Suzy talks about the Marie Curie Bake Sale and reveals the official cake she created for us

by Suzy Pelta Official Blooming Great Tea Party blogger Suzy Pelta, official Blooming Great Tea Party blogger



Yesterday I had the privilege and pleasure of being invited to Marie Curie HQ to be a part of their Bake Sale and staff Blooming Great Tea Party. I was also very excited because I was asked to create a cake that would be the official cake for the campaign (but I'll tell you more about that later).


So, armed with the cake, I set off on the tube and arrived just in time for the Bake Sale. There was an incredible selection of baked goods that the wonderful people of Marie Curie had made. Those in the building were literally queuing up to buy! Very quickly, many of the cakes sold out and it seemed that the most popular ones were the Victoria Sponge (with yummy jam oozing out of the sides), Millionaire's Shortbread (with milk and white chocolate marbled on top) and my own personal favourite, chocolate brownies. Along, with the cakes, I was also selling my 'Bake With Suzy' baking kits in tins, and it was a really fun and busy 2 hours! Later in the afternoon, Marie Curie held their very own Blooming Great Tea Party   in their communal area called the  'Daff Caff'! Even more cakes were available to buy and there were also funny cake decorating and chocolate rice crispy competitions. I had the incredibly hard task of judging the staff 'bake-off'. I had already seen from the cake sale that the standard of baking was exceptional, so, armed with a very large plate, I tried every single cake on the judging table (thank goodness I wasn't wearing anything too tight). For me, there was a clear winner - a triple layer Courgette & Walnut Cake that was perfectly baked, light, delicately spiced and absolutely delicious. Well done. Talking of cakes, I have been busy creating a list of all of the baked goods I plan to make for my Blooming Great Tea Party  . In particular, I have been working on the cake that Marie Curie asked me to create for them. As with all of my recipes, I wanted it to be easy to bake at home, very yummy and just a little bit different! I also was very keen to somehow incorporate the yellow and blue colours of Marie Curie. And so, my Lemon Custard Cream Cake was born. A zingy double layer lemon cake, sandwiched together with a thick custard cream and topped off with blueberries. I hope you like it! And if you do make it for your Blooming Great Tea Party, please send me a picture through Twitter @SuzyPelta or email contactme@suzypeltabakes.com and I'll pop the pictures on my blog.






OFFICIAL MARIE CURIE CAKE


Lemon Custard Cream Cake


For the cake:


225g butter


225g golden Caster Sugar


3 lemons (zest only)


200g self raising flour


30g custard powder


4 eggs


2 Tablespoons lemon curd


For the syrup:


3 lemons (juice only)


170g icing sugar (sifted)


For the filling:


50g custard powder


250g icing sugar


150g butter


30ml milk


Blueberries to decorate (optional)


Method to make the cake & syrup:


Preheat your oven to 180. Grease and carefully line 2 x 20cm round baking tins. Cream together the butter and sugar until light and fluffy. Grate in the zest of 3 lemons and mix thoroughly. Add in each egg, followed by a quarter of the flour and custard powder, mixing after each addition. Finally spoon in the lemon curd and give a final mix.


Empty your batter into the 2 tins, making sure there are equal amounts in each. Bake in the centre of your oven (on the same shelf if possible) for approximately 25 minutes. Check your cakes after 22 minutes to assess if they need a little longer! You are looking for a golden sponge. If still unsure, insert a toothpick into the cake and it will come out clean if it is done. 5 minutes before the end of your baking time, mix the syrup ingredients of the juice of 3 lemons and icing sugar, together and set aside. As soon as the cakes are out of the oven, prick them all over with a toothpick and pour half of the syrup over each cake.


Allow the cakes to cool in their tins for about 30 minutes before very carefully transferring them to a wire rack. (I say carefully because the cakes will be very moist). Method to make the filling: Sift together the custard powder and icing sugar. Beat in the butter and gradually pour in the milk. Mix together using an electric whisk for a good 3 minutes until you have a thick frosting. Spread the frosting over the top of one of the cakes and sandwich the other cake on top. Spread more frosting over the top of the top cake and decorate with blueberries.