Dear Primary 7

Dear Primary 7,

Happy Friday! I hope you have all had a lovely week. I know that you and your parents will have received a lot of information about Transition activities for next week. I will post the ‘Moving on Up’ resource on the blog for you to access. You don’t need to do anything with it until Tuesday, but it will go up on Monday to give you a chance to read through it and think about the activities. Please remember that if you are stuck or not sure about anything, you can still contact me in the usual way. I will also post my own version of the activities on the blog on Tuesday, Wednesday and Thursday to help you. These will also be available on TEAMS.

I have just emailed and posted out the weekly house point round up. It is wonderful to see all the hard work you are doing and I am looking forward to seeing or hearing about your experiences next week.

Now, for the leavers video. I have worked out how to upload videos and once I have written this, I will post in the TEAMS chat how to do it. If you cannot get it to work, please don’t worry. We have other things planned as well, so if it is too complicated and stressing you out, we can leave it.

For those of you not yet set up, please do read the code of conduct below and let the office know. They will send you your login details.


When you do get access, I shall send you an email and it would be lovely if you said hello on the posts in TEAMS.   

In other news, I made a coffee cake this week. This is my Mum’s favourite cake, so I make it for her birthday every year. Check out the recipe below! Copper is doing well, he has met a few friends on socially distanced walks in the park and he is so excited to see people again. Today, we are going to meet my brother in the park who I haven’t seen for months so I am very excited!

As always, if you have any questions or anything to share, please do email it to:

me directly, share it on TEAMS or

 Take care,

Miss Kerr  


Coffee Cake


150g margarine or butter

150g dark soft brown sugar

3 eggs

150g of self-raising flour (Plain flour and biocarbonate of soda will also work)

1 tbsp of coffee essence (Now I have not found this outside of Northern Ireland-but I looked up similar recipes and if you use a tablespoon of instant coffee, this should work as well).


60g of butter or margarine

100g icing sugar

1 tablespoon of instant coffee or coffee essence


Icing sugar

1 tablespoon of water

1 tablespoon of instant coffee or coffee essence

Walnuts or chocolate sprinkles to decorate



Preheat the oven to 190 degrees

Grease two cake tins (Rub the inside with margarine, then put a tablespoon of flour in. Shake it about in the tin until the margarine is covered with a dusty coating. Tip any excess flour into the sink.)

Cream the butter and sugar together using your mixer until pale and fluffy.

Beat in the eggs one at t time, added a teaspoon of sieved flour each time.

Sieve in the rest of the flour and add the coffee.

Fold the mixture together using a big spoon.

Divide between the two tins and bake for 20-25 minutes until well risen, golden brown and firm to the touch.

Leave to cool.

For the buttercream

Put the icing sugar and margarine in a big bowl (beware it can get dusty!) and mix slowly at first with your mixer, increasing the speed when it is less powdery.

Mix in the coffee essence or instant coffee.

If you want to add chopped walnuts, stir them in with a spoon.

Use this to sandwich the two cakes together.

For icing

Put 4 or 5 heaped tablespoons of icing sugar in a bowl.

Add a tablespoon of water and a tablespoon of coffee.

Stir with a metal spoon until glossy. Add more liquid or sugar as you need to.

Pour and spread on the top of the cake.

Add any nuts or chocolate sprinkles for decoration.