Name of baker: Anna Brewster

Name of cake: Transformers Cake

Ingredients:

Sponge – egg, flour, butter, sugar

Strawberry jam

Icing – bought coloured icing

Method:

Two large rectangle sponge cakes. One sponge for the base, covered with jam and then white rolled icing. Second sponge cut into smaller rectangles to form the robot arms, legs, torso and head. Each covered with jam and then rolled coloured icing, red and blue. Grey icing formed by moulding white and black icing together for the panels on the torso. Legs and face. Silver balls for eyes, then black tube icing for the detail.

About the baker:

I’m 28, work for the Guardian newspaper, and I’ve lived in London for five years or so. I only recently moved to the Hackney area but it already feels like it’s always been my home. As for why I chose FCFK – I love baking, basically! A friend told me about FCFK and it sounded like a great opportunity to be able to bake for purpose (other than just eating it all myself…) I love being able to contribute to my local community and help make a kid’s birthday a little brighter.

 

Name of baker: Tessa Lidstone

Name of cake: Star cake (for Eid) – raspberry, iced Victoria sponge

Ingredients:

For the cake:

200g caster sugar

200g softened butter

4 eggs, beaten

200g self-raising flour

1 tsp baking powder

2 tbsp milk

For the filling:

Raspberry jam

 

For the icing:

100g softened butter

140g sifted icing sugar

Raspberry puree (you can make your own by pressing fresh raspberries through a sieve and reducing in a pan slightly if too liquid then leaving to cool, or you can buy an equivalent product ready made).

For the decoration:

Royal icing cut into stars

Small white chocolate stars

Anything else you fancy!

Method:

1. Heat oven to 190C/fan 170C/gas 5.  Butter two 20cm sandwich tins and line with non-stick baking paper.  In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
2. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20mins until golden and the cake springs back when pressed.  Turn onto a cooling rack and leave to cool completely.
3. When cooled use the jam to sandwich the cakes together.
4. To make the icing, beat the butter until smooth and creamy, then gradually beat in icing sugar.  Add enough raspberry puree to give flavour and colour without making the icing too loose.
5. Spread the butter cream over the top of the cake and work down the sides with a knife until the cake is covered.
6. Decorate to taste with royal icing shapes etc.

About the baker:

I was born and brought up in Bristol, but moved to London to work as a journalist after graduating from Sheffield University with a politics degree.  After living in South London initially, I moved to Hackney around seven years ago and have been proud to call it my home ever since.  I live with my husband, Elliott, and we are expecting our first baby in January.  We couldn’t be more excited!  I now work full time as a press officer for an MP – the hours are long but I love it and try to make the most of my spare time too.  I saw Free Cakes for Kids Hackney advertised through the Dalston Darlings WI, of which I’m a member, and thought it would be right up my street.  My husband’s a chef but, believe it or not, I do most of the home cooking and love baking for others.  Food is definitely the way to a lot of people’s hearts and the loving simplicity of FCFK’s really appealed to me.  I remember my mum making all sorts of creations over the years – from wigwams to cats (and bunny-shaped jelly on the side!) – for birthday cakes for my brother and I.  To be able to replicate those fun memories for another child, who might not otherwise get that experience, is truly a privilege.  Rock on Free Cakes for Kids Hackney!