Afternoon Tea for ICP

Afternoon Tea for ICP is a great way to raise awareness of ICP as well as a little bit of money for us, all of which will go to towards meeting our aims. The idea is dead simple: host an afternoon tea party, or a coffee morning – whichever you prefer! We can send you a pack to help set it up – balloons, recipe leaflet, poster, cake toppers and a lovely ICP Support pen!

Contact details

If you’d like to pledge to host an event or want to ask more about it, you can email us at: afternoontea@icpsupport.org.

Resources

If you want to print your own posters and leaflets, you can download them as PDF files (you may need to right-click the image and click ‘Save link as...’):

Recipes

We’ve put a few recipes on the leaflet, but there wasn’t space for all of them. If you have a favourite recipe of your own, please send it to us so that we can add it here.

Basic Cupcake Recipe

Ingredients:
225g margarine
225g caster sugar
4 eggs
300g self-raising flour

Method:
Pre-heat the oven to 180 °C or Gas Mark 4
Cream together the sugar and margarine
Add the remaining ingredients and whisk together
Separate into 12 cupcake cases and bake in the oven for 15–20 mins

Chocolate Cupcakes

Ingredients:
150g margarine
150g caster sugar
150g self-raising flour
1 tablespoon plain yogurt
70g cocoa powder
3 eggs

Method:
Pre-heat the oven to 180 °C or Gas Mark 4
In a bowl cream together the margarine and caster sugar
Add the yogurt and eggs and whisk
Add in the flour and cocoa powder and mix together until a soft dropping consistency
Separate into 12 cupcake cases and bake in the oven for 15–20 mins
You could try dropping some chocolate chips into the mixture too, if you wanted!

Orange or Lemon Fairy Cakes

Ingredients for cake mix:
100g soft margarine
100g caster sugar
2 eggs
100g self-raising flour
1 teaspoon baking powder
Grated rind of 1 orange or 1 lemon

Ingredients for icing mix:
225g sifted icing sugar
Juice of 1 orange or 1 lemon

Method:
Pre-heat the oven to 200 °C or Gas Mark 6
Measure all cake ingredients into a large bowl and beat well for 2–3 minutes until mixture is smooth
Half-fill 18 paper cases with mixture and bake in the oven for 15–20 mins
Place icing sugar in a bowl and gradually blend in the chosen juice to create a fairly stiff icing and spoon over cakes

Suggested toppings

Buttercream icing
140g butter, softened
280g icing sugar
1–2 tbsp milk
a few drops food colouring

Method:
Beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth
Add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy
Add the food colouring and mix until well combined
Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl

ICP Support toppers
These can be placed on top of buttercream icing or fondant icing. If you are using fondant icing, cut a circle to fit your cake and then attach your topper with a small amount of water or edible glue.