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Baking the ultimate celebration cake becomes a breeze with Stork’s bespoke Baking Boxes for the Queen’s official 90th Birthday.

As the nation prepares to dust off the bunting and roll out the tablecloths for the official state celebration of the Queen’s 90th birthday on Sunday 12th June, baking brand Stork has teamed up with The Original Supper Box Company to create the first ever baking box from the company, to mark the monarch’s milestone.


Complete with everything you need to bake a light and fluffy Union Jack showstopper celebration cake, as well as bunting and paper crowns to help mark the occasion, the 90 limited edition boxes are being offered to birthday bakers through social media and via Age UK Brighton & Hove to older people also turning 90 this month, so their friends and family can share in the joy of baking and celebrate the memorable day.

Baking blogger Jemma of Iced Jems who created the super simple recipe, comments: “The Union Jack celebration cake is a Great British Classic for the Queen’s summer celebrations. The fresh berry fruits and delicious, quintessentially British ingredients combine to create a showstopper cake for street parties up and down the country. It couldn’t be easier to bake and decorate too.”

All of the delicious ingredients needed come measured and weighed, so all you need to do is mix, bake and decorate for a winning birthday cake fit for a queen.

Stork brand manager Pedro Costa comments: “Celebrations like the Patron’s Lunch really bring the nation together and what better way to celebrate than with a street party of your own. Our fail-safe recipe means a sharing centrepiece is easily achievable for the big day.”

For more information on the baking boxes, follow @bakewithstork on Twitter. To find out how to make the lightest, fluffiest bakes and to recreate the Union Jack cake in your own kitchen, among other celebratory treats, visit

@bakewithstork  #storkstreetparty


Recipe for Iced Jems Union Jack cake:

A wonderful British classic made with a super light and fluffy sponge, served with fresh cream, fresh berries and filled with light buttercream.

Serves 10-12


200g Stork with Butter

200g Caster Sugar

3 Medium Eggs

1 Tsp Vanilla

2 Tbsp Milk

200g Self Raising Flour


For the Buttercream:

150g Stork with Butter

300g Icing Sugar

1/2 Tsp Vanilla Essence


For the Topping:

200ml Double Cream

Fresh Berries; Strawberries, Raspberries and Blueberries



  1. Start by pre heating the oven to 150C, a low oven temperature for this recipe will ensure an even rise on your bake and a light colour. Line a large rectangular baking tray with foil or baking parchment.


  1. Measure your Stork with Butter in a large bowl, and whisk until lighter in colour and fluffier in texture. Add the Caster Sugar and cream together. Whisk your eggs in a separate large bowl until light and bubbly.


  1. Add the eggs to your butter and sugar mixture. Add the vanilla and milk, then mix on a high speed until you have a thin cake batter. If your mixture seems to have separated at this point, not to worry, It’s completely normal and will come together once your flour has been added.


  1. Pour in the flour and mix a final time until you have a beautiful light cake batter ready to bake.


  1. Spoon onto your lined baking tray and spread out right to the edges, you can drop the tray onto your work surface a few times to release any air bubbles in the mixture. Bake in the middle of the oven for apron 30 minutes, or a cake tester comes out clean. Once golden brown, remove from the oven and cool on a wire rack.


  1. To make your buttercream filling, whisk the 150g Stork with Butter until light in colour, then add the icing sugar and vanilla essence and mix until creamy. The buttercream should be soft and spreadable.


  1. For the topping, pour your double cream into a large bowl, and whisk using a hand mixer or stand mixer until the cream forms soft peaks and can be spooned onto your cake without running over the edges. This will take a good few minutes if you are whisking by hand.


  1. Cut your rectangle sponge in half, creating two smaller cakes. Then spread the buttercream on top of one cake, spreading it out right to the edges. Place the second cake on top of the buttercream, and press down gently securing in place.


  1. Top the second layer with fresh cream, then score to help you arrange your berries in a Union Jack Shape. Serve and enjoy!
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