The fete season is in full swing and the sun is shining!
This Summer Fete Bake is colourful, very pretty and cuts into 18 – perfect for your village/school/church fair stall.
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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.
Buttonbag 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!
Nutritional 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
Ingredients
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
Instructions
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.
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