Skip to content


Well, here we are at box number 1… How exciting!

In your box you will find everything you need to make this cake, with the exception of a few fresh bit we emailed you about last night. They are: 1 pack of butter, 3 free range eggs and 100 grams of mascarpone.

Screenshot 2015-07-29 19.11.14

Did you get them? Great, let’s begin….

Open your Bakes box and lay out the contents, it’s all clearly labelled for you so let’s try and avoid any disasters!

IMG_0296IMG_0305 IMG_0319

1) Pre heat your oven to 180/160c/ gas mark 6 and line the base of 2 x 15cm round shallow baking tins with baking parchment.

IMG_0406 IMG_0409IMG_0411

2) Place 150 grams of softened butter into a mixing bowl and empty in the caster sugar sachet by snipping off the corner with a pair of sharp scissors. Using an electric whisk, beat until light and fluffy. (You could do this with a wooden spoon but an electric whisk or mixer is better and will hurt your arm a lot less!)

IMG_0335 IMG_0338

3) Crack in you eggs and continue whisking until fully incorporated (it won’t look very appetising at all at this stage – DO NOT GIVE UP!) Add the flour and 1 of the cocoa sachets and fold in with your wooden spoon until its an even colour. At this stage you might want to add a splash of boiling water if the mix is really stiff – just a splash though, we don’t want soup!

IMG_0351 IMG_0354IMG_0364 IMG_0373 IMG_0378 IMG_0398

4) Split the mixture in half between the 2 prepared baking tins and use a spoon dipped in boiling water (or a palette knife if you have one) to level out the mixture in the tin. Place on the middle shelf of the heated oven for 15-20 minutes or until firm in the middle – don’t over bake it, you still want a little gooey-ness in the middle. Remove the cake from the oven and place on a wire rack to cool.

IMG_0418 IMG_0422 IMG_0427 IMG_0511

5) To make the frosting; place the rest of the softened butter (100 grams), mascarpone, icing sugar and the final cocoa sachet into a bowl and whisk on full power for 4 minutes. Add a tiny splash of boiling water to get a shiny, glossy consistency.

IMG_0439 IMG_0448 IMG_0455 IMG_0483  IMG_0497IMG_0488

6) Fold down your piping bag and fill with the frosting mixture. Cut the end of the bag into a 10 pence sized hole – about 4 cm from the end. Gently squeeze even sized amounts of the frosting around the edge of 1 of the cakes and then fill the centre in the same way. Gently place the second cake on top and use the rest of the frosting to cover it with a knife or palette knife. Empty the caramel into a small dish or ramekin and mix it well with your spoon, (at this point you will be tempted to just eat the caramel straight from the dish – don’t!) then drizzle, splodge, smear or drop it onto the top of your cake, allowing some to fall down the edges.

IMG_0503  IMG_0514 IMG_0520 IMG_0522 IMG_0525 IMG_0530 IMG_0534 IMG_0538 IMG_0548 IMG_0545 IMG_0549 IMG_0550 IMG_0552 IMG_0556 IMG_0564 IMG_0596 IMG_0600


Make a cup of tea, sit down with friends and enjoy your delicious bake!

IMG_0607 IMG_0623 IMG_0627 IMG_0632 IMG_0631


Enjoy your first box, don’t forget to upload and tag your pics with #mybakes so we can see and share them!

Happy Baking! xx

All imaged courtesy of the wonderous Georgina Martin Photographer

Like this article?

Share on Facebook
Share on Twitter
Share on Linkdin
Share on Pinterest

Sweeten up your day with 10% off!

Join our newsletter for an instant discount code valid on your first website order.*