Daily Archives: 8 July 2013



Summer Fair Makes and Bakes

Bake sale season is upon us and gives us the perfect excuse to bake and make for good causes.

I haven’t left myself much time and so my creations for this year’s school summer fair will have to be pretty simple. For the craft table, I’m thinking of doing fabric bunting.

As you can see from my pic of my
girls’ room I am a big bunting fan!

With a pair of pinking shears, some pretty fabrics and some speedy stitching, this can be knocked up in no time. To be honest, I did steal the idea from our friends at Buttonbag whose stall you can see here.

Bunting-BarButtonbag have some great craft ideas and kits for things to make and sell.

Check out their website for details on how to make bunting and for lots more inspiration. http://www.buttonbag.co.uk/blog/free-projects/bunting/

For the cake stall, I’ll definitely be making this scrummy Summer Fête Lemon Cake and possibly these Dainty Floral Cupcakes too – I can’t resist something girlie!


Dainty Floral Cupcake

Dainty Floral Cupcake

Dainty-Floral-CupcakesMakes 9
Time 45 mins
Calories 485
Fat 27g of which 16.9g is saturated
Suitable for vegetarians
Suitable for freezing

Butter, at room temperature and very soft 110g (4oz)
Caster sugar 110g (4oz)
Lemon extract 1 tsp
Eggs 2 large, beaten
Self-raising flour 110g (4oz)
Baking powder 1 tsp
Milk 1 tbsp

For the topping
Butter, softened 175g (6oz)
Icing sugar 300g (11oz), sifted
Lemon extract 1 tsp
Sugar flowers and sugar sprinkles (glimmer) to decorate

1 Preheat oven to 180ºC/Gas 4 and place cupcake cases in a muffin tin. Put butter and sugar in an electric mixer. Add lemon extract with eggs, flour, baking powder and milk. Using beater attachment, mix batter well until you have a smooth pale cake mixture.

2 Divide mixture between cupcake cases. Bake for 15-20 minutes until golden and firm to touch. Leave in the tin to cool.

3 Beat butter, using an electric whisk, until pale then add icing sugar and mix on lowest setting until blended. Then blend on full speed for a minute. Add lemon extract and beat again. Spoon buttercream into a piping bag fitted with a star nozzle and pipe swirls onto cupcakes. Decorate with sugar flowers and glimmer.

A Dairy Diary 2014 recipe.


Summer Fête Lemon Cake

Summer Fête Lemon Cake


Summer Fête Lemon CakleNutritional information

Makes 16 squares

Time 1–11/4 hrs

Calories 246 Fat 10g of which

6.2g is saturated

Suitable for vegetarians

Suitable for freezers



Butter 175g (6oz), softened

Golden caster sugar 175g (6oz)

Lemon 1, finely grated zest and juice

Eggs 3 large

Self-raising flour 225g (8oz)

Baking powder 1 tsp

Fondant icing sugar 225g (8oz)

Jelly oranges and lemons, sliced to decorate



1 Preheat oven to 180ºC/Gas 4. Beat together butter, sugar, lemon zest, 1 tbsp juice, eggs, flour and baking powder using an electric mixer. Spoon into an 18cm (7in) square cake tin, greased and lined, and bake for 35-45 minutes or until firm. Leave to cool in tin for 10 minutes before turning out onto a wire rack.

2 Sift icing sugar into a bowl and gradually beat in enough lemon juice (and water, if necessary) to make a smooth thick icing. Spoon on top of cake and spread evenly with a knife.


A Dairy Dairy recipe.

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