How to Create a Basketweave for Cake Decorations

Chocolate Courgette Cake

Ingredients

350g self-raising flour

50g cocoa powder

1 tsp mixed spice

175ml extra-virgin olive oil

375g golden caster sugar

3 eggs

2 tsp vanilla extract

500ml grated courgettes(measure by volume in a measuring jug, but it's about 2 medium courgettes; if using 1 overgrown one, peel first and take out seeds)

140g toasted hazelnuts , roughly chopped

FOR THE ICING

200g dark chocolate , chopped

100ml double cream

Method

1.   Heat the oven to 180C/160C fan/gas 4. In a large bowl, combine the flour, cocoa powder, mixed spice and 1 tsp salt. In another bowl, combine the olive oil, sugar, eggs, vanilla essence and grated courgette. Mix the dry and wet mixture until just combined, then fold in the toasted hazelnuts. Line a 24cm cake tin with greaseproof paper, then pour in your mixture. Bake for about 40-50 mins, or until a knife inserted into the middle comes out clean. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool.

2.   To make the icing, place the chocolate in a bowl and bring cream to the boil in a saucepan. Pour the hot cream over the chocolate and stir until completely smooth and melted. Leave the icing to cool slightly and thicken, then spread it over the cake so it's covered and the icing starts to drip down the sides. Serve with a cup of tea or enjoy as a pud with a spoonful of something creamy.

credit to : bbcgoodfood.com

How to Ice a Cake Using Decorating Tip 789

Raspberry Layer Cake

Ingredients

FOR THE CAKE

200g caster sugar

200g softened butter

4 eggs , beaten

200g self-raising flour

1 tsp baking powder

icing sugar , to decorate

FOR THE SYRUP

85g caster sugar

50ml Disaronno liqueur

FOR THE FILLING

284ml tub double cream

250g tub mascarpone

3 tbsp caster sugar

150g punnet raspberries

Method

1.   Heat oven to 190c/fan 170c/gas 5. Butter 2 x 20cm sandwich tins and line each with a circle of baking parchment. In a large bowl, beat together all the cake ingredients until you have a smooth, soft mixture. Spoon the mixture equally into the two tins, smoothing over the top of each with the back of the spoon. Bake in the oven for 20 mins until golden and the cake springs back when gently pressed. Turn the cakes onto a cooling rack.

2.   Heat the sugar, 2 tbsp water and Disaronno together until the sugar has dissolved. Leave to cool, about 10 mins. Use a large serrated knife to cut each cake in half. Brush the syrup all over all four pieces of cake with a pastry brush.

3.   For the filling, whip the cream until it forms soft peaks. Beat the mascarpone and caster sugar in a large bowl to loosen, then fold in the cream and mix together until smooth.

4.   Spoon a third of the cream mixture over one of the cake halves. Scatter over some of the fruit (you don't want to cover the cake), then sandwich another half on top. Spread with cream and fruit as before and top with another half of cake and more cream and berries. Lay the final cake half on top. Gently press down, then wrap tightly in cling film and leave in the fridge overnight. To stop the cream from melting, this cake needs to be transported to the picnic in a cooler box. At the picnic, carefully remove clingfilm and dust with icing sugar to decorate, if you like.

Credit to : bbcgoodfood.com