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Cake Competition

Calling all chocolate lovers, star bakers and kitchen creatives!

Create your most delicious and visually stunning chocolate cake and bring them to the Marquee on Willow Walk near Waitrose between 3pm and 3:30pm on the day (19th September 2026).

The competition will be judged by a panel of experts, including Great British Bake Off contestant Maggie Richardson and top Dorset chef Colin Nash, who will be casting their keen eyes over flavour, creativity and presentation.

The top prize is a stunning Neff pan set, worth over £100 generously donated by Dacombes of Wimborne.

As well as an adult category, this year’s competition features two junior categories: 7–11 years and 12–16 years, with book token prizes for the triumphant younger bakers.

try Colin’s Perfectly Rich Chocolate and Peanut Tart

From 2026 Headliner, Colin Nash:

This is my favourite tart recipe taken from a famous chef called Nico. We have changed the recipe slightly over the years to suit our needs. We serve this in our restaurant and our customers always comment on how good it is. It’s quite easy to make providing you let the sable pastry rest for a few hours in the fridge. This is to let the glutens rest and prevent it shrinking. You can even bake it the day before and it will stay crisp. You will need a 30cm round pie tin 3-4 cm deep, a piece of parchment paper and some baking beans for blind baking the pastry. You can substitute baking beans with raw rice, it’s only to hold the pastry down during cooking. Try to get the best chocolate you can afford. We use a 70% cocoa chocolate.

  • Sable Pastry
    100g butter
    100g icing sugar (sieved)
    1 egg +1 yolk
    2 tbs cream
    240g plain flour (sieved)
    2 tbs cocoa powder
    Butter for greasing the tin 

    Chocolate Filling
    150g peanut butter
    300g dark chocolate
    200g butter
    4 whole eggs
    60g caster sugar

  • Make the pastry by creaming the butter and icing sugar in a mixing bowl. When its smooth add the whole egg and the yolk and beat in. Finally add the cream, cocoa powder and flour and beat until smooth. Wrap in clingfilm and place in the refrigerator for at least two hours (it will last a week in the fridge).

    Roll out your pastry on a lightly floured top to a 3mm even thickness. Grease the pie tin with a little butter and gently line the tin with the pastry. Cut off excess pastry, place your parchment on top and fill with baking beans or rice. Bake in a pre-heated oven at 160°C for 15 minutes. Remove the parchment and beans and bake for another 5 minutes. Leave to cool.

    Meanwhile whisk the eggs and caster sugar for the filling until light and fluffy and holds a peak on its own. Microwave the chocolate and butter until soft and whisk to make a shiny velvet chocolate sauce. Spread the peanut butter over the cold pastry case evenly. Add the chocolate sauce to the fluffy egg mix and fold in with a spoon (don’t whisk as you will loose the bubbles). Pour over the peanut base and bake for exactly 10 minutes at 180°C. It will appear not to be cooked, but trust me it is. Ten minutes allows the chocolate to be velvety on the togue. Leave to cool and refrigerate until ready to eat. We slice with a clean knife for every cut and serve with clotted cream in the restaurant.

    It’s also nice with stewed forest fruits or fresh berries.

    I hope you enjoy.