Whaaat? We’re halfway through November already? How did that happen? Well, they do say, better late than never, so here’s October’s cake of the month – pretty awesome, I’m sure you’ll agree…

Name of baker:
Olivia Piepe

Name of cake:
Train to Hackney

Ingredients:
Basic Victoria sponge recipe; flour, butter, eggs and sugar. In addition, blue food dye, rolling icing, nutella and dolly mixture, sprinkles.

Method:
I created the base cake first from two Victoria sponges with nutella spread in between. I rolled the ready-made icing and attached it to the top of the cake, and trimmed off the sides. I used a cake mould to create the train set, and added the food dye to include come colour. When the train set was cold, I placed them on the top of the base cake and added dolly mixtures to one piece.

About the baker:
It’s always good to give back and if, like me, you are lucky enough eat lovely cakes regularly then what better way to do so than cake related volunteering. 
As a child I remember the cake at my birthday parties so vividly; pink turrets on a princess castle stands out as a particular work of art. However, there are some children whose parents can’t afford to buy the ingredients to make them a birthday cake, or do not have the cooking resources needed to do so. Hackney has been gentrified in the last few years but there are still a lot of poverty stricken people that have children to care for.  Free Cakes for Kids is a fantastic charity that really helps these people and that I’m thrilled to have found.

This Cake was made for Hackney Ark’s winter party, and I was delighted to make it, because we’re one of the families who’ve benefitted from services from the Ark.

Name of baker: Deborah McManamon

Name of cake: Free From Chocolate Cake [dairy and egg free: this recipe comes from Giorgio Locatelli, whose daughter has food allergies.]

Ingredients:

450g plain flour
300g caster sugar
6 tablespoons cocoa powder (I use green & blacks)
2 teaspoons baking powder
2 teaspoons bicarbonate of soda
125ml vegetable oil
300ml cold water
2 tablespoons vinegar
2 teaspoons vanilla extract
(I sometimes add some chopped crystalised ginger or orange zest)
Method:

Sift the dry ingredients together.  Combine the wet ingredients in a jug.  Make a well in the dry ingredients and pout in the oil and water mixture and beat well.  It should give a thick glossy batter.  Pour into a 23cm cake tin and bake at 170 / 150 fan oven until a skewer comes out clean.
The texture is quite dense and ‘cakey’ rather than sponge like.
I iced this one using apricot jam and fondant icing, which is egg / dairy free too.

About the baker:

I’ve lived in London for 25 years, and Hackney for about 20 years so I’m probably here for good now.   I work for a disability charity in Kings Cross.  I usually make birthday cakes for my two boys and we have great fun coming up with designs.  Even when the cakes turn out a bit different it doesn’t matter.  There’s something special about something being made for you – even if it isn’t perfect.  That’s why I decided to volunteer when I came across a flyer for Free Cakes for Kids.  It’s still a bit nerve wracking baking for other people though!

Name of baker: Rosie Leigh

Name of cake: Large Victoria Sponge with Butter-cream icing

Ingredients:

8 Eggs

500g (16oz) Unsalted Butter (at room temperature)

500g (16oz) Caster Sugar

500g (16oz) Self-Raising Flour

Vanilla Extract

2 x 20in cake tins, greased and lined

To decorate:

Butter-Cream Icing:    250g Icing Sugar

80g Unsalted Butter (at room temperature)

25ml Whole Milk

Vanilla extract

Strawberry Jam

Fresh strawberries (optional)

Hundreds and Thousands Sprinkles

Multi-Coloured Chocolate Beans

Method:

1)      Beat the butter and sugar together until smooth/creamy

2)      Beat in two of the eggs, add half the flour and repeat until all ingredients are incorporated

3)      Add ½ Tsp of Vanilla extract and mix in

4)      Split the mixture between the tins and bake at 170c for 30-40mins or until golden/a skewer comes out clean.

Butter-Cream Icing

1)      Beat icing sugar and butter with electric whisk (medium speed).

2)      Combine the milk and vanilla separately then add to the icing/butter mix gradually.

3)      Once all incorporated turn up to a high speed and beat until light and fluffy (at least 5 minutes).

Decoration

1)      Layer the strawberry jam on the bottom cake (add fresh strawberries if you like)

2)      Add the second cake on top of the jam, cover the top of the cake with a generous amount of butter-cream and sprinkle decorations on top

About the baker:

Free Cakes for Kids is a wonderful organisation and as I am dedicated to working either with or for children, volunteering with Free Cakes for Kids provides me with a wonderful opportunity to combine my love for baking with helping in some way to make a child’s birthday special.

I am also passionate about baking in all forms. I have had opportunities to make celebration cakes for a variety of age groups and events but working with Free Cakes for Kids allows me to practice and expand further on this experience.

In addition, as I have five nieces and nephews under 10 years old I can appreciate first-hand just how special it feels to receive a personalised cake such as those made by Free Cakes for Kids!

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!