Baking Competition Recipes
FPM 6th class Ms.Tormey
INGREDIENTS (CAKE) - Sponge
225g of plain flour
225g of caster sugar
225g of baking butter
4 eggs
1 teaspoon of baking powder
INGREDIENTS (BUTTERCREAM)
75g of butter
300g of icing sugar
Jam
Method
1. Put the butter and sugar into a large mixing bowl and mix until soft and light
Gradually beat in the eggs one by one along with a bit of flour.Sieve the remaining flour and baking powder.
3. Mix well. Get a 8 inch baking tin and line it with butter. Bake for 35 minutes at 180°C/350°F/Gas mark 4 until golden brown.
5. While you are waiting for the cake to cool put your butter and icing sugar in a bowl. Mix until light and creamy.
6. When cool cut your cake in half. Spread your buttercream on the top half of your cake and your jam on the bottom half.
7. Put your cake back together and sieve icing sugar on top. Cut, serve with some cream(optional) and enjoy
A T (Ms. Noonan's class) and O T (Ms. Dempsey's class) made simple Nutella Easter Easter Style Brownies.
Ingredients
2 eggs
250g Nutella
10 tbsp flour
Handful of chocolate chips (optional)
Mini eggs (optional)
Directions
Mix eggs, Nutella, flour and chocolate chips together.
Transfer into an 8inch pan.
Preheat oven to 175degrees and bake for 20/25 mins being careful not to over do as they will dry out quickly.
Let cool before cutting and decorating.
Enjoy!
S McV - 3rd Mr. McGovern's class
It’s a chocolate biscuit cake and ingredients are butter, golden syrup, chocolate and digestive biscuits decorated with Cadbury’s chocolate fingers and chocolate eggs.
R O'N 3rd Mrs Galvin Nests
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HI 2nd Ms Ruddy and SI JInfs Ms Kinlough
Jam Sponge 
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J O'N 5th Caramel Rice Krispie Squares
LR 4th Ms Quinn
Lockdown Lemon Drizzle Cake
Lockdown Lemon Drizzle Cake
Ingredients (Makes approx. 12 pieces)2 Large eggs
150g Self-raising flour
150g Unsalted butter (and a little extra for greasing)
150g Fair trade demerara sugar
100g Fair trade caster sugar
1 Large Lemon
Method1. Preheat the over to 180 ֯C / gas mark 4
2. Grease and line a swiss roll tin
3. Grate the lemon rind into a bowl, and sift in the flour. Mix them together
4. In a separate bowl, mix together the lemon juice and fair trade caster sugar
5. Melt the butter over a gentle heat, and stir in the fair trade demerara sugar until it dissolves
6. Beat the eggs, and add them to the buttery-sugary mix
7. Add the eggy-buttery-sugary mix to the flour and lemon zest, and mix until you have a smooth batter
8. Pour into a greased baking tin and bake for 20 minutes.
9. When baked, remove from the oven and place to the side to cool for 5 minutes. Spoon over the lemon juice and fair trade caster sugar mixture, letting it drizzle deliciously down the sides.
150g Self-raising flour
150g Unsalted butter (and a little extra for greasing)
150g Fair trade demerara sugar
100g Fair trade caster sugar
1 Large Lemon
Method1. Preheat the over to 180 ֯C / gas mark 4
2. Grease and line a swiss roll tin
3. Grate the lemon rind into a bowl, and sift in the flour. Mix them together
4. In a separate bowl, mix together the lemon juice and fair trade caster sugar
5. Melt the butter over a gentle heat, and stir in the fair trade demerara sugar until it dissolves
6. Beat the eggs, and add them to the buttery-sugary mix
7. Add the eggy-buttery-sugary mix to the flour and lemon zest, and mix until you have a smooth batter
8. Pour into a greased baking tin and bake for 20 minutes.
9. When baked, remove from the oven and place to the side to cool for 5 minutes. Spoon over the lemon juice and fair trade caster sugar mixture, letting it drizzle deliciously down the sides.
