Me, My MS and I


MS Society Cake Break

After ordering my cupcake cases and piping bag online today for the Cake Break I’m holding at work on 30th April to raise money for the MS Society, I thought I’d better get blogging and spread the word!

What Is A Cake Break?

It’s a fun and easy way to raise money for the MS Society and show your support for people affected by MS. You can host a cake break at home, work, or anywhere you please, the idea is simple: invite some friends / family / workmates to your chosen venue on your chosen date and eat cakes (baked or bought); drink tea, coffee, or anything you wish (!); enjoy a good natter and raise some awareness; ask them to make a donation, and watch your contribution to the MS Society grow!

How Do I Get Involved?

Visit the MS Society’s Cake Break home page for information and loads of tips: http://beatms.mssociety.org.uk/NetCommunity/Page.aspx?pid=422 and request a Cake Break pack full of useful tips and some goodies to help you on the day. Choose a date to hold your Cake Break and where you’re going to hold it, and send out invites (the MS Society has some fabulous pre-made ones you can download here: http://beatms.mssociety.org.uk/NetCommunity/Document.Doc?id=543 and some posters to put up: http://beatms.mssociety.org.uk/NetCommunity/Document.Doc?id=544 ).

How The Money You Raise Will Make A Difference:

£76 could fund the MS Society helpline for one hour

£200 could pay for a day’s respite care, providing a vital break for a carer

£500 could fund an MS specialist nurse for four days

These may seem like large amounts of money, but small donations from each Cake Break held quickly add up and translate to a huge amount of help for the MS Society, MSers, carers, and people affected my MS.

A Little Recipe To Help You Get Started:

Marshmallow Cupcakes

Ingredients:

120g plain flour

140g caster sugar

1 1/2 tsp baking powder

a pinch of salt

45g unsalted butter, at room temperature

120ml whole milk

1 egg

1/4 tsp vanilla extract

12 medium pink marshmallows

200g mini marshmallows, for the frosting

Vanilla frosting (recipe below)

edible glitter to decorate

Method:

Preheat the oven to 170°C (325°F) Gas Mark 3 (adjust temperature according to manufacturer’s instructions for fan ovens)

Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.

Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20 – 25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to coool slightly in the tray before turning out onto a wire cooling rack to cool completely.

Put the medium marshmallows in a heatproof bowl over a pan of simmering water. Leave until melted and smooth. When the cupcakes are cold, hollow out a small section in the centre of each one and fill with a dollop of melted marshmallow. Leave to cool.

Frosting:

250g icing sugar, sifted

80g unsalted butter, at room temperature

25ml whole milk

a couple of drops of vanilla extract 

Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time.

Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at leats 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

Stir the mini marshmallows into the frosting by hand until evenly dispersed.

Spoon the frosting onto the cupcakes and decorate with edible glitter.

This recipe is from The Hummingbird Bakery Cookbook  http://hummingbirdbakery.com/flash.html#home_in

 

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