This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Vintage Celebration Cake By Alice Fevronia

We were absolutely delighted to team up with Alice Fevronia, finalist of The Great British Bake Off 2019, to create this vintage style piping cake that has been a top cake decorating trend for some time now. You could replicate this cake with any colour scheme you like – our full range of over 30 Progel colours are available to browse here. You can also find your local stockist here.

Baking Ingredients

375 g Unsalted Butter

375 g Caster Sugar

6 Large eggs

375 g Self Raising Flour

2 tsp Vanilla Essence

Rainbow Dust Progel Red

Rainbow Dust Progel Sapphire

Decorating Ingredients

250 g Egg Whites

500 g Caster Sugar

500 g Unsalted Butter

1 tsp Vanilla Essence

60 g Raspberry or Strawberry Jam

Rainbow Dust Progel Red

Rainbow Dust Progel Sapphire

250 g Renshaw Just Roll With It White Fondant Icing

Rainbow Dust Lustre Metallic Light Silver

Rainbow Dust Sparkle Dust Spray Snow White

Products from us

ProGel food colouring gel in 34 colours

Lustre dust sachet 2g


Sparkle dust spray 10g



Making the sponges:

Step 1

Melt the butter, and mix with the sugar and eggs.

Step 2

Add the flour, and vanilla until fully incorporated and divide equally between 3 bowls.

Step 3

To one bowl add the red, and to another add the blue food colouring, mixing thoroughly.

Step 4

Transfer the mixtures to 3 lined and greased 6 inch cake tins and bake at 180°C for 35 minutes.

Step 5

Leave to cool in the tins for 10 minutes then transfer to a wired rack and leave to cool fully.

Meanwhile make the buttercream:

Step 6

Heat the egg whites and sugar over a pan of simmering water until the sugar has fully dissolved (check there’s no graininess between your fingers).

Step 7

Whisk until stiff peaks form then add the butter and beat on high until it forms a thick buttercream.

Step 8

Turn the mixer onto low and mix (preferably with a paddle not a whisk at this point) until it goes silky smooth.

Step 9

Level the cake sponges, and then stack with a layer of buttercream and jam.

Step 10

Use the buttercream to crumb coat the cake, smoothing with a scraper, and then chill in the fridge for half an hour.

Step 11

Cover the cake in the buttercream, again using a scraper until it is smooth.

Adding final decorations:

Step 12

Colour the remaining buttercream red and blue, leaving some white and with a range of piping tips, transfer to piping bags and create your design!

Step 13

Use a mixture of open and closed star nozzles of different sizes to create the range of effects.

Step 14

For the crowns, use the Renshaw sugar paste to press into a silicone crown mould, and carefully remove.

Step 15

Use the Rainbow Dust silver lustre dust and sparkle spray to create the platinum crowns, and then press lightly onto the cake!

Step 16

Give the cake a final spritz with the sparkle spray and there you have it, a cake fit for the Queen’s Platinum Jubilee!


No more products available for purchase

Your Cart is Empty