Check out our quick links below to find a recipe for your chosen theme. More will be added as and when we find them. Enjoy!

Rainbow | Jungle | Monochrome Rainbow | Circus | Pirate | Superhero | Princess

The Conscious Party Box: Rainbow Cake

A Showstopping Rainbow Cake*

For the cakes
* 360g butter, softened
* 360g caster sugar
* 360g self-raising flour
* 6 large eggs
* 4 tsp vanilla extract
* 40ml milk
* Red food colouring gel
* Orange food colouring gel
* Yellow food colouring gel
* Green food colouring gel
* Blue food colouring gel
* Violet food colouring gel

For the icing
* 200g butter, softened
* 220g full-fat cream cheese
* 700g icing sugar, sieved

Method
1. Heat the oven to gas 4, 180°C, fan 160°C. Grease and base line three 20cm sandwich tins.
2. Put 180g of the butter into a bowl with 180g of caster sugar, 180g flour, 3 eggs, 2 tsp vanilla extract and 20ml milk.
3. Beat, using a hand-held electric mixer, until light and creamy.
4. Divide the mixture equally between three bowls. Add red food colour to the first bowl, orange to the second and yellow to the third. Add only ¼ tsp of colour at a time until you reach the desired shade. Mix well. Pour each bowl of sponge mix into a prepared tin and spread to level. Bake all three in the oven for 12–15 mins, or until firm to the touch. Turn onto a wire rack to cool.
5. Using the remaining cake ingredients, repeating the process to make three more sponges. Colour these green, blue and violet.
6. To make the icing, put the butter and cream cheese into a bowl and beat until smooth. Add half the icing sugar and mix well. Then, add the remaining icing sugar and beat until smooth.
7. Place the violet sponge on a cake board or plate and spread with a little icing. Place the blue sponge on top. Continue layering this way, following the colours of the rainbow. Spread a thin layer of icing around the sides of the cake and chill until firm.
8. Spread the remaining icing over the top and sides of the cake. Chill until firm.


*Recipe selected from BBC recipes


The Conscious Party Box: Zebra Cake

Jungle Tiger Cake

Vanilla Mix:
* 113g self raising flour
* 113g caster sugar
* 113g baking margarine
* 2 eggs

Chocolate Mix:
* 113g self raising flour
* 113g caster sugar
* 113g baking margarine
* 2 eggs
* 2 teaspoons cocoa

Method:
1. Preheat the oven to 180°C/160°C/gas mark 3. Grease and line a 15cm round cake tin in preparation.
2. Make the vanilla mix by creaming together the sugar and margarine. Whisk in the flour & eggs.
3. In a separate bowl, make the chocolate mix by creaming together the sugar and margarine. Whisk in the flour, eggs and cocoa.
4. Drop two tablespoons of vanilla mix into the centre of the cake tin. Tap the tin lightly on the work surface to encourage the batter to spread.
5. Drop two tablespoons of chocolate mix directly on top of the vanilla. Tap the tin on the worktop again and repeat, alternating between the two mixes until they’ve both been used up.
6. Bake the cake for 50-60 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool on a wire rack.
7. Store your tiger tea cake in an airtight container and consume within 3 days.


The Conscious Party Box: Mono Cookies

Black & White Cookies*

Cake:
* 220g plain flour
* 1/2 tsp baking powder
* 1/4 tsp baking soda
* 1/4 tsp salt
* 145g unsalted butter, softened to room temperature
* 200g granulated sugar
* 1 large egg, at room temperature
* 2 tsp pure vanilla extract
* 80g full-fat sour cream, at room temperatur

Icing:
* 660g icing sugar, sifted
* 7 tbsp whole milk
* 2 tbsp light corn syrup
* 1 tsp vanilla extract
* 1/2 tsp salt
* 3 tbsp unsweetened cocoa powderPreheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper or silicone baking mats.

1. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper or silicone baking mats.
2. Whisk the flour, baking powder, baking soda, and salt together in medium bowl. Set aside.
3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Reduce to low speed and add the dry ingredients in 3 additions, alternating with the sour cream. Beat everything on low until combined and no pockets of flour remain. Batter is extremely thick.
4. Using a spoon drop mounds of dough 4 inches apart on prepared baking sheets– 6 cookies per sheet.
5. Bake for 16-18 minutes or until the edges are lightly browned. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before icing.
6. To make the icings: Whisk the icing sugar, 6 Tablespoons milk, the corn syrup, vanilla extract, and salt together in a medium bowl.
7. Transfer 1 cup to a separate bowl, add remaining Tablespoon of milk and the cocoa powder. Whisk until combined.
8. Spread vanilla icing onto half of the cookies– the flat side. Refrigerate for 15 minutes or until set so that the icings do not bleed into each other. 9. Spread chocolate icing onto other side and allow the icing to set completely, about 1 hour, before serving.


The Conscious Party Box: Circus Cake

Spotty Circus Cake*

Cake:
* 250g pack unsalted butter, softened, plus extra for greasing
* 250g golden caster sugar
* Seeds scraped from 1 vanilla pod or 1 tsp vanilla paste
* 5 large eggs cracked into a jug
* 85g plain flour
* 100g full-fat Greek yogurt
* 250g self-raising flour
* 3 tbsp semi-skimmed milk

For the syrup
* 50g golden caster sugar
* seeds ½ vanilla pod or ½ tsp vanilla paste

For the buttercream icing:
* 600g icing sugar, sifted
* 300g unsalted or salted butter, softened
* 1 tsp vanilla extract

Icing:
* 450g white ready roll icing
* Mix of different coloured ready roll icing
* Smarties

1. Heat oven to 160C/140C fan/gas 3. Grease a round, deep 20cm tin, then line the base and sides with non-stick baking paper.
2. Using electric beaters or a tabletop mixer, beat the butter, sugar, vanilla and ¼ tsp salt together until pale and fluffy, then pour in the eggs, one at a time, giving the mix a really good beating before adding the next.
3. Add 1 tbsp of the plain flour if the mix starts to look slimy rather than fluffy. Beat in the yogurt. Mix the flours; then, using a large metal spoon, fold them into the batter, followed by the milk.
4. Spoon the mix into the tin and bake for 1 hr 20 mins or until well risen and golden – a skewer inserted into the middle should come out clean.
Meanwhile, make the syrup by gently heating 50ml water with the sugar and vanilla in a pan until the sugar dissolves. Set aside.
5. Once the cake is out of the oven, leave to cool for 30 mins in the tin, then use a skewer to poke holes all over the cake, going right to the bottom. Pour the syrup over, letting it completely soak in after each
addition.
6. To make the buttercream, Beat 600g sifted icing sugar and 300g butter together with the vanilla extract.
7. To construct the cake, cut the cake into two layers.
8. Place a cake layer on the cake stand or plate and spread with some strawberry jam and buttercream. Pop the other layer on top and smear buttercream all over the top and side of the cake using a palette knife to smooth.
9. Put the cake in the fridge too chill.
10. To decorate, roll out your white icing so that it is big enough to cover the top and sides of the cake. Using your rolling pin roll up the icing and lay it across your cake smoothing it down the sides. Trim off any excess icing.
11. Now roll out your coloured icing and cut circles out of different sizes.
12. Attach the circles to the cake using a little water to help them stick.
13. Place smarties around the base of the cake.


The Conscious Party Box: Superhero Cupcake

Superhero Chocolate Cupcakes*

Cake:
* 100g plain flour
* 20g cocoa powder
* 140g caster sugar
* 1 ½ tsp baking powder
* 40g unsalted butter (at room temperature)
* 120ml whole milk
* 1 egg
* ¼ tsp vanilla extract

For the buttercream icing:
* 600g icing sugar, sifted
* 300g unsalted or salted butter, softened
* Zest of 1 orange
* Yellow food colouring (optional)

To decorate (optional):
* Sprinkles
* Mini sparklers

1. Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa powder, sugar, baking powder, a pinch of salt and the butter in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk). Beat on a slow speed until you get a sandy consistency and everything is combined.
2. Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture. Beat to combine and turn the mixer up to high speed, scraping any mixture from the side of the bowl with a rubber spatula. Pour in the remaining liquid and continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
3. Spoon the mixture into the paper cases until approximately two-thirds full. Bake in a preheated oven for 20-25 minutes, or until the sponge bounces back when touched and a skewer inserted into the centre comes out clean. Leave to cool.
4. To make the buttercream, Beat 600g sifted icing sugar and 300g butter together with the orange zest and yellow colouring if using, add 2-3 tablespoons of boiling water to loosen and beat until smooth.
5. Fill a piping bag with a star nozzle and pipe onto cupcakes.
6. Scatter with sprinkles and add a sparkler


The Conscious Party Box: Pirate Cake

Red Velvet Pirate cake*

Cake:
* 300ml vegetable oil, plus extra for greasing
* 500g plain flour
* 2 tbsp cocoa powder
* 4 tsp baking powder
* 2 tsp bicarbonate of soda
* 560g light brown soft sugar
* 1 tsp fine salt
* 400ml buttermilk
* 4 tsp vanilla extract
* 30ml red food colouring gel or about ¼ tsp food colouring paste, (use a professional food colouring paste if you can, a natural liquid colouring will not work and may turn the sponge green)
* 4 large eggs

For the cream cheese frosting:
* 250g pack slightly salted butter, at room temperature
* 750g icing sugar
* 350g tub full-fat soft cheese
* 1 tsp vanilla extract

To decorate:
* 450g white ready roll icing
* 450g red ready roll icing
* 200g black ready roll icing

1. Heat oven to 180C/160C fan/gas 4. Grease and line the base and sides of two 20cm cake tins with baking parchment – if your cake tins are quite shallow, line the sides to a depth of at least 5cm.
2. Put 250g flour, 1 tbsp cocoa powder, 2 tsp baking powder, 1 tsp bicarbonate of soda, 280g light brown soft sugar and 1 tsp salt in a bowl and mix well. If there are any lumps in the sugar, squeeze these through your fingers to break them up.
3. Mix 200ml buttermilk, 150ml oil, 2 tsp vanilla extract, 100ml water and 15ml food colouring in a jug. Add 2 eggs and whisk until smooth. Pour the wet ingredients into the dry and whisk until well combined. The cake mixture should be bright red, it will get a little darker as it cooks. If it’s not as vivid as you’d like, add a touch more colouring.
4. Pour the cake mixture evenly into the two tins, and bake for 25-30 mins, or until risen and a skewer inserted into the centre comes out clean. Cool in the tins for 10 mins, then turn out onto a wire rack, peel off the baking parchment and leave to cool.
5. Repeat steps 1 and 2, so that you have four sponge cakes in total. These sponges can be made up to three days ahead and will stay moist if wrapped in cling film, or you can wrap well and freeze for up to two months.
6. To make the cream cheese icing, put the butter in a large bowl and sieve in half the icing sugar. Roughly mash together with a spatula, then whizz with a hand mixer until smooth. Add the soft cheese and vanilla, sieve in the remaining icing sugar, mash together again, then blend once more with the hand mixer.
7. To assemble the cake, stick one of your sponges to a cake stand or board with a little of the soft cheese icing. Use roughly half the icing to stack the remaining cakes on top, spreading a generous amount between each layer. Pile the remaining icing on top of the assembled cake, and use a palette knife to ease it over the edges, covering the entire surface of the cake. Tidy the plate with a piece of kitchen paper and pop the cake in the fridge to chill and set the icing.
8. To ice the cake, roll out the white icing so that it is wide enough to cover the top and sides of the cake. using your rolling pin to pick up the icing sheet lay it over the top of the cake and smooth it down the sides.
9. Roll out the red icing and cut long strips about 2cm wide. Lay these across the cake using a little water to attach them.
10. Take any remaining red icing and roll it into small balls.
11. Roll out the black icing and cut out a skull shape. Place this in the centre of the cake.
12. Roll the remaining black icing into small balls.
13. Arrange the red and black balls around the base of the cake.


The Conscious Party Box: Princess Cake

Funfetti Princess Cake*

Cake:
* 430g plain flour, sieved
* 3/4 tsp baking powder
* 3/4 tsp baking soda
* 1 tsp salt
* 345g unsalted butter, softened to room temperature
* 350g granulated sugar
* 4 large eggs, room temperature
* 2 large egg whites, room temperature
* 3 tsp vanilla extract
* 360ml buttermilk, room temperature
* 142g rainbow sprinkles

Buttercream:
* 345g unsalted butter, softened to room temperature
* 700g icing sugar, sieved
* 80ml double cream
* 3 tsp vanilla extract
* 1/8 teaspoon salt
* 2 pots of sprinkles for decorate

1. Preheat oven to 180°C. Grease and lightly flour three 9-inch cake tins.
2. To make the cake: Whisk the sifted flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 5 full minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
4. On medium-high speed, add 1 whole egg at a time, beating well after each addition until all 4 whole eggs are mixed in. Set the 2 egg whites aside for now.
5. Beat in the vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. The batter will be smooth, velvety, and slightly thick.
6. Vigorously whisk or beat the 2 additional egg whites until thick, foamy, and soft peaks form- about 3 minutes. Gently fold into the batter.
7. Finally, fold the sprinkles into the batter. Spoon/pour batter evenly into each cake pan.
8. Bake for 25 minutes or until a toothpick comes out clean.
9. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
10. To make the icing, in a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy – about 2 minutes.
11. Add the icing sugar, cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more icing sugar if icing is too thin or more cream if icing is too thick.
12. To assemble and ice the cake, first, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!).
13. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with icing. Top with 2nd layer and evenly cover the top with icing. Finish with the third cake layer and spread the remaining icing all over the top and sides.
14. Decorate cake with sprinkles