FAKE YOUR BAKES

The biggest trend on TikTok right now? Turning shop-bought cakes into show-stoppers! Here’s how – without even turning on the oven

Pi A Colada Cake

Serves 10

Takes 45 mins plus setting

Cost per serve 77p

2 x coconut sponge cakes

600g Tesco Finest vanilla frosting

⅓ small fresh pineapple, peeled, cored and cut into 1cm halfmoons, plus a few leaves

5 glacé cherries

2 tbsp desiccated coconut

3 tbsp Tesco Finest Alphonso Mango & Passion Fruit Coulis a few mint springs, to serve

1 Place one of the coconut sponges on a plate or cake board, securing it with a little of the vanilla frosting underneath.

2 Beat the vanilla frosting with a spatula to loosen slightly, then spread a thick layer on top of the sponge and press in most of the pineapple half-moons. Place the second sponge on top and press down to secure. Spread half the remaining icing around the top and sides of the sponge, then drag a palette knife around the outside and top to smooth. Transfer to the freezer for 20 mins (or the fridge for 1 hr).

3 Beat the remaining icing again, then spread over the set first layer, dragging your palette knife as before to create a smooth finish.

4 Lay the remaining pineapple over half of the top of the cake and place the cherries and fresh pineapple leaves around them. Sprinkle over the desiccated coconut, then spoon the coulis over the exposed part of the cake and let it drip down the sides. Top with the mint and keep in the fridge, covered, for up to 4 days. Each serving contains

COOK’S TIP

BERRY & COCONUT CAKE

Serves 10

Takes 35 mins plus setting

Cost per serve 68p

2 x coconut sponge cakes

400g pack Tesco Finest vanilla frosting

3 tbsp blackcurrant jam

150g blackberries, halved lengthways

8 fresh mint leaves

1 Place one of the coconut sponges on a plate or cake board, securing with a little of the vanilla frosting underneath.

2 Beat the remaining frosting with a spatula to loosen slightly, then spread a thick layer on top of the sponge. Spread 3 tbsp jam on top, leaving a 2cm border around the edge. Invert the second sponge and place on top, so that the coconut icing presses into the jam; press down to secure.

3 Spread the sides and top of the cakes with icing. Drag a palette knife around the outside and top of the cake to smooth, holding it at a right angle to ensure the cake is straight. Smooth of most of the icing to give the cake a ‘naked’ efect. Leave to set in the freezer for 20 mins, or in the fridge for 1 hr.

4 Set the blackberries in a wreath around the top of the cake, then place little mint leaves delicately among them. Keep covered in the fridge for up to 4 days.

Each serving contains

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