Piped lines of white chocolate artfully smudged with a cocktail stick to make pretty, Mr Kipling-esque 'feathers' across the top of the milk chocolateganache
Recipe Junkie and the Attack of the Custard Creams
Anyway, after a few nice but so-moist-they-were-pretty-much-raw/desserts, and some with an excellent crumb (my inner MaryBerry coming out as I judged my bakes) but not much flavour I had finally found an ingredient balance that was chocolatey and delicious
Now all you budding MaryBerry’s are in luck as Lou is very kindly sharing her recipe for her Zesty Lemon Madiera Cake Dripping with White Chocolate and Summer Fruits here on the blog
When I'm lacking in inspiration I often have a flick through MaryBerry's Baking Bible. I opted for a ganache instead of the chocolate frosting that Mary suggests purely because I adore ganache and when time is off the essence it's so quick and easy to pull together
Kate's cake was very messy, but Mary liked the gooseberry flavour. I followed MaryBerry's recipe for them and changed a couple of bits here and there to suit
I had to make our cake dairy free due to Mr Amazing’s dairy intolerance, so I used this easy ChocolateCake recipe by MaryBerry, substituting the butter with pure sunflower dairy free spread and leaving out the ganache icing
After levelling the cakes with a bread knife, I made a batch of basic buttercream and put buttercream and raspberry jam between each layer, using four of the cakes
If you were listening to MaryBerry, you will know that you are looking for a dome and a crack to form on the surface of the cakes, and a light but close texture
