Charities can have their cake and eat it

Nine local bakers created awe-inspiring Christmas cakes for some of the city’s local charity organisations as well as the Benoni City Times.

December 3, 2023

Jani de beer 3 minutes read

Marvelling at the masterpiece created by Salma Essop are Yussef Bhayat (left) and Tania Riley.

Entering the hall at the Benoni Baptist Church in Farrarmere on November 21, the aroma of ground ginger and brandy filled the room with nine exquisitely baked Christmas cakes lining the table.

Since 2018, the Cake Decorators Network’s members have been gifting local charity organisations with meticulously crafted Christmas cakes.

The divine delicacies of various themes and intricately designed edible trimmings were skilfully baked and prepared by some of the network’s members.

“Our members are more than keen bakers, they as artistic angels who pour their hearts into every morsel they prepare,” said chairperson Tania Riley.

Tania Riley (left), chairperson of the Cake Decorators Network, presents her cake to Pastor André and Cheryl Broodryk of the Benoni Baptist Church, Farrarmere. The network’s monthly meetings are held at the church.

“Each cake recipient was carefully selected by members and the cakes are tokens of appreciation for the selfless work they do to enrich the lives of others.”

Riley continued by saying that whether enjoyed by residents and staff of the charity organisations or used as a fundraising instrument, each slice is flavoured with love.

Pastor André Broodryk, of the Benoni Baptist Church, Farrarmere, where the network meets monthly, thanked Riley for the cake donation which she baked and the network as a whole.

“This cake will be enjoyed during our congregation’s Christmas dinner on December 9,” he said.

Home is where the heart is. Terri Heatlie (left) of Kids Haven with the cake created by Gerda Nortje.

“Drawing on previous years’ donations I know that it will not only sate our sweet tooth but will ignite the true spirit of the season.

For Kids Haven, the cake will be enjoyed by some of the centre’s girls to celebrate their graduation.

Other beneficiaries such as The Animal Guardians (TAG), Avril Elizabeth Home and the Benoni SPCA will be selling raffles to raise much needed funds for their organisations ahead of the festive season.

More information will be posted on their dedicated social media pages, so do not miss this opportunity to win on of these delectable cakes.

Santa popped in to say hello to The Animal Guardians (TAG). Seen here with the creator of the cake, Champa Magan, are Annie Jungmann (left) and Katie O’Neill. This cake will be raffled to raise funds for the animal welfare centre. For more information go to their Facebook page.

A cake topped with a piped royal icing Christmas tree, baked by Claire de Gouveia, was presented to the Benoni City Times editor Lana O’Neill.

“Our editorial team is dedicated to not only bringing you the news, they work tirelessly to highlight the invaluable work done by local NPOs as well as community organisations who are continuously imparting their skills and knowledge, such as the Cake Decorators Network,” said O’Neill.

“These skills give others the opportunity to express their passion and ensures that the art of baking as well as decorating is preserved. This cake will be enjoyed in the newsroom.”

The Cake Decorators Network meets at 18:30 every fourth Wednesday of the month as the Baptist church.
For more information or to become a member contact Riley on 082 931 6200.

The cake presented to Lana O’Neill, editor of the Benoni City Times (right) by Claire De Gouveia.

TRY THIS:
Claire de Gouveia, who this year baked for Benoni City Times, happily shared her recipe for all to enjoy. She joined the Cake Decorators Network at the beginning of the year to expand on her passion for baking and cake decorating.

Ingredients:
1kg mixed fruit

500g cherries

250g mixed peel

100g preserved ginger

350g butter

2 cups boiling water

2 cups white sugar

3 tablespoons bicarbonate soda

• Combine the above ingredients in a pot and bring to boil.
The bicarb will cause the contents to boil over. To prevent this stir continuously or place a wooden spoon across the top of the pot.

•Once boiling point has been reached allow to simmer for 20 minutes stirring occasionally to avoid burning or boiling over.

• The boiled ingredients will appear shiny and glossy.

• Leave to cool overnight. Before adding the remaining ingredients mix well by hand.

• Beat six whole eggs and add to mixture, stirring well.

• Mix in 100g chopped nuts

• Weigh 600g flour, two teaspoons mixed spice and three teaspoons baking powder and sift one cup full at a time, mixing after every addition. Repeat until all dried ingredients have been thoroughly mixed in.

• Line two baking pans and divide the mixture. Gently tap the sides to bring any air bubbles to the top.

• Bake at 160 degrees for two hours.

• Using a cake tester check if the cake has cooked through. Leave to bake for longer if needed.

• Once done leave in the heated oven for a while.

• Pierce holes in the cake and drizzle ½ cup brandy over the entire cake. This is best done while the cake is still hot.

• Remove to cool and decorate.

GALLERY: