Giveaway: A Fabulous Collection of Retro British Bakeware by Tala

Strawberry Iced Butterfly Fairy Cakes

Strawberry Iced Butterfly Fairy Cakes


A Fabulous Collection of Retro British Bakeware by Tala

I remember baking with my grandmother and mum, in the warmth of an old country kitchen, there were free-range eggs from the farm up the road, flour and raisins, butter and sugar……and an old Tala cook’s measure…..with a myriad of ingredients printed inside…..then when we made mince pies at Christmas, and again, there was an old Tala patty tin for our festive pies – with shell patterns on the base…… is fair to say that I was brought up on Tala in the kitchen, and I recently reviewed some of their latest products here: Sepia Saturday, Happy Baking Days with Tala and Be-Ro: Strawberry Iced Butterfly Fairy Cakes.

Strawberry Iced Butterfly Fairy Cakes

Tala loved my review and recipe and have very kindly offered me an amazing collection of Retro Bakeware and Cake Decorating Icing products to give away on my blog, and just in time for National Baking Week,  which runs from 15th to 21st October 2012.

I am REALLY pleased to offer the following TEN items for my Giveaway:

Icing Pen; 3 Sunflower Plunger Cutters; Flat Edge Smoother; Fondant Rolling Pin; Spring-form Cake Tin; Retro Cake Pinny; 1960’s Icing Syringe in a tin; 1960’s Retro Cook Measure; 1960’s Retro Hand held trigger sieve and 1960’s Retro 3 tier cake tins

What an amazing prize! All of the items are British designs, and some of the items are based on Retro baking and cooks equipment from the 1960’s and are made in England. What will you make if you win this fabulous prize? A fruit cake or a Victoria sponge? Or maybe some biscuits or scones? Or, will you set about making a celebratory cake and try your hand at icing?

How about making a batch of my Fairy Cakes, Strawberry Iced Butterfly Fairy Cakes, the recipe is shared below……


Tala, originating from Taylor and Law, has been associated with baking and icing for over 100 years – since 1899.
We still proudly own catalogues ranging from the 1920’s up until today, containing products which are still made in the same way; lovely, English manufacturing.
Traditional methods are used to manufacture most of our products. This involves production by hand, by a small team of skilled people behind the high quality of each product.
A priority of Tala has always been to create products that are built to last. Take an icing nozzle manufactured in the 1920’s, and it will still fit an icing syringe made today. So we couldn’t be more honest when we say you are using products that your mothers and grandmothers have always used.

Victoria Sandwich Cake

Serves 8 to 10 slices
Prep time 5 minutes
Cook time 25 minutes
Total time 30 minutes
Allergy Egg, Wheat
Dietary Vegetarian
Meal type Dessert, Side Dish, Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold
Occasion Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
Region British
By author Karen S Burns-Booth
A true Victoria Sandwich would only contain jam, usually raspberry, but as the cake became more popular and cooks became more affluent, cream was added as a delicious addition. I was always taught that caster sugar was sprinkled on top – again, icing sugar is often used nowadays.


  • 4 large eggs, weighed in their shells
  • butter or soft margarine ~ same weight as the eggs
  • caster sugar/super fine sugar ~ same weight as the eggs
  • self-rising flour~ same weight as the eggs
  • raspberry jam ( or another jam, jelly or curd of your choice.)
  • whipped cream (optional) or double cream (optional)
  • caster sugar or icing sugar for sprinkling on top


Cook’s Notes:
If you use butter remove from the fridge to soften before using. This is not necessary with soft margarine.
If large eggs are used they may weigh 7 ½ ozs/210g. If so make sure you use this weight for the other ingredients.
A smaller sandwich cake can be made with 2 medium eggs. Weight about 4 oz/55g. If so, use 2 x 7” sandwich tins and the cakes and the cakes will need less time in the oven – probably 20 minutes instead of 25 minutes.
Alternative measurements:
4 eggs
8 ounces soft margarine or butter
8 ounces caster sugar
8 ounces SR flour
Proceed as above for method


Step 1 The measurements for this recipe are equal amounts of sugar, flour and fat to the weight of the eggs; therefore, weigh the eggs first – if the eggs weigh 8 ounces, you will use 8 ounces of sugar, 8 ounces of butter or margarine and 8 ounces of flour. If the eggs weigh 6 ounces, all the other ingredients will be 6 ounces – easy!
Step 2 Preheat oven Gas 4, 160C (fan oven), 180C or 360F: grease and base line the bottom of 2 x 8” sandwich tins – cake tins.
Step 3 Cream margarine or butter together with the sugar, until light and fluffy.
Beat the eggs, and then add them to the mixture, gradually and beating well after each addition.
Sieve the flour and fold into the mixture with a metal spoon.
Step 4 Divide equally between the 2 prepared tins and bake for 25 minutes in the middle of the oven.
Step 5 Remove and allow to cool for 1-2 minutes.
Remove from the tins and fill with raspberry jam (and cream if using) when cold, to avoid the cream melting or the jam seeping into the sponge.
Step 6 A light dusting of caster sugar or icing sugar on the top will finish it.
Place on an attractive cake stand or plate, and serve in dainty wedges with freshly brewed tea.

Butter Icing (Buttercream)

Serves 12 fairy cakes
Prep time 10 minutes
Allergy Milk
Dietary Vegetarian
Meal type Dessert, Side Dish, Snack
Misc Child Friendly, Pre-preparable, Serve Cold
Occasion Birthday Party, Casual Party, Christmas, Easter, Formal Party, Valentines day
Website Be-Ro
A simple standard recipe from the Be-Ro cookbook, for buttercream suitable for fairy cakes and butterfly cakes.


  • 50 g (2oz) butter or margarine
  • 100 g (4 oz) sieved icing sugar
  • flavouring and colouring as required


A simple standard recipe from the Be-Ro cookbook, for buttercream suitable for fairy cakes and butterfly cakes.


Step 1 Cream fat, gradually add icing sugar and cream together.
Add flavouring and colouring. Double this quantity to sandwich and coat a 15-18 cm (6-7 inch) cake.
Step 2 Suggested flavourings:
Few drops vanilla essence.
Few drops almond essence.
Finely grated rind orange/lemon and 1 x 5 ml spoon (1 tsp.) orange/lemon juice.
2 x 5 ml spoon (2 tsp.) coffee essence.
25 g (1 oz) melted chocolate.
2 x 5 ml spoon (2 tsp.) cocoa and 1 x 2.5 ml spoon (½ tsp.) vanilla essence.
Chopped walnuts.
Strawberry or raspberry jam

To enter this Giveaway, all you have to do is the following:

1. Complete the Rafflecopter widget below to verify your entries – A mandatory question will appear, which you need to answer by leaving a comment at the bottom of the post, before going back to the Rafflecopter form and hitting “Enter”. (After this, you can complete the bonus entries as explained on the form to increase your odds of winning – you can also return daily to tweet this for more bonus entries)
2. Entries are by blog comment, Twitter, Facebook etc
3. Closing Date: 2nd November 2012
(For more information on how to enter blog giveaways using Rafflecopter please see this short video)
You can win more bonus entries by tweeting on a daily basis.
It’s EASY! Rafflecopter will tweet, like and follow on your behalf. For information on finding the URL of your tweet please see this.



This Giveaway starts today, Wednesday 3rd October 2012 and runs until 2nd November 2012
*The winner will be selected at random from all correct entries received. The winner will be notified within 7 days of the closing date. The prize is as stated: no cash alternatives are available. This competition is open to UK entrants only.
The winner will be selected at random by the Rafflecopter widget below and you can enter via Twitter on a daily basis to have more chances of winning.


a Rafflecopter giveaway


  1. says

    I love these retro items, I recall my grandmother having a similar icing set. Fabulous. Would love to win to assist my baking journey which is just starting to blossom!

    • Ms Taylor from Tala says

      The Tala 1950’s and 1960’s Icing Syringe is still produced the same way as when first manufactured in the 1920’s -Lovely English manufacturing. Therefore there is a huge posibility that your grandmothers was a Tala product!

      I wish you Good Luck with the competition!

    • Tree Bee says

      Favourite family recipe is muffins with whatever over-ripe fruit is left in the fruitbowl. My 5 year old is becoming a dab hand – warm plum muffins made in 15 minutes is his favourite.

  2. Heather says

    My grandma’s banana bread is still my favorite… now it’s “mom’s recipe” and someday maybe people will say that about me!

  3. Tracy Nixon says

    Great review and giveaway thank you! I love a coffee cake with lots of coffee buttercream and walnuts!

  4. says

    Well my younger son today asked if we can have a tea party so I’ll need to do some baking. I think a lovely retro tea party will be rather good.

  5. says

    What a wonderful giveaway.

    I first started using Tala products at school in our ‘Housecraft’ classes, how that ages me :-) Lol

    I have always owned the measure and a few other bits and pieces, and the wonderful thing is the more they get knocked about by time the more wonderful they look – or is that just me!!

    Sue xx

  6. says

    Oops sorry, forgot to answer the question.

    My favourite would have to be a good crumble, any fruit and then a thick oaty crumble mix on top, not cooked too much just softy crunchy!! Mmmmm, you’ve made me hungry just typing that…lol!

  7. says

    Count me in Karen and I’ll have a slice of cake. My favourites have to be a good victoria with lots of jam and cream or a dense chocoalte cake with chocolate frosting. Mmmmmm!

  8. Jay Scales says

    Mine’s a triple lemon cake – I can’t say I invented it really, but it is a hybrid of several different recipes. I make 2 lemon flavoured sponge sandwich cakes, then use lemon & sugar to drizzle them as you would a lemon drizzle loaf cake. I sandwich together with lemon curd and lemon flavoured butter cream, and top with more buttercream and candied lemon zest!

    It’s very rich, but because of the zinginess of the lemon (it takes 4 altogether) you can still have a fairly hefty slice!

  9. Ali Thorpe says

    Our favourite spur-of-the-mo cake is a nice Lemon and Lime Drizzle. I like to add one lime for extra “zing”! So quick and easy and always polished off! Our other favourite is a Poppy Seed cake (Makiewicz) but, because we prepare the poppy seed filling from scratch and it takes a bit of effort, it is something we make just for Christmas.

  10. Karen Smith says

    Family recipes I’ve always made since a child and now still as an adult are fruit fairy cakes, butterfly fairy cakes and victoria sponge in various flavours. Loving the Tala retro range, especially the cake tins!

  11. Maria Turner says

    This recipe, given to me by an ex colleague about 20 years ago, remains a favourite.
    12floz cold tea, 10ox SR flour, 7, oz soft brown sugar, 12ox dried fruit, 1 beaten egg.

    Leave the fruit and sugar soaking in the tea overnight. Grease a 2lb loaf tin. Stir your soaked fruit and all the liquid into the flour. Add the egg and mix to a smooth mixture. Cook for 1hr 45mins on Gas mark 4. Turn out and cool on a wire rack.

    We always struggle with the last instruction, as it is absolutely gorgeous eaten warm and spread with butter :)

  12. says

    My favourite family bake is a Dundee Cake. My mum always made one which we took on holiday in the caravan. It was a real treat to have a nice slice of fruit cake wherever we were. I did the same when my boys were young and we were on self-catering holidays.

  13. says

    Want want want!

    Another of your impossible to answer questions Karen. I guess I’d have to say it would be the rock cakes I grew up on made by my lovely mother.

  14. Mark Whittaker says

    My Nan’s fruitcake recipe which I have, the baking gene not only skipped a generation it changed sex too. It uses fermented rhubarb and raisins (usually the leftovers from making home-made wine) The process seems to keep the fruitcake rally moist. I think it is mainly the rhubarb and have experimented with it just stewed, whilst it still adds something extra I think the fermented version is still the best.

  15. Julie Thomas says

    Family favourite is a large fruit cake with chopped apricots in which gives the finished cake a wonderful taste. I cut the apricots up with scissors into small pieces so they distribute throughout the mix. Bakes a treat!

  16. says

    I love all that retro stuff. I particularly like the measuring jugs and cake tins. Such pretty colours too. They just have to make the baking taste so much better.

  17. Hazel Rea says

    My family love really dark chocolate so their favourite cake is a chocolate one covered in 85% dark chocolate and filled with apricot conserve.

  18. sarah lambert says

    I love my nana’s scones they are so tasty and the recipe has been passed down 4 generations and only slight ingrediants have ever been changed.There is nothing better than homemade cakes yummm :)

  19. says

    Such lovely products & some nice cakes in the other comments. I make a simple sponge and add coloured sprinkles to the mix – kids love it.

  20. Jules Naybur says

    I adore Banana Bread, its simple to make and its a fab way to use up any leftover ingredients, and those ripe banananas that are always left over in the fruit bowl

  21. tamalyn roberts says

    i make a lovely iced lemon drizzle cake and our family recipe victoria sponge. it goes down well.

  22. says

    I love the retro styled Tala products. I’ve been keeping an eye on them in my local shops in Nottingham. I love that retro scales too!

    I also love that you’ve included the Victoria Sponge recipe in there too. It’s such a great classic. I made a standard Victoria sponge cake for my partners birthday recently, he loved it. The Victoria sponge cake has to be a classic family favourite.

    Great giveaway. :)

  23. Karen Mitchell says

    My mum makes perfect meringues – crispy on the outside and chewy in the middle. We always have them as a birthday treat.

  24. says

    My favourite cake is made by my other half. He calls it “pineapple all over the place cake” He followed a pineapple upside down cake receipe his mum gave him, it came out an ugly mess, but so tasty. He does it deliberatly wrong so its the same :)

  25. andrea miles says

    my family’s favourite is christmas cake – funnily enough I started macerating the fruit for one today

  26. Kim says

    My grans banana cake.
    Cream together 150g of butter with 150g of caster sugar.
    Whisk in a few drops of vanilla essence and 3 beaten eggs.
    Add to this mixture 200g of S. R. flour and 2 large mashed ripe bananas.
    Pour into a greased cake tin and bake for aprox 1 hour at Gas 6, 160c.
    Makes a lovely moist cake.

  27. Melanie C says

    Mega Chocolate Fudge Cake … although it’s more like a pudding and not stable enough to remove from the pan! Gorgeous and perfect for a chocoholic like me! xx


    My mum makes an excellent victoria sponge, I can never quite make it as nice as she does!! Followed on Twitter and FB – cazzzie987

  29. Jo Kelly says

    My Nan makes the most amazing ginger loaf cake. It’s moist & sticky on the top. I absolutely love making it; it never lasts very long in this house!

  30. Paul Martin says

    carn’t beat my mums walnut cake , she wont give me the recipe ive tryed to copy it but it dont taste the same

  31. Julie says

    These are gorgeous! I’m always moaning about the lack of bakeware in my kitchen… these would be perfect. Now just to get a decent oven and I’ll be away! 😛

  32. Mel K says

    My favourite has been a favourite in our family for years. It is coffee kisses from the original bero recipe book.

    These were always my birthday treat and the ony thing my mum baked!

  33. Zoe G says

    My favourite is my mum’s carrot cake, can I just say I love your blog, the above recipes have got my mouth watering and got me itching to bake some gorgeous cakes

  34. Rosie Garrett says

    My mum’s macademia, walnut and carrot cake with coconut icing is my absolute favourite! I ask for it every time I’m home from uni. It’s vegan too :)

  35. Brigitte Leprince says

    Fantastic Competition! I love to make “Vienniese Biscuits” which I make with real butter and they just melt in your mouth! The aroma when they are cooking, is addictive and I love piping them which brings out my artistic side.

  36. Hilda hazel Wright says

    I love making butterfly cakes like my granny used to make. Its time consuming making all the ‘wings’ but they just look sweet and taste fab!

  37. Kelly Koya says

    Our family favourite is red velvet cupcakes. But I love to experiment and make all different things, and looking for ward to some Halloween recipes at half term

  38. Lisa Collins says

    My Mum makes a gorgeous Coffee cake that I have tried so hard to recreate but fail miserably, hers is magic!

  39. Kelly-Marie Dudley says

    With a four year old girl in the house, all demands are understandably for pink cupcakes with pink icing and pink sprinkles :)

  40. Joanne McGonagle says

    My favourite is the chocolate cake with fudge icing that my mum makes for me every birthday. Its an old recipe thats been passed down. Hand written on a scrap of paper. We have now saved it by scanning in on to the computer.

  41. Catherine Sage says

    Amazing giveaway and tips, my daughter has started baking lovely cakes and tarts. The best one so far is her butterscotch tarts.

  42. Dawn F says

    I love our families banana bread recipe. Really easy to make with three over ripe bananas, some flour, baking soda, sugar and egg!

  43. sarah lambert says

    My fav family recipe is my nana’s Scones they are yummy cant seem to get them to taste just like hers thou :)

  44. Lisa Pope says

    My favourite to bake at the moment is a fruit cake recipe handed down to my by my Mother-inLaw, it’s an all in one fruit cake, very easy to make. She makes it with almond & sultanas, I’ve changed it a bit andmake mine with raisins & cinnamon with a crispy cinnamon topping.

  45. emma wellman says

    i love a jam and cream victoria sponge and coffee and walnut cake. i cannot decide as both glorious!!! great giveaway thank you so much

  46. Carolin says

    I have a lovely german recipe for a cake topped with cherries and cinnamon flavoured crumble, then topped with cream and cocoa sprinkled over it – sooooo goooood!

  47. Joanne Mapp says

    My Nan used to make the best cakes ever. When she made a victoria sponge she didn’t fold the flour fully into the eggs, butter and sugar. I have tried this myself and trust me, the sponge is so light and moist. I would definitely recommend this method.

  48. Sarah Morris says

    I love a banana and walnut loaf cake, it is SO easy to make and lasts for days, plus it tastes lovely!

  49. says

    Banana and chocolate chip cake is our family fave. My personal favourite is Coffee Cake, but no one else in our house likes it :(. Great giveaway – thank you!

  50. Cheryl Pearson says

    double choc cake! The kids love baking too, and this is their favourite to bake. I think they like to scrape the pot of this one the most

  51. lorraine mckee says

    Its like stepping back in time and looking at my Nanas’s kitchen who I miss every day she was a confectioner and taught me to bake from a young age which I still do for my own family. x

  52. Stephanie says

    A fabulous giveaway. The colours remind me of my childhood and holidays by the seaside, with lots of homemade cake for the picnic. My favourite these days is scones, sweet or savoury, I don’t mind!

  53. Joanne Nelson says

    My little daughter loves ‘jabs’, or flapjacks as they are more commonly known! So we make them at least once a week, has to be with condensed milk.

  54. Deborah Wheeler says

    Just a plain and simple chocolate victoria – can’t beat it if made well and it’s light and fluffy

  55. Rachel Edney says

    Banana bread – my mum used to make it and I do now whenever I have a couple of bananas that need using. Lovely with a little bit of ‘real’ butter spread on it!

  56. Lorraine Carter says

    I won I’d use the items to make some homebaked goodies for my colleagues in work -cinnamon and raison swirls with icing drizzled on them are yum. Have to say I am inspired by your victoria sandwich too!

  57. Heidi Nicholson says

    Great blog, BTW. And I am LOVING the retro goodies they are awesome! Right, so my favourite baked goodie is brownie.

  58. Tegan says

    My favourite is my Grandmother’s carrot cake recipie. I would share it but it’s a close guarded family secret!

  59. Sophie Buckle says

    A basic chocolate cake but with a secret ingredient a pinch of chopped chilli! It brings out the flavour of the chocolate but doesn’t taint the taste (as long as you dont add too much haha!)

  60. Robert Turpin says

    My wife would love these as an early Xmas present because she’s so into baking at the moment. I cook all the dinners & she can bake all the desserts!

  61. Angela Wilson says

    chocolate mint cake my favourite even from when I was little and my mum would make it especially was sooo nice

  62. Karen Lloyd says

    Carrot cake with a butter cream topping, it goes down a treat with everyone in our home. Lovely competition, thanks.

  63. Cheryll H says

    I have a really lovely squidgy chocolate cake recipe that I use for the girls birthdays but I love Victoria spoge the best – with fresh whipped cream and raspberries :)

  64. Catherine Miller says

    My favourite bake is Broken Biscuit Cake. When we were young, my brother couldn’t eat diary or eggs so my mum experimented a lot with cakes. A lot were failures but this has to be her best creation!

  65. Ruth Longville says

    You cannot beat a really good coffee and walnut cake – lots of lovely coffee flavoured butter icing both on the inside and the outside and lovely walnuts over the top! MMMMmmmmmmmm x

  66. Elizabeth Wilder says

    My Mum used to make lovely fresh fruit and cream flans, but my fave ever was her lovely Eves Pudding with some vanilla custard :)

  67. Jenny Rogers says

    I love to make a fruit cake from a recipe in a book bought many years ago in Worcester Cathedral. I vary it depending on what different people prefer.

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