Basically, I went with the idea of chocolate (that if something is utterly coated in it, it will always go down well). This worked.
I went for this Hamlyn recipe (Hamlyn are a reliable publisher, who always taste tested their recipes) for chocolate brownies. In the picture they look drier than modern brownies, more like little cakes. The icing looks pretty normal like glace icing, however it turned out to be the really interesting part of this bake.
Haha, look at my neatly arranged ingredients. The Carnation went into the icing, which was essentially chocolate fudge poured all over the cake. Yum.
The mix was pretty easy, just a standard cream-butter-and-sugar cake recipe. Not really gooey like a modern brownie. Just a standard, albeit tasty and very rich, cake.
And below is the finished result. Shiny! It's made with a lot of cocoa powder and was exceptionally chocolate-rich. Too rich to wedge cut like a regular cake (you'll notice I didn't have a square tin clean when I baked it) so I cut it any which way. The icing was a really sticky, gooey fudge sauce- very tricky to transport but fabulously moreish.
|Note the icing trying to escape off the side of the plate.|
But enough of my cake, let's see why I was a teensy-weensy bit nervous. Bear in mind that the table wear in these photos has all been sourced at boot sales in a filthy and/or broken condition and restored, and all the edibles (bar the taramasalata in the first photo) are made by my friend herself. A hard act to follow.
|No over-frosted swirly cupcakes here; these are risen then delicately iced and|
topped with hand-made sugar butterflies and crystallised petals.
|The bread pudding in the foreground is the ambrosia of the gods. The stands are|
both rescued via bootsales, filthy and for pennies; both 60+ years old.
|Yeah I don't have to say much about this cake, do I?|