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Go Yellow Great Cake Bake
Get behind the Great Cake Bake, don your apron and bake a delicious treat for those at the school gate, the office or friends and family! We have a collection of mouth-watering recipes below to get you started. Ask for a donation for each slice, and let us know how you get on.
Don’t forget to take some snaps of your Great Cake Bake – we would love to see your pictures. Send them to fundraising@sfh.org.uk and we will place them on this site and on our facebook page.
Alternatively - if cooking is not your forte, why not take a cupcake class at Tracy's T-Cakes? Visit Tracy's website and get cooking!
Easy Peasy Victoria Sponge
Ingredients:
175g/6oz butter or margarine, softened
175g/6oz caster sugar
175g/6oz self-raising flour
3 large eggs
1 tsp baking powder
jam for filling
icing sugar to dust
Method:
1.Beat the butter and the sugar together.
2.Add eggs a little at a time.
3.Fold in the flour and baking sugar
4.Put into two lined and greased tins (7 inch or 18cm). Spread evenly and bake in a moderate oven (175oc, gas mark 4) for 20-25 minutes or until risen, golden brown and firm to the touch.
5.Cool on a wire rack.
6.Once cool, spread a thick layer of jam on one of the cakes, and place the other cake on top. Sprinkle a generous dusting of icing sugar to finish.
Hint: This recipe can be used to make fairy cakes – just divide the mixture into paper cases and cook for around 15 minutes – or until golden brown, risen and firm to the touch.
Divine Chocolate Fairy Cakes
Ingredients:
For the sponge -
4 free-range eggs
225g/8oz sugar
225g/8oz self-raising flour
225g/8oz butter, melted
For the chocolate buttercream icing -
110g/4oz butter, softened
170g/6oz icing sugar
55g/2oz cocoa powder, sifted
1-2 tbsp milk
Method:
1. Preheat the oven to 180C/350F/Gas 4 and lin 2 x 12-hole fairy cake tins with paper cases.
2. Whisk the eggs and sugar together in a bowl until light and fluffy.
3. Carefully fold in the flour and butter.?
4. Pour the mixture carefully into the paper cases.
5. Bake the cakes for 15-20 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes on a wire rack before removing from the tin.
6. To make the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
7. Add the remaining icing sugar, cocoa powder and one tablespoon of the milk and beat until creamy. Beat in more milk if necessary to loosen the icing.
8. Once the cakes are cool, spread the buttercream icing on top of the cakes.
9. Get carried away with your decorating! Use chocolate buttons, Smarties, chocolate sprinkles – any chocolaty item. Why not write the name of your loved one in chocolate chips?
Sticky Ginger Cake with Lemon Icing
Ingredients:
225g self-raising flour
1 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
1 tsp ground mixed spice
115g butter, cut into cubes, plus extra for greasing
115g dark muscovado sugar
115g black treacle
115g golden syrup
250ml whole milk
85g drained stem ginger , finely grated
1 egg
For the icing -
50g icing sugar, sifted
1 tsp finely grated lemon zest
1 tbsp lemon juice
Method:
1. Preheat the oven to fan 160C/conventional 180C/gas 4. Butter and line an 18cm round, 7cm deep cake tin with greaseproof or parchment paper.
2. Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
3. Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
4. Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter. Pour this into prepared tin and bake for 50 minutes-1 hour, until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool completely in tin before turning cake out.
5. To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed. Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish (see below). Cake keeps for up to 2 weeks stored in an airtight container.
Simple but Sumptuous Shortbread
Ingredients:
125g/4oz butter
55g/2oz caster sugar
180g/6oz plain flour
Method:
1.Heat the oven to 190C/375F/Gas 5.
2. Beat the butter and the sugar together until smooth.
3. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.
4. Cut into rounds or fingers and place onto a baking tray. Sprinkle with icing sugar and chill in the fridge for 20 minutes.
5. Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
Hint: To spice the shortbread up, try adding some chocolate chips. Just mix them into the paste at stage 3 for a yummy chocolaty taste.
Yummy Scrummy Carrot Cake
Ingredients:
175g light muscovado sugar
175ml sunflower oil
3 large eggs , lightly beaten
140g grated carrots (about 3 medium)
100g raisins
grated zest of 1 large orange
175g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp grated nutmeg (freshly grated will give you the best flavour)
For the icing -
175g icing sugar
1½-2 tbsp orange juice
Method:
1.Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base.
2.Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.
3.Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients - when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.
4.Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack.
5. Beat together the frosting ingredients in a small bowl until smooth - you want the icing about as runny as single cream. Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides. Will cut into 15 slices.
