Find out how you can support women with ovarian cancer by baking for change.
Come together with loved ones for a bake sale or coffee morning, whether virtually or in person.
Satisfy your sweet tooth, and raise awareness of ovarian cancer while you’re at it. The money you raise will be the icing on the cake!
Seven cakes sold at £2 each could train two GPs on ovarian cancer and best practice for early diagnosis. Together we can make sure that women are diagnosed at the earliest possible stage – all it takes is cake and a cuppa!
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Jessica organised a bake sale and coffee morning to raise funds and awareness of ovarian cancer:
Being diagnosed at 28 with ovarian cancer completely rocked my world. I had no idea that my symptoms of irregulars periods, bloating stomach and what felt like period pains would have been cancer. I decided I wanted to do something to help raise awareness and funds, so I planned a coffee and cake morning because who doesn’t love cake?
Thanks to my wonderful friends and family I managed to raise a fantastic £1,200! I would encourage anyone to do a coffee morning because no matter the amount raised it will make a difference to someone
For the cupcakes:
180g butter, softened
180g caster sugar
180g plain flour
1 heaped tsp baking powder
3–4 tbsp milk
For the icing:
125g butter, softened
250g icing sugar
1 tbsp milk
1 drop red food colouring
Preheat the oven to 180C/350F/Gas 4. Line a muffin tin with paper cases. The mix makes enough for 12 cupcakes.
Place all of the cupcake ingredients, except the raspberries, into a food processor and mix until well combined. Add more milk, if necessary, to get the mixture to a soft drop consistency.
Put one spoonful of the mixture into the cases, then follow with two to three raspberries, and another spoonful of mixture.
Bake for 15–20 minutes, or until risen and golden brown. Remove from the oven and set aside to cool for 10 minutes.
Meanwhile, for the icing, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk and food colouring.
Decorate the cupcakes with the icing and top each cupcake with a raspberry.
For the sponge (serves 12):
225g butter, softened
225g caster sugar
225g self-raising flour
2 tsp baking powder
strawberry or raspberry jam
whipped double cream
fresh red berries
Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.
Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. Mix together until well combined but be careful not to overmix - the mixture should fall off a spoon easily.
Divide the mixture between the tins. Use a spatula to remove all the mixture from the bowl and gently smooth the surface of the sponges.
Bake for 20–25 minutes, or until the sponges are golden brown. They should be coming away from the edge of the tins, and feel springy to the touch.
Leave them in their tins for five minutes to cool, then carefully turn them out onto a cooling rack.
Place one sponge on a plate and spred on plenty of jam and whipped cream. Place the second sponge on top, then sprinkle with a little extra caster sugar and the fresh berries.
Use clingfilm to line a 20cm/8in square-shaped tin. Leave some extra clingfilm hanging over the sides.
Crush the biscuits by hand or using the end of a rolling pin – put them in a bowl or plastic bag first so you don't make a mess! Don't make the pieces of biscuit too small, bigger pieces will give you the right texture.
Melt the butter/margarine, syrup and chocolate in a pan over a low heat. Stir to mix the ingredients together.
Take the bowl off the heat and stir in the biscuits, raisins and extras.
Spoon the mixture into the tin. Press down on the mixture using a potato masher to make the surface level.
Leave it to cool, then put the mixture in the fridge for one to two hours until it has completely set.
Pull on the clingfilm to turn the cake out of the tin.
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