Cakes and Wellies

I volunteered to make a load of cakes for the cake sale which was part of George's pre-school sponsored welly walk and fun run morning.  Ry was doing his bit by entering the 10K rather gruelling hill run (coming a very respectable 2nd / 30, cue happy husband).  George and I donned our wellies and I got baking.  Calorie counting was not in the equation although as lovely as I like to make my cakes look sometimes, once I know how much lard has gone into them the appeal can diminish a little. See content of Mars Bar cake below...

Mars Bar Tray Bake: Recipe
Cupcakes: Recipe
Plain and cherry shortbread (My absolute fave): Recipe from Tana Ramsey's Family kitchen

INGREDIENTS

• 100g plain flour
• 50g cornflour
• 50g caster sugar
• 100g cold butter

METHOD

1. Preheat oven to 160ºC/310ºF/gas 2½. Grease and line a 20cm cake tin
2. Add the flour, cornflour and sugar in the bowl of the electric mixer, chop the butter into small cubes and add that.
3. Turn the motor onto lowest setting and watch as mixture gradually becomes crumbly and then begins to come together in heavy lumps. At this point turn the motor off and tip the cumbly lumpy mixture into greased cake tin.
4. Push the shortbread down firmly with back of dessert spoon. Flatten as much as possible and prick all over with a fork.
5. Bake for 25minutes until cooked but not brown.
6. As soon as it’s out of the oven but still in the tin, but into slices and sprinkle lightly with caster sugar. Leave in tin until cooled.

Will keep for 2-3 days in air-tight container and also freezes well. Apparently.

A happy family post welly walk, cake sale and fun run.