Bake for Heroes

Event Details

  • Nationwide

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Bake for Heroes runs from 15–30 April but If you’re busy, you can pick a date that suits you instead.

From tea and cake at work to a village bake sale, sign up to this delicious campaign and receive a free fundraising pack. Remember, every slice makes a difference.

Download Fundraising Guide

Download cake toppers in four different Help for Heroes designs or a blank template for your own designs; you could include prices or get the kids to design their own!

What you will need:

 - Scissors

 - Cocktail or Cake Pop sticks

 - Glue (we find a glue stick works best)

What to do:

Cut out each shape, glue the back of the design and fold it in half around the stick. The shapes have a faint line in the design so that you can see where to fold them.

We've also created fully patterned sheets so that you can use a shaped paper punch to create your own topper shapes.

Cut out two shapes, put glue on one, the cocktail stick in the middle and then place the other cut out shape on the back.


Our free fundraising pack comes with bunting and balloons to give your event that Help for Heroes look. For a unique look you could also create your own look with our 'do it yourself' bunting.  

You could ask each of your guests to design their own piece of bunting or turn it in to a competition at school or in the workplace to see who is the most creative.

kMix Prize Draw

For the chance to win a Kenwood kMix, kindly donated by Debenhams, register your Bake for Heroes 2017 event now. All you need to do is register your event and raise funds for Help for Heroes to be automatically entered into the prize draw.

Download Full Ts and cS

The form below can be completed by multiple users


Download Bake for Heroes Gift Aid Form


 The slips can be filled out and dropped directly into a collection tin or bucket


Download Bake for Heroes Gift Aid Slips

The Bloomsbury, a Doyle Collection hotel in London, has kindly offered an overnight stay and Afternoon Tea to the winner of our Best Looking Cake Competition. To win this amazing prize you, or someone who is helping you to fundraise, must create a cake including the Help for Heroes colours of navy blue, red and light blue.

The cake must be used to raise money for Help for Heroes and your fundraising plans will need to be registered with us. Perhaps you could sell the cake by the slice or raffle it off to raise funds?

To enter, email a photo of your cake and your event registration number to by 31 July 2017. This competition is open to everyone aged 18 or over.’

Download full Ts and Cs

Posters and invites

In order to help promote your Bake for Heroes event, please feel free to download any of the following posters and invites that we have put together for you.


Click the blue bars below to expand each section:

I rarely find carrot cakes that I really love, but this one is special – a very soft, moist

cake, sweetened with honey, dates and carrots. You don’t have to include the icing and confit orange topping, but if you do you can serve the cake as a pudding.

Serves 6–8

250g runny honey

100g carrots, finely grated

180g dried stoned dates, chopped

1 teaspoon ground nutmeg

2 teaspoons ground cinnamon

100g unsalted butter, plus extra for greasing

200ml water

200g plain flour

2 teaspoons bicarbonate of soda

100g walnuts, roughly chopped

3 eggs

For the icing:

200g mascarpone

200g icing sugar

1 teaspoon vanilla extract

200g thick crème fraîche

zest of 1 orange

For the confit orange:

zest of 3 oranges, cut into very fine strips

150g granulated sugar

200ml cold water


  1. Place the honey, carrots, dates, spices, butter and water in a saucepan and heat until the butter has melted. Simmer for 5–7 minutes, then set aside until lukewarm.
  2. Put the flour, bicarbonate of soda and walnuts into a large bowl. Beat the eggs into the honey mixture, then pour into the flour mixture and mix well.
  3. Butter a 20cm springform or loose-bottomed cake tin, then line the base with baking parchment. Pour in the cake mixture, level the top and bake in an oven preheated to 180ºC/Gas Mark 4 for 45 minutes, or until firm to the touch. Cool in the tin for 10 minutes, then transfer to a wire rack until cold.
  4. To make the icing, put the mascarpone in a bowl and sift in the icing sugar. Add the vanilla and beat until smooth. Fold in the crème fraîche and orange zest.
  5. To make the confit, place the orange zest in a heatproof bowl and cover with fresh boiling water. Leave for 30 seconds, then drain and refresh in cold water. Repeat twice more, using fresh boiling water each time. Put the sugar and cold water in a small saucepan, bring slowly to the boil, then add the orange zest and simmer for 15–20 minutes, until translucent. Drain and leave to dry.
  6. To serve, spread the icing over the cake and garnish with the confit orange.

From Rosemary Shrager's Bakes, Cakes & Puddings by Rosemary Shrager

Preparation time: 35-40 minutes
Cooking Time: 30 minutes
Difficulty: easy-moderate
Serves 6-8

Makes 1 delicious meringue

Meringue ingredients
6 free-range egg whites
350g caster sugar
2 tsp white wine vinegar
2 level tsp cornflour

Lemon Curd filling
6 free-range egg yolks
350g caster sugar
4 lemons, juice only
225g butter
450ml double cream

To Serve
30 chocolate mini-eggs

Candied Lemon Zest
100g caster sugar, plus extra for coating the zest
4 lemons, zest only (in long thin strips)


  1. Preheat the oven to 160C/325F/Gas 3. Lay a piece of baking paper on a baking tray and draw a 25cm/10in circle on it.
  2. Put the egg whites into a bowl and whisk on the fastest speed with an electric hand-whisk or in a free-standing mixer until stiff. Gradually, still whisking on maximum speed, add generous teaspoons of sugar until the mixture is stiff and shiny and stands in peaks.
  3. Blend the vinegar and cornflour together in a cup and mix until smooth. Stir this into the meringue mixture.
  4. Spread half of the meringue mixture onto the paper to give a 25cm/10in circle. Fill a piping bag, fitted with a rose nozzle, with the rest of the meringue mixture. Carefully pipe about 10 separate little nests positioned equally around the edge of the circle.
  5. Slide the meringue into the middle of the oven, turn the heat down to 150C/300F/Gas 2 and bake for 1½-2 hours (check after one hour), or until it easily comes off the paper. The pavlova will be a pale creamy colour rather than white. Turn off the oven and leave the pavlova in the oven to become cold.
  6. Meanwhile, make the lemon curd for the filling. Place a heatproof bowl over a pan of hot water, simmering gently on the stove. Add the egg yolks, sugar and lemon juice to the bowl and whisk. Gradually add the butter, whisking continually until it starts to thicken. It should coat the back of a spoon when it reaches the correct consistency. It will firm up further once cooled.
  7. Whisk the double cream in a large bowl until thickened, then swirl it through the cooled lemon curd.
  8. Spoon the lemon curd and cream mixture into the middle of the pavlova and spread over the base of the meringue nest. Spoon a lemon filling into each of the mini nests. Decorate by placing three chocolate mini-eggs in each of the 10 mini-nests around the edge of the dessert.
  9. Put 100ml/3½fl oz water and the caster sugar in a pan. Bring to the boil, stirring. Add the zest and boil for 2-3 minutes, or until syrupy. Drain on parchment paper, roll in extra caster sugar and leave to dry in a warm place for a couple of hours, or overnight. Place a delicate mound of candied zest in the middle of the pavlova, and serve.

Preparation time: 25 minutes                      
Cooking Time: 10 minutes
Serves 6–8


Vegetable oil, for greasing
3 eggs
100g caster sugar
100g plain flour
200g medium fat soft cheese
2 tbsp Greek yogurt
Finely grated zest of 1 lemon
1 tsp vanilla extract
1 tbsp icing sugar, plus extra for sprinkling   
200g strawberries, sliced
150g blueberries
Mint leaves, to decorate


1. Preheat the oven to Gas Mark 7/220°C/ fan oven 200°C. Grease two 18 sandwich tins with a little vegetable oil and line the bases with circles of baking paper.

2. Using a hand-held electric mixer, whisk the eggs and sugar together in a large bowl until  very pale and light in texture–this will take about 5 minutes on full power. To check that the mixture is thick enough, lift up the beaters (switched off!) they should leave a trail for a few seconds.

3. Sift the flour into the mixture and fold it through lightly but thoroughly, using a large metal spoon. Divide the mixture between the prepared tins and level the tops.

4. Bake the cakes for 8-9 minutes until golden brown and springy to the touch. Remove from the oven and turn them out onto a cooling rack. Cover with a clean damp tea towel and leave until completely cold. Remove the lining paper.

5. Mix together soft cheese, Greek yogurt, lemon zest, vanilla extract and icing sugar. Spread half the mixture over the surface of one sponge. Top with half the strawberries and blueberries. Sandwich the two cakes together and decorate the top with the rest of the soft cheese mixture, the remaining berries and mint leaves. Serve, sprinkled with a little  icing sugar.

Cook’s tip: The secret of success is to whisk the eggs and sugar together until they reach a high volume, then carefully fold through the flour so that you don’t lose the air you’ve just whisked in.

Recipe provided by Jon Rotheram from ITV's Lorraine Show

Makes 6–8 slices


For the sponge:
225g soft butter
225g caster sugar
225g self-raising flour
2 teaspoons baking powder
4 eggs

For the filling:
6 tbsp blackberry jam
1 punnet blackberries
400ml double cream
1 vanilla pod
4 tbsp caster sugar
A pinch of Maldon salt
Icing sugar to garnish


1. Preheat the oven to 180C.

2. Cut 2 circles of greaseproof paper, grease two sandwich tins with butter and put the paper circles inside. Grease the circles.

3. In a large mixing bowl, put the butter then add the caster sugar, the flour and baking powder. Crack the eggs one at a time and add to the bowl.

4. With the electric mixer on slow speed, beat the ingredients in the bowl for 2 minutes until smooth. The mixture will be soft enough to drop off the beaters when you lift them up.

5. Divide the mixture equally between the prepared tins and level the surfaces with a palette knife or spatula. Place in the oven and bake for 20–30 minutes.

6. When the cakes have risen and are golden, take them out of the oven. Leave to cool for about 2 minutes and then loosen the edges with a knife. Leave the cakes to cool completely out of their tins.

7. While the cakes cool, prepare the Chantilly cream: put the cream, sugar, vanilla and salt in a bowl and beat with an electric mixer until you get soft peaks.

8. When the cakes are cold, place one cake in a plate. Spread the jam with a palette knife and sprinkle the blackberries over it. Spoon the Chantilly cream over it, even with a palette knife and place the other sponge layer on top.

9. To finish, sprinkle with icing sugar.


Recipe provided by Melissa and Jasmine Hemsley and featured in their book 'The Art of Eating Well'  Photography: Nick Hopper


2 tins of cooked black beans (drained weight 500g) 
230g butter or coconut oil (room temp) plus extra for greasing 
4 eggs
85g unsweetened cacao powder
150–180ml maple syrup
1½ tbsp vanilla extract
1 tsp coffee extract or use extra vanilla extract
sea salt
130g chopped walnuts

OPTIONAL - a few drops of stevia to sweeten


  1. Preheat the oven to fan 170°C/Gas mark 5. Grease the inside of a 24 x 20 cm china or glass baking dish. Rinse the black beans and leave to drain. Melt the butter, if using, in a saucepan over a gentle heat, then set it aside.
  2. Place the drained beans, eggs, cacao powder, 150ml of the maple syrup, the vanilla extract and coffee extract, if using, into a food processor with a pinch of salt. Pulse a few times, then blend until smooth.
  3. Add the melted butter, or coconut oil, very slowly so as not to cook the eggs, while the machine is running.
  4. Taste the batter, adding more maple syrup or a few drops of stevia if needs be, then stir in most of the chopped walnuts, reserving a handful.
  5. Pour the brownie mixture into the prepared dish and gently tap the baking dish on a kitchen counter to even out the mixture. Sprinkle the remaining walnuts on top and bake for 40–45 minutes, until the brownie feels firm but springy and its surface is cracked.
  6. Leave to cool completely before cutting into squares. Refrigerating the brownies makes them wonderfully fudgy.

Top Tips:

For a Mocha flavoured variation that's caffeine free use 150ml of maple syrup and 75g of carob instead of cacao powder. Carob is sweeter that cacoa and not bitter so you don’t need as much maple syrup.

These chocolate brownies, made from black beans and maple syrup, are proof that flour-, grain-, gluten- and dairy-free baking tastes amazing. You can replace the walnuts with dried cranberries if you have a nut allergy.

Play around with the sweetness − less maple syrup is better for you and gives a slightly more crumbly texture – we don’t add extra sweetness if we don’t need it. If you have a sweet tooth, start with the 180ml and gradually decrease whenever you make it, adding a few drops of stevia for added sweetness until your tastebuds adjust.

Recipe provided by Bake for Heroes Ambassador James Tanner

Serves 4


Oil for greasing
4 large free-range eggs, separated
175g caster sugar, plus extra for dredging
150g self-raising flour, sifted
Pinch of crushed sea salt
150ml whipping cream
225g raspberries



1. Preheat the oven to 180°C/ 350°F/gas mark 4. Grease and line two 20cm sponge tins with baking parchment.

2. In a mixing bowl, whisk the egg yolks and sugar together until pale and creamy. In a separate bowl, whisk the egg whites until stiff. Whisk the egg whites into the egg yolk mixture.

3. Fold in the flour in small batches using a large metal spoon. Repeat until all the flour is combined. Fold in the salt.

4. Divide the mixture between the two lined tins and bake for 20 minutes until well risen and golden. Remove from the oven; turn out onto a wire rack and leave to cool.

5. For the filling, pass 75g of the raspberries through a fine sieve to make a puree. Set aside.

6. Whip the cream to soft peaks and spread over one of the cooled sponges.

7. Spoon the remaining raspberries over the cream and drizzle over the raspberry purée.

8. Top with the remaining cooled sponge and dredge with caster sugar. Serve with a cup of tea!

Recipe provided by Bake for Heroes Ambassador James Tanner

Serves 6


160g dried dates, stones removed
½ pint water
2 tsp bicarbonate soda
160g soft butter
200g dark brown sugar
2 large eggs
200g self-raising flour

Toffee Sauce

120g butter
120g brown sugar
140ml double cream


1. Preheat oven to 180°c/gas mark 4 and line an 8 inch square cake tin.

2. Put the dates in a bowl and cover with boiling water, stir in the bicarbonate soda and leave to soak for around 10 minutes.

3. Next cream the butter and sugar together in a bowl until pale and fluffy then gradually beat the eggs into the mixture.

4. Next mix in the flour and baking powder.

5. Blitz the dates ingredients in a blender to a puree then mix with the pudding batter.

6. Pour into a greased, lined baking tin and cook for 35 minutes or until the cake is risen; you can check it is cooked through by inserting a skewer and if it comes out clean when removed the cake is cooked! Leave to cool slightly.

7. To make toffee sauce - Melt the butter in a saucepan then add the sugar and cream. Simmer until the sugar dissolves and cook for around 5 minutes until a brown toffee sauce is achieved.

8. To serve, slice the pudding into wedges and pour over the hot toffee sauce. Serve with vanilla ice cream.

Recipe provided by Dean Edwards from ITV's Lorraine Show


110g unsalted butter, softened
100g caster sugar
140g self raising flour
2 free range organic eggs, beaten
Grated zest of 1 lemon
2 tbsp lemon curd

Juice 1 lemon
2 tbsp caster sugar


1. Preheat the oven to 180c / gas mark 4 / fan 160c

2. Cream butter and sugar.

3. Add lemon zest, eggs and then fold in sifted flour, mix until fully combined.

4. Then fold through the curd.

5. Pour into a greased 1kg baking tin.

6. Bake for around 1 hour.

7. Remove from the oven and prick the cake all over with a skewer.

8. Meanwhile mix lemon juice and sugar and pour over cake as soon as it comes out of the oven.

9. Leave to cool before serving.

Dark Chocolate Moelleux recipe taken from Chocolat by Eric Lanlard © photography, Kate Whitaker.

Serves 12-14
Preparation time: 30 minutes, plus
Cooking time: 40–45 minutes

This extremely moist sponge is a perfect base for a celebration cake filled with a rich chocolate buttercream and coated with a glossy ganache. It looks great decorated with berries or dried fruits and nuts.

For the sponge

350g (11½oz) butter, softened, plus
extra for greasing
50g (2oz) dark chocolate, roughly
350g (11½oz) golden caster sugar
50g (2oz) black treacle
8 eggs, lightly beaten
300g (10oz) self-raising flour
50g (2oz) cocoa powder
2 tsp baking powder
50g (2oz) ground almonds

For the ganache

200ml (7 fl oz) whipping cream
200g (7oz) dark chocolate, chopped

For the buttercream

25g (1oz) dark chocolate, roughly
200g (7oz) icing sugar, sifted
100g (3½ oz) unsalted butter,
a few drops of vanilla extract
2 tbsp double cream
berries or dried fruits and nuts, to


1. First make the sponge. Preheat the oven to 170°C (fan 150°C)/325°F/gas mark 3. Grease 2 x 22cm (8½in) diameter shallow cake tins and line with baking paper.

2. Melt the chocolate in a heatproof bowl set over a saucepan
of barely simmering water, making sure the surface of the water does not touch the bowl.

3. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the black treacle. Beat in the eggs, a little at a time, then add the melted chocolate. Sift the flour, cocoa powder and baking powder together, then fold in with the ground almonds. Finish with an electric hand whisk to produce a smooth, glossy consistency.

4. Divide the mixture between the prepared tins and level the tops. Bake in the oven for 30–35 minutes, or until a skewer inserted into the centres comes out clean. Leave to cool in the tins, then turn out on to a cooling rack.

5. To make the ganache, put the whipping cream into a saucepan and heat to just below boiling point. Remove from the heat and add the chocolate, beating vigorously until melted and smooth. Leave to cool to room temperature.

6. To make the buttercream, melt the chocolate as above and leave to cool. In a bowl, cream the icing sugar and butter together using an electric hand whisk until light and fluffy. Beat in the vanilla, cooled chocolate and double cream to form a fairly stiff spreading consistency.

7. To assemble the cake, level the tops of the sponges using a sharp knife. Spread the buttercream over the top of one of the sponges and place it on a cooling rack set over a large plate or baking tray. Place the other sponge, upside down, on top to give a nice flat surface. Pour the ganache over the cake, completely covering it. Smooth with a palette knife and leave to set. Serve decorated with berries or dried fruits and nuts.

Preparation time: 15 minutes 

Cooking Time: 10 minutes

Serves 6


6 individual shortcrust pastry tarts
2 eggs, separated
397g can condensed milk
Finely grated zest and juice of 1 lemon
Finely grated zest and juice of 1 lime
2 tbsp caster sugar


1. Preheat the oven to 190°C/fan oven 170°C/Gas Mark 5.

2. Put the pastry tarts onto a baking sheet. For the filling, beat together the egg yolks and condensed milk with the lemon and lime zest and juice. Share the filling between the pastry cases and bake for 5 minutes.

3. Meanwhile, whisk the egg whites in a large grease–free bowl until they hold their shape. Whisk in the sugar until glossy. Remove the tarts from the oven and share the meringue between them. Return to the oven to bake for 5–6 more minutes, until golden brown.

Cook’s tip: This type of meringue is soft and marshmallowy, so don’t expect it to be crispy.

Recipe provided by Eggs for Soldiers

Preparation: 25 minutes

Cooking Time: 15 minutes

Makes 10–12 pancakes


150g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
40g caster sugar
2 large Eggs for Soldiers eggs
125ml buttermilk
25g butter, melted
Olive oil
Maple syrup, for serving
100g berries, such as raspberries, strawberries and blackberries

For the caramelised nuts
75g walnuts, roughly chopped
25g caster sugar
25g butter
1 tsp ground mixed spice


1. Sift the flour, baking powder and bicarbonate of soda into a bowl. Add the sugar and mix together then make a well in the centre. In another bowl whisk the eggs, then add the buttermilk and melted butter. Pour this into the well of dry ingredients and gradually whisk in. The batter is ready to use now or it can rest for an hour or so.

2. Heat a large frying pan over a medium heat and oil it lightly. Drop a large spoonful of batter per pancake into the hot pan, using the back of the spoon to create an even circle, leaving spaces between them. Cook for 1–2 minutes or until bubbles appear on the surface, then use a fish slice to turn them over and cook on the other side until golden brown. Keep warm in a low oven while you cook the remaining pancakes.

3. Meanwhile, heat a separate pan adding all the ingredients for the caramelised nuts and stir for approximately 5 minutes, or until the nuts begin to caramelise. Serve the pancakes in stacks with the nuts and berries divided equally and finish with a drizzle of maple syrup.


Recipe provided by Bake for Heroes Ambassador James Tanner 

Serves 20


110g unsalted butter, plus extra for greasing
50g caster sugar
50g soft brown sugar
1 free-range egg
½ tsp vanilla extract
150g plain flour
½ tsp baking soda
175g semi-sweet or plain chocolate chips
20g chopped walnuts (optional)


1. Preheat the oven to 180°C and lightly butter a baking sheet or tray.

2. Beat the butter and both types of sugar together in a large mixing bowl until light and creamy.

3. Whisk in the egg and vanilla extract.

4. In a smaller bowl, sift the flour and baking soda together. Gradually add this to the sugar and egg mixture and beat until smooth.

5. Fold in the chocolate chips and chopped walnuts.

6. Spoon a tablespoon (or teaspoon if making smaller cookies) of the mixture at well-spaced intervals on to the prepared baking sheet or tray.

7. Bake for about 10 minutes until golden. Leave to cool slightly then transfer to a wire rack to cool.

8. You can use this as a base recipe it doesn’t have to be chocolate chip you can use various ingredients, pecans, hazelnuts, M&Ms and so on!

Recipe provided by Barbara Keen our County Coordinator for Cumbria

Preparation time: 45 minutes
Cooking Time: 30 minutes
Difficulty: Easy

Makes 1 cake, approximately 12 slices


4 oz honey
2 oz butter
2 oz sultanas
1 egg
4 oz self-rising flour
3 oz currants


1. Cream butter and honey together until fluffy.

2. Beat the egg well and add alternately with the sifted flour. Add fruit slowly.

3. Once mixed bake in a shallow lined tin for 30mins at 375F 190C.

4. To make the glaze: Put 2 teaspoons of honey and a spoonful of water into a bowl and briefly heat in the microwave.

5. Spoon onto the cake. Sprinkle with Demerara sugar. Eat cold.

Recipe provided by Lucie Day, part of the H4H Bake for Heroes Team

Makes 12 x cupcakes


3 medium eggs
150g Caster Sugar
175g Self-raising Flour
150g Butter (for best result use Stork)
1 tsp Vanilla Essence

Butter Cream:
150g Butter (room temperature)
300g Icing Sugar
1 tsp Vanilla Essence


1. Preheat the oven to 160°C fan/ 350°F or Gas mark 4 and line one twelve hole baking tray with cupcake cases.

2. In a large bowl beat the eggs slightly with a hand whisk. Add the caster sugar, flour, butter and vanilla essence and mix until smooth.

3. With a large ice cream scoop place a level amount into each cupcake case. Put in the oven on the middle tray for around 18 minutes. Once the cakes are baked, transfer them to the wire rack and leave to cool completely.

4. For the Icing – put the butter in the bowl and slowly mix in the icing sugar. Once smooth add the vanilla essence.

5. Decorate with all sorts of lovely treats, such as mini eggs, flakes, chocolate chips or any other small sweet.

This is an easy recipe that is perfect to do with children. If you would like to make chocolate cupcakes then just add 25g of 70% or higher Cocoa powder to the cake mix and 25g of Cocoa powder to the icing.

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