Cookery and Preserves Classes


  1. Chocolate Sandwich Cake made to recipe below
  2. New Vegan Decorated Cupcakes  a plate of five
  3. Fruit Scones 5 round scones
  4. Sourdough Bread any flour
  5. Home Baked Loaf bread machine not permitted
  6. My Favourite Cake (men only) – supply recipe & method
  7. Home Made Fudge 6 squares
  8. Showstopper 65th Anniversary  judged on presentation only
    Here’s One I Made Earlier for any baking for classes 68-74 that did not turn out as expected. Prize for winner. Entry free on the morning.



Recipe for Class 68 Chocolate Sandwich Cake

Prep: 25 minutes Cook: 25 mins baking + cooling time


For the cake:
175g (6oz) soft margarine
175g (6oz) soft light brown sugar
160g (5½oz) self-raising fl our
2 tablespoons cocoa powder
¾ teaspoon baking powder
3 eggs
¼ tsp vanilla extract
For the Chocolate Icing:
50g (2oz) dark chocolate
15g (½oz) butter
2 tablespoons milkTo Finish:
• 3 tablespoons apricot conserve
• chocolate curls or crumbled Flake


  1. Grease and base line two 18cm (7inch) sandwich tins. Preheat the oven to Gas Mark 4/180C/350F.
  2. Place the margarine and sugar in a mixing bowl. Sift in the fl our, cocoa and baking powder. Add the eggs and vanilla extract. Whisk the ingredients together for 2 minutes only, scraping the mixture down halfway through to ensure that all the ingredients are evenly combined.
  3. Divide the batter between the prepared tins. Smooth the surface and make a slight dent in the centre of each. Bake for about 25 minutes until the surface is springy to the touch.
  4. Remove from the oven and leave in the tins for 5 minutes before running a knife around the edges and turning the cakes out onto wire rack to cool.
  5. Once cooled, spread one of the sponges with conserve. Place the other on top and press down lightly.
  6. For the icing, place all the ingredients in a bowl over a pan of hot water. Leave them to melt, stirring occasionally. Once melted, remove from the heat and stir until smooth then allow to cool to a spreadable consistency. Using a palette knife, smooth the icing over the surface of the cake and decorate with chocolate curls or a crumbled Flake.




All sweet preserves (with the exception of Lemon Curd) must be fi lled to the top and covered with a NEW twist top only, or a waxed disc and cellophane. Lemon Curd must only be covered using a waxed disc and cellophane. Vinegar preserves (with the exception of relishes) must have 1/2” headspace and only be covered with NEW solid vinegar-proof tops, i.e. plastic lined twist top, and be a minimum of 2 months old. Labels to include main fruit/vegetables used with full date (day/month/
year). No commercial jars or lids accepted.

  1. Marmalade approx 450g jar
  2. Fruit Jam approx 450g jar
    made since July 2018
  3. Fruit Jelly 1 jar made since July 2018
  4. Lemon Curd small jar with waxed disc and cellophane top
  5. Chutney one jar
  6. Flavoured Oil 300ml bottle, headspace not to exceed 12mm, labelled
  7. Infused spirit or fruit liqueur one bottle labelled