“Anything is good if it's made of chocolate.”
― Jo Brand
No whingeing or philosophising from me today.
I am trialling a way to make a big birthday cake for a 16 year-old. It has to be big and preferably very chocolate-y. This first trial has produced a cake measuring 40cm x 30 cm, (or 16 inches x 12 inches). I made it in a baking dish usually reserved for roasting a leg of lamb or a large chicken.
The cake contains (amongst other ingredients), 4 (FOUR!) 200g blocks of chocolate. If this is considered acceptable, the final masterpiece will have more chocolate on the top and sides of the cake.
I am waiting for the (soon-to-be) birthday boy to come and offer his verdict.
I have a couple of other options still open as regards different recipes, with varying amounts of chocolate – and cream.
On party night, in a few weeks - and after the party guests have had their fill of pizzas and soft drinks - I don’t think I want to be around once they have also eaten birthday cake. Perhaps it would be best if they acted like little kids and took their slice of cake home to eat later (?). That may be a safer option.
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