Ethan Potiphar











For the cake:
225g plain flour
350g caster sugar
85g cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
2 free-range eggs
250ml milk
125ml vegetable oil
2 tsp vanilla extract
250ml boiling water

For the strawberry icing:
1 1/2 cups icing sugar mixture, sifted
25g unsalted butter, softened
1 tablespoon milk
Few drops of red food colouring

Preheat the oven to 180 degrees. Grease cake tin.

For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon beat the mixture until smooth and well combined.

Ask a parent to add the boiling water to the mixture, a little at a time, until smooth.

Bake in the oven for 25–35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.

Use oven gloves to remove the cake from the oven and allow to cool completely, before icing.

To make the icing:
Using a wooden spoon, combine icing sugar, butter and milk in medium bowl until smooth. Add a touch of extra milk or water to get a glossier consistency. Add enough food colouring to tint icing to desired colour. Mix well.

To assemble the cake, run a round-bladed knife around the inside of the cake tin to loosen the cake. Carefully remove the cake from the tin.

Drizzle the icing and assemble the strawberries, blackberries, blue berries in the centre on top of the cake. Crush some chocolate and sprinkle over the berries and top of cake