These are the recipes for class 60 and class 70 of the 34th Bramley Show.

Red Velvet Cake – Class 60


  • 175g/ 6oz self-raising flour 
  • 3 tbsp cocoa powder
  • 1 tsp bicarbonate of soda
  • 150g/5oz caster sugar 150g
  • 2 large eggs
  • 150ml sunflower oil (or other flavourless oil) 
  • 150ml buttermilk
  • 2 tbsp bright red food colouring paste
  • 100g/3½oz softened butter
  • 250g/9oz icing sugar
  • 300g/10oz Philadelphia full fat soft cream cheese 


  1. Heat the oven to 180C/160C fan/350F/gas 4.
  2. Line and grease two 18cm/7” sandwich tins with baking paper. 
  3. Stir the dry ingredients together in a large bowl. 
  4. Beat the eggs and add to the oil and buttermilk, then stir in the food colouring. 
  5. Stir the wet ingredients into the dry and then beat them together with an electric whisk until a smooth batter forms.
    Divide the mixture between the tins and bake for 25-30 minutes or until risen and a skewer poked into the centres of the cakes comes out clean. 
  6. Cool on a wire rack.


To make the frosting, beat the butter and icing sugar together until smooth, then add in the cream cheese. Mix gently until smooth to keep the mixture stiff.  Put a layer of frosting between the cake layers and then use the rest to frost and decorate the cake.  

Lemon Drizzle Cake – Class 70

For Men Only

Ingredients – Cake

  • 6oz/170g soft margarine at room temperature
  • 6oz/170g caster sugar
  • 6oz/170g self-raising flour
  • 1 teaspoon of baking powder
  • 2 tbsp milk
  • 3 large eggs
  • Grated zest from 2 lemons

Ingredients – Drizzle

  • 3oz/85g icing sugar
  • Juice of 2 lemons


  1.  Heat the oven to 180℃/160℃ Fan/350℉/Gas Mark 4.
  2.  Line and grease the base of a 1kg/2lb loaf tin.
  3.  Combine the Drizzle ingredients and put to one side. (Depending on the size of your lemons, you might not need to use it all.)
  4.  Sift the flour and baking powder into a large mixing bowl.  
  5.  Add all the remaining ingredients and beat with a wooden spoon or electric mixer until justsmooth.
  6.  Spoon the mixture into the prepared tin.
  7.  Bake for 50 mins to 1 hour or until the cake is cooked.  A skewer inserted in the cake should come out clean.
  8.  Spoon over as much of the drizzle mixture as you think while the cake is warm to ensure the cake is lemony. 
  9.  Leave for a few minutes before turning out onto a wire cooling rack.