Lemon Drizzle Cake - MS Word document for downloading

This first recipe is from “Mary Berry’s Ultimate Cake Book” and is the one we served at Presentation Evening. Mary suggests a lemon icing for the top. As the pupils would be icing this freshly made cake, I didn’t want to risk cake crumbs getting caught up in the icing as they were spreading it. This can happen in seconds and completely spoil the look of the cake, so I opted for a crunchy topping instead. It also meant peace of mind for me, knowing there was one less cake to need icing when cold!

I love the convenience of this crunchy lemon topping. It should be poured over the hot cake and left to cool. So quick and easy! Although I might have started off baking with enthusiasm, I have often felt I don’t want to make an icing once the cake is cold. This solves that problem!

If you use margarine from a tub, cakes can be made very quickly, just using a bowl and a wooden spoon. (Make sure it is not a spread, though. That doesn’t make good cakes). Packet margarine or butter usually needs an electric whisk to break up the lumps of fat.

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Carrot Cake - MS Word document for downloading

Here’s another of the recipes I was asked for at Presentation Evening, followed by the recipe I use at home. Carrot Cake always seems to be popular! I was amused to see how peoples’ faces lit up at the sight of Carrot Cake and Lemon Drizzle Cake (to follow!).

So few people seem to make cakes at home, now. I think that’s a real shame. You only have to look at the aisles in the supermarkets devoted to cakes and biscuits to see that there is a real demand for these foods. It doesn’t have to take up much time and all you need is a reliable recipe, (which I am providing!)

A friend has asked why I use a different recipe at home. The reason is quite simple - I don’t have the size of trays I have in school. I prefer to make more “loaf” style cakes, which fit into the freezer more easily.

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Gingerbread Tray Bake - MS Word Document for downloading

I am going to give you two recipes, both of which are delicious. I find it really annoying if I don’t have the size of tin suggested, so I’m trying to be helpful here. These recipes simply use different sizes of tins and slightly different quantities and ingredients. Successful cake making depends on accurate measuring of ingredients, as well as using sizes of tins suggested, with careful timing at the correct temperature.

During baking, the gingerbread mixture will rise in the middle and then sink. If you don’t want people to see that part, cut it out before serving and freeze it. I’ll give you a pudding recipe shortly which will make excellent use of this lovely slightly gooey part.

The first is the Gingerbread Tray Bake we made at school on Thursday for Presentation Evening. So many people commented on how delicious it was and asked for the recipe, urgently, to make over half- term! (I hadn’t planned to introduce cakes just yet, so didn’t photograph them!) Gingerbreads are usually best stored for a day or two before eating. This one can be eaten straight away. It can be served with or without icing and is perfect for a packed lunch. This recipe is from “Mary Berry’s Ultimate Cake Book”.

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No-Cook Chocolate Cake - MS Word document for downloading

This versatile recipe can be used either as a cake or as a dessert and you can use any biscuits, broken or other wise. Bear in mind that if you don’t have a processor, ginger biscuits can be very difficult to pulverise! For No-Cook Chocolate Cake, the biscuits can be chopped as much or as little as you want. The raisins add an extra flavour which is very pleasant.

Serves 6-8

Preparation time: 5 minutes

One 7″ (18cm) round tin

Chilling time 1-2 hours

If served as a dessert, I like a little cream with it (you might have guessed!). Read more »