To stack the cakes, hold a dowelling rod at the side of the 23cm/9in cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the ...
Fold through the white chocolate followed by half the raspberries ... Swirl the icing over the cooled cake, then grate over the last square of chocolate. Dot a few extra raspberries over to ...
This light fruit cake should be covered and stored in a cool place for at least 3 weeks before cutting. Ice with a white chocolate ganache to which icing sugar has been added. Or just dust with ...
For the dessert, the batter is piped into three cake layers, rather than into long, slender ladyfinger shapes. The recipe calls for two types of white chocolate. The first, used in the mousse ...