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    Wednesday, 4 May 2016

    RECIPE - ETON MESS CAKE

    I'll openly admit that baking isn't really my forte. I have neither the patience, precision or perfectionism to spend hours lovingly creating cakes - I'm more of a throw it all together and hope for the best kind of cook, but every now and then I impress myself.

    One such occasion was with this Eton Mess cake, I am little bit proud of it
    I'd been sent out a Magic Baking tin* so I wanted to try my hand at making something a little more exciting than your average Viccy sponge.

    So what is a Magic Baking tin I hear you ask - well it's just like a normal baking tin, but it comes with lots of different sized pieces that you can fix together using a silicon matt and metal pins, meaning you can make any shapes or size you like. Star, triangle, tractor - you name it, you can pretty much make it!

    As Eton Mess is one of my favourite desserts, this cake had to be made into the shape of heart. The tin is pretty easy to use, you literally chose the metals you need (2 straight panels and 2 semi circle) and slot together and you're good to go. 
    My recipe uses a simple vanilla sponge topped with the classic Eton Mess ingredients - cream, raspberries and meringue. It's sweet, incredibly more-ish and perfect with a cuppa!

    What you'll need
    For the cake:
    175g Margarine
    175g Self-raising flour
    175g caster sugar
    3 eggs
    1 tsp baking powder
    1 tsp vanilla extract

    For the topping:
    200 ml double cream
    50g Icing sugar
    Raspberries
    Freeze dried raspberries (optional)
    Meringues (crushed)
    What you'll need to do
    1. Preheat your oven to 180c and lightly grease your baking tray (I used my Magic Baking Tray to create a heart shape)
    2. In a bowl, mix together all of your cake ingredients until a smooth mixture, pour into the tray and place in the oven for 30-40 minutes.
    3. Once cooked, turn your cake out onto a wire cooling rack to completely cool while you make your frosting.
    4. For the topping, whip together cream and icing sugar until it forms stiff peaks
    5. Evenly spread the cream over the entire surface of the cake until it's completely covered
    6. Decorate the cake with your raspberries and crushed meringue. I cut my raspberries in half and outlined the heart shape but feel free to be as creative as you like!
    7. Enjoy a slice (or two) with a cuppa!

    The lovely people at the Magic Baking tin would like to offer my readers 20% off their own tin. To claim yours, use the coupon code here: http://www.themagicbakingtin.co.uk/or-mbt-10-off

      *I was sent a Magic Baking Tray for review

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