A wicked, fun party cake is what Jacqui Rey dreamed up for our cool alternative to the old-fashioned boiled festive pud. Yes, it wouldn’t be out of place at a child’s birthday, but isn’t that just what’s being celebrated here? And we like the idea of a sweet that isn’t drenched in brandy – much more family-friendly. Here’s what to do:
Cook up your own favourite chocolate (or other) cake recipe. Or order one, ready-made. (Jacqui’s cakes of all descriptions, are, of course, famous.)
Slice the cake into layers. Make up some butter cream icing in bright colours (there are brilliant shades of food-colouring available). Crush a few chocolate meringues and/or some nuts into a portion of the icing to make some crunchier-textured filling. Spread icing on the cake layers and sandwich together. We like chocolate icing on the top. It makes the surprise, when you cut into the cake and reveal the rainbow within, all the more dramatic.
CREATIVE TEAM
Erica Platter, Rosemary Ladlau and Linda Duminy
ABOUT ROSEMARY LADLAU: At 85, with her youngest daughter Jane Matkovich, won a gold medal and Best on Show in the “Imposed” section of the 2011 World Flower Show in Boston, USA. This flower arranging legend lives in the original farmhouse on Simbithi Estate.
ABOUT JACQUI REY: KZN caterer supreme, handling anything from 800 delegates to weddings and small dinner parties for 20. Her new business associate is Brendon Newport, ex-Beanbag Bohemia, who brings 17 years of experience in catering to Food Matters. Jacqui and husband Jif also run the impeccable Mange Tout restaurant at Dunkirk, Salt Rock.
Food Matters Gourmet Catering (082 331 5969). E-mail her on chef@foodmatters.co.za or go to the website: www.foodmatters.co.za
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