot of food colouring to get a definite colour in the mix before you bake, add a little at a time until you are happy. You must use paste colour though or your mixture will get too runny & split. Good luck!

  5. Frankie

    May 31, 2012 at 10:58 am

    Can I ask, what did you use for the white bits?

    • CafeRetro

      May 31, 2012 at 11:36 am

      It’s an ordinary buttercream which I made with cooking margarine & icing sugar. If you have time (and patience) you can put the buttercream on the blue slices, put them in the fridge to harden & then sandwich together with a thick strawberry/raspberry jam to get a red diagonal stripe

  6. Sam Pollard

    June 3, 2012 at 9:38 am

    I have to congratulate you on your neat cutting! I attempted one myself last night, Overall I’ll reasonably happy, though my diagonal cuts are no where near as straight as yours and despite using half a bottle of blue food colouring it’s still only pale blue at at best!

    Here’s mine:

    • CafeRetro

      June 4, 2012 at 9:53 am

      It still looks impressive though! Unfortunately some of the blue supermarket colourings aren’t very strong, I would recommend a paste colour or Langdales do a liquid colour in blue which had a good colour

  7. Ruth

    June 4, 2012 at 7:34 pm

    Mine isn’t looking great unfortunately! Somewhat of a bit of a mess! Will see what it looks like with the marzipan…

  8. Food Stories

    February 4, 2014 at 8:20 pm

    So cute & sweet – Would love to see this submitted to so I can share with all my foodie friends 🙂

  9. Salena

    May 10, 2015 at 10:00 am

    Do you happen to have the guide saved anywhere? That website is kaput and I’d really like to make this cake in the near future but am a bit nervous of cutting without a guide. What is the ratio of red and blue batter? 50/50? Do you suggest using a Battenburg tin or just loaf pans? Any info you can give on the mechanics of this design would be greatly appreciated. Thanks and this is a great blog. I hope you will be able to do more posts soon!

    • Cafe Retro

      May 11, 2015 at 11:15 am

      I used two loaf tins rather than a battenberg tin because I used the whole of the red cake to make the cross; you need slightly less blue than red. It is important to chill the cake really well before cutting as it really helps to hold it together. It is quite difficult to explain the process but I will try, hope it makes sense! I didn’t use a ruler but you can if you like. I think the best thing to do is have a picture in your mind about how it needs to look and take your time to make sure you get it right. To be honest, even if it is a bit wobbly and not perfect it will still be really impressive when you cut into it so don’t be too hard on yourself.

      I cut the red cake into an even oblong shape then made two cut outs at the top (above where the cross goes through the middle), leaving a red bar lengthways between. I used the smaller oblong bits I cut out to measure against the blue which I then cut to the same size and then cut diagonally through. I used white butter cream to attach these into the slots in the red cake. I then held it all together with cling film and re-chilled in the fridge. The next step is to turn the cake upside down and repeat the process. Re-chill the cake and then you are ready to glaze and cover with marzipan. Good Luck!


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