Applying and Fundraising
Bakers of Britain, join forces for the nation’s biggest bake sale and be part of The Force for Good by raising money to empower Veterans and their families to reach their potential.
Encourage friends, family, work colleagues or classmates to make, sell, buy and eat cake, knowing every penny your raise will help support our nation’s brave Servicemen and women at the same time. It's the tastiest way to get involved.
Simply click ‘register now’ or call 0300 303 9888 to receive your free fundraising pack, full of ideas and tools to help you throw your own baking extravaganza and do good by eating cake!
Don’t worry if you can’t hold a bake sale during Armed Forces Week 22 - 30 June, just let us know when you register and select a date that suits you.
Your free fundraising pack will include:
Balloons and bunting to decorate your bake sale
A poster to tell as many people as possible about your event
Sweepstake games to boost your donations
Charity information to remind everyone why you are fundraising
A collection box for those all-important donations, a gift aid form and more
We want your fundraising journey to be an unforgettable one and will work closely with you throughout, sharing baking ideas, helpful tips and advice straight to your inbox!
Should you have any questions the team is on hand from Monday to Friday, 9am —5pm and would love to hear from you.
Phone: 0300 303 9888
How your dough helps
Whether hosting a bake sale at home with friends, at work with colleagues, or at school with classmates, each and every cake you buy or bake makes a real difference.
Together with your support, we provide recovery and support for all those and their families who have been affected by their time serving in the British Armed Forces. We are here for wounds both visible and hidden and are driven by the belief that those who put their lives on the line for us, deserve a second chance at life for them and their families.
Your bake sale could:
£10 could pay for a 90-minute indoor climbing session to help with mental and physical wellbeing.
£20 could pay for a Veteran to attend a session with a Psychological Wellbeing Practitioner, providing a tool kit to help self-manage anxiety, depression or stress.
£50 could pay for a music workshop for 16 Veterans to promote self-expression and learn new skills.
£100 could pay for a five-day residential recovery programme across a range of activities to improve confidence and self-esteem.
£250 could pay for five Veterans to attend a one-day Coaching Experience Course, to help develop self-awareness and skills to support others going through change.
And that’s thanks to the dedicated support of the nation. Thank you for rising to the challenge.
Make your bake sale look as appealing as it smells with our downloadable Bake for Heroes tools. You don’t have to be naturally creative – just have a go!
Ways to Pay
Once you’ve completed your bake sale there’s just one more thing to do… count up all the money you’ve raised and send it in. There are several ways you can pay your money in:
You can now pay in your donations online via the button below.
1. Select option 'Money raised through an event, collection or sponsorship'
2. Include your Event ID
3. Click 'Next' and follow the simple steps to complete your payment
At the bank
Visit your local Lloyds bank and pay your raised funds into us by using our account details below:
Account Name: Help for Heroes
Account Number: 03524452
Don’t forget to send a copy of your paying in slip to firstname.lastname@example.org along with your event registration ID, name and address so we can send you a thank you.
Alternatively, make a card payment over the phone. Simply call 0300 303 9888; advising your event registration ID.
Download our Donations Form or send us a cheque, made payable to Help for Heroes, to:
Help for Heroes Donations Team
14 Parkers Close
Downton Business Centre
Wiltshire, SP5 3RB
Gift Aid is a simple way to make your donation go further. If those attending your event wish to make a separate donation and are a UK taxpayer, we can claim 25p from the Government for every £1 donated.
Bake for Heroes 2019 Recipes
Rosie’s Zesty Lemon Drizzle Cake
When life gives you lemons….
Well, it’s no surprise that the tangy sweetness of lemon drizzle cake makes it one of the Nation’s favourites.
Extreme Cake Maker Rosie Dummer (AKA Cake-Diva) shares her fail-safe recipe to get your taste buds tingling and the good news is…it’s easy peasy lemon squeezy!
Lemon Victoria Sponge
225g butter softened
225g caster sugar
225g self-raising flour
2 level tsp baking powder
1 lemon, finely grated zest
For the filling:
4 tbsp lemon curd
250g icing sugar, sifted (plus extra for dusting)
80g unsalted butter, at room temperature
25ml semi-skimmed milk
1/2 lemon, finely grated zest
- Lightly grease two 20cm loose bottomed sandwich tins and line the bases with a circle of grease-proof paper. Pre-heat the oven to 180C/160F/Gas mark 4.
- Cream the butter and sugar together in a bowl with a wooden spoon.
- Add the eggs and the grated lemon zest and mix well.
- Sift in the flour and baking powder and combine together with a spatula or metal spoon.
- Divide the mixture evenly between the two tins and level with a spatula or the back of a spoon.
- Bake in the oven for about 25 minutes or until well-risen and golden.
- Leave the cakes to cool in the tins for a few moments then run a blunt knife around the edge of the tins to free the sides of the cakes. Turn the cakes out, peel off the paper and leave to cool completely on a wire rack.
- As the cakes cool, make the buttercream by creaming together the butter and icing sugar.
- Add the milk and lemon zest and beat until smooth.
- Place one cake top-downwards on to a serving plate. Spread with the lemon curd and then the buttercream. Put the other cake on top and dust with icing sugar.
225g butter softened
225g caster sugar
275g self-raising flour
2 level tsp baking powder
4 large eggs
2 tbsp milk
1 tsp vanilla extract
2 tbsp cocoa powder
- Preheat the oven to 160°C/gas mark 3. Lightly grease a 900g loaf tin, and line with a wide strip of grease-proof paper to go over the base and up the longer sides.
- Add the butter, sugar, flour, baking powder, eggs, milk and vanilla extract into a large bowl and beat until well-blended. Measure the mixture into 2 separate bowls.
- Add the cocoa powder to one of the mixtures, stirring well until evenly blended.
- Takes turns spooning the vanilla and cocoa cake mixtures into the prepared tin until all the mixture is used up, and gently level the surface.
- Bake for 50 – 60 minutes, until the cake, is well risen, springy to the touch and starting to shrink away from the sides of the tin.
- Allow to cool in the tin for a few minutes, then turn out on to a wire rack, peel off the lining paper and leave to cool completely.
500g white bread mix
100g caster sugar
250-300ml warm water
For the icing:
350g icing sugar
- Pulse together the bread mix and sugar in a food processor or table-top mixer. While the motor is running, add the egg water, until a soft dough is formed.
- Knead on a lightly floured surface until smooth, about 5-10 mins.
- Leave in an oiled bowl, covered with oiled cling film, in a warm place until doubled in size – about 1 hr.
- Knock back the dough by squashing with your fist and divide into 20 evenly-sized pieces. Once divided keep covered with a clean tea towel so they don’t dry out.
- Shape each into a sausage and place on an oiled baking tray. Cover with oiled cling film and rise until doubled in size again.
- Heat oven to 200C/180C fan/gas mark 6. Remove film and cook buns on the top shelf for 8-10 mins, until golden and then allow to cool on a wire rack.
- To decorate, mix the icing sugar with a little water until stiff but spreadable and apply with a spoon. Why not add food colouring to your icing, or scatter sprinkles on your buns?
Gluten Free Rhubarb and Orange Cake
400g rhubarb, trimmed and cut into 2cm pieces
200g golden caster sugar
150g margarine or softened butter
2 medium eggs
75g gluten-free self-raising flour
½ tsp baking powder
100g ground almonds
1 small orange, grated zest plus 2 tbsp juice
25g flaked almonds, for the topping
- Place the rhubarb in a bowl and cover with 50g of the sugar. Leave for 30 minutes while you prepare the rest of the cake.
- Preheat the oven to 190°C/gas mark 5. Grease a round 23cm springform cake tin and line its base with grease-proof paper.
- With a whisk, beat together the remaining 150g sugar and the butter, then whisk in the eggs.
- Using a metal spoon, gently fold in the flour, baking powder and ground almonds, followed by the orange zest and juice.
- Stir the rhubarb and its sugary juices into the cake mixture and spoon into the prepared tin. Place on a baking tray, sprinkle over the flaked almonds and bake for 25 minutes.
- Reduce the temperature to 180°C/gas mark 4 and cook for a further 20-25 minutes, or until firm. 7. Allow to cool in the tin for 10 minutes.