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Easter Competitions

OPJS Easter Competitions
 

Once again we are going to hold our very successful annual OPJS Easter Competitions! Indeed, there are four competitions from which I would like your child to enter one as part homework for this term. As always, every entry gets a prize and here are the categories:

 

For Children

* Make an Easter bonnet

* Make an Easter card

* Decorate a hard-boiled egg

* Decorate an Easter digestive biscuit

 

All children who take part will receive a little Easter treat! The children will be competing against their own year groups, and will be judged on originality of design and effort.


Not only shall we be having Easter Competitions for children, we have a special competition for all parents, carers and adults! Indeed, there will be an Easter Cake competition and if you would like to enter the recipe, care of Mary Berry(!), is below. Conversely you can go online and follow this link: http://www.bbc.co.uk/food/recipes/mary_berrys_perfect_34317! All entries must stick to this recipe and the cake will be judged on taste and originality of decoration and design.

 

We will hold the competitions in the Memorial Hall on Monday 19th March with the winners announced from 2pm onwards. Entries must be in school by 10am in order to get everything organised. Parents/Carers are welcome to pop in and view the entries from 3.15pm onwards.

 

We will also be holding an Easter raffle that will have many egg based prizes to raise money for our amazing PTA. Tickets will be on sale during the second to last week of term and are priced 20p each. Please send money in with you child during week beginning Monday 12th March and tickets will be on sale at break times and at the end of the day.

 

Here’s to a great remainder of term and, as ever, many thanks for your support.

 

Many thanks,

Mr Dave Goucher

Headteacher.

 

Mary Berry's Classic Victoria Sandwich

 

Preparation time - less than 30 mins
Cooking time - 10 to 30 mins
Serves - Makes 12 slices

Ingredients
* 4 free-range eggs
* 225g/8oz caster sugar, plus a little extra for dusting the finished cake
* 225g/8oz
self-raising flour
* 2 tsp baking powder
* 225g/8oz baking spread, margarine or soft butter at room temperature, plus a little extra to grease the tins


Method

  1. Preheat the oven to 180C/350F/Gas 4.
  2. Grease and line 2 x 20cm/8in sandwich tins: use a piece of baking or silicone paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated. Line the bottom of the tins with a circle of baking or silicone paper (to do this, draw around the base of the tin onto the paper and cut out).
  3. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and baking spread.
  4. Mix everything together until well combined. The easiest way to do this is with an electric hand mixer, but you can use a wooden spoon. Put a damp cloth under your bowl when you’re mixing to stop it moving around. Be careful not to over-mix – as soon as everything is blended you should stop. The finished mixture should be of a soft ‘dropping’ consistency – it should fall off a spoon easily.
  5. Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
  6. Place the tins on the middle shelf of the oven and bake for 25 minutes. Don't be tempted to open the door while they're cooking, but after 20 minutes do look through the door to check them.
  7. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Remove them from the oven and set aside to cool in their tins for five minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack.
  8. To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel – then you can turn it from your hand onto the wire rack.
  9. Set aside to cool completely.
  10. To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. Top with the second cake, top-side up. Decorate in an Easter theme!
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