Businesses are being called upon to get behind this year’s Bake for Heroes campaign by taking part in the Corporate Cake Challenge.
Companies and organisations of all sizes are being asked to show their support for Help for Heroes by holding office cake sales during Bake for Heroes fortnight, which runs from April 15 to 30, 2017.
They can simply hold a bake sale at their workplace to raise funds for Help for Heroes (H4H) – but those who are feeling particularly creative are invited to have a go at creating their company logo or name in cake form.
Company creations can be shared on Facebook via facebook.com/bakeforheroes or on Twitter using the hashtag #bakeforheroes.
Once they’ve been shared online, it’s time to share in person by asking colleagues, clients, customers and friends to buy a cake or slice to raise funds to support wounded, injured and sick Service Personnel, Veterans and their loved ones.
Supporters of all ages and all around the UK have cooked up more than £850,000 for H4H since the Bake for Heroes fundraiser began in 2009. Organisers are hoping to take that through the £1m barrier this year.
Bake for Heroes has the support of celebrity chef Rosemary Shrager, whose grandfather was in the Army. She said: “It’s lovely to be able to lend my support to a charity that is close to my heart.
“I think Bake for Heroes is a wonderful fundraising initiative. I think as many people as possible should get baking to help the heroes who keep our country safe.
“Whether you’re a novice or experienced baker, let’s get everybody baking!”
To register to take part visit www.bakeforheroes.org.uk or call 01980 846459.
Everyone who registers has the chance to win a Kenwood kMix (kindly donated by Debenhams).
A free fundraising pack will be sent to every Bake for Heroes organiser to help make each event a success.
The packs include collecting boxes, a sweepstake game, bunting, balloons and pricing stickers.
Participants can also enter H4H’s ‘Best Looking Cake Competition’ for the chance to stay at the Bloomsbury Hotel in London, together with breakfast and afternoon tea.
To enter, email a photo of your cake and your event registration number to [email protected] by 31 July 2017. This competition is open to everyone aged 18 or over.
A selection of easy-to-follow recipes, ranging from brownies to lemon meringue pavlova, are available at www.bakeforheroes.org.uk. There are also downloadable cake toppers in four different H4H designs or a blank template for your own designs.
Notes to editors:
Help for Heroes offers comprehensive support to those who have suffered life-changing injuries and illnesses while serving our country. This support is provided through grants direct to our Heroes and their families, grants to other charities and through four Help for Heroes Recovery Centres across the UK. A recent study launched in January 2016 by Help for Heroes and King’s College London found of the 750,000 men and women who served as Regulars between 1991 and 2014, at least 66,000 need long term support.
For more information about Help for Heroes, please visit www.helpforheroes.org.uk
Rosemary Shrager’s Carrot Cake with Mascarpone Icing and Confit Orange
Rosemary says: “I rarely find carrot cakes that I really love, but this one is special – a very soft, moist cake, sweetened with honey, dates and carrots. You don’t have to include the icing and confit orange topping, but if you do you can serve the cake as a pudding.”
250g runny honey
100g carrots, finely grated
180g dried stoned dates, chopped
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon
100g unsalted butter, plus extra for greasing
200g plain flour
2 teaspoons bicarbonate of soda
100g walnuts, roughly chopped
For the icing:
200g icing sugar
1 teaspoon vanilla extract
200g thick crème fraîche
zest of 1 orange
For the confit orange:
zest of 3 oranges, cut into very fine strips
150g granulated sugar
200ml cold water
Place the honey, carrots, dates, spices, butter and water in a saucepan and heat until the butter has melted. Simmer for 5–7 minutes, then set aside until lukewarm.
Put the flour, bicarbonate of soda and walnuts into a large bowl. Beat the eggs into the honey mixture, then pour into the flour mixture and mix well.
Butter a 20cm springform or loose-bottomed cake tin, then line the base with baking parchment
Pour in the cake mixture, level the top and bake in an oven preheated to 180ºC/Gas
To make the icing, put the mascarpone in a bowl and sift in the icing sugar. Add the vanilla and beat until smooth. Fold in the crème fraiche and orange zest.
To make the confit, place the orange zest in a heatproof bowl and cover with fresh boiling water.
Leave for 30 seconds, then drain and refresh in cold water. Repeat twice more, using fresh boiling water each time. Put the sugar and cold water in a small saucepan, bring slowly to the boil, then add the orange zest and simmer for 15–20 minutes, until translucent. Drain and leave to dry.
To serve, spread the icing over the cake and garnish with the confit orange.
Kindly supplied by Rosemary Shrager for the Bake for Heroes campaign from her book, Rosemary Shrager’s Bakes, Cakes & Puddings, published by Hamlyn.