From tea and cake at work to a village cake sale, hold your very own bake extravaganza and do good by eating cake! Within these pages you’ll find lots to help you from posters to cake toppers.
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:
- 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.
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.
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.
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
200g plain flour
2 teaspoons bicarbonate of soda
100g walnuts, roughly chopped
For the icing:
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
From Rosemary Shrager's Bakes, Cakes & Puddings by Rosemary Shrager
Preparation time: 25 minutes
Cooking Time: 10 minutes
Vegetable oil, for greasing
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
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
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
85g unsweetened cacao powder
150–180ml maple syrup
1½ tbsp vanilla extract
1 tsp coffee extract or use extra vanilla extract
130g chopped walnuts
OPTIONAL - a few drops of stevia to sweeten
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
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
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 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.
Recipe provided by Bake for Heroes Ambassador James Tanner
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
Makes 1 cake, approximately 12 slices
4 oz honey
2 oz butter
2 oz sultanas
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
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.