Decorated by Rizzoli International Publications

CONTENTS Simple store cupboard chocolate cake 2

White rose cake 23

Sea salted caramel chocolate cake 3

Lemon poppyseed syrup cake 25

Dark chocolate and blackberry cake 5

Stacked Victoria sandwich 27

Chocolate, orange and cardamom cake 7

Fig and almond cake with honey vanilla cream 29

Chocolate beetroot cake 9 Burnt butter hazelnut cake 10 Carrot, orange and golden pecan cake 12 Black forest torte 13

Blueberry cinnamon swirl cake 30 Simple vanilla cake, four ways 32 Coconut cake with scalloped piping 34 Chocolate chip cookie layer cake 36

Toasted porter, peanut and chocolate cake 15

Pistachio choux buns 37

Peppermint stripe cake 16

Strawberry rhubarb fool 38

Red velvet and raspberry layer cake 18

Citrus confetti cake 39

Gingerbread cake with whiskey caramel 19

Chestnut and pear cheesecake 41

Apple, parsnip and rosemary syrup cake 21

Lavender layer cake 43

A P TER H C

2 Simple store cupboard chocolate cake 3 Sea salted caramel chocolate cake 4 Dark chocolate and blackberry cake 7 Chocolate, orange and cardamom cake 8 Burnt butter hazelnut cake

Dark chocolate and blackberry cake For the chocolate cake:

––

150 g cocoa powder 2 teaspoons vanilla extract 240 ml boiling water 550 g plain (all-purpose) flour 5 teaspoons baking powder 1 teaspoon salt 350 g unsalted butter 30 0 g caster (superfine) sugar 30 0 g dark brown soft sugar 8 medium eggs 360 ml milk

For the blackberry mascarpone filling:

––

150g fresh blackberries 2 tablespoons caster sugar 40 0g mascarpone 150g icing sugar 1 tsp vanilla extract

For the chocolate ganache icing:

––

80 0ml cream (heated to scalding point) 80 0g dark chocolate, finely chopped

To decorate:

––

225g blackberries black edible glitter

Sea salted caramel chocolate cake For the chocolate cake:

––

75 g cocoa powder 1 teaspoon vanilla extract 120 ml boiling water 275 g plain (all-purpose) flour 2 ½ teaspoon baking powder ½ teaspoon salt 175 g unsalted butter 150 g caster (superfine) sugar 150 g dark brown soft sugar 4 medium eggs 180 ml milk

For the salted caramel sauce:

––

250g caster (superfine) sugar 50 g unsalted butter 300 ml double (thick) cream 1-2 teaspoons flaky sea salt

For the salted caramel ganache:

––

400 g dark chocolate, finely chopped 400ml salted caramel sauce

For the salted caramel buttercream:

––

150g butter, softened 250g icing sugar 150g salted caramel

To decorate:

––

Flaky sea salt Blue and green cake flags

s p o n g e l ay e r s Step 1 Into a clean bowl, sift the flour, baking powder and salt. Add the eggs to the cooled butter mixture and beat to combine. Gradually add the butter mixture to the flour mixture and beat until just combined – do not over-beat.

Step 2 Clean bowl, sift the flour, baking powder and salt. Add the eggs to the cooled butter mixture and beat to combine. Gradually add the butter mixture to the flour mixture and beat until just combined – do not over-beat. Finally, fold in the chopped hazelnut. Spoon the mixture into the prepared tin and bake for 35-40 minutes, or until a skewer Gradually add the butter mixture and beat to combine

Step 3 Add the eggs to the cooled butter mixture and beat to combine. Gradually add the butter mixture to the flour mixture and beat until just combined – do not over-beat. Finally, fold in the chopped hazelnut. Spoon the mixture into the prepared tin and bake for 35-40 minutes, or until a skewer Gradually add the butter mixture and beat to

Step 4 Finally add the eggs to the cooled butter mixture and beat to combine. Gradually add the butter mixture to the flour mixture and beat until just combined – do not over-beat. Finally, fold in the chopped hazelnut. Spoon the mixture into the prepared tin and bake for 35-40 minutes, or until a skewer Gradually add the butter mixture and beat to combine.

s t eBooks. p b y s t e All p Rights Reserved ÂŠ 2014 Hardie Grant

Chocolate chip cookie layer cake For the cookie layers:

––

125 g unsalted butter 85 g caster (superfine) sugar 125 g light brown soft sugar 1 medium egg 175 g dark chocolate, roughly chopped 225 g plain (all-purpose) flour 1 teaspoon bicarbonate of soda 1/2 teaspoon sea salt

For the chocolate ganache:

––

20 0g plain chocolate, finely chopped 175ml double cream

Burnt butter hazelnut cake For the cake:

––

250g unsalted butter 225g light brown soft sugar 125g blanched hazelnuts 175g plain flour 3 ½ tsp baking powder ¼ tsp salt 5 eggs 1 tsp vanilla extract

For the icing:

––

250g icing sugar 2-3 tbsp Frangelico hazelnut liqueur or water 25g softened butter

For the golden pecan decoration:

––

50g pecans Gold lustre dust 2-3 drops of rejuvenator spirit or vodka

PA STR Y subheading consectetur adipiscing elit. Nam in sagittis lectus. Sed ut leo odio. Sed fringilla ultrices dolor ut dignissim. Curabitur mattis elit odio, non aliquam nulla laoreet at. Sed et egestas nisi. Curabitur ac sapien posuere, ultricies est vitae, porttitor ante. Praesent nisi nibh, aliquam et blandit quis, convallis vel dui. Donec et commodo magna. Etiam in convallis sapien, nec egestas odio. Donec vitae urna magna. Duis condimentum dignissim nisl, non dictum velit condimentum sed. Integer mollis quam non suscipit pretium. Suspendisse convallis erat non libero lacinia, eget rhoncus dui volutpat. Vivamus sit amet pulvinar eros, at convallis sem. Donec suscipit varius semper. In hac habitasse platea dictumst. Nam pulvinar dapibus purus, et tempor arcu. Suspendisse potenti. Proin id rhoncus est. Donec vel ornare massa. Maecenas sit amet sapien vel velit euismod consectetur ut nec dui. Duis venenatis vitae dui ornare rutrum. Quisque porttitor mi in malesuada luctus. Ut id faucibus quam. Praesent fringilla erat quis nisi adipiscing sagittis. Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas. Aenean vulputate pharetra ligula eget condi suscipit varius semper. In hac habitasse platea dictumst. Nam pulvinar dapibus purus, et tempor arcu. Suspendisse potenti. Proin id rhoncus est. Donec vel ornare massa. Maecenas sit amet sapien vel velit euismod consectetur ut nec dui. Duis venenatis vitae dui ornare rutrum. Quisque porttitor mi in malesuada luctus. Ut id faucibus quam. Praesent fringilla erat quis nisi adipiscing sagittis. Lorem ipsum dolor sit amet, consectetur adipiscfringilla ultrices dolor ut dignissim. Curabitur mattis elit odio, non aliquam nulla laoreet at. Sed et egestas nisi. Curabitur ac sapien posuere, ultricies

est vitae, porttitor ante. Praesent nisi nibh, aliquam et blandit quis, convallis vel dui. Donec et commodo magna. Etiam in convallis sapien, nec egestas odio. Donec vitae urna magna. Duis condimentum dignissim nisl, non dictum velit condimentum sed. Integer mollis quam non suscipit pretium. Suspendisse convallis erat non libero lacinia, eget rhoncus dui volutpat.

subheading Vivamus sit amet pulvinar eros, at convallis sem. Donec suscipit varius semper. In hac habitasse platea dictumst. Nam pulvinar dapibus purus, et tempor arcu. Suspendisse potenti. Proin id rhoncus est. Donec vel ornare massa. Maecenas sit amet sapien vel velit euismod consectetur ut nec dui. Duis venenatis vitae dui ornare rutrum. Quisque porttitor mi in malesuada luctus. Ut id faucibus quam. Praesent fringilla erat quis nisi adipiscing sagittis. Pellentesque habitant morbi tndisse potenti. Proin id rhoncus est. Donec vel ornare massa. Maecenas sit amet sapien vel velit euismod consectetur ut nec dui. Duis venenatis vitae dui ornarristique senectus et netus et malesuada fames ac turpis egestas. Aenean vulputate pharetra ligula eget condi suscipit varius semper. In hac habitasse platea dictumst. Nam pulvinar dapibus purus, et tempor arcu. Suspendisse potenti. Proin id rhoncus est. Donec vel ornare massa. Maecenas sit amet sapien vel velit euismod consectetur ut nec dui. Duis venenatis vitae dui ornare rutrum. Quisque porttitor mi in malesuada luctus. Ut id faucibus quam. Praesent fringilla erat quis nisi adipiscing sagittis. Lorem ipsum etc

i n t rBooks. o d u c t i oAll n Rights Reserved ÂŠ 2014 Hardie Grant