CRY Great Cake Bake Booklet 2017 by Cardiac Risk in the Young

Registered Charity No: 1050845

CRY Great Cake Bake 2017 Recipe Booklet

Offering help and support to affected families @CRY_UK CardiacRiskintheYoung www.c-r-y.org.uk

Introduction The CRY Great Cake Bake Friday 24th November 2017 Raising Awareness Week 2017 Thank you so much for your interest in supporting the Great Cake Bake event as part of CRY Raising Awareness Week 2017. We are very grateful to you and hope you have lots of fun baking and selling tasty treats to your family, friends and colleagues. We have compiled this booklet to help you with your efforts. We are very grateful to the 12 chefs for the delicious recipes they have very kindly contributed towards this year’s booklet to make it bigger than last year’s! We are also very grateful to Tetley and Yorkshire Tea for providing free samples of their tea bags for us to give to our supporters in their Great Cake Bake packs to accompany the baked treats. We look forward to seeing all your efforts for this year’s event and hope you enjoy the baking. We would love to see photos of your wonderful creations and if you want to help raise awareness during the day, do not forget to share your photos and creations on social media using the hashtag #CRYGreatCakeBake By getting involved with the Great Cake Bake event and raising awareness and funds for Cardiac Risk in the Young, you can help save young lives. The CRY Team Cardiac Risk in the Young Unit 1140B The Axis Centre Cleeve Road Leatherhead Surrey KT22 7RD Tel: 01737 363 222 Web: www.c-r-y.org.uk Twitter: @CRY_UK Facebook: CardiacRiskintheYoung Instagram: CardiacRiskintheYoung #cardiacriskintheyoung

Contents Rhubarb and Syllabub Doughnuts

By Candice Brown

Red Velvet Cake

By Claire Clarke

Polenta Cake with Oranges and Cointreau

By Gino D’Acampo

Chocolate Parfait Terrine with Fresh Raspberries

By Ainsley Harriot

Coconut Flapjacks

By Paul Hollywood

Spiced Apple Muffins

By Si King & Dave Myers - The Hairy Bikers

Roasted Apricot Frangipane Tart

By James Martin

Strawberry Cheesecake

By Davina McCall

Skinny Blueberry and Cinnamon Cake

By Hannah Miles

Jamaican Ginger Cake

By Lorraine Pascale

Banana and Walnut Loaf

By Delia Smith

Gluten Free Choc-Chip Cookies

By Sarah Wilson

Boosting your Cake Bake ‘Dough’

Competition time!

Rhubarb Syllabub Doughnuts by Candice Brown

Ingredients Dough: 270g strong white bread flour, plus extra for dusting 10g instant yeast 10g salt 20g caster sugar, plus optional extra for dredging finely grated zest of 1 lemon 120ml lukewarm whole milk 40g unsalted butter, very soft 1 egg rapeseed oil

Filling: 200g fresh rhubarb, chopped into small pieces 2 tbsp medium/sweet white wine 1 tbsp golden caster sugar grated zest of 1 orange 150ml double cream 150g mascarpone cheese 1 tbsp icing sugar ½ tsp vanilla bean paste To finish (optional): 100g icing sugar, sifted

Put the flour in the large bowl of a free-standing electric mixer fitted with a dough hook. Make a small well in the middle. To one side put the yeast and on the opposite side put the salt, sugar and lemon zest. Pour the lukewarm milk, the very soft butter and egg into the well. Mix on a low speed for 2 minutes until everything is combined. Turn up the speed slightly and mix/knead for 5 minutes until you have a smooth, soft dough. (You can also make the dough by hand, kneading on a lightly oiled surface for 10 minutes.) Turn out the dough on to a lightly oiled work surface and shape into a smooth ball. Place in a lightly greased large bowl and cover with a clean tea towel. Leave to rise in a warm place for 1–2 hours until at least doubled in size. Turn out the risen dough on to a lightly floured surface. Slightly knock out the air, then divide equally into either six large balls or 12 mini balls. Gently pinch and pull the outside of each ball into the middle so you get a nice smooth, round shape. Arrange the balls, not touching each other, on a baking sheet lined with greaseproof paper. Place this in a clean plastic bag and leave for 45–60 minutes until doubled in size. Heat 10–15cm of rapeseed oil in a high-sided medium-sized saucepan or deep-fat fryer until the oil reaches 150°C (302°F). Deep-fry the doughnuts in batches – no more than three at a time – and check the oil temperature between each batch. Carefully place the dough balls into the oil. If they are large, fry for 3 minutes on each side; fry small balls for 2 minutes on each side. When done, the doughnuts will be puffed and golden brown. Lift out with a slotted spoon and place on kitchen paper to drain. At this point you can roll the warm doughnuts in caster sugar if you like.

Put the rhubarb, white wine, golden caster sugar and orange zest in a small saucepan.

Set on a low/medium heat and cook until the rhubarb is softened and the liquid has reduced to a thick syrup. Transfer 1 tablespoon of the syrup to a small bowl. Set the pan of rhubarb aside to cool. In another bowl, combine the double cream, mascarpone, icing sugar and vanilla and whisk together until the mix is just thickened and will hold its shape. Spoon the cream mixture into a piping bag fitted with a fairly large round nozzle. Fill a second piping bag fitted with a fairly large, round nozzle with the rhubarb mix. Using a chopstick, poke two holes side by side into the side of each doughnut – give the chopstick a wiggle around so you create space inside the doughnut. Pipe the cream mix into one hole and the rhubarb mix into the other hole (be careful as this mix is a little thinner and may run). If you haven’t rolled the doughnuts in caster sugar, then make a glaze with the reserved rhubarb syrup and the icing sugar. Drizzle this over the top of the filled doughnuts. TIP: No white wine to hand? Try using a sweet vermouth with the rhubarb instead.

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Red Velvet Cake by Claire Clarke

Ingredients MAKES A 17CM CAKE 220g plain flour 260g caster sugar, plus a little extra for dusting 1 tsp baking powder 1 tsp bicarbonate of soda 1 tsp cocoa powder 1 medium egg 40ml buttermilk

130ml vegetable oil 40g good-quality ready-made custard 1 tbsp liquid red food colouring Cream cheese frosting 300g cream cheese 75g icing sugar 75ml double cream, whipped Â˝ tsp vanilla extract

Heat the oven to 170Â°C/Gas Mark 3. Grease a 35cm x 25cm Swiss roll tin and line the base with baking parchment. Grease the paper again. Sift the flour, sugar, baking powder, bicarbonate of soda and cocoa powder into a large bowl, then repeat. In a separate bowl, mix the egg, buttermilk, oil, custard and red colouring together. Make a well in the centre of the dry ingredients and pour in the wet ingredients. use a hand whisk to combine them to a smooth batter. Pour into the prepared tin and level with a spatula. Bake for 20â&#x20AC;&#x201C;25 minutes, until the cake springs back when pressed gently with your finger and a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10 minutes, then turn out on to a sheet of baking parchment dusted with a little caster sugar. To make the frosting, beat the cream cheese and icing sugar together for 1 minute, using an electric mixer. Add the cream and vanilla and beat for another minute, until smooth and creamy. To assemble the cake, you will need a 17cm heart template or a 17.5cm round template. using the template and a small, sharp knife, cut 3 heart or round shapes from the sponge. Keep the trimmings. Place one piece of sponge on a cake card and, using a palette knife or spatula, spread with a thick layer of the frosting.

Top with the next layer of sponge, making sure they are aligned, and spread with more frosting.

Add the next layer of sponge and press down gently to level the top. Using a palette knife, mask the outside of the cake with a thin layer of frosting. Put the cake in the fridge for 30 minutes to firm up, then cover with the remaining frosting. Blitz the cake trimmings to crumbs in a food processor, using the pulse setting. Press the crumbs on to the cake to cover it completely.

Polenta Cake with Oranges and Cointreau by Gino D’Acampo

Ingredients SERVES 8 2 oranges 3 tbsp Cointreau 5 eggs 250g caster sugar 100g polenta 175g ground almonds 1 tsp baking powder FOR THE ORANGE SYRUP 100g caster sugar Juice of 4 oranges 75ml Cointreau 1 cinnamon stick 1. Start by washing the two oranges, then place them in a small saucepan and cover with water. Bring to the boil and simmer for 1 hour. Remove from the water and set aside to cool slightly. 2. Preheat the oven to 180°C/gas mark 4. Line the base of a 23cm loose-bottomed cake tin with baking parchment. Cut the oranges in half and remove the pips. Place in a food processor or blender with the Cointreau and blitz for 10 seconds. 3. Place the eggs and sugar in a large bowl and whisk until the sugar has dissolved and the eggs are pale in colour. Fold in the oranges, polenta, ground almonds and baking powder. Pour the mixture into the tin and bake for 35–40 minutes. Cool in the tin and set aside. 4. To prepare the syrup, pour the sugar and 2 tablespoons of water into a small saucepan. Heat slowly until the sugar melts and caramel coloured bubbles appear. Pour in the orange juice with the Cointreau and bring to the boil. Add the cinnamon stick and cook for 15 minutes more or until the liquid has reduced by half. 5. Remove the cooled cake from the tin and place on a serving plate. Using a wooden or metal skewer, make holes all over the top of the cake and pour half of the syrup into the holes. Serve the remaining syrup on the side. “This is such a beautiful cake to enjoy in the afternoon with a cup of coffee or tea. Alternatively, serve it with a dollop of mascarpone on the side as a dessert. My kids, however, won’t thank me for this recipe as they think every dessert should be about chocolate! You can substitute the Cointreau with a citrusy Limoncello if you prefer.” - Gino D’Acampo

Polenta cake with oranges and Cointreau taken from Gino’s Italian Escape – A Taste of the Sun, published by Hodder & Stoughton. Priced at £20, photography by Matt Russell.

Chocolate Parfait Terrine with Fresh Raspberries by Ainsley Harriot

Ingredients SERVES 6-8 450g (1lb) plain chocolate (70% cocoa solids), broken into squares 4 egg yolks 100g (4oz) golden caster sugar 600ml (1 pint) double cream 450g (1lb) fresh raspberries, to serve rapeseed or vegetable oil, for greasing extra chocolate, grated for serving

1. Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure that the bowl does not touch the water. Remove the bowl from the pan and stir until completely smooth. Leave to cool. 2. Meanwhile, whisk the egg yolks and sugar in a separate bowl until light and fluffy. In a third bowl, whip the cream until it stands in soft peaks. Carefully stir the melted chocolate into the egg yolk mixture, then gently fold in the whipped cream. 3. Line a 900g (2lb) loaf tin with oiled clingfilm and pour in the mixture. Cover with clingfilm and freeze for at least 4 hours or preferably overnight until solid. 4. Remove the parfait from the freezer about 20 minutes before you are ready to serve. Turn out onto a flat plate and peel away the clingfilm. Dip your knife into a bowl of hot water and cut the parfait into slices. Arrange on plates and scatter around fresh raspberries and grated chocolate to serve.

Original recipe taken from Ainsley Harriott’s “Just Five Ingredients”, published by BBC Books. Photography © Dan Jones

Coconut Flapjacks By Paul Hollywood

Ingredients MAKES 12-16 200g unsalted butter 75g caster sugar 200g golden syrup 150g jumbo oats 150g quick-cook oats 50g desiccated coconut 50g ground almonds EQUIPMENT A 25 x 20 cm baking tin

These flapjacks use coconut and two types of oats to give a soft, chewy texture. Ground almonds help keep them moist. The recipe makes a good base for all sorts of additions – dried fruit, chocolate chips or crystallised ginger would all work well. 1. Heat the oven to 170°C/Gas 3. Line the base and sides of a 25 x 20 cm baking tin with baking parchment 2. Put the butter, sugar and golden syrup in a saucepan and heat gently until melted. 3. In a large bowl, mix the oats, coconut and ground almonds together. Make a well in the centre and pour in the melted ingredients. Stir until thoroughly combined. 4. Tip the mixture into the prepared tin and level the surface. Bake for 25 – 30 minutes, until bubbling round the edges but still slightly soft in the centre. 5. Cut the flapjack into bars in the tin while still warm, then leave until cold before removing.

Photography © Peter Cassidy

Paul Hollywood’s British Baking is published by Bloomsbury, priced at £14.99

Spiced Apple Muffins The Hairy Bikers - Si King & Dave Myers

Ingredients MAKES 12 MUFFINS OR 24 FAIRY CAKES cake-release spray (optional) 300g plain flour 2 tsp baking powder ½ tsp bicarbonate of soda 2 tsp ground cinnamon ½ tsp ground nutmeg pinch of cloves 200ml whole milk 60g full-fat yoghurt 60ml vegetable oil 100g light soft brown sugar 2 eggs 2 large eating apples, finely diced 50g porridge oats

Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a muffin tray or fairy cake tins with paper cases or spray the tins with cake-release spray. Put the flour into a bowl with the baking powder, bicarbonate of soda and spices, then whisk thoroughly to combine. Put the milk, yoghurt, oil, sugar and eggs in a separate, larger bowl and whisk to combine. Add the flour mixture and most of the apples and oats to the wet ingredients, stirring briefly to combine. Try to keep stirring to a minimum as over-working the batter can give a tough result. Divide the mixture between the cases – you will find the mixture will come almost to the top of them. Sprinkle over the remaining apple and oats. Bake in the preheated oven for 20–25 minutes until well risen, golden brown and firm to the touch. Remove the cakes from the oven and place them on a rack to cool.

Photography by Andrew Hayes-Watkins

THE HAIRY DIETERS GO VEGGIE by Si King and Dave Myers, published by Orion (Trade paperback: £14.99, eBook: £7.99).

My CRY Great Cake Bake Shopping list

Useful baking notes VOLUME

SPOONS

When measuring liquid, cooking measurements are quite straight- forward: Metric Imperial

Ever stop to wonder about teaspoons, dessertspoons and tablespoons? Here are their metric equivalents. But ﬁrst:

250ml 180ml 150ml 120ml 75ml 60ml 30ml 15ml

8 fl oz 6 fl oz 5 fl oz 4 fl oz 2 ¹⁄2 fl oz 2 fl oz 1 fl oz ¹⁄2 fl oz

WEIGHT Check this chart for basic imperial to metric conversions: Imperial

1 dessertspoon = 2 teaspoons 3 teaspoons = 1 tablespoon 1 teaspoon

5ml

2 teaspoons

10ml

1 tablespoon

15ml

2 tablespoons

30ml

3 tablespoons

45ml

4 tablespoons

60ml

5 tablespoons

75ml

6 tablespoons

90ml

7 tablespoons

105ml

Metric

¹⁄2 oz

15g

1 oz

30g

2 oz

60g

3 oz

90g

Farenheit

Celsius

4 oz

110g

5 oz

140g

212

100

6 oz

170g

250

120

7 oz

200g

275

140

8 oz

225g

300

150

9 oz

255g

325

160

10 oz

280g

350

180

11 oz

310g

375

190

12 oz

340g

400

200

13 oz

370g

425

220

14 oz

400g

450

230

15 oz

425g

475

240

1 lb

450g

500

260

TEMPERATURE From farenheit to celsius the easy way.

Roasted Apricot Frangipane Tart by James Martin

Ingredients SERVES 12-16 1 quantity pâte sucrée (see below) flour, for dusting 75g apricot jam 2 x 400g tins apricot halves in fruit juice, drained 100g butter, softened 100g caster sugar 2 eggs 1 egg yolk

50g self-raising flour 125g ground almonds 50ml stock syrup glaze PÂTE SUCRÉE (Pastry) Makes 500g 275g plain flour, plus extra for dusting 100g cold butter, diced 100g icing sugar, sifted 2 eggs

Frangipane really is one of the easiest tart fillings to make – just use really good-quality almonds to give you depth of flavour, and remember to add the eggs gradually. A dash of apricot brandy doesn’t hurt, either! For a light textured frangipane, mix it really well – but make sure you don’t overfill the tart with this airy mixture, as the filling will expand in the oven and you don’t want it to explode out of the tart case as it cooks. Roll out the pastry on a lightly floured surface to a thickness of 3mm. Carefully line a 23cm deep-sided, loose-bottomed tart tin with the pastry, pressing the pastry into the edges of the tin. Spread the apricot jam over the base, then leave to rest in the fridge while you prepare the filling. Preheat the oven to 190°C/375°F/Gas mark 5. For the filling, beat the butter and sugar together in a bowl until pale and fluffy. Add the eggs and egg yolk, one at a time, beating well after each addition, until they have all been fully incorporated into the mixture. Fold in the flour and ground almonds carefully. Spoon the frangipane filling into a piping bag and pipe into the base of the tart case in concentric circles. Place the apricot halves upright into the mixture around the outer edge of the filling, stone side facing forwards, so they form a ring around the tart. Repeat with a second ring inside the first, then a final one in the middle – they should be lined up like dominos! Bake in the oven for 60–75 minutes until the filling is golden brown, puffed up slightly between the apricots and darker brown around the edges. When the tart comes out of the oven, brush the apricots with the stock syrup glaze. Serve hot, warm or cold with crème fraiche or double cream.

PÂTE SUCRÉE (Pastry) Place the flour on a marble worktop or in a bowl, add the butter and icing sugar and rub between your fingertips until the mixture looks a little like coarse breadcrumbs. Make a well in the centre. Crack the eggs into the well and, using the tips of your fingers, mix until a sticky dough forms. If using a bowl, tip out onto a floured work surface. Knead lightly until smooth. Flatten until about 1cm thick then cover with clingfilm and place in the fridge to rest for at least 30 minutes.

Strawberry Cheesecake by Davina McCall

Ingredients SERVES 8 PREP: 20 minutes, plus chilling COOKING: 5 minutes 400g full-fat cream cheese 3 tbsp orange blossom honey finely grated zest of 1 orange seeds scraped from 1 vanilla pod or 1 tsp vanilla powder 100g Greek yoghurt 400g strawberries, hulled and quartered BASE 200g oatcakes 75g butter, plus extra for greasing 75g orange blossom honey 1 tsp vanilla powder

1. Start by making the base. Put the oatcakes in a blender and blitz until they resemble breadcrumbs. Melt the butter with the honey and vanilla in a small pan, add the crushed oatcakes and mix everything together well. 2. Lightly grease a 20cm loose-bottomed springform cake tin. Spoon the oatcake mixture into the base of the tin and press it down with a potato masher to make an even layer. Pop it in the fridge to chill while you make the topping. 3. Put the cream cheese, honey, half the orange zest, the vanilla and yoghurt into a blender and blitz until smooth. Add 200g of the strawberries and blitz a few times until theyâ&#x20AC;&#x2122;re coarsely chopped. 4. Pour the strawberry mixture over the top of the oatcake base and smooth the surface. Chill for 3 hours or ideally overnight. 5. To serve, decorate the top with the remaining strawberries and grated orange zest and cut into wedges.

DAVINA’S SUGAR-FREE IN A HURRY by Davina McCall is published by Orion as a trade paperback and eBook, priced £16.99/£8.99. Photography by Andrew Hayes-Watkins, Karl Gough

Skinny Blueberry and Cinnamon Cake By Hannah Miles

Ingredients MAKES 24 PREPARATION TIME 20 minutes BAKING TIME 35–40 minutes PREHEAT THE OVEN TO 180°C/350°F/Gas 4 Sunflower oil for greasing 5 eggs 120g dark brown sugar 60g ground almonds 85g gluten-free self-raising/self-rising flour 1 tsp ground cinnamon 180g fresh blueberries EQUIPMENT 35 x 25cm/14 x 10in deep baking tin/pan, cake cases

Grease the tin with a little sunflower oil (do not use butter or margarine for greasing if you are baking this cake for someone who is allergic to dairy products). Line the baking tin. Place the eggs and dark brown sugar in a stand mixer bowl and whisk for about 5 minutes until the mixture is very thick and creamy. You can do this using an electric hand whisk but I would not recommend doing this with a balloon whisk (or other non-electric whisk) as it will take a long time. Fold the ground almonds, self-raising flour and ground cinnamon into the egg mixture gently until incorporated. Spoon the mixture into the tin and spread level with a spatula. Sprinkle the blueberries evenly over the cake. Bake in the oven for 35–40 minutes until lightly golden brown on top and the cake springs back to your touch. Leave to cool completely. Cut the cake into 24 squares. Slide a sharp knife under each square of cake to release it from the paper. As the cake contains no gluten the cake can be a little fragile so lift each slice carefully and place in a cake case to serve. This traybake will store for up to 2 days in an airtight container but is best eaten on the day it is made.

An imprint of Anness Publishing Ltd â&#x20AC;¢ www. annesspublishing.com

Sticky Jamaican Ginger Cake By Lorraine Pascale

Ingredients SERVES 8-10

250ml buttermilk or 250ml whole milk & juice of ½ lemon 225g self-raising flour 4 tsp ground ginger good pinch of ground nutmeg 1 tsp bicarbonate of soda 115g butter, cold and cut into cubes 115g dark brown sugar 115g black treacle 115g maple syrup, plus extra 1 tbsp for brushing on top 2 x 2cm stem ginger pieces, drained and finely chopped (about 2 tbsp) 1 egg EQUIPMENT 1.2 litre loaf tin If you’re making your own buttermilk, put the milk and lemon juice in a jug and allow it to sit for 20 minutes. Preheat the oven to 170°C (fan 150°C/325°F/gas 3) and line the loaf tin with baking parchment. I usually put a strip along the whole length of the tin, making sure that it comes well over the edges. This makes it easy to remove the loaf when it is cooked. Tip the flour into a large bowl and stir in the ginger, nutmeg and bicarbonate of soda. Add the butter and then rub it in with your fingertips until the mixture resembles fine breadcrumbs. Put the sugar into a pan with the treacle, maple syrup and buttermilk and heat until the sugar has dissolved, stirring occasionally. Increase the heat and bring the mixture up to just below boiling point and then stir in the stem ginger. Pour the sugar and buttermilk mix into the spiced flour and butter mixture and then quickly stir everything together with a wooden spoon. Break in the egg and then beat until it is just combined to form quite a thick mixture. Pour the mixture into the lined loaf tin, using a spatula to make sure you get all of the batter out of the bowl. Bake the loaf in the oven on the middle shelf for 55 minutes–1 hour, or until a skewer inserted into the centre of the cake comes out clean.

Once the loaf is baked, remove it from the oven and brush the top with the tablespoon of maple syrup. Leave to cool completely in the tin, then cut the sticky Jamaican ginger cake into slices to serve.

Image credit: Myles New

Bake by Lorraine Pascale is out now, published by Bluebird (Â£20).

Banana and Walnut Loaf By Delia Smith

Ingredients SERVES 4--6 225g plain flour 2 level tsp baking powder 40g butter, at room temperature 40g lard at room temperature 1 large egg, beaten 110g caster sugar 4 medium bananas, peeled 50g walnuts, roughly chopped zest of 1 orange zest of 1 lemon 1 rounded tbsp demerara sugar EQUIPMENT You will need a Delia Online Loaf Tin (or a standard 2lb loaf tin), lined with a 2lb traditional loaf tin liner PRE-HEAT THE OVEN TO 180Â°, GAS MARK 4 First sift the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then add the butter, lard, egg and caster sugar. Now, using an electric hand whisk, mix to combine all the ingredients for about one minute until you have a sandy texture. Then in a separate bowl mash the bananas to a pulp with a large fork and briefly whisk them into the cake mixture. Now fold in the chopped walnuts and orange and lemon zests. Spoon the cake mixture into the prepared tin, level it off on top with the back of the spoon and sprinkle with the demerara sugar. Bake on a lower shelf so the top of the tin is aligned with the centre of the oven for approximately 1 hour 10 minutes. Leave the cake in the tin for 10 minutes, then turn it out onto a wire cooling rack. Store in an airtight tin in its liner.

Image credit: Myles New

ÂŠ Deliaâ&#x20AC;&#x2122;s Cakes, Delia Smith, Hodder & Stoughton 2013 Recipe is reproduced by the kind permission of Delia Smith

Gluten-Free Choc-Chip Cookies By Sarah Wilson

Ingredients MAKES 12 510g buckwheat flour 1 tsp baking powder 1 tsp vanilla powder ½ tsp sea salt 125 g unsalted butter, softened 170g rice malt syrup 1 egg 100 g 85% dark chocolate, coarsely chopped (you can add a pinch of stevia to counteract the dark chocolate for younger kids) or good-quality dark chocolate chips PREPARATION TIME 10 minutes COOKING TIME 20 minutes 1. Preheat the oven to 160°C. Line two baking trays with baking paper. 2. Combine the flour, baking powder, vanilla powder and salt in a large bowl. 3. In a separate bowl beat the butter and rice malt syrup with an electric mixer until creamy. Add egg and beat until combined. 4. Add the butter mixture to the dry ingredients and combine with a wooden spoon. Fold through the chocolate (and stevia if using). 5. Roll tablespoons of the mixture into balls and place 4 cm apart on the lined trays. Press down slightly. 6. Bake for 15–20 minutes until lightly golden. Transfer to a wire rack to cool. Store in an airtight container for up to 3 days.

Image credit: Rob Palmer. I Quit Sugar Kids’ Cookbook by Sarah Wilson is out now, published by Bluebird (£9.99).

Boosting your Cake Bake “Dough” We have come up with a few ideas to help you raise even more from your cake sale… • Set up an online fundraising page for those that can’t make it but want to support your efforts. • Send out an email/social media message with pictures of what’s on sale. Who can resist a cake when they can see how delicious they look! • Set up a sweepstake to add to the fun. You could make it based on the number of sweets on the cake, the name of the gingerbread man or the weight of your showstopper! Ask everyone to donate a couple of pounds to enter and give half of the total to the winner and add the other half to your cake sales! • Has somebody made a cake that Mary Berry would be proud of? Instead of selling individual slices, why not sell raffle tickets for the whole cake so the winner gets to take it all! • If you have children (or colleagues!) why not offer them the chance to ice their own cupcake for a donation and make it a competition for the most imaginative. • Don’t forget the collection box for any donations of loose change that people might give you! Got any leftovers? Why not find the local food bank or homeless shelter to save you from eating any cakes that haven’t sold at the end of the day! You can buy cake and cupcake toppers to help raise vital funding for CRY. For every sale of these cake toppers, 25% is donated to CRY. www.mycupcaketoppers.co.uk/collections/cardiac-risk-in-the-young

Competition time! This year we have some amazing goody bags up for grabs. We would like to pass these on to you to thank you for your support of this year’s Great Cake Bake. We will be awarding these based on the following categories: 1. Best cake design for the GCB 2017 2. Biggest Social Media impact (must be tagged with CRY social media in the post) @CRY_UK #CRYGreatCakeBake We will close this competition on Wednesday 31st January 2018. Good luck to everybody who is taking part in this year’s event!

CRY’s Shopping list • £5: Print, post and packing of a CRY information pack (sent out free on request). • £35: The cost of the first counselling call with CRY after a young person dies. • £50: An ECG test for 1 person. • £250: An ECG, follow up echocardiogram and consultation for 1 person. • £500: ECGs for 10 people. • £575: 20,000 CRY general information leaflets. • £800: Referral of one heart to the CRY Centre for Cardiac Pathology for expert evaluation. • £1,000: myheart support day, for young people living with cardiac conditions.

Acknowledgments: Tetley and Yorkshire Tea who have each donated 150 tea bags.

CRY would also like to thank: • BBC Books for donating Ainsley Harriot’s Recipe • Hodder & Stoughton for donating Gino D’Acampo’s & Delia Smith’s Recipe • Anness Publishing Limited for donating Hannah Miles’ Recipe • Quadrille Publishing for donating James Martin’s Recipe • Bluebird Publishing for donating Lorraine Pascal and Sarah Wilson’s Recipes • Bloomsbury Publishing for Paul Hollywood’s Recipe • Absolute Press, an imprint of Bloomsbury Publishing Plc for Claire Clarke’s Recipes • The Orion Publishing Group Limited for donating The Hairy Bikers and Davina McCall’s Recipes • Ebury Publishing for Candice Brown’s Recipe

Head Office Unit 1140B, The Axis Centre Cleeve Road, Leatherhead, Surrey, KT22 7RD Tel: 01737 363222 Email: cry@c-r-y.org.uk Website: www.c-r-y.org.uk Registered Charity Number 1050845