CupCakes and Tray-Bakes for Fetes
When it comes to fetes and school fairs everyone knows the rule: the wickeder, the better. Here is a selection of the most saleable bakes we know. From the ethereally fluffy lemon cakes to sticky gingerbread, these cakes will be the talk of the fête. Strictly one at a time, please!
Jammy Cupcakes
Here's an easy-to-make, cupcake version of the much-loved doughnut.Makes 12
Lemon-Frosted Cupcakes
This is an exceptionally easy, all-in-one recipe that produces feather-light cakes - just add some sharp icing.Makes 12-18
- Whiz 4oz margarine with 6oz caster sugar in a food processor; add 6oz self-raising flour, half a teaspoon of baking powder, the zest of a lemon, 2 eggs, and 5tbsp milk.
- Continue whizzing to a thick batter. Spoon into paper cake cases, and bake at 180°C for 15-20 minutes.
- Top with a sharp, lemony icing: squeeze the zested lemon and slowly add sifted icing sugar until you reach a thick consistency for spreading.
- Decorate with sugar lemon slices for a retro look!
Old-Fashioned Gingerbread
Dark, homely and traditional: re-introduce the children to this old-fashioned treat!Makes 24 pieces
- Warm 5floz milk with 3oz treacle in a saucepan.
- In a separate bowl, cream 2oz butter with 2oz caster sugar until light and fluffy.
- Beat the warm milk into the butter in a steady trickle.
- Now sift over 8oz plain flour, 1tsp ground ginger, and 0.5tsp baking powder.
- Add 1 egg and beat everything together. Pour into a greased 20x30cm baking tin and bake at 160°C for 20-30 minutes.
- For a spectacular finish, sprinkle the gingerbread with edible gold dust, and cut into squares when cool.
Capuccino Tray-Bake
This sophisticated tray-bake is aimed at the grown-ups. Coffee-coloured squares are topped with a creamy vanilla icing and a dusting of cocoa.Makes 18 squares
- Make a very strong espresso (equivalent to 3tbsp), add 4tbsp milk, and leave to cool.
- Cream 4oz margarine with 6oz caster sugar in a large bowl, and sift over 6oz self-raising flour.
- Fold it in gently with a metal spoon. In another bowl, beat 2 eggs, then fold this into the mixture.
- Finally, add the coffee. Pour the batter into a buttered 20x30cm tray, and bake at 180°C for 20-30 minutes.
- While it cools, make the vanilla icing. Measure 3tbsp milk into a bowl and add 2 drops of pure vanilla extract. Add sifted icing sugar slowly, until you reach a drizzling consistency.
- Drizzle thickly over the cooled cake, dust with cocoa powder, and leave to set before cutting into square pieces.
Buttery Shortbread Tarts
This inspired combination of buttery shortbread and sharp, sweet jam is perfect for an English summer tea!Makes 12
- First, make the shortbread base: cream 6oz soft butter with 2tbsp caster sugar.
- Fold in 8oz sifted, plain flour, and add a couple of drops of vanilla extract. Pat this mixture into tartlet tins to form the cases, prick all over with a fork, and bake for about 20 minutes.
- Once cool, fill the tarts with lemon curd, jam, or fruit compote (simmer your favourite berries with a little sugar until they become thick and pulpy). If you like, top with whipped cream, fresh fruit slices or whole berries.
Seasonal Ideas
Depending on the time of year, you could sell miniature Christmas cakes, cornflake Easter nests, tiny pavlovas filled with pecans or strawberries, scones, or even little cones of sorbet (stored in a cool-box). Browse the site for more ideas, and good luck with your fundraising!
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