Bake a Smile - Recipes

Following on from the success of television shows such as The Great British Bake Off, Bake a Smile is a great way for people of all ages to help raise a smile. Whether it’s elevenses, afternoon tea or because it’s Wednesday; a yummy cake, delicious brownie or scrummy biscuit is always a welcome treat! We are after all a nation of great bakers of cakes, biscuits, scones and more, and we’d love for you to be involved.

Why not take a look at our budding Operation Smile Staff baker's recipes to get you going. To find out more about Bake a Smile and how you can get involved download our Bake a Smile Fundraising Kit for more info!

Alix's Cornish Fairings

  • 4oz plain flour
  • Pinch of salt
  • 1 level tsp baking powder
  • 1 level tsp bicarbonate of soda
  • 1 (and a bit) level tsp ground ginger
  • ¼ level tsp mixed spice
  • 2oz butter
  • 2oz caster sugar
  • 3 tbsp golden syrup
  1. Sift flour with salt, baking powder, bicarb, ginger and spice. Rub in butter and add sugar
  2. Warm syrup & add to other ingredients, mix well to a stiff consistency
  3. Roll into small balls and place about 4” apart on greased baking tray
  4. Bake in oven at 200°C for about 8 minutes until flat and browned
  5. Leave for a few minutes and lift onto a rack to cool

Chris' Classic Victoria

  • 200g caster sugar
  • 200g softened butter
  • 4 egg, beaten
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk
  • 100g butter, softened
  • 140g icing sugar, sifted
  • half a 340g jar good-quality strawberry jam 
  • icing sugar, to decorate
  1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.

  2. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.

  3. To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it. Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little icing sugar.


Will's Marshmallow Crispies

  • 100g toffee
  • 100g butter
  • 100g marshmallows
  • 100g rice crispies. 
  1. Grease a shallow tin and put the toffee, butter and marshmallows in a large pan and melt at a low heat, stirring regularly.
  2. When the three have melted and blended together take the pan off the heat and gently stir in the rice crispies.
  3. Put the mix into the tine and level it out using the back of a spoon. Leave the mixture to set and once it’s firm cut it up and serve.

Diane’s Banana Bread

  • 1 cup wholewheat flour
  • ¾ cup white flour
  • 2/3 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ cup butter
  • ¼ cup coconut oil
  • 1 cup bananas
  • 2 eggs
  1. Mix all the dry ingredients in a large bowl.
  2. In another bowl, mix the butter, coconut oil, bananas & eggs and then combine with the dry ingredients.
  3. Grease and flour a bread pan before pouring the mixture in.
  4. Bake at 180 for 45-55 min.

It’s also really delicious to substitute grated courgette for the bananas, in which case also add 1 teaspoon cinnamon and ½ teaspoon ground nutmeg. 


Karen's Scones

  • 225g/8oz self raising flour
  • pinch of salt
  • 55g/2oz butter
  • 25g/1oz caster sugar
  • 150ml/5fl oz milk
  • 1 free-range egg, beaten, to glaze (alternatively use a little milk)
  1. Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
  2. Mix together the flour and salt and rub in the butter.

  3. Stir in the sugar and then the milk to get a soft dough.

  4. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.

  5. Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes until well risen and golden.

  6. Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.


Pippa's Batch Cake

  • 225g self raising flour
  • 1/4 tsp salt
  • 75g cold butter
  • 75g caster sugar
  • 100g Dried Fruit (currants/raisins)
  • 1/2 tsp Ground Mixed Spice
  • Milk to mix
  1. Heat the oven to 230C. Lightly grease a 20cm cake tin with butter (loose bottomed if possible).
  2. Sieve flour, salt and spice into a large bowl.

  3. Rub in butter until mix resembles breadcrumbs.

  4. Add sugar and fruit and mix in

  5. Adding a little milk at a time mix to a sticky dough

  6. Bake for 20-30 mins until risen and golden brown.

  7. Cool on a wire rack. Allow to cool slightly before removing from the tin.


“Every child that has a facial deformity is our responsibility. If we don’t take care of that child, there’s no guarantee that anyone else will.”

- Kathy Magee, Operation Smile Co-founder and President