Dart Board
|
4 stars -
2 reviews
preparation time: 45 minutes cooking time: 35 minutes difficulty: Easy serves: 6 oven: 160°C |
Ingredients
- 225g (8oz) butter
- 17 5g (6oz) soft light brown sugar
- 4 eggs
- 17 5g (6oz) golden syrup
- 25g (1oz) cocoa powder
- 225g (8oz) self-raising flour
- 5ml (1 tsp) mixed ground spice
- 2.5ml (½ tsp) ground ginger
- 30cm (12") cake board
- 45ml (3 tbsp) apricot jam
- 350g (12oz) Butter Icing (see recipe)
- Generous pinch ground ginger
- Grated chocolate
- 1 licorice wheel
- Small darts
- Grease and line two 25cm (10") round cake tins.
- Cream the butter and sugar together; beat in the eggs slowly, followed by the golden syrup.
- Mix the cocoa powder with a few drops of water and make into a paste.
- Fold the flour into the cake mixture and then divide the mixture into two.
- Add the cocoa paste to one portion; sieve the mixed spice and ground ginger into the other portion, and add a little milk if necessary.
- Spread the two mixtures into their separate tins and hollow out the centers so the cakes will have a flat top when cooked.
- Bake in a pre-heated oven for 35 minutes.
- Leave to cool upside down on a wire rack, removing the paper.
- Put an 18cm (7 inch) round plate on each cake and, using it as a guide, cut out a circle from the middle of each cake.
- Remove the circles and cut them into 20 even wedges.
- Put the ginger outer circle on the cake board and put the wedge slices - alternating between chocolate and ginger - in a circular pattern in the center.
- Spread the top of the cake with jam and lay the chocolate ring on top of the ginger ring.
- Then repeat the process with the remaining wedges, reversing the colors to get a checkered effect.
- Beat the butter icing with the ginger and spread some of it around the sides of the cake.
- Cover the sides of the cake with grated chocolate.
- Fill a piping bag fitted with a plain writing nozzle with butter icing.
- Pipe the numbers on the cake in the correct order.
- Fit a star nozzle to the piping bag, refill with the remaining butter icing, and pipe shells for the scoring circles.
- Pipe a line around the top and bottom of the outer edges and stick the licorice wheel in the center for the bulls eye.
- Put on the darts for decoration.
i will try this soon..hope it works. Thank you!