10th-17th October
Help celebrate Starlight s Birt hday! It s Starlight s 30th birthday! Help us celebrate 30 years of transforming the lives of seriously ill children by holding a Starlight Birthday Cake Bake during the week of 10th October. Hosting a Starlight bake sale is a piece of cake! To tickle your taste buds and help get you baking, some of our Ambassadors and Celebrity Supporters have given us their favourite recipes. The icing on the cake is a very special recipe from our newest Ambassador and baker extraordinaire Nadiya Hussain. So grab your wooden spoon and get baking! Every cake you bake, eat or sell will help grant a wish-of-a-lifetime for a seriously or terminally ill child. Share your photos with us on Twitter and Instagram @starlight_uk #StarlightCakeBake
Ready, steady, bake!! Choose a time and venue This could be at your home or at work. Pick a location that s easy to get to or one that a lot of people pass through like the reception area at work. If you're holding an office cake bake, consider having it on Monday so people have the weekend to bake. Spread the word Invite friends, family and colleagues. Create a Facebook event to help get the word out and recruit others to help you bake. Ask people what they re baking so you have lots of variety at your bake sale. Don t forget to pin up your bake sale posters to remind people when and where the event is taking place. We'd love to know when and where your cake bake is taking place too! Suggested donation price Display a suggested donation for each item. Print off our donation labels (found at the back of the pack) and stick them to a jam jar to use as a donation box. You can also help boost your fundraising by holding raffles and competitions that week e.g. the best cake selfie or guess how many sweets are in the jar. Have your cake and eat it! Enjoy tucking into a slice of cake and share photos of your bake sale with Starlight on Instagram and Twitter at @starlight_uk.
Nadiya s Lemon,Poppy Seed and Blueberry Celebration Cake Starlight s newest Ambassador and Great British Bake Off winner, Nadiya Hussain has created a very special recipe to celebrate Starlight s 30th birthday. Her inspiration for the cake came from Starlight s colours, blue and yellow with the addition of poppy seeds for texture.
Ingredients For the cake: 350g unsalted butter, softened 350g caster sugar 6 medium eggs, at room temperature Zest of 4 lemons 150g poppy seeds 350g self-raising flour, sieved 2 tbsp. whole milk For the filling: (see method on the next page). 250g unsalted butter, softened to room temperature 180g full fat cream cheese 860g icing sugar, sifted 1 tbsp. vanilla extract 340g jar blueberry jam To decorate: Fresh blueberries Candied lemon peel Icing sugar Method Serves 12 Prep time: 15 mins Cook time: 35-40 mins For the cake: 1. Preheat the over to 180 C, or 160 C if you are using a fan assisted oven. Grease and line four deep, eight inch round cake tins. 2. Using a stand mixer or a hand held mixer, cream the butter and sugar on a medium speed until the mixture is light, fluffy and almost white in colour. This will take approximately seven minutes. 3. Add the lemon zest and combine quickly. 4. Add the eggs one at a time and mix thoroughly. If the mixture is curdling add a tablespoon of flour to bring it back. Continue in this way until all of the eggs have been added. 5. Add the poppy seeds to the sifted flour, and bring together with the wet mixture, using a spatula to combine. 6. Divide the mixture between the four tins and level out the top. Place the cakes in the oven for 35-40 minutes. You will know the cake is ready when it is light brown, slightly raised and the edges have started to come away from the sides. 7. Once removed from the oven, leave the cakes in their tins for ten minutes to cool slightly. 8. Run a blunt knife around the edges of the tins and turn out onto a wire cake rack. Leave to cool completely as the cake will fall apart if handled warm. 9. Once cool, place the cakes into the freezer for ten minutes to make slicing easier. 10. Slice each of the cakes into half to create eight thin slices and set aside.
For the filling: 1. Place the butter and cream cheese into a mixing bowl and whisk together until the two combine. Add the icing sugar and vanilla extract; beat on high for about 3 minutes. 2. Place the buttercream mixture in a piping bag and cut off the tip. 3. For each slice, spread a thin layer of jam in the middle and pipe little drops of buttercream around the edges. Keep doing this until you have layered the whole thing. I only layer seven slices and keep the last slice aside. Perfect for any little ones hanging around who want an off cut or just to enjoy later with a cup of tea. 4. When you get to the top layer pipe two layers of buttercream around the edges and fill the centre with blueberries. Decorate the edges with lemon peel and dust with icing sugar. Nadiya s top tip: Assemble the cake just before serving as there are a lot of layers so it can get very heavy particularly for the lower layers. Yum Yum!
Rob Brydon s Co urgette loaf cake Starlight Ambassador, actor and comedian Rob Brydon favours a slice of courgette loaf. Courgette in a cake we hear you say? Give it a go, it s delicious! Ingredients Butter (for the tin) 2 large eggs 125ml vegetable oil 85g soft brown sugar 350g courgette, coarsely grated 1 tsp vanilla extract 300g plain flour 2 tsp cinnamon ¼ tsp nutmeg ½ tsp bicarbonate of soda ½ tsp baking powder 85g walnut, roughly chopped 140g sultanas Recipe and photo from BBC Good Food. Method Serves 8 Prep time: 15 mins Cook time: 1 hour 1. Heat oven to 180 C/160 C fan/gas 4. Butter and line a loaf tin with baking parchment. In a large bowl, whisk the eggs, oil and sugar, then add the courgettes and vanilla. 2. In another bowl, combine the remaining ingredients with a pinch of salt. 3. Stir the dry ingredients into the wet mixture, and then pour into the tin. Bake for 1 hour, or until a skewer inserted into the centre comes out clean. Leave to cool and then serve. COCONUT CREAM CAKE IS MY FAVOURITE CAKE EVER! I MAKE IT EVERY SUMMER AND LITERALLY EAT THE WHOLE THING ON MY OWN IN A DAY! Brian Friedman Starlight Ambassador, choreographer and dancer
Joanna Lumley s Lemon Cake with Earl Grey Icing National treasure Joanna Lumley is partial to a slice of lemon cake with Earl Grey icing. Pair with a cup of tea for an absolutely fabulous afternoon pick-me-up. Ingredients For the Cake: 225g (1 1/2 cups) self-raising flour 100g (2/3 cup) plain flour 240g butter, softened 170g (3/4 cup) caster sugar Zest and juice of 2 lemons 3 eggs Flowers, to decorate (optional) For the icing: 4 earl grey teabags 2 tbsp boiling water 100g butter, softened 160g (1 cup) icing sugar, sifted Method Serves 8 1. Preheat the oven to 180 C. Grease and lightly flour a 20 cm round cake tin. 2. Sift the flours into a bowl. In a separate large bowl, use an electric beater to cream the butter and sugar until light and fluffy. Add the lemon zest and then the eggs one at a time, mixing well after each addition. Gently fold in the flour, then add the lemon juice. 3. Transfer the mixture to the cake tin and bake for 1 hour or until a skewer inserted into the middle comes out clean. Place on a wire rack and allow to cool before icing. 4. For the earl grey icing, place the teabags in a small bowl and pour over the boiling water. Set aside for 30 minutes to cool completely and allow the flavour to infuse, then squeeze each teabag to extract the liquid. 5. Place the butter and icing sugar in a separate glass bowl and use an electric beater to beat until pale and fluffy. Slowly pour in the tea infusion and beat for 1 minute more. Use a small spatula to spread the icing over the top of the cake, creating small peaks as you work. To serve, decorate the cake with flowers of your choice. Recipe and photo from Food, Fashion, Friends by Fleur Wood
Mickael Weiss Carrot Cake Starlight Ambassador and renowned chef Mickael Weiss cake of choice is a flavourful carrot cake with sweet cream cheese icing. Ingredients For the cake: 450ml vegetable oil 400g plain flour 2 tsp bicarbonate of soda 400g sugar 5 free-range eggs ½ tsp salt 2½ tsp ground cinnamon 550g carrots, grated 200g shelled walnuts, roughly chopped Method Serves 8 Prep time: 30 mins Cook time: 75 mins 1. Preheat the oven to 160 C. Grease and line a 26 28cm cake tin. 2. Mix together the vegetable oil, plain flour, bicarbonate of soda, sugar, eggs, salt and cinnamon in a large bowl until well combined. Add the grated carrots and chopped walnuts. 3. Pour the mixture into the cake tin and bake at 160 C for approximately 1 hr 15 mins or until a skewer comes out clean. Remove and cool. 4. For the icing, beat the cream cheese, caster sugar and butter together in a bowl until fluffy. Spread the icing over the top of the cake with a palette knife. Decorate with caramelized walnuts. For the icing: 200g cream cheese 150g caster sugar 100g soft butter Caramelized walnuts to decorate the cake I M A MASSIVE CARROT CAKE FAN! Lindsey Russell Starlight Ambassador and Blue Peter presenter
Ge ri Horne r s Victoria Sponge Starlight Ambassador and former Spice Girl Geri Horner flies the Union Jack with her favourite cake, the traditional Victoria sponge. Ingredients For the cake: 225g unsalted butter or margarine 225g caster sugar 4 free-range eggs 225g self raising flour 1 teaspoon vanilla extract (optional) For the filling: Strawberry jam Whipped cream (optional) Icing sugar, for dusting NOTHING COMES CLOSE TO A STRAWBERRY CHEESECAKE! James Argent from The Only Way is Essex Method Serves 8 Prep time: 30 mins Cook time: 20 mins 1. Preheat the oven to 180 C / Gas 4. 2. In a large bowl, cream together the butter and sugar until pale and creamy, using an electric whisk or a wooden spoon. Make sure to mix well to get lots of air into the mixture which makes a delicious, light and fluffy cake. 3. Beat in the eggs one at a time (mixing after each addition) so that the mixture doesn t curdle. 4. Fold in the flour using a medium/large metal spoon. Be careful not to over-mix it otherwise the cake will be very dense. 5. When the flour is all mixed in, it s time to prepare the tins. This is done so the cake doesn t stick to the tin, but slips out nicely when it s cooked. Grease two sandwich tins and then line with two circles of parchment at the bottom. 6. Pour the mixture equally between the two cake tins and level off the top with a spatula. Make a slight dip in the centre with the tip of the spatula to avoid them becoming pointed in the middle. 7. Place in the oven and bake for about 20 minutes, or until the cakes spring back when pressed gently with a finger and are beautifully pale golden in colour. 8. Remove from the oven and take them out of the tins after about 5 10 minutes. Place them on a wire rack to cool completely (for about half an hour). 9. Place one of the cakes onto a serving plate and spread jam on to the first layer of the cake. Add the whipped cream and put the other cake on top. Dust with icing sugar to finish. Recipe for Victoria Sponge provided by Allrecipes.co.uk
John Newman s Red Velvet Cake Singer and chart topper John Newman thinks that red velvet is the tastiest cake around! Ingredients For the cake: 250g butter, softened 600g caster sugar 6 eggs 2 tbsp red food colouring 3 tbsp best quality cocoa powder 375g plain flour 250ml buttermilk 1 tsp vanilla extract 1/2 tsp salt 1 tsp bicarbonate of soda 1 tsp vinegar For the icing: 400g cream cheese 350g white chocolate 250g butter, softened Method Serves 12 Prep time: 45 mins Cook time: 25 mins 1. Preheat oven to 170 C / Gas mark 3. Grease and flour three 20cm tins. 2. In a large bowl, cream 250g butter with sugar. Add eggs one at a time, beating well after each addition. Mix food colouring with cocoa and add to mixture. 3. Add flour alternately with buttermilk. Add vanilla and salt. 4. Mix bicarbonate of soda with vinegar, and gently stir into mixture. Be careful not to over mix. 5. Divide cake mixture into three prepared tins. Bake in the preheated oven for 25 minutes. Allow to cool. 6. To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm. In a large bowl, beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter. Beat until it is the consistency of whipped cream, then use to fill and ice the cake. RED VELVET CAKE IS MY FAVOURITE TOO. IT REALLY HAS THE X FACTOR! Lauren Murray Starlight supporter and singer Recipe for red velvet cake provided by Allrecipes.co.uk
Gino D Acampo s Extraordinary Chocolate Panforte Celebrity chef Gino D Acampo s chocolate panforte is a slice of Italian heaven and perfect for those with a sweet tooth! Ingredients: For the cake: 250g good-quality dark chocolate (70% cocoa solids) 3 egg whites 3 tbsp runny honey 200g ground almonds 50g hazelnuts, skinless and roasted 100g walnuts 50g candied peel 4 tbsp Amaretto liqueur (adults only!) 200g icing sugar For the topping: 100g good-quality dark chocolate (70% cocoa solids) 200g icing sugar 2 tbsp icing sugar or sugar crystals to decorate Method: Serves 6 Prep time: 60 mins Chill time: 120 mins (no bake) 1. Line an 18cm round flan dish or cake tin with cling film. Melt the 250g of dark chocolate in a large heatproof bowl set over a pan of simmering water, making sure that the base of the bowl does not touch the water. 2. Lightly whisk the egg whites in a large clean bowl for 2 minutes (you just want to break them up rather than whisk them to a peak). Add the honey and whisk once more to incorporate. 3. Fold in the ground almonds with a large metal spoon and mix to a paste, then fold in the hazelnuts and walnuts. Stir in the mixed peel, Amaretto and icing sugar before very gently folding in the melted chocolate. 4. Pour the mixture into the tin, fold the cling film over the mixture and press everything down until smooth. Set aside in the fridge for 2 hours. 5. To make the topping, melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure that the base of the bowl does not touch the water. Add 2 tablespoons of boiling water to the icing sugar, then add to the chocolate. Stir gently you need to work quickly. 6. Turn out the cake onto a plate and peel off the cling film. Use a spatula to cover the surface with the chocolate syrup. Set aside for 1 hour until the chocolate has hardened, then dust with icing sugar or sprinkle with sugar crystals. Serve in slices with a cup of tea. I CAN'T RESIST A DOUBLE CHOCOLATE MUFFIN... CHOCTASTIC! Radzi Chinyanganya Starlight Ambassador & Blue Peter presenter Recipe from Gino s Italian Escape: A Taste of the Sun published by Hodder & Stoughton
Russell Howard s Brilliant Banana Loaf Comedian Russell Howard goes bananas for a slice of this loaf! Ingredients 2 over ripe bananas 200g self-raising flour 4 eggs 200g unsalted butter, softened 200g caster sugar Method Serves 10 Prep time: 20 mins Cook time: 30 mins Serves 10 1. Preheat the oven to 180 C / Gas 4. Grease a large loaf tin and line with baking parchment. 2. Mash the bananas with a fork. In a separate bowl, mix all of the remaining ingredients together. Add the banana and mix well. Pour into the prepared tin and smooth the top. 3. Bake in the preheated oven for 30 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven, cool for ten minutes and serve. MY FAVOURITE CAKE IS BANANA LOAF WITH LEMON ICING! Tom Chambers Starlight Ambassador & actor Recipe for banana loaf provided by Allrecipes.co.uk
Rebecca Adlington s Cappuccino Cake Olympian gold medallist Rebecca s cappuccino cake is the perfect dessert for any celebration. Ingredients For the cake: 250g butter, softened 250g light soft brown sugar plus 2-3 tbsp to sweeten the coffee 300g self-raising flour 4 eggs, beaten 50g walnuts, toasted and finely chopped (optional) 200ml very strong coffee (made fresh or with instant), cooled For the frosting: 500g tub mascarpone 2 tbsp light soft brown sugar Cocoa powder or drinking chocolate to decorate Method Serves 12 Prep time: 15 mins Cook time: 30 mins 1. Heat oven to 180 C/fan 160 C/gas 4. Butter 2 x 20cm sandwich tins and line the bottoms with greaseproof paper. Beat butter and sugar together with electric beaters until pale and creamy. Add the flour and eggs in one go and keep beating until evenly mixed. Fold in the walnuts (if using) and half of the coffee. Spoon the mix into the prepared tins and bake for 25-30 mins or until golden and well risen. 2. Leave the cakes in their tins for 5 mins before turning onto a wire rack. Sweeten the remaining coffee with the extra sugar and sprinkle 4 tbsp over the sponges. Leave to cool completely. 3. While the cakes cool, make the frosting. Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee until smooth and creamy. Use about half of the frosting to sandwich the sponges together then, using a flat-edged knife, spread the rest of the frosting over the top of the cake. 4. Decorate with a dusting of cocoa powder or drinking chocolate. If you re making this cake to eat at home, it will keep covered in the fridge for 2-3 days. WE CAN T RESIST A SLICE OF WARM APPLE CRUMBLE CAKE! Karen and Kevin Clifton Starlight Ambassadors & Strictly Come Dancers Recipe and photo from BBC Good Food magazine, May 2006
Rockstar Spud s Frosted Pink Cupcakes Starlight Ambassador and TNA wrestler is not afraid to admit that cupcakes covered in pink icing and sprinkles are his favourite teatime treat. Ingredients For the cake: 175g (6 oz) softened butter 175g (6 oz) caster sugar 2 teaspoons vanilla extract 3 eggs 175g (6 oz) self-raising flour For the frosting: 220g softened butter or margarine 640g icing sugar, sieved 4 tablespoons milk, or as needed 4 drops of vanilla extract Pink food colouring and sprinkles (optional) Method Makes 24 cupcakes Prep time: 10 mins plus 30 mins cooling time Cook time: 14 mins 1. Preheat the oven to 170 C / Gas 3. 2. Put the butter and sugar into a mixer or bowl and beat until light and fluffy. 3. Pour in the vanilla essence and add the eggs - whizz again to make a yellow batter. 4. Add the flour and mix until it is smooth, about 5 minutes. Stop once in the middle of this and scrape the sides down using a spatula. The longer mixing time enables air to get into the mixture which will make it lighter. Pour into fairy or cupcake cases. 5. Bake for about 14 minutes. Keep an eye on them. They will be perfect when they bounce back to the touch and the top still looks slightly sticky. This will ensure they keep their moisture. 6. Leave on a cooling rack for 30 minutes or until cool. Beat the butter in a bowl. Add a little icing sugar at a time until smooth and creamy. Add milk and whisk. Add a few drops vanilla extract and whisk again. To make the frosting pink, add a few drops of pink food colouring to the mixture. Spread frosting on cupcakes and decorate with your choice of sprinkles. RAWR, I LOVE A SLICE OF TASTY DINOSAUR SPONGE CAKE Nigel Marven Starlight Ambassador & Wildlife TV presenter Recipe for vanilla cupcakes provided by Allrecipes.co.uk
Date Time Location www.starlight.org.uk Reg Charity No. 296058 Brightening the lives of seriously and terminally ill children
Bunting You will need: A printer A4 paper or card Scissors Glue or sellotape String or tape Instructions: Print this page out on plain paper or card as many times as you need. Cut the shape out and then fold along the dotted line. Place your string or tape along the top of the bunting above the fold. Then glue or tape the top section down over the string so your triangle is stuck. Repeat with as many triangles as you need.
Bunting You will need: A printer A4 paper or card Scissors Glue or sellotape String or tape Instructions: Print this page out on plain paper or card as many times as you need. Cut the shape out and then fold along the dotted line. Place your string or tape along the top of the bunting above the fold. Then glue or tape the top section down over the string so your triangle is stuck. Repeat with as many triangles as you need.
Bunting You will need: A printer A4 paper or card Scissors Glue or sellotape String or tape Instructions: Print this page out on plain paper or card as many times as you need. Cut the shape out and then fold along the dotted line. Place your string or tape along the top of the bunting above the fold. Then glue or tape the top section down over the string so your triangle is stuck. Repeat with as many triangles as you need.
Cake name tags and pric e f lags You will need: A printer Instructions Print this page out on plain paper or card as many times as you need. A4 paper or card Cut along the dashed lines so you have each flag or name tag separated and then fold in half. Scissors Glue or sellotape Cocktail sticks A pen Write the price on the flags and the type of cake on the name tag. Remember to include any ingredients which could cause allergies. Glue or sellotape your flags to the cocktail sticks and place in your cakes.
Donation labels You will need: A printer A4 paper or card Scissors Glue or sellotape Instructions Print this page out on plain paper or card as many times as you need. Cut around the labels and use glue or sellotape to stick them to your chosen donation jars or boxes.
How to donate your money Donating is easy, just choose one of the following options! 1. Set up a Virgin Money Giving Page You can either ask your guests to donate straight to your Virgin Money Giving page or ask for cash donations which you can add to the page yourself. 2. By phone Call us on 020 7262 2881 ext #405 and pay with your credit or debit card over the phone. 3. By cheque Send a cheque payable to Starlight Children s Foundation at: Starlight Children s Foundation Third Floor, 227 Shepherds Bush Road London W6 7AU. Don't forget to tell us how your event went when donating your money. We always love hearing from our supporters so write us an email and send us your photos to fundraising@starlight.org.uk Thank you!