17th December 2018


This week in English we have been writing our cold task—it was a formal letter to our head teacher, Mrs Alford. It was to persuade her to use or not to use CCTV cameras in to school. We worked as hard as a blacksmith carving a sword. Fortunately, we got through it and are looking forward to seeing what Mrs Alford thinks to these persuasive letters.  


This week in maths we have done a fractions hot task and a fractions cold task. Our cold task was trying to times and divide fractions, and like a swan trying to fly, we tried our best. We had lots to work on, but now we have realised how easy it actually is, and we are very confident that we will nail our hot task. We cannot wait for our hot task to come, and we are very excited to see our scores.


In topic this week, we have been getting ready for our enterprise, which we are selling chocolate cake. We have been rushing about, and with barely any equipment in the community kitchen to make our cake, I would say that We have done extremely well. Today is our last day of our Chocolate topic, and our cakes look scrumptious! We cannot wait to sell them this afternoon. Goodbye chocolate topic!

Will and Amelia.

Here’s the recipe if anyone wants to try and make it themselves.


Preparation- 10 minutes
Baking time- 28-30 minutes
Serves- Approximately 10-12

Ingredients for the cake

-480ml of almond milk
-2 teaspoons of apple cider vinegar
-420g of self-raising flour 
-480g of golden caster sugar -2 tablespoons of cocoa/cacao powder
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-120g of coconut oil (melted)

Ingredients for the buttercream

-210g of margarine
-600g of icing sugar
-1 teaspoon of vanilla extract
-1/2 teaspoon of almond milk
Cocoa powder

To make the cakes

Step 1- Preheat your oven to 180 degrees c and line three, 6-inch cake tins with grease-proof paper.
Step 2- In a bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a 'buttermilk'.
Step 3- In a large mixing bowl, sift the flour, sugar, cocoa/cacao powder, baking powder and bicarbonate of soda. Mix well to combine.
Step 4- Add the melted coconut oil into the 'buttermilk' and whisk to combine.
Step 5- Add the wet ingredients into the dry ingredients and mix.
Step 6- Pour equal amounts of batter into the lined cake tins. Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the centre of the pre-heated oven and bake for 28-30 minutes.

You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cakes on a cooling rack and allow to cool fully. 

To make the buttercream

Step 1- In a bowl/stand mixer, cream the margarine on high then add in the icing sugar and vanilla extract. Add in a splash of almond milk if too thick. You want the buttercream light and fluffy.
Step 2- Use the buttercream to fill and stack the cakes.