Tiramisu Cake

TIER 1

Tiramisu Cake

This is a subtle coffee flavoured cake, filled and decorated with vanilla and chocolate mascarpone swiss meringue buttercream, and topped with a chocolate ganache. I’ve used a scalloped edged scraper to create a funky texture as the design to this cake – relatively simple but so effective! Just make sure not to keep going over the cake. Have confidence in yourself! And remember, no one can see the back 😉

LARGE 7-INCH
CAKE

Ingredients

Coffee Cake

455g Caster Sugar
495g Unsalted Butter, Room Temperature
405g Whole Eggs
21g Baking Powder
485g Cake Flour (or Plain/All-Purpose Flour)
2g Salt
5g Instant Coffee
45g Boiling Water 

Coffee Sugar Syrup

100g Sugar
100g Water
2g Instant Coffee

Mascarpone Swiss Meringue Buttercream

400g Egg Whites
700g Caster Sugar
7g Fine Sea Salt
1kg Unsalted Butter, cubed
2 Tsp Vanilla Bean Paste
200g Mascarpone

Chocolate Mascarpone Swiss Meringue Buttercream

300g Mascarpone Swiss Meringue Buttercream
100g Dark Chocolate, 70% Cocoa Solids

Chocolate Ganache

50g Dark Chocolate, Finely Chopped
140g Double/Heavy Cream

Cocoa Powder To Decorate

Special equipment

4 7-inch cake tins
Stand mixer
Digital thermometer
Rotating cake stand
Flat edged scraper
Scalloped edged scraper
Heat gun (or a hair dryer)
St Honore piping nozzle
Hand blender

Coffee Cake

1. Preheat the oven to 180C/355F Non-Fan Assisted. Lightly grease 4×7” tins with soft butter, and place a circle of parchment in the bottom. Tip in a tablespoon of flour and shake this around to coat the tin and then tip out any excess.

2. Into a medium bowl, sift together the flour, salt & baking powder, then whisk to combine. Set this to one side.

3. Into the bowl of a stand mixer, add the butter and sugar. Beat it with the paddle attachment for 3-4 minutes, or until light and fluffy.

4. Scrape the bowl, then back on a medium low speed, slowly add the eggs in about 6 additions, leaving about 10-15 seconds between each addition. Don’t worry if the batter looks slightly curdled at this stage.

5. Tip in the flour mixture and mix on a low speed until there are no more dry ingredients visible. Scrape down the bowl, really ensuring to scrape the bottom so that there are streaks of butter.

6. Finally, stir together the boiling water and the instant coffee powder. Pour this coffee mixture into the cake batter and mix on a low speed until combined. If you feel your batter is still a little too thick, just add a little more boiling water to loosen it.

7. Weigh 440g of batter into each tin. The batter will be quite thick so use the back of a hot spoon to spread it out roughly to the edges of the tin.

8. Bake the cakes for 30 minutes or until a skewer inserted comes out clean and the cakes have an even golden colour.

9. While still warm, gently loosen the edges of the cake from the cake tin with a palette knife, and then flip them out onto a wire rack. Let them cool for a few minutes before wrapping them tightly in clingfilm and refrigerating. Ideally you would chill them overnight but 4 hours is enough time too.

Mascarpone Swiss Meringue Buttercream

1. In a stand mixer bowl over a pan of simmering water, whisk together the egg whites, caster sugar and sea salt until the mixture reaches 65C on a digital thermometer.

2. Once the mixture comes to temperature, immediately add the bowl to your stand mixer and mix on a medium speed for 10-15 minutes, until the bottom of the bowl is tepid to touch.

3. Next, with your stand mixer on a medium speed, add the butter a little at a time, leaving 5-10 seconds between each addition. Once it’s all been added, continue mixing for another 5 minutes. 

4. Finally, add the mascarpone and vanilla and, using the paddle attachment, mix on a low speed for 5 more minutes.

5. To make the chocolate mascarpone swiss meringue buttercream, melt the chocolate over a bain marie, let it cool for 3 minutes then whisk through 300g of the plain mascarpone swiss meringue buttercream. If the buttercream seems too soft when you’ve whisked throught the chocolate, just pop it in the fridge for a few minutes so it can thicken slightly.

6. When you’re ready to start decorating your cakes, add the buttercreams to piping bags.

Coffee Sugar Syrup

1. In a saucepan over a medium heat, mix the sugar, water and coffee together until the sugar has dissolved. Leave to one side to cool.

Crumb Coat

1. Using a serrated knife, evenly cut the top off your cake layers to make them level. 

2. Put a cake board on top of a rotating cake stand. Secure the cake board down with some wet kitchen paper.

3. Add a small dollop of buttercream to your cake board and place your first layer on top, cut side up. Using a spoon, add some sugar syrup to the top of the cake layer.

4. Next, pipe a dollop of chocolate buttercream in the centre of the cake layer. Then, add a circle of the vanilla buttercream around the chocolate buttercream. Follow this with a circle of chocolate, and finish it with a circle of vanilla. Make sure you end with the vanilla buttercream round the outside.

5. Repeat this with the second and third cake layers, so you have three layers of buttercream in total. Place your final layer on top, making sure the cut side is facing down.

6. Next it’s time to crumb coat the cake. Add more vanilla buttercream to the outside of the cake – you can be messy here! Then, using a palette knife, spread the buttercream out over the entire outside of the cake, making sure all the gaps between the layers are filled.

7. Next, hold a flat edge scraper against the outside of the cake at about a 30 degree angle. In one swift motion, spin the cake whilst keeping a straight hold of the scraper. Repeat this a few times, filling in any gaps with extra buttercream. You should be left with an even crumb coat around the cake. Then, take your palette knife and smooth the top of the cake.

8. Chill the cake until the buttercream feels firm to touch. About 20 minutes in the freezer or 30-40 minutes in the fridge.

Decoration

1. Once your buttercream has chilled, take a palette knife and spread a thick layer of your vanilla buttercream over the outside of the cake (don’t worry about the top). You want to make sure this buttercream is quite soft with few air bubbles, so I like to add it back into the stand mixer and use a heat gun or hair dryer to just loosen it a little before using. Melting it slightly will give you a soft, bubble free buttercream, 

2. Then, using a scalloped edged cake scraper, use the same technique as the crumb coat. Heat the edge of the scraper with a heat gun or hair dryer, then hold it at a 30 degree angle against the side of the cake, and in one swift motion spin your cake, holding the scraper steady.

3. You’ll likely be left with a few gaps/air pockets. Fill these in with some buttercream and repeat the process, making sure you heat your scraper slightly before attempting the scrape. I wouldn’t recommend doing this more than 3 times or you will scrape off too much buttercream.

4. Once you’re happy with the design of the cake, use a palette knife to scrape off any excess buttercream from the top of the cake.

5. Next, add your remaining vanilla buttercream to a piping bag fitted with a St. Honore nozzle. Holding the piping bag firmly, at the edge of the top of the cake pipe in a zigzag motion whilst spinning your cake stand. Try and do this in one spin until you have covered the entire edge of the cake.

6. Finally, make your chocolate ganache. In a saucepan, heat the double cream over a medium heat until it’s simmering. Add the chopped chocolate to a narrow tall jug, then pour over the heated cream. Use a hand blender to blend the mixture until smooth. Try to avoid vigorously moving the blender to ensure you don’t add too many air bubbles to the ganache. Let it sit for 2 minutes.

7. Add a dusting of cocoa powder over the piped edges of your cake. Then slowly pour the ganache over the top of the cake until you’ve covered about ⅔ of the cake top. Gently tilt the cake to fill the entire top.

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Red Velvet Cake

TIER 2

Red Velvet Cake

This is such a light and fluffy red velvet cake recipe, a new favourite for me. Filled with cream cheese swiss meringue buttercream, and decorated with vanilla swiss meringue buttercream, tempered white chocolate ‘leaves’ and a velvet spray. We get technical here, but stay with me! Tempering chocolate is such a great skill to have in your baking toolkit, and if you’re already a pro at tempering, I think you’ll love the technique to this design.

1 LARGE
7-INCH CAKE

Ingredients

Red Velvet Cake

160g Unsalted Butter
8g Red Fat Soluble Powder (or a good squeeze of Red Gel Colour)
300g Whole Eggs
170g Egg Yolks
170g Egg Whites
390g Caster Sugar, Divided
8g Baking Powder
8g Baking Soda
40g Cornflour/Cornstarch
40g Cocoa Powder
200g Cake Flour (or Plain/All-Purpose Flour)
2g Salt
140g Plain Greek Yoghurt
8g Vanilla Paste
8g White Vinegar

Vanilla Swiss Meringue Buttercream

400g Egg Whites
700g Caster Sugar
7g Fine Sea Salt
1kg Unsalted Butter, Room Temperature, Cubed
2 Tsp Vanilla Bean Paste 

Cream Cheese Swiss Meringue Buttercream

400g Swiss Meringue Buttercream
120g Cream Cheese, Full Fat, Room Temperature

White Chocolate Decoration

600g White Chocolate (to make 2x batches of 300g tempered white chocolate)

Velvet spray

150g White Chocolate
150g Cocoa Butter
10g White Cocoa Butter (more if needed to create a white colour)

Special equipment

4 7-inch cake tins
Stand mixer
Digital thermometer
2 7.3-inch acrylic cake discs (3mm thick)
Revolving cake stand
Straight edged scraper
Heat gun/hair dryer
Adjustable raplette (optional)
2 A3 sheets of acetate
Rolling pin
Spray gun OR canned velvet spray

Red Velvet Cake

1. Preheat the oven to 175C/350F Non-Fan Assisted. Lightly grease 4×7” tins with soft butter, and place a circle of parchment in the bottom. Tip in a tablespoon of flour and shake this around to coat the tin and then tip out any excess.

2. In a bowl, whisk together your dry ingredients and leave to one side.

3. In a saucepan over a medium heat, mix together the butter and red colouring until melted. Leave to one side.

4. In the bowl of a stand mixer, add the sugar (250g), whole eggs and egg yolks and whisk on a medium speed for 6-7 minutes until the mixture holds a slight ribbon.

5. In the bowl of a stand mixer, add the egg whites and whisk on a medium speed until they’re frothy with small bubbles (about 2-3 minutes), then increase the speed to medium-high and slowly add the sugar (140g) one tablespoon at a time, leaving 10-15 seconds between each addition. Once you’ve added all the sugar, keep whisking until you have a stiff meringue (2-3 more minutes).

6. Next, add the meringue to the egg mixture in three parts and whisk each part by hand until you have a smooth batter.

7. In a separate bowl, stir the vinegar, yoghurt and vanilla paste together. Then whisk this mixture into the cake batter.

8. Next, sift your dry ingredients into the cake batter and gently whisk them through by hand until combined.

9. Finally, add your melted butter to the batter and gently whisk it through until combined.

10. Weigh 380g of batter into each tin. 

11. Bake the cakes for 28 minutes or until a skewer inserted comes out clean.

12. While still warm, gently loosen the edges of the cake from the cake tin with a palette knife, and then flip them out onto a wire rack. Let them cool for a few minutes before wrapping them tightly in clingfilm and refrigerating. Ideally you would chill them overnight but 4 hours is enough time too.

Vanilla Swiss Meringue Buttercream

1. In a stand mixer bowl over a pan of simmering water, whisk together the egg whites, caster sugar and sea salt until the mixture reaches 65C on a digital thermometer.

2. Once the mixture comes to temperature, immediately add the bowl to your stand mixer and mix on a medium speed for 10-15 minutes, until the bottom of the bowl is tepid to touch.

3. Next, with your stand mixer on a medium speed, add the butter a little at a time, leaving 5-10 seconds between each addition. Once it’s all been added, continue mixing for another 5 minutes. 

4. Finally add the vanilla and, using the paddle attachment, mix on a low speed for 5 more minutes.

Cream Cheese Swiss Meringue Buttercream

Note – After finishing the filming I decided to adjust the recipe slightly as I wanted to improve the texture of the buttercream for the final coat. So I have adjusted the recipe here, where the cream cheese swiss meringue buttercream is just used as the filling, and then the swiss meringue buttercream is used for the final coat. This will give the cake a better finish.

1. Take the cream cheese, and beat it in a stand mixer fitted with a paddle attachment for 5 minutes on a medium speed.

2. Next, weigh 400g of the Swiss Meringue Buttercream and add this in thirds to the cream cheese, while beating with the paddle attachment.

3. This buttercream can be slightly unstable so if you find it has split slightly, switch to the whisk attachment and whisk on a medium high speed for 5-10 minutes, until it begins to smooth. It can take some time so be patient. It should be much smoother but slightly more aerated in texture, with a few more streaks of air bubbles compared to the regular swiss meringue buttercream. That’s ok as we are only going to use it for the filling. 

Crumb Coat

1. Using a serrated knife, evenly cut the top off your cake layers to make them level. 

2. Put a cake disc on top of a rotating cake stand (this is not necessary but makes cake decorating so much easier!). Secure the cake disc down with some wet kitchen paper.

3. Add a dollop of cream cheese buttercream to your cake board and place your first layer on top, cut side up.

4. Next, add a dollop of cream cheese buttercream in the centre of the cake layer. Use a palette knife to spread the buttercream out until you have an even layer.

5. Repeat this with the second and third cake layers, so you have three layers of cream cheese buttercream in total. Place your final layer on top, making sure the cut side is facing down, and cover this in buttercream too.

6. Next it’s time to crumb coat the cake. Add your vanilla buttercream to the outside of the cake, and use a palette knife to spread the buttercream out over the entire outside of the cake, making sure all the gaps between the layers are filled.

7. Next, hold a flat edge scraper against the outside of the cake at about a 30 degree angle. In one swift motion, spin the cake whilst keeping a straight hold of the scraper. Repeat this a few times, filling in any gaps with extra buttercream. You should be left with an even crumb coat around the cake. Then, take your palette knife and smooth the top of the cake.

8. Chill the cake until the buttercream feels firm to touch. About 20 minutes in the freezer or 30-40 minutes in the fridge.

9. Whilst the buttercream is chilling, grease one side of a cake disc with butter and add a circle of parchment paper, the same size as the cake disc. Use a palette knife to smooth the parchment paper – almost like you are ‘squeegeeing’ out any excess buttercream. Place this disc in the freezer.

10. Once chilled, add a thick layer of the vanilla swiss meringue buttercream onto the top of the cake. Use a palette knife to spread the buttercream to the edge of the cake. Place your second cake disc on top of the buttercream, with the parchment paper facing down. Press down firmly, and use your cake scraper to line up the top cake disc with the bottom cake disc.

11. Add more vanilla swiss meringue buttercream to the outside of the cake using a palette knife, and, following the same technique as the crumb coating, use the cake scraper to evenly spread the buttercream over the whole cake. Repeat the process 4-5 times, filling in any gaps with buttercream after each spin, until you have a nice smooth layer of buttercream. Make sure you clean and heat your scraper in between each spn, and start scraping from the same place each time.

12. Once happy with the cake, chill once more until the buttercream feels firm to touch. About 20 minutes in the freezer or 30-40 minutes in the fridge.

13. Once chilled, carefully run a knife in between the parchment paper and the cake disc to gently dislodge it. You should be able to lift the disc off, then peel the parchment paper off. 

14. Use a palette knife and a little more buttercream to the top and gently smooth the top of the cake as best as possible. Don’t worry too much, as we are going to spray it so it doesn’t need to be perfect. 

White Chocolate Decoration

For this decoration we need to use tempered White Chocolate. There is a thorough guide and video to this here. I recommended splitting this into two batches, as it is a quick process so 800g is too much chocolate to work with at once.

I use a raplette to level my chocolate and create a more professional finish. You can do this using a palette knife but it will be uneven. These instructions assume you are using a raplette.

1. Once you have tempered your first batch of chocolate, take an A3 sheet of acetate and press it down onto a very lightly oiled work surface (to ensure it sticks). Alongside this, lay down a few sheets of clingfilm, longer than the length of the acetate, also on an oiled surface.

2. Set the raplette to a height of 2-3mm and a width of roughly 25cm/10 inches. Pour the tempered chocolate into the well of the raplette and, working quickly, drag this along your acetate to create an even rectangle of chocolate.

3. Let the chocolate set until it is just touch dry (you don’t want it to solidify too much). This should only take 2-3 minutes.

4. Using a sharp knife and a metal ruler, cut even, diagonal lines across the chocolate, roughly 3cm/1.25” wide. Repeat this in the other direction to create squares.

5. Place another sheet of acetate on top and lift the chocolate onto the clingfilm. Place a large rolling pin at one end and wrap the clingfilm and chocolate around the rolling pin. You need to ensure you’re working quickly here to ensure the chocolate doesn’t snap as you’re rolling it. Chill in the fridge for 15 minutes. 

6. Once set, carefully remove the rolling pin and clingfilm to release the squares of chocolate. Put them to one side and repeat the process with the second batch of tempered chocolate.

Assembly

1. There are no real rules here! Just start to add your chocolate squares onto your cake, layer by layer. I like to overlap mine to create a bit more texture. If your cake is too cold, the chocolate won’t stick, so it can be helpful to heat it up a little with a heat gun/hair dryer before you palace on each square. You want your top layer of chocolate to end slightly above the top of the cake. Once you’ve added all the chocolate, place the cake in the fridge or freezer so it is cold before we spray. It only needs around 15m in the freezer or 30m in the fridge. 

2. Next move on to your velvet spray. You can buy a premade spray in a can, or you can make your own velvet spray and use a fence spray gun (!) to spray your cake. To do this, add your ingredients to a bowl and stir over a pan of gently simmering water until melted. Then remove from the heat and cool until it reaches 45C.

3. Add the mixture to the spray gun and spray evenly over your cake. This is really messy so make sure anything behind your cake is well protected!

4. Ensure the cake comes to room temperature before serving.

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Lemon ‘Babka’ Bundt Cakes

TIER 1

Lemon ‘Babka’ Bundt Cakes

This recipe is my take on a non-yeasted Polish Babka Bundt. It’s a simple lemon cake recipe that’s super soft, covered in a lemon syrup and finished with a lemon sugar. I’ve gone for these beautiful miniature bundts, but if you don’t have a similar tin you can use a muffin tin!

6
INDIVIDUAL BUNDT CAKES

Ingredients

For the lemon sugar

Peel of 4 Large Lemons (60g)
200g Caster/Granulated Sugar

*This will make more than you need but it can be stored in an airtight container – this will ensure the lemon peel doesn’t go bad. 

For the lemon cake

Zest 1 Lemon (2g)
125g Caster/Granulated Sugar
100g Plain/All-Purpose Flour
5g Baking Powder
2g Salt
100g Ground Almonds
200g Whole Eggs
50g Vegetable Oil
30g Lemon Juice
Soft Unsalted Butter + Flour To Coat

For the lemon syrup

100g Sugar
50g Lemon Juice
50g Water

Special equipment

Stand Mixer
Blender
4 Cup – 6 Cavity Mini Bundt Tin

Lemon Sugar

1. Preheat the oven to 80C/175F Non- Fan Assisted. 

2. Peel the lemons using a vegetable peeler – you should get roughly 60g of lemon peel.

3. Place the lemon peels onto a baking tray lined with a silicon mat.

4. Place the lemon peel in the oven to dry them out, it will take 1-1.5 hours. They should look shrivelled once done. 

5. Once completely dry to the touch, remove them from the oven and allow them to cool for 30 minutes.

6. Into a blender, add the sugar and dried lemon peels. Blend on high speed for 15-20 seconds, or until you have a fine, fragrant powder with no large lumps of lemon skin. 

7. Add the mixture into an airtight container and set it to one side. 

Lemon Cake

1. Preheat the oven to 180C/355F Non-Fan Assisted. Take soft butter (not melted), and use a pastry brush to brush the inside of the bundt tin cavities to ensure an even coating. Over the top of the tins, sieve over a few tablespoons of plain/all-purpose flour in each cavity, and shake it around the tin to coat. Tap out the excess and set the tin to one side. 

2. In a medium bowl, add the sugar and the lemon zest. Massage the zest with your fingertips into the sugar to release the citrus oils. 

3. Into a medium bowl, sift together the flour, baking powder and salt. Whisk it together to combine, then whisk in the ground almonds. Set this mixture aside. 

4. In a large bowl, add the eggs and lemon sugar. Using an electric hand mixer (or a stand mixer), whisk on a medium speed for 3-4 minutes until the mixture is thick, pale and fluffy.

5. Pour in the oil, along with the lemon juice and whisk by hand to incorporate it, ensuring to catch any ingredients that may be at the bottom of the bowl.

6. Tip in the sifted dry ingredients and use a hand whisk again to combine until there are no more dry bits.

7. Scoop the batter into the cavities of the bundt tin, filling them up about ⅘ (75g per cavity if you’re using the same sized Bundt tin as me).

8. Bake the cakes for 18-20 minutes, until a skewer comes out clean. Whilst baking, make the Lemon Syrup.

9. In a medium saucepan over a medium heat, mix together the sugar, water and lemon juice and bring to a gentle simmer. Once simmering, take off the heat and leave to cool whilst the cakes continue to bake.

10. Once the cakes have baked and a skewer comes out clean, let them cool in the tin for 5 minutes, then place a wire rack on top before carefully flipping them over to release the cakes. Pour over the lemon syrup.

11. The cakes can be eaten warm or allowed to cool. Before serving, take the lemon sugar you made earlier and place it into a fine mesh sieve, and gently dust it over the top of the cake. The extra sweetness elevates the flavour of the cake! 

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Salted Caramel Bundt Cake

TIER 2

Salted Caramel Bundt Cake

This recipe we advance the ‘flavoured sugar’ technique from Tier 1 and make a powdered salted caramel to add to the cake batter. This was a bit of a fluke whilst recipe testing but wow, the flavour of this cake is unreal! I’ve topped it with a decorative salted caramel sauce that’s quite chewy in texture. If you want something softer, switch it out for the salted caramel recipe in Tier 2 of the Chocolate Tart classes!

1

12 CUP BUNDT CAKE

Ingredients

For the caramel sugar

320g Caster/Granulated Sugar
4g Fine Sea Salt

For the caramel cake

245g Caramel Sugar (Recipe Above)
95g Caster/Granulated Sugar
95g Light Brown Sugar
465g Unsalted Butter, Room Temperature
385g Whole Eggs, Room Temperature
1 Tsp Vanilla Bean Paste
465g Self Raising Flour
35g Boiling Water
Soft unsalted butter + flour to coat the bundt tin

For the caramel sauce
125g Caster/Granulated Sugar
65g Water
75g Double Cream
30g Unsalted Butter
Pinch Sea Salt Flakes

Special equipment

Blender
Stand Mixer
12 Cup Bundt Tin

Caramel Sugar

1. Into a medium frying pan, add about ⅕ of the sugar, spreading it evenly across the pan.

2. Place the pan onto a medium heat, and gently shake the pan to agitate the caramel, until it has melted.

3. Add another ⅕ of the sugar on top and agitate the pan again to dissolve the sugar, until it has melted. 

4. Continue adding the sugar in increments, ensuring it is fully melted before adding the next addition. At this point, you can begin to use a rubber spatula to stir it through.

5. Once you have added all of the sugar, add in the salt and continue to stir it with a rubber spatula until it reaches a deep amber colour.

6. Immediately remove it from the heat and pour it evenly onto a baking tray lined with a silicon mat.

7. Allow to cool at room temperature for 30 minutes, until it has set completely firm.

8. Once set, break the caramel into shards and place it into a high powered blender and blender for 5-10 seconds, into a fine powder*

* Once you have blended the sugar, it is important to use it immediately for the cake, otherwise it will begin to absorb moisture and go very sticky.  

Caramel Cake

1. Preheat the oven to 180C/355F Non-Fan Assisted. Take soft butter (not melted), and use a pastry brush to brush the inside of the bundt tin to ensure an even coating. Sieve over a few tablespoons of plain/all-purpose flour and shake it around the tin to coat. Tap out the excess and set the tin to one side. 

2. Take the caramel sugar and weigh 245g.

3. Into the bowl of a stand mixer, add the soft butter and all the sugars. With the paddle attachment, beat it on a medium speed for 3-4 minutes, until the mixture is thicker and paler in consistency, scraping down the bowl as needed. 

4. Add the eggs in four parts, beating for a few seconds between each addition (still at a medium speed). Then add the vanilla bean paste. At this point, the batter will look split but don’t panic. 

5. Sift in the self-raising flour, and mix on a low speed just until the flour has been absorbed. 

6. Finally, tip in the boiling water and mix to combine. This will help to loosen the cake batter slightly. 

7. Use a spatula to evenly scoop the cake batter into the lined bundt tin, then using the back of a slightly warm spoon, spread the top of the batter out just to smooth it slightly. 

8. Place the cake into the oven and bake for 45-55 minutes or until a skewer inserted comes out clean. 

9. Allow it to cool in the tin for 5 minutes before placing a wire rack on top, and then flip the cake out to release it. Allow to cool for 30 minutes before adding the Caramel Sauce

Caramel Sauce

Note: if you want a softer, runny caramel sauce I would recommend using the Tier 2 salted caramel recipe from the October’s chocolate tart recipe.

1. Into a medium saucepan add the water, then the sugar. Place it on a medium heat.

2. Cook the caramel, until it reaches a deep golden brown colour, being careful not to burn it.

3. Pour in the cream and add the butter. Be careful as this will bubble quite violently. Use a hand whisk to mix it through and continue to cook for about 30 seconds on a medium low heat until you have a smooth glossy caramel. Stir in a good pinch of sea salt flakes and whisk them through.

4. The caramel can be served immediately as a warm sauce, or poured over the top of the cake in a decorative drip. The caramel will set as it cools, and turn into a more stringy, chewy texture, like a candy bar! It holds its shape very well, so is perfect to leave at room temperature on the cake for when you are ready to serve.

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Tier 1
Baileys Yule Log

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Lemon Sheet Cake

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Chocolate Sheet Cake

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Berries & Cream Cake

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Chocolate Mousse Gateaux

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Black Forest Gateaux

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Sacher Torte

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Pistachio Cake

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Almond & Orange Cake

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Tier 1
Lemon Cake

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Opera Cake

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Chocolate Praline Finger Cake

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Strawberry Roll Cake

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Brown Butter Madeleines

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Tier 3
Velvet Sprayed Cake

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Tier 2
Naked White Chocolate Drip Cake

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Tier 1
Victoria Sponge

Tier 1: Victoria Sponge

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Show off your skills by sharing your desserts

#BakeItBetter