not tryed that but will give it ago , love ginger
also if the recipie for the chocolate cream and bailys cake is available mrs bell would love that
chrissie b
Weeeeeeeell............ Chrissie, I can give you the basic idea 'cos the one I made was in a large pizza tin and a bit unusual. As the cake is for about 20+ young people in their mid twenties I have to make it kingsize.
I started by making 3 whisked genoise chocolate sponges.
4 eggs whisked with 4oz sugar until really thick and creamy.
Add 3oz plain flour and 1oz rowntrees cocoa powder sifted and gently folded into the egg mixture. (Has to be Rowntrees cocoa because it has a far deeper cocoa flavour.
Then gently fold in 2oz of melted cooled unsalted butter.
Turn the mixture into an 11" deep pizza pan and bake at 200 C or 190C in a fan oven for about 10 minutes.
To assemble the cake I whisk up about a pint of double cream with3-4 tablespoons of Baileys until thick. I can't remember exactly but just taste to see if there is enough for you.
Then I place one sponge on a large platter and dribble Baileys over it. Then spread a generous helping of the cream, then another sponge and more dribblings of Baileys and cream until all the sponge and cream is used up.
I then open freeze the cake until solid.
Then make a chocolate ganache by melting dark plain chocolate, the best you can afford with equal quantities of double cream. I don't have exact quantities 'cos I just make a batch up and see if it looks enough to cover the cake.
A basic ganache to cover a 9" cake is 200g chocolate and 200ml double cream. Melt it slowly on a low heat or in the microwave and stir until it is mixed and glossy then add 2 - 3 tablespoons of Baileys or to taste and pour over the frozen cake.
You can then either leave it frozen until you want it or leave the cake to defrost.
OK, now the reason I freeze before icing is it gives a cleaner icing result and you don't get any rogue pieces of sponge in the icing and the icing firms up quickly and you can tidy it up with a spatula dipped in a jug of boiling water.
I only make this cake once a year for my son's birthday and usually make it up as I go along. I will try to write down the exact recipe when I make it again in August and will post the actual recipe.
But I think you will be able to manage with this until then as you are obviously an accomplished cook.
I you want to make a smaller sponge cake I usually use the sponge cake recipe using 2 eggs to a 8 or 9 inch tin.
You can of course stick with 2 layers or go the whole hog and make four.
Hope this helps.
Di