 |
| Ganache covered cake |
I made a chocolate sponge cake and took it to my assessors house where I melted
double cream and dark chocolate in a bain-marie until it was all combined. Then
I spooned some ganache into the middle of the cake before putting the other
half on top. Then I spooned lots of ganache on top of the cake and used a large
palette knife to smooth ganache over the entire cake.
 |
| Piped zig-zags |
 |
| Chocolate stars |
Then I left the ganache
to cool whilst I melted some dark chocolate and put it into a piping bag and
cut a long strip of baking parchment which I piped the chocolate onto in sharp
zig-zag patterns. I then put another layer of ganache onto the cake and piped
other patterns onto some baking paper. Once the zig-zags had dried a little I
pressed it onto the side of the cake and let it dry.
 |
| Peeling off the parchment |
 |
| zig-zag collar |
20 minutes later and all of the chocolate had dried and I was able to peel off
the baking parchment and reveal the chocolate zig-zag collar. To finish, I
covered the top of the cake in piped chocolate starts that I had made earlier.
 |
| The finished cake |
This is another WWII recipe which I used.
Carrots were the British’s secret weapon as they were nutritious and because
they grow in Britain, there was a large supply of them. I mixed a tiny amount
of sugar and fat before sieving in the flour. Next I added a dash of milk and 4
tablespoons of carrot. When the carrot was completely mixed with the other
ingredients and put teaspoon dollops onto a baking tray and cooked for 20
minutes.
