Cheetahs In My Shoes

living with the imaginary menagerie and all that it entails


Bake Sale Cakes

This week I was asked to make cakes in aid of Shelterbox – the charity that the Cheetah Keeper’s sister and her classmates are raising money for this term.  “For people who need things more than we do” according to her.  They’ve raised well over £300 so far and will be auctioning off a sari next week to see if they can make that total even bigger.

Seemingly, I have a bit of reputation in the cake department but on this occasion I was asked to produce small cakes and plenty of them… The sale was aimed at the children so cakes were being sold at 30p each – they didn’t want my grand concoctions.

So, I thought I’d share with you my recipe for the basic bake sale cake – they’re still yummy but cost less to produce (baking marg is half the price of butter and there’s no added chocolate goodies).  This recipe makes about 36 cakes – adjust it if you can’t bake all these in your oven at once.  I have a basic fan oven and adjust the shelves so that one tray sits on the bottom of the oven, one on a middle shelf and the other near the top.

I would also really, really recommend the investment in some decent muffin tins – my favourite being these from Lakeland as they let the cakes cook gently and evenly.

So, for 36 little cakes you’ll need to pre-heat your oven to about 180C, 160C(Fan) or Gas 4

3 bun tins lined with cases (I tend to go pretty basic for school)

5 eggs, 250g baking margarine or similar (softened), 250g self raising flour, 250g caster sugar, a generous pinch of baking powder (if you can be bothered) and a splodge of milk, 2 teaspoons of vanilla extract.

Stick all the ingredients in a bowl apart from the milk and beat together to a smooth batter.  It should be soft dropping consistency so add milk until you get to that stage.

Use your ice-cream scoop to dollop out the mixture (don’t overfill the cases) and then bake for about 17 minutes until the cakes a just golden and spring back to the touch.

Allow to cool and decorate as you wish.  I just swirled a bit of buttercream on top (200g very soft butter, 400g icing sugar, 1 tablespoon of boiling water) and a popped a sweetie on the top.