recipe ideas
T
hank you for being willing to bake a giant birthday cake, decorate
biscuits for a fairer world, make cupcakes for your swishing party
or popcorn to enjoy at your movie night. We hope these recipes will
help you celebrate Church Action on Poverty’s 30th birthday by ensuring
your event is a great success. The money you raise will help transform
the lives of people living in some of the UK’s poorest communities and
help us campaign nationally for a more just society – and all by getting
creative with food. So let’s kindle a flame in the kitchen and get baking!
giant birthday cake
It is very easy to scale up a recipe to serve a larger number of people. Just use the chart
below to find the number of servings you need, and read down the column to find
the corresponding circular or square size cake tin required, and then the quantities of
ingredients you will need. Serving numbers are approximate, as you will get more slices
from a square tin than for the same quantity in a circular tin because it is easier to cut.
Ask around to see if anyone has the correct sized and shaped tin that you could borrow
(school kitchens are a good place to ask) – or if not, see if your local cake decorating
supplies shop could hire you one. Remember to check that the cake tin will fit in the
oven before you begin!
If you need to serve more than 75, then take a tip from caterers and make another,
identical, iced but undecorated cake. Keep it in the kitchen and cut it up to supplement
the birthday cake on display. To cut, use a long, thin-bladed knife and cut with a gentle
sawing motion. Wipe off the knife between each cut for a neater result.
Ask for a volunteer to make and decorate the cake as their birthday gift to Kindle a
Flame. Do, though, think about the cost of the ingredients and who will pay for these, or
whether you could split the cost or provide an ingredient each. You will also need plates
or serviettes to serve.
NB We have not included a fruit cake recipe here, as giant fruit cakes are rather
expensive to make and really need to be stored for at least one to three months before
being firm enough to cut without crumbling. However, if you prefer to use a fruit cake,
any wedding cake recipe would do – but do be aware if using alcohol that this may not
be acceptable to some people.
30 years of Church Action on Poverty
www.church-poverty.org.uk/kindleaflame
birthday cake recipe 1: chocolate cake
Servings
(approx)
24
28
35
47
57
67
75
Round tin size 20cm (8”)
23cm (9”)
25.5cm (10”)
28cm (11”)
30cm (12”)
33cm (13”)
35.5cm (14”)
18cm (7”)
20cm (8”)
23cm (9”)
25.5cm (10”)
28cm (11”)
30cm (12”)
33cm (13”)
275g (10 oz)
425g (15 oz)
500g
(1lb 2oz)
550g
(1lb 4oz)
675g (1lb)
1kg
(2lb 4oz)
Butter
225g (8 oz)
275g (10 oz)
350g (12 oz)
450g (1lb)
550g
(1lb 4oz)
850g
(1lb 14 oz)
Caster sugar
150g (5 oz)
175g (6 oz)
225g (8 oz)
275g (10 oz)
375g (13 oz)
450g (1lb)
Eggs (large)
8
10
12
16
20
24
28
Icing sugar
50g (2 oz)
70g (2.5 oz)
75g (3 oz)
115g (4 oz)
125g
(4.5 oz)
150g (5 oz)
200g (7 oz)
225g (8 oz)
275g (10 oz)
350g (12 oz)
450g (1lb)
550g (1lb)
675g (1lb 7 oz)
800g
(1lb 12 oz)
30–45 min
1 hr 15 min
– 1 hr 30 min
1 hr 30 min
– 1 hr 45 min
1 hr 45 min
– 2 hrs
2hrs
– 2hrs 15 min
2 hrs 15 min
2 hrs 30 min
– 2 hrs 30 min – 2 hrs 45 min
1
1.5
1.5
2
2
3
Square tin
size
Plain
chocolate
Self-raising
flour
Baking time
at 180°C /
350°F / gas
mark 4
Quantities
of chocolate
buttercream
(see below)
675g (
1lb 7oz)
800g
(1lb 12oz)
500g
(1lb 2 oz)
3
1� Preheat oven to 180°C / 350°F / Gas 4. NB lower temperature by 10 – 20°C for a fan
oven.
2� Grease and double-line the baking tin with baking paper.
3� Melt the chocolate, either in the microwave or in a heatproof bowl over a simmering
pan of water.
4� In a large bowl, cream the butter and sugar together until pale and fluffy.
5� Separate the eggs. Add the egg yolks to the butter and sugar, and then the melted
chocolate.
6� Whisk the egg whites in a separate bowl until they form soft peaks. Gently stir in the
sifted icing sugar.
7� Sift the self-raising flour into another bowl, and then gradually fold in the flour and
the egg whites into the chocolate and egg mixture.
8� Transfer the mixture into the lined cake tin. Double-wrap baking parchment around
the outside of the cake tin and secure with string.
9� Bake for the required minimum time, and then check by inserting a skewer into the
centre of the cake. If the cake is firm to the touch and the skewer comes out clean,
then it is ready. If the cake is looking browned but is not cooked in the middle, prevent
it from burning by covering with foil until the cooking time is complete.
10�Remove the cake from the oven and leave to cool in the tin. Then remove from the
tin and leave the lining paper on to store. Wrap the cake in foil or place in an airtight
container to store. Leave at least 12 hours to firm up before cutting if possible.
11� Split cake in half or thirds and fill with chocolate buttercream and/or jam. Finish
with a layer of chocolate buttercream and candles or, for a really professional finish,
cover with a layer of white sugar paste and decorate with Church Action on Poverty
birthday candles – see design ideas below.
30 years of Church Action on Poverty
www.church-poverty.org.uk/kindleaflame
birthday cake recipe 2: madeira cake
Servings
(approx)
Round tin
size
Square tin
size
24
28
35
47
57
67
75
20cm (8”)
23cm (9”)
25.5cm
(10”)
28cm (11”)
30cm (12”)
33cm (13”)
35.5cm (14”)
18cm (7”)
20cm (8”)
23cm (9”)
28cm (11”)
30cm (12”)
33cm (13”)
500g
(1lb 2 oz)
500g
(1lb 2 oz)
500g
(1lb 2 oz)
25.5cm
(10”)
700g
(1lb 8 oz)
700g
(1lb 8 oz)
700g
(1lb 8 oz)
1kg
(2lb 4 oz)
1kg
(2lb 4 oz)
1kg
(2lb 4 oz)
500g
250g (9 oz) 350g (12 oz) 425g (15 oz)
(1lb 2 oz)
1.2kg
(2lb 10 oz)
1.2kg
(2lb 10 oz)
1.2kg
(2lb 10 oz)
600g
(1lb 5 oz)
9
12
15
21
1 hr 30 min 1hr 30 min
– 1 hr
– 1 hr
45 min
45 min
1hr 45 min
– 2 hrs
2hrs 15 min 2hrs 30 min
2 hrs –
– 2hrs
– 2hrs
2hrs 15 min
30 min
45 min
1.5
2
2
Butter
350g (12 oz) 450g (1lb)
Caster sugar
350g (12 oz) 450g (1lb)
Self-raising
flour
350g (12 oz) 450g (1lb)
Plain flour
175g (6 oz)
225g (8 oz)
Eggs (large)
6
8
1 hr 15 min
– 1 hr 30
min
1
Baking time
at 160°C /
325°F / gas
mark 3
Quantities of
buttercream
(see below)
1.5
850g
(1lb 14 oz)
850g
(1lb 14 oz)
850g
(1lb 14 oz)
18
3
3
Optional flavourings (amounts for six-egg cake – scale up as needed)
 Lemon – grated rind of two lemons
 Vanilla – 15 ml / 1 tsp vanilla extract
 Almond – 15ml / 1 tsp almond extract and 45 ml / 3 tbsp ground almonds
1� Preheat oven to 160°C / 325°F / gas mark 3. NB lower temperature by 10–20°C for a fan
oven.
2� Grease the baking tin and double-line with baking paper.
3� Cream the butter and sugar together until pale and fluffy.
4� In a separate bowl, sift the flours together.
5� Beat the eggs into the creamed mixture one at a time, following each with a spoonful
of flour to prevent the mixture from curdling.
6� Gently fold in the remaining flour. Add flavouring if using.
7� Transfer the mixture into the lined cake tin. Double-wrap baking parchment around
the outside of the cake tin and secure with string.
8� Bake for the required minimum time and then check by inserting a skewer into the
centre of the cake. If the cake is firm to the touch and the skewer comes out clean
then it is ready. If the cake is looking browned but is not cooked in the middle, prevent
it from burning by covering with foil until the cooking time is complete.
9� Remove the cake from the oven and leave to cool in the tin. Then remove from the
tin and leave the lining paper on to store. Wrap the cake in foil or place in an airtight
container to store. Leave for at least 12 hours to firm up before cutting if possible.
10�Split cake in half or thirds and fill with buttercream (flavoured to match the cake if
you wish) and/or jam. Finish with a layer of buttercream and candles or, for a really
professional finish, cover with a layer of white sugar paste and decorate with Church
Action on Poverty birthday candles – see design ideas below.
30 years of Church Action on Poverty
www.church-poverty.org.uk/kindleaflame
buttercream for birthday cakes
(makes one quantity for an eight-egg cake – scale up as needed)
 110g (3.75 oz) butter (at room temperature)
 350g (12 oz) icing sugar
 15–30 ml (1–2 tbsp) milk
 Optional flavourings:
For the madeira cake – a few drops of vanilla extract, almond extract or lemon juice
For the chocolate cake – mix 30 ml (2 tbsp) cocoa powder with the milk before adding it
to the buttercream
1� Place the butter in a bowl and beat until light and fluffy.
2� Gradually sift the icing sugar into the bowl and continue to beat until it changes
colour.
3� Add milk to give a firm but spreadable consistency (see note re chocolate flavouring).
4� Add flavourings.
5� Store in an airtight container until required (any left-overs can be frozen).
design ideas for icing birthday cakes
30 years of Church Action on Poverty
www.church-poverty.org.uk/kindleaflame
biscuits for a fairer world
Makes approximately 20
 350g (12 oz) plain flour
 1 tsp bicarbonate of soda
 100g (4 oz) butter (from fridge cut into chunks)
 175g (6 oz) light soft brown sugar
 1 medium egg
 4 tbsp golden syrup
 Large circular cutter or template to cut round, such as an upturned bowl or mug (to
make a world shape)
 Optional flavourings (choose one:)
2 tsp ground ginger
A few drops of vanilla extract
A few drops of almond extract
1� Preheat the oven to 190°C / 375°F / gas mark 5.
2� Grease two baking trays.
3� Sift the flour and bicarbonate of soda (and ginger if using) into a bowl.
4� Add chunks of butter and, using your fingertips, rub the butter into the flour until it
resembles fine breadcrumbs.
5� Stir in the sugar.
6� Break the eggs into a bowl, add the syrup and beat together.
7� Add the eggs and syrup into the flour and stir with a round-bladed knife until you
have a dough.
8� Flour your hands and a clean surface, and tip out and gently roll the dough together
to form a smooth ball.
9� Sprinkle more flour onto the clean surface and on top of the dough, and use a rolling
pin to roll out the dough to a thickness of 5mm (quarter of an inch). Cut out circle
shapes and place onto baking tray, leaving a gap between each.
10�Squeeze the scraps into a ball and repeat steps 8 and 9 until the dough is finished.
11� Bake for 12–15 min until lightly browned.
12�Leave on the baking tray for 5 min and then transfer to a wire rack to cool.
13�To decorate – see the fundraising ideas sheet in the ‘Kindle a Flame in your
community’ pack.
30 years of Church Action on Poverty
www.church-poverty.org.uk/kindleaflame
cupcakes
Makes 12 muffin-size or 20 fairy cake-size.
Use these cupcakes to add a bit of glamour to your swishing party or to present a
tempting display on your cake stall.
 250g (8 oz) unsalted butter, softened
 250g (8 oz) caster sugar
 250g (8 oz) self-raising flour, sieved
 Pinch of salt
 4 medium eggs
 4 tablespoons milk
 1 tsp vanilla essence added to the cakes
 12-hole muffin tins, lined with paper cases
 Buttercream (see recipe above)
 Decorations such as edible glitter, stars, flowers, grated lemon zest, lemon slices or sugar
strands – or you could cut out candle shapes from coloured sugar paste (see design ideas
above)
 Optional flavourings:
Vanilla: Add 1 tsp vanilla extract to the cake mixture and 1 tsp vanilla extract to the
buttercream
Chocolate: Use 2 level tbsp less flour and add 2 level tbsp cocoa powder to the cake
mixture and follow the recipe for chocolate buttercream
Lemon: Add finely zested rind of 2 lemons to the cake mixture, and use 4 tbsp of lemon
juice instead of the milk. Add a few drops of lemon juice to the buttercream
Rose: Use 1-2 tbsp less milk and replace with 1–2 tbsp rosewater for the cake mixture.
Add a few drops of rosewater and some pink food colouring to the buttercream
Coffee: Omit the milk and, in its place, use 2 tbsp instant coffee, dissolved in 4 tbsp hot
water. Add 1 tsp of instant coffee dissolved in 1–2 tsp hot water to the buttercream
1� Preheat the oven to 190°C, 375°F or gas mark 5.
2� Cream together the butter and sugar until pale-coloured and fluffy.
3� Add the beaten eggs, flour, salt and milk, and mix until the mixture is smooth.
4� Add flavourings if required.
5� Spoon the mixture into the paper cases in the muffin tins.
6� Bake for 15–20 min until golden in colour and light and springy to the touch.
7� Leave to cool for a few minutes and then transfer to a wire rack to cool completely.
8� NB These cupcakes can be frozen by placing in a sealed freezer bag if required for up
to a month. Defrost at room temperature for around 1 hour before decorating.
30 years of Church Action on Poverty
www.church-poverty.org.uk/kindleaflame
popcorn
 Glug of olive or sunflower oil
 10 g (1/2 oz) butter
 250g (8 oz) corn kernels
 Optional flavourings (choose one):
A sprinkling of salt
A few tablespoons of sugar
If you are feeling adventurous you could add a tsp of cinnamon to the sugar
1� Melt the butter and oil in a large heavy-bottomed pan.
2� Add the corn kernels and stir well to coat.
3� Place a tight-fitting lid over the pan and keep on a medium heat.
4� After a few minutes the corn will begin to pop. Keep the pan on the heat, and shake
every few seconds.
5� After a while the popping will slow down. Remove the pan from the heat.
6� Add your chosen flavouring to the popcorn and then transfer into one large serving
bowl or several small serving bowls dotted around the room – enjoy!
30 years of Church Action on Poverty
www.church-poverty.org.uk/kindleaflame