Wednesday, 18 September 2013


I thought I would share this great "Let Them Eat Cake" cake recipe from
Lorraine Pascale's book Fast, Fresh and Easy Food. 
It is a delicious combination of chocolate cake, buttercream and crunchy Maltesers.
It is a favourite in my house and is easily devoured! 
A quick and easy cake to make with a great WOW factor 
and one of those recipes you just throw all the ingredients in together. 
My kiddies are very happy to stick on the know 3 for me and one for the cake!

  • 150g • 5oz really soft butter,
  • plus a little extra for greasing
  • 250g • 9oz caster sugar
  • 150g • 5oz self-raising flour
  • 125ml • 4½ fl oz sour cream
  • 4 medium eggs (at room temperature)
  • 50g • 2oz cocoa powder
  • 1 tsp baking powder
  • pinch of salt
  • ½ vanilla pod (or few drops of vanilla extract to taste)
  • 100g • 3½ oz dark chocolate (minimum 70 per cent cocoa solids)
  • 550g • 1¼ lb icing sugar
  • 250g • 9oz really soft butter
  • 2 tbsp milk (or water)
  • 4 x 135g packets of brown or
  • white Maltesers

 Preheat the oven to 180C (fan 160C), 350F, gas mark 4. 
Grease 2 x 20cm  loose-bottomed sandwich cake tins with a little butter and line with
the bottoms with discs of baking parchment.

 Beat the butter, sugar, flour, sour cream, eggs, cocoa powder, baking powder and salt together.

 Scrape out the seeds of the vanilla pod or use vanilla extract

 Then mix to give a smooth, soft mixture.
 Divide evenly between the cake tins, 
smooth the tops and place in the oven for 25-30 minutes.
Remove them from the oven and leave to cool in the tins for a few minutes. 
Then leave them to cool completely on a wire rack. 

 For the buttercream; 
 Put the chocolate in a bowl and sit on a medium pan of simmering water, 
making sure that the water does not touch the bottom of the bowl.
You could do this in a microwave if you have one...
(we are a microwave free house)
 Sift the icing sugar into a bowl and add the butter and milk (or water)
 and beat until it is really light and fluffy.
 Then pour in the melted chocolate, stirring all the time.
Sit one of the cakes on a serving plate or cake stand. 
Put a little dollop of buttercream underneath the sponge so that the cake 
doesn't move around. Then cover the cake with the buttercream.
Then sit the other sponge on top and spread the remaining buttercream
all over so it is completely covered. 
 Take the Maltesers and stick them all over the cake. 
Lorraine states
"I am pedantic about this as I want the balls to be in strict rows, 
so I start at the base of the cake and then go in a line,
 up the sides, over the top and down the other side.
 I am not ashamed to say that rulers have been used in the decorating of this cake for a super-sharp line! Line them up nice and tight with no gaps." 

 Visit here for more fabulous recipes from Lorraine Pascale.

Jen X

Friday, 6 September 2013


Japanese artist Rie Hosokai and Takashi Kawada are Daisy Balloon. 
They travel the globe to show their amazing balloon creations.
Creative Couture indeed....

images via Daisy Balloon

The book is available here

See more at Daisy Balloon

Jen X