Whether you're hosting at home with close friends or in your village hall with loads of people, here's some tips and tricks to make your Cream Tea Jamboree a real success.
6 steps to hosting your Cream Tea Jamboree
Not sure where to start when planning your event? Follow these 6 easy steps to help your Cream Tea Jamboree be a tea-riffic success.
1. Sign up to host your Cream Tea Jamboree
If you haven't already, let Deafblind UK know you'll be hosting a Cream Tea Jamboree, and request your fundraising pack full of resources to make your cream tea a real jamboree!
2. Pick the perfect spot
Host in your home, school, club, office, local community space, or even online! Anywhere you can pop a kettle on, put some scones out, and bring people together works a treat.
3. Spread the word
Share your event on social media, invite friends and neighbours, and tag @DeafblindUK to show your support! Fancy inviting others to join your event? Fill in our form here to share your event publicly on our website.
4. Add some fundraising flair
Why not add a fundraising game to your event? You could hold a baking competition, crowning your very own star baker. Or how about a sweepstake or raffle? There's a whole load of fundraising resources available here. Whatever you decide, you'll be maximising the amount you raise for Deafblind UK and we can't thank you enough!
Also, don't forget to open a JustGiving page, and print a QR code to your page to have on the day, it'll allow people without cash to donate.
5. Bake (or fake) It
Whether you’re a baking superstar or supermarket shopper, scones, jam, and clotted cream are the stars of the show. Add tea, cakes, and a few extra savoury and sweet treats to make it a proper party!
Check out Claire's Victoria sponge recipe for some extra inspiration.
6. Decorate with Charm
Whether you're all for bunting, gingham, and vintage touches, or bold, vibrant, eye-catching décor is more your vibe, there’s a Cream Tea Jamboree to match your style. Create a cosy, cheerful setting that sets the tone, sparks conversation, and warmly welcomes everyone to your event.
Download our printable bunting, to help decorate your space with some Deafblind UK cheer.
Victoria Sponge by Claire Sisk
Claire Sisk is a visually impaired cook, presenter and disability advocate known for her appearances on ITV’s This Morning.
Check out more of Claire’s content:
Facebook: @canseecan’tsee
Instagram: @canseecantsee_
Ingredients
For the cake:
- 225g Butter
- 225g Caster sugar
- 225g Self-raising flour
- 4 Eggs
- 2 tbsp Milk
- 1 tsp
- Baking powder
- 1 tsp
- Vanilla extract
For the middle:
- Jam
- Berries
- Whipped cream
Method
1. Get set up - Preheat oven to 170°C fan / 190°C normal. Prepare two cake tins, grease them and line the bottom so nothing sticks.
2. Put the butter and sugar in a bowl and mix. What you’re aiming for: starts off heavy and grainy, then becomes softer and easier to move, when it’s ready, it should feel light, fluffy and almost creamy, not gritty. If you rub a bit between your fingers, it should feel smoother than when you started.
3. Add the eggs - Add one egg at a time, mixing in between. What it feels like: At first it can feel a bit slippery or split. Keep mixing and it should come back to a smooth, thick batter If it feels slightly curdled, that’s okay just keep going.
4. Add flour and baking powder - Tip them in and gently fold. What to feel for: The mixture will go from loose and slightly runny, to thicker and more structured. It should feel like a soft, scoopable batter, not stiff and not runny. When you lift your spoon, it should drop off slowly, not pour.
5. Add milk - Stir in the milk (and vanilla if using). Now it should feel: Smooth and soft, easy to spread, but still holding shape.
6. Into the tins - Divide between tins and smooth the tops by tapping the tins gently on the work surface.
7. Bake - Bake for 20–25 minutes. How to tell it’s done: gently press the top it should spring back, the edges will feel slightly pulling away from the tin. A skewer or knife comes out clean or with a few dry crumbs (make sure to let them knife cool down before you touch it)
8. Cooling - Leave in the tin for a few minutes, then turn out. Important: Make sure they feel completely cool before filling, a warm sponge will melt the cream.
9. Filling - Spread jam on one sponge, spread cream on the other, sandwich together. You’ll feel it softly compress when you place the top on, don’t press too hard.
Claire’s top tips
- If your mixture ever feels too stiff, add a splash of milk.
- If it feels too runny, you’ve overmixed slightly, but it’ll still bake fine.
- Trust texture over time. Your hands will tell you more than a clock.