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Fruity Union Jack flag cake

Celebrate 80 years of Victory in Europe Day by making a fruity Union Jack cake.

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You’ll need

  • Protective equipment, such as heatproof gloves
  • First aid kit, including for burns
  • A way to extinguish the fire, such as a fire blanket or fire extinguisher
  • Carbon monoxide alarm
  • Heatproof surface
  • Aprons (optional)
  • Mixing bowls
  • Large platter or plate
  • Weighing scale
  • Measuring jug
  • Wooden spoon
  • Small metal skewer or cocktail stick
  • 20cm square baking tin
  • Colander
  • Baking or greaseproof paper
  • Electric or handheld whisk
  • Spatula
  • Tablespoons
  • Teaspoons

VE Day, which stands for Victory in Europe Day, was the day near the end of World War Two when fighting against Nazi Germany in Europe stopped. World War Two had begun in 1939. By 1945 it was clear Germany was going to lose the war. 

On 8 May 1945, Prime Minister, Winston Churchill made an announcement on the radio at 3pm that the war in Europe had ended, after Germany's surrender the day before.

World War Two changed the lives of many millions of people all over the world. The UK was badly bombed in the Blitz. Children who lived in cities had been evacuated to the countryside for safety. Their education and lives had been completely disrupted.

VE Day was on Tuesday 8 May 1945. It was an emotional day that millions of people had been waiting for. People were extremely happy that the fighting had stopped. There were big celebrations and street parties. Huge crowds gathered outside Buckingham Palace in London. People dressed in red, white and blue. They cheered as King George VI and his family came onto the balcony to greet everybody. Princess Elizabeth (who became Queen in 1952) and her sister were allowed to leave the palace that evening. They celebrated with crowds outside, although they had to do it secretly.

However, World War Two was not over yet. There was still fighting against Japan. The war with Japan ended in August 1945. This was called VJ Day - Victory in Japan Day.

(Source: BBC Bitesize)

 

Before you begin

  • Use the safety checklist to help you plan and risk assess your activity. There's also more guidance to help you carry out your risk assessment, including examples.
  • Make sure all young people and adults involved in the activity know how to take part safely.
  • Make sure you’ll have enough adult helpers. You may need some parents and carers to help.
  • Check for allergies, intolerances, fasting, food-related medical conditions, eating disorders, food sensitivities or dietary requirements, then adjust the food items used as needed. This may include making sure there’s no cross-contamination of packaging and no cross-contamination during the storage, preparation, cooking and serving. 
  • You may need to use separate chopping boards, equipment and utensils, such as tongs or toasters, for different dietary requirements, allergies and foods.
  • If you’re unsure, check with the young person and their parents or carers. You can check with the adult directly if it’s a volunteer or helper.
  • Some people may not like certain food textures or tastes and that’s OK. People don’t need to use all the ingredients if they don’t want to, and no-one should be made to try foods if they don’t want to. You can try to find an alternative for them. 
  • Use our guidance on food preparation. 
  • You could run our kitchen hygiene activities before this session.
  • Always have a hand washing station, washing hands regularly throughout this activity, and taking extra hygiene precautions when handling food. If you're using gloves to prepare food, treat them like your hands. Wash any gloves before using them and in between if necessary.
  • Spray and wipe down all working surfaces and tables with anti-bacterial spray before and after use, and wash any equipment you’re using in hot soapy water.
  • Take extra hygiene precautions when handling raw meat, such as regular hand washing.
  • Keep raw and ready-to-eat foods separate, having separate equipment for raw and cooked meat, and washing up equipment as soon as it's been used. 
  • Make sure food is properly cooked before you serve it. Always cut through poultry and meat to make sure it's fully cooked, especially when barbecuing food. Make sure it's cooked slowly and thoroughly, and not just done on the outside.
  • Always follow cooking instructions and never use food past its use-by date.
  • Keep food out of the fridge for the shortest time possible. 
  • At the start of this activity, remind everyone of kitchen or indoor cooking safety rules and how to act safely. Always tie hair back, tuck in Neckers and loose clothing, and wear closed toe shoes. Read our kitchen safety tips.
  • You may want to run a demonstration on how to use the equipment safely, such as for cooking or chopping ingredients. You could use our kitchen safety activities before this session.
  • Make sure any cooking equipment or heat sources, such as ovens and hobs, always have adult supervision, including during free time and arrival times. If anyone struggles with sensing danger, you should consider providing extra adult supervision. This could be especially helpful at unstructured times, such as breaks or waiting to cook.
  • Remind everyone to keep their fingers away from any knives. You may want to use blunt, child-friendly knives, or you could also have ingredients pre-chopped.
  • If you’re using a gas stove, tabletop hob plates or a mini oven, make sure it’s on a stable heatproof surface and in a clear and open area, with plenty of ventilation. Gas appliances and sources can increase risk of carbon monoxide exposure. Read our guidance on different cooking methods and carbon monoxide.
  • You may want to put child-safe locks on cupboard doors to prevent access by young people, especially for cupboards containing matches, cleaning products or chemicals. 
  • People can work in small groups or as a whole group to bake or cook. Each group should have adult supervision.
  • You may want to be in groups, but everyone to use the same cooking source, rather than having each group have their own.
  • You may wish for groups to make or prepare the ingredients in a wider, more spacious area, then invite each group into the kitchen to cook one at a time. 
  • Remember the groups not using the kitchen or cooking will still need to be supervised, always following the Yellow Card. 
  • Make sure you have all the ingredients ready. You may want to pre-chop or pre-measure some ingredients. 

 

Planning and setting up this activity

  • Remember to give a safety briefing for the cooking equipment and methods you’re using. You may wish to demonstrate the methods or activity before you all start cooking.
  • You may wish to buy pre-made cakes or cupcakes and ask the group to decorate them, rather than baking a cake. 

Fruity cake recipe 

Ingredients (serves 15)

  • 100g unsalted butter
  • 200g self raising flour 
  • 2 tsp baking powder
  • 4 large eggs
  • 22g caster sugar
  • 125ml full fat Greek yoghurt
  • 350g icing sugar for buttercream
  • 175g butter for buttercream
  • 300g raspberries or strawberries for decoration
  • 175g blueberries for decoration 

Preparation

  • Prep time:  45 mins
  • Cook time:  30 mins
  • Makes:   1 cake (serves 15) 

Make your fruity flag cake

  1. Gather everyone together in a circle. Ask if anyone knows what VE 80 is. You could use the information on this page to help explain what VE 80 is.
  2. Explain that you’re going to make a fruity sponge cake to mark this special day.
  3. Everyone should wash their hands.
  4. Ask everyone to get into groups and gather the equipment and ingredients they may need. An adult should always be assigned to and supervising each group during this activity.
  5. Preheat the oven to 180C/160C fan or Gas Mark 4.
  6. Butter and line the baking tin with the baking or greaseproof paper.
  7. Add the butter and sugar into a mixing bowl and mix them together.
  8. Next, add the eggs and continue to mix the ingredients together.
  9. Finally, sieve and add the flour to the mixing bowl, then use a whisk to mix the ingredients until the mixture is smooth.
  10. Using a spoon or spatula put the mixture into the baking tin. You can make sure the surface is smoothed over with the spatula.
  11. An adult should use oven gloves (or similar heat protective equipment) and place the baking tray in the oven.
  12. Bake for 25-30 mins until lightly golden brown. 
  13. An adult should use oven gloves to take the cake out of the oven and place it on a heatproof, flat and stable surface, away from young people. They should then test the cake’s cooked by inserting a cocktail stick or skewer into the middle of the cake and removing it. If the cake is cooked, it should be clean without any cake dough on it.
  14. Once the cake has cooled, it should be carefully removed from the baking tin and placed onto a tray, large plate or platter.
  15. Now, make the icing sugar. You could do this while the cake is cooking.
  16. Measure out 175g butter into a bowl, then whisk it until it is light and fluffy. 
  17. Next, measure out 350g icing sugar and add half of it to the whisked butter, then mix them together. Add the remaining icing sugar to the mixture and mix it all together until smooth.
  18. Spread the icing sugar on top of the cake, making sure to cover the top of the cake evenly. 
  19. Wash the fruits you’re using, then carefully slice any strawberries.
  20. Now decorate the cake with the fruit to make the Union Jack flag. The raspberries and/or strawberries will be the red cross, the blueberries can represent the blue lines, and the buttercream can be the white triangles.
  21. Finally, everyone should help tidy up their area and all the equipment.
  22. Now cut into small squares, serve and enjoy your fruity Union Jack cake! 

Reflection

This activity was all about celebrating Victory in Europe (VE) Day - the day that the second world war ended in Europe. There were lots of big celebrations and street parties. Huge crowds gathered outside Buckingham Palace in London. People dressed in red, white and blue. What do you know about the second world war? What do you think VE Day was like? Why do you think it’s important to mark this day and remember it? How did you find making the cake? What was easier and what did you find tricky? Do you think anyone made a flag cake, just like ours, and why? 

Safety

All activities must be safely managed. You must complete a thorough risk assessment and take appropriate steps to reduce risk. Use the safety checklist to help you plan and risk assess your activity. Always get approval for the activity, and have suitable supervision and an InTouch process.

You must run your activities in line with the Safeguarding Code of Conduct for Adults (Yellow Card) and report any concerns to the UK HQ Safeguarding Team.

Cooking

Teach young people how to use cooking equipment safely. Supervise them appropriately throughout. Make sure it’s safe to use and follow manufacturers’ guidelines for use.

Fires and stoves

Make sure anyone using fires and stoves is doing so safely. Check that the equipment and area are suitable and have plenty of ventilation. Follow the gas safety guidance. Have a safe way to extinguish the fire in an emergency.

Food

Remember to check for allergies, eating problems, fasting or dietary requirements and adjust the recipe as needed. Make sure you’ve suitable areas for storing and preparing food and avoid cross contamination of different foods. Take a look at our guidance on food safety and hygiene.

Hot items and hot water

Kettles, cookers and microwave ovens produce a lot of heat by the very nature of them. Caution is needed when in contact with items that have been heated and young people should use them under adult supervision. Use on a suitable surface, protecting it if necessary. Never leave hot items unattended and make sure there’s a nearby first aid kit, with items to treat burns/scalds.

Electrical equipment

Inspect cables for any damage before each use. A responsible adult should supervise people using equipment, and people should follow instructions on how to use them correctly and safely. They should be properly maintained and stored. Be extra cautious of trailing cables and water when using electric equipment.

Sharp objects

Teach young people how to use sharp objects safely. Supervise them appropriately throughout. Store all sharp objects securely, out of the reach of young people.

Make it accessible

All Scout activities should be inclusive and accessible.

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