Baking

Judges Mrs DM Galbraith and Mrs S Prickett

Class 102 One hand made loaf
Class 103 4 fruit scones
Class 104 A round of shortbread
Class 105 One swiss roll to be filled with jam
Class 106 4 biscuits
Class 107 Tea bread
Class 108 A savoury pie on a plate
Class 109 4 pieces of one tray bake
Class 110 4 pieces of gingerbread
Class 111 Victoria sandwich one cake split
Class 112 One cherry cake
Class 113 One rich fruit cake
Class 114 My favourite cake (to be named)
Class 115 4 squares of currant pasty
Class 116 4 decorated cupcakes
Class 117 Chocolate cake (Recipe below)

 

Chocolate Cake Recipe

Ingredients:

7 oz self raising flour
2½ oz margarine
1 oz cocoa powder, sieved
1 teaspoon cocoa
8 oz castor sugar
9 oz icing sugar, sieved
4 oz margarine
45 ml hot milk
½ teaspoon of salt
1 teaspoon vanilla essence
2 eggs
75 ml evaporated milk

Method:

Heat oven to 180ºC, 350ºF, Gas mark 4. Line 2 x 8 inch tins. Mix flour, sugar, salt and cocoa. Rub in the margarine. Beat eggs with evaporated milk. Stir egg mixture and water into the dry ingredients and beat well. Divide mixture between the prepared tins and bake for about 30 to 35 minutes. For the topping and filling, melt the margarine, blend in the cocoa, then stir in the icing sugar, milk and essence. When cold, sandwich, and top with the chocolate icing.

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