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Pall-Ex Bake Off For Macmillan – Our Total & The Winning Recipe!

Thank you to everyone who participated in the Great Pall-Ex Bake Off!

On Friday, September 7th, we swapped our wheels for whisks, hosting the competition to raise money for Macmillan.

We had a fabulous day trying some of the most delicious bakes Team Pall-Ex has to offer!

In the end, Team Pall-Ex raised an impressive £124 for the cancer charity’s coffee morning appeal thanks to a hotly-contested showdown judged by former Great British Bake Off: The Professionals contestant, Marta Child, and Pall-Ex’s resident foodie, Hub Coordinator, Toby Iliffe.

The pair had a tough job taste testing 10 creations to decide the winning entry.

Operations support advisor Amy Marsden’s inspiring showstopper – a salted caramel, Prosecco cake – was crowned the winner, earning her a four-course dinner party cooked in their own home by Masterchef contestant, Holly Bilous-Jones, and a John Lewis voucher worth £100.

Marketing manager Abby Langley, who created a mystical pink sweet shop cake, scooped the runner-up prize of a £50 John Lewis voucher.

Want to try the winning recipe for yourself? Here is how to make Amy’s salted caramel Prosecco cake in your own kitchen! 

Ingredients:

For the Cake

  • 300g butter
  • 300g caster sugar
  • 300g self-raising flour
  • 300g eggs
  • Salted caramel essence

For the icing and decoration

  • Ready to roll fondant icing
  • 600g sifted icing sugar
  • 300g butter
  • Blue food colouring
  • 1 miniature bottle of Prosecco

Method:

The cake

  1. Preheat the oven to 170˚C and grease and line a seven-inch baking tin
  2. Mix the butter and sugar until smooth then add the self-rising flour and weigh the eggs to get to 300g
  3. Add the flour and eggs, plus a few drops of salted caramel essence and mix until smooth
  4. Pour the mixture into a seven inch round tin and cook for 1 hour 15-20 minutes
  5. Check the cake is cooked in the middle by putting a skewer in the centre and checking that it comes out clean
  6. Remove from oven and leave on the side to cool

Icing and decoration

  1. The creative bucket effect is made by colouring white icing until grey
  2. Roll icing out, then cut into around 7cm panels for the side panels
  3. Before applying panels, cut a circle into the top of the cake to ensure the Prosecco bottle fits into the hole nicely, then add each panel to the outside of the cake
  4. Beat butter and icing sugar together, then add blue colouring and add a thick layer to the top of the cake
  5. Pop the bottle into the hole and finish by placing unwrapped Fox’s ice mints onto the butter icing to give the effect of ice cubes

 Marta competed for Bom Bom Patisserie in this year's Bake Off: The Professionals. Visit www.bombompatisserie.com for more details.