2016 Festival Bake Off!

baking-2017

Dunshaughlin Harvest Festival 2016 Bake Off!

Fire up the ovens and get out those wooden spoons. It's time for our annual baking competition!

Date: Sunday 25th September 2016
Entry Drop Off: 12noon-12.30pm @ St. Patricks Hall
Judging and Prize Giving: 2pm @ St. Patricks Hall

NOTE: Entry is free and you can enter as many times as you want!

Prizes awarded for 1st place in each category.

Categories

Junior Baker (aged 7 - 12yrs):

  • Buns/cupcakes
    6 of the same flavour decorated the way you like!

Senior Baker (aged 13yrs+):

  • Showstopper Cake
    Any flavour of cake to be decorated with a Harvest Festival Theme.
  • Victoria Sponge
    Make Dunshaughlin's finest jam and cream (4 egg) Sponge. Recipe below
  • Scones
    6 of the same flavour

Victoria Sponge Recipe

Ingredients:

200g/7oz Self Raising Flour
200g/7oz Butter (at room temperature)
200g/7oz Caster Sugar
1 level teaspoon Baking Powder
4 Eggs (beaten)
2 tablespoons Milk

Method:

  1. Preheat oven to 180°C/350°F/Gas 4. Grease and base line two 18-20cm/ 7-8 inch sandwich tins.
  2. In a large bowl, beat all the cake ingredients together to form a smooth soft batter.
  3. Divide the mixture between the prepared tins and smooth the top with back of spoon. Bake for about 20 minutes until golden brown and the cake springs back when pressed.
  4. Turn onto a wire tray or cooling rack and allow to cool completely.