Happy Halloween - Cobweb Cake (Cake #1)
We had to start somewhere in the book, so chose this little blinder to celebrate Halloween.
Lessons were learned - my haphazard butter icing technique is probably best left from now on to the Queen of Icing, Carla - I will stick to prep work.
1. I will try to remember to put the bowl over the pan of hot water first before throwing in the chocolate to melt - chocolate water is not part of the recipe
2. Making butter icing is very messy at first - icing sugar gets everywhere (surfaces, floor, walls and my hair?!)
3. Assemble the cake and finish it off in situ - do not pick it up and try and ice around it
4. "You can always add more icing, but not take it away"
5. Invest in a pallet knife
6. Add food colouring s-l-o-w-l-y
7. If you can't find liquorice laces anywhere substitute them for cola laces instead
8. Carla rules at "putting together"
9. Disposable icing bags rock
10. To prevent grated fingers when grating chocolate, it's just best to leave the last little bit that's melted into your skin - and eat it. Just remember to wash your hands afterwards :)