Cigerello Cake

Making a ciggerello cake

Ingredients for cake

250g margerine (at room temp)

250g of caster sugar

4 free range large eggs

2 tbsp milk

245g self raising flour

65g cocoa powder

1 tsp baking powder

Ingredients for decoration

250g unsalted butter (at room temperature)

440g icing sugar

2 tsp vanilla extract

60g cocoa powder

1 x box of cigerellos

1 x bag of chocolate curls

Equipment

8" round cake tin

Turntable

Palette knife


Method:
Cream your butter and caster sugar together until light and fluffy
Beat eggs, vanilla and milk together, put to one side.
Mix together the flour, cocoa, and baking powder in a seperate bowl.
Alternate adding the wet and dry to the butter / sugar mixture.

Spoon into your tin (ensure greesed and lined) bake at 160 for approx 1 hour

Shop around for your cigarello's they can really vary in price. I bought these from The Chocolate Trading company. http://www.chocolatetradingco.com/

Once your cake is baked and cooled, make your buttercream in the usual way. Cut the cake in half and sandwich back together with a layer of buttercream. Smooth bittercream around the outside of the cake and the top, refridgerate for 15 mins before repeating the process, then once you have added your second layer of buttercream start placing your ciggarellos to the outside of the cake. Once all round the edgesprinkle all your chocolate curls on the top.

Finished with a bow!