Have fun with the family making Jubilee Crowns to wear at your Street Party or family gathering.
You will need A selection of paper, ruler, scissors, glue or double sided tape.
Step 1 If you are using A4 paper, the easiest way to make squares is to fold the top corner along the diagonal to make a square. (The extra paper can be set aside to make paper chains.)
Step 2 Open up the large square, then fold diagonally to make 2 halves. Cut along the fold.
Step 3 Each half can now be used to make 2 equal sized folded triangles.
Step 4 For each crown you will need to make approx 10 folded triangles.
Step 5 To assemble your Jubilee crown, start by opening up one folded triangle and slotting the next one inside. Use double sided tape or glue to hold in position firmly.
Step 6 Continue alternating red, white and blue triangles, pressing down as your Jubilee crown grows.
Step 7 Dependent on whether the crown is to fit a little or grown-up head will determine how many triangles you need.
Step 8 To finish, gently curve the shape and slot the last triangle into the first and secure.
Have fun making Jubilee Paper chains to decorate your party
You will need: a selection of paper, a ruler, scissors, glue or double sided tape, a pot of English Breakfast tea and some biscuits.
Step 01: Cut your paper into strips, approx 18cm long x 3.5cm wide. we used a mix of patterned and plain papers, cut with wavy edge craft scissors.
Step 02; To start the chain take your first paper strip and wrap over to make a loop. securing the ends with either double sided tape or glue.
Step 03: Add a second link by threading another strip through the first loop and securing.
Step 04: Continue alternating colours and pattern until you have a longer paper chain.
Step 05: Display on your Jubilee table or use to decorate around your home.
Make your own showstopper with this delicious & colourful Jubilee Celebration Cake.
You will need
- 200g self-raising flour
- 1 teaspoon baking powder
- 200g caster sugar
- 200g unsalted butter, softened
- 4 eggs, beaten
- 2 tablespoons milk
- For the filling:-
- 250ml double cream, whipped
- A mix of summer fruits
- Icing sugar to dust
- Heat the oven to 190°C / 375°F / Gas Mark 5.
- Grease 2 loose bottomed sandwich tins and line with baking paper.
- Cream together the butter and sugar until light and fluffy, either by hand or using an electric mixer.
- Add the milk and the eggs, one at a time, mixing well.
- Gently fold in the flour and baking powder. Ensure everything is thoroughly combined.
- Divide the mixture between each cake tin and bake for 20 – 25 minutes, until risen and slightly springy to the touch.
- Let the cake cool completely before decorating on a Denby plate or platter. We used whipped double cream, summer fruits and a sprinkle of icing sugar.
- Leftover pre-cooked chicken, shredded
- 3 tablespoons mayonnaise
- 3 tablespoons Greek yoghurt
- 2 tablespoons mango chutney
- Mild curry powder, a sprinkle
- A handful of chopped coriander
- Wholemeal sliced bread
- Combine the mayonnaise, Greek yoghurt, curry powder and mango chutney together in a small Denby bowl.
- 2.Add the shredded chicken, chopped coriander and stir to combine.
- Butter slices of wholemeal bread and add the sandwich contents in between.
Cucumber and cream cheese
- 1/2 cup cream cheese
- 1/2 cucumber, sliced thinly
- Lemon juice, a squeeze
- Freshly ground black pepper, to taste
- White sliced bread
- Spread cream cheese onto a slice of white bread.
- Thinly slice the cucumber and arrange on top of the cream cheese of each slice. Add a squeeze of lemon and sprinkle of black pepper to season.
- Spread cream cheese on another slice of bread and top your sandwich. Serve straightaway on a Denby plate or platter.