A couple of weeks ago before I went to China, I was in front of the camera instead of behind it. It was a totally awkward moment in my life but it was fun none the less. A photographer from the Moreland Leader a local paper in Melbourne came to photograph me for a piece that the editor was doing on my book and I, my 15 mins of fame – you can read it here 😉
For the shoot I baked a cake from my book and styled the shoot so Miss Daisy the Caravan would approve. All in her favourite colours to match her paint job, after all she had to be a part of the action, she came about because of the book, and is the love of my life, lol.
The cake is a Caramel Mud Cake on page 64 of my award winning book, A Piece of Cake. Now I have changed it up a little – well a lot. I doubled the recipe and placed it into three tins instead of one and iced it completely differently oh and filled it with some plum jam. I needed a show stopper for the shoot 🙂 So the recipe is as you see it below.
Happy Baking xxxx
P.S Doesn’t Miss Daisy look dashing 😉
- 400g butter
- 500g white chocolate
- 4 cups brown sugar
- 3 cups water
- 6 teaspoons vanilla essence 2B/c cups plain flour
- 4 teaspoons baking powder
- 4 eggs
- 400g butter
- 5 cups icing sugar
- 3 drops of pink food colouring
- Plum Jam (optional)
- Pre heat the oven to 150C
- Place the butter, chocolate, sugar, water and vanilla essence into a saucepan. Heat on a medium heat until the chocolate has melted and the ingredients have combined.
- Sift the flour and baking powder into a bowl. Stir through the melted chocolate mixture, then add the eggs one at
- a time, beating after each addition. Pour into a lightly greased 20cm round cake tin, and bake for 50 minutes or until cooked.
- To make the icing, place the butter into and electric beater and beat until light and fluffy, turn to low and slowly add the icing sugar, once combined add the food colouring. Beat until the frosting is a pretty pink.
- To Ice, cut the tops of the cakes if they have risen to much. Then cover the first cake with frosting and spread some jam over, place the second cake on top and repeat. Ice the sides and the top of the cake.