Best cakes to bake this Macmillan Coffee Morning

Tuesday, 26 September 2017
Best cakes to bake this Macmillan Coffee Morning

Take a look at the tasty treats we'll be whipping up to raise for money for Macmillan Cancer Support, and find out how we'll make them with our quick and easy recipes

Every year in September, pastry lovers roll up their sleeves and whisk up some sweet treats for the Macmillan Coffee Morning, in support of the Macmillan Cancer Support charity. This year the Feel Good team is breaking an egg and hosting our own too.

Feel Good Contacts is proud to be participating in this year’s Macmillan Coffee Morning on September 29th. You can support this incredible cause by texting MUG WWV7 to 70550, which equates to a £5* donation. Help support the 2.5million people in the UK currently living with cancer. One in three of us will contract some sort of cancer and we’d all want support in the face of such a lifechanging illness. 

Macmillan campaigns for better cancer care, as well as medical, emotional, practical and financial support for anyone in need, as well as their family and friends. If you’re thinking about participating and baking a cake for a coffee morning near you, here are 3, easy-to-make pastries than can be baked within an hour.

Lemon poppy seed muffins

Lemon Poppy Seed Muffins


  • 1⅓ cups flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ cup butter (4 tablespoons)
  • 2 eggs
  • ¾ cup sugar
  • 1-2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla (or almond) extract
  • 1 tablespoon fresh lemon juice
  • zest of 2 small lemons (or 1 large lemon - about 2 tablespoons)
  • ¾ cup plain fat-free Greek yogurt
  • 1 tablespoon poppy seeds
  • 2 tablespoons butter, softened
  • 3-4 cups powdered sugar
  • 2 ounces cream cheese, softened

  1. Preheat the oven to 180°C/350°F.
  2. Lightly grease a muffin pan with cooking oil.
  3. Sift the flour and baking soda into a bowl. Add salt and whisk together.
  4. In a separate bowl, cream together the Greek yogurt, lemon zest and juice, eggs, vanilla extract, sugar and butter. Add your dry ingredients and mix until they have formed a smooth paste. Finish by sprinkling in the poppy seeds and mixing until they are evenly distributed in the paste.
  5. Pour the mix into each muffin tin, filling them to about 2/3 of the way up. Allow to cook for around 15-20 minutes, or until a toothpick can go through and come out clean with no wet paste.
  6. To make the icing, melt butter with cream cheese until it’s fluffy. Add lemon juice and powdered sugar until all is mixed well. Drizzle your icing over the muffins once they are cool.

Chocolate brownies



  • 200g quality dark/milk chocolate
  • 4 large free-range eggs
  • 250g unsalted butter
  • 360g caster sugar
  • 80g quality cocoa powder
  • teaspoon baking powder
  • 65g plain flour

  1. Preheat the oven to 180°C/350°F.
  2. Take some greaseproof paper and line your baking tin. A 24cm baking tin is most suitable for this quantity of ingredient.
  3. Mix your chocolate and butter into a heatproof bowl and place the bowl over a pan of simmering water. Stir until melted
  4. Snap the chocolate into a large bowl, add the butter and place over a pan of simmering water until melted, stirring regularly. You may add other ingredients such as cherries, berries and nuts at this point if you wish, this is purely optional.
  5. Filter the cocoa powder and flour through a sieve in a separate bowl. Add the baking powder, sugar and mix them altogether thoroughly making sure there are no large clumps.
  6. Add the dry mix to the chocolate mix and stir well. Beat in the eggs and mix until the texture of the mix is smooth and silky.
  7. Pour the brownie mix into your baking tray and allow to cook in the oven for 25-30 minutes. When the mix has cooked, it should be springy and soft. Do not allow them to cook too hard.
  8. Once they have cooked, allow your baked mix time to cool. Cut around the edges of the baking tray and use a frying flipper to help ease your brownie cake out of the tray. Once it’s on a chopping board, cut it into smaller chunky squares.

Victoria sponge cake

Classic Victoria Sponge Cake


  • 225g/8oz self-raising flour
  • 225g/8oz caster sugar
  • 2 tsp baking powder
  • 4 free-range eggs
  • 225g/8oz baking spread/margarine
  • 3 large strawberries

  1. Preheat the oven to 180°C/350°F.
  2. Grease and line 2 sandwich tins, they should have a width of about 20cm each. Line the bottoms of both tins with baking paper.
  3. Add your eggs, sugar, baking powder, baking spread and flour into a separate bowl and mix until the paste has a smooth consistency.
  4. Divide the mix equally between both tins and smooth out the surface with a butter knife.
  5. Place the tins in the oven and bake for around 20-30 minutes. Avoid the temptation to open the oven door while they are baking. Check on them after around 20 minutes, but open the oven door slowly to avoid a fast rush of air that could ruin your cakes.
  6. If done, your cakes will appear a golden brown colour, coupled with a springy feel when you touch them. Allow them to cool for around 10 minutes. Once they have cooled, run a butter knife around the edges of the tins and pop them out onto a cooling rack.
  7. Place one cake upside down onto a dessert plate and spread a gracious amount of jam followed by whipped cream. Add the second cake top-side up. Sprinkle over some caster sugar and decorate with fresh strawberries.

If you’re planning on making your own pastries, tweet a picture of your masterpiece to us at @feelgoodcontact. Also make sure to follow us throughout the day on September 29th as we’ll be tweeting ours.

*If you’d like to donate to Macmillan Cancer Support, texts cost £5 plus network rate. Macmillan receives 100% of every £1 donated in this way. Obtain bill payer’s permission. Macmillan Cancer Support, registered charity in England and Wales (261017), Scotland (SCO39907), and the Isle of Man (604). Query? Call 0330 102 7890.

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