Cookbook for Sam is ‘icing on the cake’ say baking mums

BAKING used to be a necessity. Now it’s a pleasure, but despite the myriad of baked goods available to buy, shop goodies are frowned upon in certain circles.

A group of mothers has whisked, creamed and sifted their way into a book of their favourite recipes, to raise funds for young Sam McMahon (12), who has the life-shortening, degenerative neuro-muscular disorder, Friedreich’s Ataxia, and who needs medical care in the US.

Catherine Daly, from Carrignabhfear, in Co Cork, is married to John and has three children Jonathan, 9, Katlyn, 5 and Caoimhe, 2. A full-time mother, she also works as a book-keeper and runs BumpsnBabes online shop. Still, she has time for baking.

“I started baking when I was a child, because my mum used to love it. It was always just for fun and, when I became a mother myself, I baked with my own children for the same reason. When I was about 12, I made an apple tart in home economics class and my dad loved it, as he is really into home baking,” Catherine says.

CHhocolate Cola Cake

250g self-raising flour

3tbsp cocoa powder

300g golden caster sugar

½tsp bicarbonate of soda

250g butter, softened

200ml cola-flavoured drink

75ml milk

2 eggs, beaten

1tsp vanilla extract

Topping

60g butter, softened

3tbsp cocoa powder

200g icing sugar, sifted

2tbsp cola-flavoured drink

Fresh cherries, to decorate

Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a 25cm/10in, loose-bottomed cake tin and line the bottom with a circle of greaseproof paper.

Sift together flour, cocoa powder, sugar and bicarbonate of soda into a bowl. Add softened butter and cola to a pan — gently melt over a low heat. Once melted, add to the flour mixture, along with milk, eggs and vanilla extract. Mix well and transfer to cake tin.

After baking for 35-40 minutes, remove it from the oven and leave to cool, before transferring to a wire rack. For the topping, beat together the butter, cocoa powder and icing sugar.

Then, mix in the cola until the topping is smooth. Spread it over the cooled cake and decorate with fresh cherries to serve.

Blaithin Carroll is married to Jamie and has three children, Glenn (19), Jack (5) and Ollie (3). She started baking when her youngest son was born.

“After I’d had Ollie, I didn’t want to be the only mum who couldn’t bake a cookie for my kids,” says the Meath woman.

“The first thing I baked was chocolate brownies and I couldn’t believe I’d made them. Then, I started baking all the time... I eventually opened Flour Power Designer Cakes.”

Red Velvet Cupcakes

310g plain flour

340g caster sugar

1tsp baking soda

1tsp salt

1tbsp cocoa powder

300ml vegetable oil

250ml buttermilk, (room temp)

2 large eggs (room temp)

40ml red food colouring

1tsp white distilled vinegar

1tsp vanilla extract

For the icing:

250g full-fat cream cheese,

110g butter, softened

1tsp vanilla extract

500g icing sugar, sifted

raspberries or strawberries.

Preheat the oven to 180°C/350°F/Gas mark 4.

Line two, 12-hole muffin tins with paper cases. Sift the dry ingredients into a medium-sized bowl. In a separate, large bowl, add oil, buttermilk, eggs, colouring, vinegar and vanilla extract. Gently beat.

Add the dry ingredients to this and mix until smooth. Fill each paper case until about two-thirds full. Bake for about 20 minutes. (A skewer inserted into the centre of the cakes will come out clean when fully cooked.) Cool on a wire rack, before icing.

Make the icing by adding cream cheese, butter and vanilla to a bowl, and beating together until smooth.

Gradually add the sugar, beating on a low-speed, until fully combined. Increase the speed and beat until light and fluffy.

Ice with a butter knife, or pipe it on with an icing bag with a star-tip nozzle. Decorate with a fondant flower or red sprinkles.

Martina Flatley, from Sligo, is married to Ciaran and has three children: Tyler (20), Monique (17) and Eyrinjade (13).

Martina has always loved baking and has great memories of being in the kitchen with her parents and grandparents.

“The first thing I ever made was an apple pie. Making the pastry was a joy for me, as was weighing the ingredients and rolling out the pastry with an empty lemonade bottle. The pie came out beautiful and I was dead proud of it.

To this day, the scent of my apple pies delivers a rush of childhood.”

Lemon Slices

250g self-raising flour

1tsp baking powder

225g caster sugar

4 large eggs

225g butter, at room temperature

4tbsp milk

2tsp fresh lemon juice

grated zest of 4 lemons

For the icing

250g icing sugar

zest and juice of 1 lemon

zest to decorate

Preheat the oven to 160°C/325°F/Gas mark 3.

Grease and line a 30cm x 23cm/12in x 9in rectangular baking tin with greaseproof-paper. Tip the flour, baking powder and caster sugar into a bowl. Add the eggs, butter, milk, lemon juice and zest, and beat using an electric mixer, until you have a light and airy batter. Transfer into the tin and place for 25-30 minutes, until the cake has risen and is golden brown. Turn-out onto a wire rack, and leave to cool before icing. Whisk the icing sugar and lemon zest and juice together, until smooth and glossy. Spread over the cake and decorate with a little lemon zest. Place in the fridge for 20 minutes, before slicing into fingers.

* All funds raised from the sale of the MummyPages Mum’s Baking Book (€14.99) will go to a trust in Sam’s name to help pay for his medical care in America, and will go to the Irish-registered charity, FARA Ireland, which supports those affected by this illness. Visit www.MummyPages.ie.