It was my grandpa's birthday in May and to get all of the family together to celebrate, we of course had a little party! I was asked to make the cake, and as it is his favourite I made a Victoria sponge with a few little extras!
I used a Nigella recipe which I have found gives lovely light, fluffy and tall sponges, and then filled the cake with buttercream and fresh strawberries. I then also decorated the top with buttercream swirls, a decorative strawberry and a dusting of icing sugar.
To add to the decoration I decided to make some cake bunting that has been everywhere this year, especially for weddings. You can buy it ready made, but I decided to make mine as for an added handmade twist. Here's how I did it...
I used calico fabric remnants to stamp the letters onto, and then cut them out individually to make the little flags. I used some thin ribbon and cut a length so I had enough to leave long tails, then glued all of the flags onto the ribbon to make the bunting. Depending on how thick or sturdy your ribbon is you could sew the flags on, but as mine was so thin it kept getting caught up in my sewing machine, so in the end I had to revert to glue.
If your flags are different sizes don't worry, it all adds to the rustic charm! In fact I like mine a little higgledy-piggledy, I think it adds to the vintage charm of a 'naked cake'!
Pinning the flags in place will let you see if they are centred on the ribbon before you tie it to your skewers
I then tied the ribbon onto two wooden kebab skewers, making sure that the flags were centred and secured the knots with a little dab of glue. Once dried you can then insert them into your cake to create a pretty decoration and to add some height to your bakes. It also adds a lovely party feel to your cake, and makes it stand out on any dessert table or buffet spread.
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