Here at Jeans for Genes Day our wonderful supporters are not only known for their fantastic fundraising but also for their amazing blue baking skills.
Each year we receive a whole host of mouth-watering photos from our supporters and to celebrate World Baking Day we thought it was only fair to share them with you!
Our 2012 tasty treats made by our lovely supporters
Here are a few of our favorite recipes from the World Baking Day website which we recommend you try!
Blueberry Cupcakes by Wendy McDonald, Blogger
- For the cake:
- 4oz Self Raising Flour
- 4oz liquid margarine (or melted margarine)
- 4oz Caster Sugar
- 1 tspn Ground Cinnamon
- 4 oz Blueberries
- 2 Free Range Eggs
- 3 1/2 fl oz milk
- For the icing:
- 3oz margarine / butter
- 6oz Icing Sugar
- Blue Food Colouring Gel
- Blueberries to decorate
1. Preheat oven at 180°C and prepare a muffin tin with cup cake cases.
2. Beat together sugar, margarine, eggs and milk with a hand whisk.
3. Slowly add flour and cinnamon.
4. Fold in berries.
5. Divide into cases and bake for 18-20 minutes.
6. When cool make the topping by beating together the margarine, icing sugar and blue food colouring.
7. Pipe in swirls and top with blueberries to decorate.
Colour Frenzy by Agnieszka Koza Eksplozjasmaku, Blogger
30 – 35 mins
- Sponge cake ingredients:
- 125 g margarine
- 150 g sugar
- 170 g flour
- 3 eggs
- 3 tbs cocoa
- 1 teaspoon baking powder
- 3 tbs milk
- Colourful mixture ingredients:
- 600 ml whipping cream (4 x 125 ml)
- 5 jelly powders (various colours 5x75g)
1. Mix the margarine with sugar. Add the eggs one by one. Mix the flour and cocoa powder and add to the mixture in portions, alternating with milk. Stir to combine all the ingredients thoroughly.
2. Put the mixture into a greased round baking tin – 21 cm in diameter. Bake at 170 degrees for 30 to 35 mins.
3. Take out the sponge cake when baked and cool it.Cut the cake into 2 layers.
4. Dissolve each jelly powder in a glass of water. Do it in hourly intervals so the previous layer can set before you pour in the next one.
5. Whip approx. 125 ml of whipping cream (not stiff), add the setting jelly and stir to combine thoroughly. Pour the mixture onto the first sponge cake layer and put it in the refrigerator. When the mixture sets, do the same with the next layer. Cover it with the other part of the sponge cake and pour on the other cream and jelly layers one by one. Pour some setting jelly on top and place the cake in the fridge.
You could attempt this in different shades of blue?!