We Love Cake Competition! Win free two night stay for two + Cupcake class!

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At Villa Magdala we’re dedicated to making sure we provide our guests with the best food at both breakfast and for a lovely afternoon tea. Our traditional Victoria Sponge’s and Lemon Drizzle’s go down like a treat after a long walk around Bath’s historic sites.

WIN

So after pondering on what to make next and in support of the Great Bath Feast Festival ,which features a month long foodie celebration throughout October, we’ve decided to hold a competition to search for what our next cake should be.

We’re letting YOU create the recipe for us and in return you’ll receive a two-night stay for two with us at Villa Magdala on the 12th and 13th of October 2012 with a professional Classic Cupcake Decorating Class for two with Bath Cake Company! Your recipe will also be made professionally for one month for our guests! Sound good?

How to enter:

Contestants should submit their link to their original cake recipe, with a photo, in the comment box below the Villa Magdala competition blog post.

Contestants should also Tweet the link to @villamagdala with the hashtag #welovecake, along with the name of their recipe. This ensures that we can find you!

Make sure you are available for the following dates to enjoy your prize before entering:

Villa Magdala stay dates- Friday 12th October and Saturday 13th October

Classic Cupcake Decorating -Saturday 13th October

The recipes and photos will also be shared on Villa Magdala’s Pinterest.

Terms and Conditions

  1. This competition is only open to UK residents.
  2. The free nights at Villa Magdala should fall on the same date as a cupcake class is being held at Bath Cake Company.
  3. Not open to employees of Villa Magdala and Bath Cake Company.
  4. Contestants must submit both their recipes via a Tweet to @villamagdala and on the Villa Magdala blog website to be eligible.
  5. Contestants are only able to enter the competition once only.
  6. The winner will be chosen by the the Villa Magdala team and Celia Adams of Bath Cake Company. Entries will be valued for being original, creative and visually appealing.
  7. All entries must be received by midnight of the 3rd of September.
  8. The winner will be announced on Monday the 10th of September. Winners will be contacted via Twitter and on the Villa Magdala Blog. If the prize winner fails to respond to correspondence from Villa Magdala or to claim his/her prize within 7 days of receipt of notification, Villa Magdala shall be entitled to select an alternative prize winner. The prize winner who has not responded won’t be entitled to a prize.
  9. By entering the competition you agree that your recipe and photo may be reproduced in our social media channels.
  10. The prize will not be transferable to another person and it is not exchangeable for cash or any other dates at the B&B or at Bath Cake Company.

<a href=”http://www.theprizefinder.com&#8221; title=”ThePrizeFinder.com – home of competitions and prize winning” target=”_blank”>ThePrizeFinder – UK Competitions</a>

16 thoughts on “We Love Cake Competition! Win free two night stay for two + Cupcake class!”

  12. Here is my entry. I never win anything but it’s worth a try!!

    Plum and almond upside down cake
    Ingredients
    Topping
    • 125g butter
    • 150g light brown soft sugar
    • 5 or 6 medium plums (about 600 g) stoned, halved and cut into 1cm slices 
    Cake batter
    • 225g butter
    • 225g caster sugar
    • 4 eggs beaten with 3 tbsp milk
    • 100g ground almonds
    • 1 tsp baking powder
    • ½ tsp salt
    • 1 tsp vanilla extract
    • 150g plain flour
    • 50g chopped almonds
    1. Grease a 23cm-diameter round cake tin.  If it’s a loose bottomed tin you might want to line it with greaseproof paper that comes up a little round the edges of the pan.  Otherwise the topping may all run out while baking as loose bottomed tins can leak! For the topping melt the butter  in a pan. Stir in the brown sugar and cook for about 2–3 minutes. (If it starts to separate, take it off the heat and keep stirring.) Pour into the cake tin and spread evenly. Arrange the plum slices in concentric circles over the topping, then put to one side.
    2. Preheat the oven to 180C/gas 4/165C fan. Cream together the butter and sugar. Beat in a quarter of the eggs at a time, mixing thoroughly between each addition. Stir in the ground almonds, baking powder, salt and vanilla extract. Fold in the flour and chopped almonds. 
    3. Dollop the cake mixture over the plums and carefully spread so as not to disturb the little beauties. Place the cake tin on a baking tray and bake for at least 1 hour or until golden and a skewer comes out clean. You might want to wiggle the skewer a bit as I have had clean skewers but an underdone middle at times! Don’t take the cake out before an hour! If the top is getting too brown then put some grease proof paper or foil over the top
    4 Rest the cake for a couple of minutes before sliding a knife around the edge to loosen it. Place your serving plate over the top of the cake and carefully invert onto the plate.  Serve with cream or ice cream.  Wait for the applause. 
    Photo here:

    Reply

  14. Ravishing Raisin and Beetroot Chocolate Cakes

    Ingredients:
    100g unsalted butter, cut in to cubes
    240g good quality dark chocolate, chopped
    110g plain flour
    1 teaspoon salt
    100g granulated sugar
    3 free range eggs
    150g beetroot (boil this until it is tender then peel and grate it finely before weighing out the right quantity)
    50g Raisins
    110g Pecan nuts
    1 teaspoon vanilla extract
    zest of 1 orange

    To serve:
    Vanilla Ice cream
    Some fresh raspberries
    Raspberry coulis
    Greek Basil leaves

    Method:
    Pre heat the oven to 180°C. Prepare dariole moulds by greasing with butter and coating with cocoa powder.

    Set a bowl over a pan of simmering water adding in the butter and chocolate (not letting the bottom of the bowl touch the water). Stir the mixture until it has melted and is combined then set this aside and allow to cool.

    Sift the flour, sugar and salt into a bowl and set aside. Now take the cooled chocolate mixture and add the eggs one at a time beating to combine before adding the next. This mixture can now be added to your flour mix, beating well to combine thoroughly. Add the grated beetroot, orange zest, nuts, raisins and vanilla and stir well.

    Pour your finished mixture into the prepared dariole moulds and place into the oven for about 20 minutes or until a skewer comes out clean. If you want your cakes slightly gooey in the centre the skewer should come out a little sticky. Remove from the oven and allow to cool a little before turning out.

    To serve:
    Brush some of the coulis across the plate and place the warm chocolate cake in the centre. Scoop a ball of fresh vanilla ice cream next to it and decorate with a few raspberries and greek basil leaves.

    Piccy: http://twitpic.com/aqhi4c

    Reply

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