Rugby stars tackle giant jaffa cake

Rugby stars tackle giant jaffa cake

Star players from rugby league club the Huddersfield Giants tackled a giant jaffa cake at Kirklees College.

Catering and hospitality curriculum team leader Gary Schofield spent five hours baking the 16kg cake.

It consisted of 50 eggs, 2.5kg of flour, 2.5kg of margarine, 2.5kg of sugar and 5kg of dark chocolate, and a generous helping of orange jelly.

Huddersfield Giants winger Aaron Murphy and prop Jacob Fairbank gave out awards and were given slices, along with more than 60 level one, two and three catering and hospitality students, at a ceremony celebrating the achievements of learners.

Mr Schofield said: “Making the jaffa cake was something we thought of for a bit of fun to celebrate the students’ achievements over the year.

“It was a nice way to round the year off and Aaron and Jacob seemed to enjoy it. There was a lot of it left over even after we’d given them and everyone else a slice.”

Cap: Catering and hospitality curriculum team leader Gary Schofield (front row, centre) prepares to cut the jaffa cake as Huddersfield Giants players Jacob Fairbank (front row, centre left), Aaron Murphy (front row, centre right) and learners look on

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