Cubs Need to Arrive at 8.45 Am Ready to Start Baking at 9.00 Am (Pick up 12.30Pm)

The Keighley District

Cub Scout

The Keighley District Cub Scout ‘Bake Off’ will take place on Saturday 19th November at Parkside School, Cullingworth (BD13 5AD).

Cubs need to arrive at 8.45 am ready to start baking at 9.00 am (Pick up 12.30pm)

Groups can submit two teams, the cubs need to practise before the bake off.

They must wear their group necker and cubs will work in teams of two.

Enclosed are the ingredients and method, cubs can choose either the ‘Creaming’ or ‘All in One’ method.

All the ingredients and baking equipment will be provided, the cubs will weigh out ingredients on the day.

Each team will need to bring oven gloves and aprons.

Whilst the cakes are cooking and cooling, the teams will wash up and clean their area.

Each team will then decorate their cake, the theme is ‘Cub 100’. Each team will bring their own decoration ingredients for their cake. Decorations must be prepared and made on the day.

DEADLINE FOR ENTRY – Friday 11th November by email or text ( / 07970836976)

Cub teams will be asked to bake and decorate a Victoria Sponge.

The Cubs need to practise before the day as they will only be supervised, not helped during the competition.

The teams can choose either the ‘Creaming’ or ‘All in One’ Method, see below.

Ingredients

125g Butter or Marg softened

125g Caster Sugar

125g Self Raising flour

2 eggs

Creaming method

1. Wash hands, collect ingredients and equipment

2. Grease and line 2 cake tins with greaseproof paper

3. Weigh out ingredients

4. Put margarine and sugar into a bowl

5. Mix until light and fluffy (think ice cream!)

6. Crack eggs into a separate bowl and mix together

7. Beat in the eggs adding slowly and mixing constantly to the butter and sugar mixture

8. Sieve in the flour and fold in using a metal spoon

9. Split mixture into two cake tins

10. Place in the oven for 20mins

11. While the cakes are cooking whisk the double cream using an electric whisk so it is thick and spreadable

12. Remove cakes from oven (adult to supervise) and place on a cooling rack to cool

13. Whilst the cakes are cooling, design and prepare your decoration and filling.

14. Turn the cakes upside down so the top is flat

15. Spread the jam over one cake

16. Spread the cream over the jam

17. Place the second cake over the top of the other cake

18. Decorate the top of the cake

All in One method

1. Wash hands, collect ingredients and equipment

2. Grease and line 2 cake tins with grease proof paper

3. Weigh out ingredients

4. Place all ingredients into a bowl and beat together until smooth and creamy

5. Split mixture into two cake tins

6. Place in the oven for 20mins

7. While your cake is cooking whisk the double cream using an electric whisk so it is thick and spreadable

8. Remove the cake tins from oven (adult to supervise) and place on a cooling rack to cool

9. Whilst the cakes are cooling, design and prepare your decoration and filling.

10. Turn the cakes upside down so the top is flat

11. Spread the jam over one cake

12. Spread the cream over the jam

13. Place the second cake over the top of the other cake

14. Decorate the top of the cake