Raspberry pyramid – Lesley Waters
Mix 150g mascarpone, 100g soft cheese, 2 tbsp
lemon juice and 4 tbsp lemon curd. Swirl over the
cakes, pile on raspberries and dust with icing sugar.
Maman’s cooking pot – Raymond Blanc
Colour some white ready-to-roll icing brown,
black, green and orange with paste food
colourings. Shape spoons from brown icing, handles
from black icing and peas from green, then leave
overnight to firm up. Cut circles from rolled-out orange icing to fit
cake tops. Brush cakes with honey, then lay the circles on top. Tuck
side handles under lids, and attach lid handle with honey. Lay spoon
with peas on top.
Spiky chocolate – Sophie Grigson
Melt 175-200g both dark and white chocolate and
spread thinly and separately on a large cool surface.
When almost – but not completely – hard, scrape into
chocolate curls with a sharp knife. Whip 250ml double
cream and 1 tbsp caster sugar, spread onto the cakes, then decorate
with chocolate curls.
Heat oven to 200C/fan 180C/
gas 6. Line a 12-hole muffin tin
with paper cases. Mix the flour,
sugars, baking powder and zest.
In another bowl, beat the eggs,
then stir in the cream, vanilla and
butter and pour into the dry
ingredients. Stir to mix but don’t
overbeat. Spoon into cases.
Bake for 25 mins. Leave to
cool in the tin for 5 mins, then
turn out and leave to cool
completely on a wire rack.