Get Baking To Beat Multiple Sclerosis

By Victoria Glass •


Victoria is making cocktail themed cakes to raise money for The MS Society. She shares a delightful recipe for Mojito Madeleines.  Discover more about fundraising for "Cake Break" and how you can win a copy of Victoria's book too.
 
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Around 100,000 people in the UK have multiple sclerosis (MS). It affects two million more. The MS Society are doing amazing work funding new research, campaigning for change and providing information and support to sufferers. Their work is particularly important right now, given the government's plans to change disability benefits, and they need your help.

Taking part in Cake Break is a fun and delicious way to fundraise for people affected by MS. Simply bake some cakes and invite friends, family, neighbours and colleagues to join you for a little cake party. In return for donations (I recommend cracking open a bottle of Cava or two to oil the wheels of generosity...), they can all sit round chomping on your delicious bakes. Sounds like a nice way to spend an afternoon to me. And the cakes are, of course, entirely guilt-free, because charity is always more important than watching your calorie consumption.
 
It really is a simple and lovely way to raise money, while giving you the green light to scoff as many tasty treats as you want. Like an "all you can eat" cake buffet! The official Cake Break date is 3rd May this year, which is a Friday - the perfect time for a slice of cake in the office - but you can host your Cake Break any day you like. 
 
Sign up here to get your fundraising pack, full of tips, recipes and bunting. The MS Society are hoping to raise £350,000 this year, so even if you can't get actively involved, please do pop over to their site to make a donation. It really is a worthwhile cause. Which is why I'm doing my first ever...
 
!!!GIVEAWAY!!!
 
I'm planning to host my own Cake Break this year, and I'd love to see pictures of your best Cake Break bakes too. Tweet me a photo of your event, along with the amount of money you have raised for MS and I'll put you into a draw to win a copy of my new cake book (UK delivery only, I'm afraid), which is full of fabulous cake recipes that will be perfect for all your future Cake Break parties.
 
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In the meantime, to get your creative cake juices flowing, here's a recipe for mojito madeleines.  I might have a cocktail theme for mine (remember what I said about booze and generosity...). 

What are you planning to bake for your Cake Break party?
 
Mojito Madeleines (gluten free)
 
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Preheat the oven to 180°C (160°C fan)/350°F/Gas Mark 4. Butter and flour (use rice flour for GF) a 12 hole madeleine tin.

For a traditional gluten version of these cakes, simply replace the rice flour and ground almonds with ordinary plain flour.
 
100g caster sugar
2 eggs
75g rice flour
25g ground almonds
1 level tsp. baking powder
2 limes, finely grated zest and juice
100g butter, melted and cooled
A small handful of fresh mint, washed and finely chopped
A forkful of dark rum (you can use white rum for further authenticity, but I personally prefer the flavour of dark)
 
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Whisk together the eggs and sugar until frothy and add all the ingredients except for the rum and lightly combine into a loose batter. Leave the mixture to stand for 20 minutes before carefully filling the madeleine tray (3/4 full only). Bake for 8 - 10 minutes. Your little cakes should have their characteristic rise in the middle. Once out of the oven, quickly brush the cakes with a little rum - not too much or they'll be soggy. You want just enough to create a warming background note of rum. 

Transfer the cakes on to a wire rack for a few minutes, dust their shell tops with icing sugar and eat them while they're still slightly warm. Madeleines are always best eaten on the day, but leftovers are very nice for dunking. 
 
Looking for more ideas for fundraising cake bakes? Great British Chefs have some inspiring baking recipes for you to try.

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Victoria Glass

Victoria is a London based food writer. She founded Victoria's Cake Boutique in 2008 & her first two books, Boutique Wedding Cakes and Deliciously Vintage are out now. Her celebrity clients include Miranda Hart, Dave Gorman and Zach Braff. She's cooked her way through the alphabet from artichokes to za'atar zebra on her blog, Alphabet Soup. She is currently writing her fourth book and her third is out in September. She has just been appointed the food writer in residence at The Roald Dahl Museum & Story Centre.

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