It’s just as well that I enjoy baking and home cooking. With six children the birthday cake requests, home made party treats and special birthday dinners are enough to keep my creative juices flowing in the kitchen – not to mention my KitchenAid mixer whirring away at top speed! 

This evening’s pretty, pastel hued edible creation was made to celebrate the 14th birthday of my daughter Jana. I had endeavoured to combine Jana’s three favourite dessert ingredients – cream, strawberries and chocolate – into a magnificently moist, chocolate layer cake that looked beautiful and tasted utterly divine. I adorned the top of the cake in strawberry flecked white chocolate Lindt balls which had everyone at the table guessing at first glance, just how many perfect edible balls were used. Can you guess?… 40! This is an easy and effective way of adding interest to a simple round or square cake. 

Cake decorating can be as complicated or as simple as you wish to make it. When I have plenty of time, I take great delight in fashioning tiny flower petals, butterflies or figurines out of hard setting fondant for decorating a cake. Intricate piping, illustrating with edible paint or pencils and custom tinting icing and soft fondant is both impressive and satisfying. But there is no need to go overboard when time is of the essence. A birthday celebration during a busy school and working week calls for something easy but elegant and appropriate. Jana was thrilled with her birthday cake and had a gorgeous smile evening. I guess it was just as well, that I opted not to make a cake in the shape of a fairy, lion or butterfly…

Cake Base
I made the cake on Sunday and when it was completely cool, covered it in plastic wrap and stored it in the pantry – safely out of the way of little hands belonging to an inquisitive little toddler. It is best to bake a cake destined for decoration, the day prior to an event. This makes it easier to cut and handle and decorate. The moisture content also increases over 24 hours, especially in a chocolate cake. 

The recipe I used is one I’ve blogged about previously on the 18th April 2015 – Chocolate Fudge Cake, by David Herbert. I have never had this batter flop during baking, turn out dry, or unpalatable. It is perfect. In my opinion, it is the ultimate chocolate cake recipe. Consistent, classic, delicious. 

As for the Mascarpone Cream Filling, this is one I have tinkered with several times over until I settled on a perfect flavour and consistency. It reminds me of soft set ice-cream. Yum! I hope you like it too. Try not to lick the bowl. 

300 ml pouring cream
250g mascarpone cheese
2 tablespoons icing sugar
1 teaspoon vanilla extract

Pour the cream into a mixing bowl and using an electric beater, whisk until it just starts to thicken. 

Add the mascarpone cream, icing sugar and vanilla. 

Whisk again until completely combined and the mixture thickens up further forming soft peaks. Take care not to over beat or you will end up with sweet butter. 

Strawberries
I used 8 plump strawberries, thinly sliced and arranged on top of a layer of mascarpone cream. Another layer of filling was then piped on top of the strawberries. I find it easier use a piping bag to avoid disturbing the arrangement of strawberries. 

Assembly Time…

Cut the cake in half and spread one side with glossy, good quality strawberry jam. Smother with creamy filling, arrange the strawberries as described above, add another layer of creamy filling and place the second round of chocolate cake on top of the lot. Press down gently and then smooth the remaining filling around the sides and top. 

Press shredded coconut against the sides. Add a pretty ribbon secured with a toothpick and decorate the top with Lindt balls of your choice.

The finished cake must be refrigerated until needed. Take it out of the fridge 30 – 60 minutes before you intend to eat it. Less of course if it is a warm day. 



Oh, and I also made one of Jana’s favourite savoury dishes – Aromatic Paella. Find the recipe on my blog by typing “paella” in the SEARCH box. This evening I doubled the recipe using two pans to accommodate all the ingredients.