A quick note about the book- there are some great, classic recipes in this book but there are quite a few of them on the BBC food website so I would bear that in mind if you are considering buying it. Another small issue I have with this book is that for some of the recipes there are no photos. This is not always a problem but I was put off making the 'Red Velvet 3 Tier Cake' when I had no image to give me an idea of how my creation should look.
|Lorainne Pascale cake I made in spring.|
For the chocolate ganache I looked to Nigella's Lawson's book How to Eat for help and chopped up 120 grams of milk chocolate and 120 grams of dark chocolate and put it aside in a bowl. I then heated up 230ml of double cream (or heavy cream if you're American) until it was almost boiling, then poured it over the chocolate until a beautifully glossy mixture was achieved. Once the cake (Lorainne's recipe above) was cool, I spread the ganache generously across the sides and the top of the cake. I decided to use Mikado chocolate biscuit sticks instead of chocolate fingers around the side of the cake and they looked far more elegant. I then added these milk chocolate and white chocolate stars but they'd be pretty easy to make if you'd prefer. For the finishing touch, I tied the bright pink ribbon around the cake. So there you have it, my adapted 'I can't believe you made that cake'. Thanks Lorainne for the great recipe inspiration!