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.

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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!

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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.

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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!)

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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!

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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.

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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.

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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.

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

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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

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