The little camera looks just like a digital SLR! And the writing as though part of old school film. 

Surprisingly, the camera detail is so easy to put together. Fondant works like clay and if it doesn't work the first time, roll in out and do it again. All you need is a steady hand, sharp knife and a little imagination (or youtube to help you!). And use a little CMC / tylose if you get stuck. 

Rolling out enough fondant to cover the cake however requires lots and lots of arm strength, patience and a good rolling pin! I always get nervous at this stage and imagine all the things that could go horribly wrong or the tears or the holes. Luckily, none of that happened today!

Chocolate Jaffa Cake with Cointreau, Oranges and Zest. Having the decadence of chocolate with undertones of orange and a bit of a kick. Not for children. ;)

Take a recipe and turn it into your own. It takes time and practice, practice and more practice. Third time is the charm. Three layers, evenly baked, spongy and not too dense. Very moist and most importantly, packed with flavor. Without the buttercream (you can use a substitute), this cake can be dairy-free too... who said you can't enjoy cake with allergies?

 

Orange Almond Cake (Gluten-Free / Dairy-Free)

Yield 1 x 8-inch round (Triple layer)

 Ingredients:

2 oranges, whole (approx. 450 g)
1 C / 220 g white sugar
250 g almond meal, sifted
6 eggs, separated
1 t baking powder
Icing sugar, to serve

Method

1.       [Make ahead] Boil oranges in a small pot of water for 2 hours. Drain and then allow to cool to room temperature and then puree.
2.       Preheat oven to 140 degrees and grease and line 3 baking tins.
3.       In a clean bowl, beat half the sugar and egg whites until stiff peaks form. Set aside.
4.       Beat yolks and sugar until well combined and then add orange puree.
5.       Sift in almond meal and then baking powder and stir until just combined.
6.       Fold in egg whites to lighten the mixture. (Use 2 tins if doing this step for a higher cake)
7.       Pour into prepared tin and bake for 65 -75 minutes or until a skewer inserted comes out clean.
8.       Allow to cool in tin (important) before decorating or serving.

Makes 12

Ingredients:
1 T poppyseeds
3/4 C milk
2 1/2 C S.R. flour
3/4 sugar
125 g butter, melted
2 eggs
2 t orange rind, grated
1/4 C orange juice

Method:
1. Preheat oven to 160 degrees and line muffin tray with muffin cases.
2. Combine milk and poppy seeds in a jug.
3. Mix flour and sugar in a large bowl. Add poppy seed mixture as well as remaining milk, butter, eggs, rind and juice. Stir until just combined.
4. Divide among cases and bake for 20-25 minutes or until skewer comes out clean.

Yield 1 x 10-inch

Ingredients:

3/4 C flour
3 T cornflour
3 t baking powder
1/2 C icing sugar
1/4 C oil
1/4 C water
2 T orange juice
4 eggs, separated
zest of 1 orange
pinch of salt

Method
1. Preheat oven to 180 degrees. Grease and line a 10-inch tin with baking paper.
2. Sift flour, cornflour, icing sugar, baking powder and salt at least 3 times until light and airy.
3. Combine oil, water, juice and yolks in a clean bowl. Slowly sift in dry ingredients and mix until just combined.
4. Beat egg whites until stiff peaks form.
5. Gently fold egg whites into yolk mixture until just combined.
6. Pour mixture into prepared cake tin and bake for 30-40 minutes or until golden brown. Cake should be done when it springs back lightly when touched.
7. Allow to cook in tin for 10 minutes before transferring to a wire rack.
8. When cooled completely, cut into 3 layers.

Filling:
600 mL thickened
1/2 C ground almonds
1/4 C icing sugar

Method
1. Whip cream and sugar.
2. Fold in almonds.
3. Spread on layers to sandwich cake together.
4. Dress cake as desired.*

*A dark chocolate ganache topping compliments the orange flavours perfectly.