Lemon & Elderflower Cake with Fresh Berries

• 200g self-raising flour
• 200g caster sugar
• 200g spread for baking
• 4 medium/large eggs
• Whole lemon cut and juiced or lemon oil
• 2 tbsp elderflower cordial
• 500g icing sugar
• 200g butter - room temp
• A punnet each of strawberries, raspberries & blueberries or blackberries to create a decorative Union Jack

Cake

Preheat oven to 160 fan assist. Line a rectangular tin, around 26cm by 15cm.

Step one: Cream both the sugar and spread together for approximately 3 mins with a electric hand mix or 6-8 by hand.

Step two: Add the eggs one by one, then sift in the flour and fold until combined. You can add your lemon oil at this point, but if using the fresh lemon then leave until later.

Step three: Now you have a yummy batter ready for the oven, add the mixture to the lined tin you prepared earlier and pop in the oven for 25-35 mins until golden brown and spongy or a skewer comes out clean.

Step four: Remove from oven and pop on a wire rack still in the tin. Using a brush, brush on your lemon juice. After 15-20 mins you can remove the cake from the tin and allow to cool properly. This shouldn’t take longer than 2/3 hours until completely cooled.

Buttercream

Step one: Beat the butter in a deep bowl until it turns pale in colour.

Step two: Slowly add your icing sugar bit by bit whilst keeping your mixer on a low setting or slowly by hand (although this may take some time). Depending on where you get your icing sugar, I would suggest you sift it also just in case there are any lumps!

Step three: Add your elderflower cordial. Make sure to taste your icing to ensure the elderflower comes through; you can add more if needed.

Making sure you have a little water or milk to add to the icing if it gets too thick. It should be a nice consistency, thick enough to hold itself but loose enough to spread!

Decoration

Now you have your cake and buttercream it’s time to decorate.

Pop your cake onto a board or wooden chopping board if you do not have a cake board. Add the icing and spread all over the cake, then take your fresh berries to add to the cake! I’ve chosen to do this in a Union Jack to celebrate the Queen's Jubilee! You can add all sorts to make it more Queen-like.

Stamps

Here is a step-by-step guide to stamps!

Step one: Get your fondant and roll out until around 1cm thick.

Step two: Dab some cornflour over the stamp to prevent anything getting stuck. Place the stamp face down onto the fondant and use your rolling pin to move around the stamp, adding pressure - but not excessive amounts.

Step three: To remove the stamp you can use a cocktail stick to get underneath the stamp and lift it gently up, this should work very well. Then use a cutter to cut the stamp out the piece of fondant. After this, you could leave as is or you could use edible paint to paint over it too!