Cake! magazine by Australian Cake Decorating Network March 2020 Cake! Magazine | Page 16

Step 8:
Sift together the flour,
cocoa powder, baking
powder, bicarb and salt. Step 9: Step 10: Step 11:
Add the dry ingredients
to the chocolate batter. Whisk until well
combined. Pour the mixture into the
prepared tin.
Step 12: Step 13: Step 14: Step 15:
Place in the oven
and bake for 30 to
40 minutes. Poke the centre of the
cake and check that the
cake is cooked through.
If the skewer comes out
clean, leave the cake
20 minutes in the tin to
cool. Invert the cake on Dollar
Sweets 10 inch silver
foil board and leave on
the wire rack to cool
completely. Place the lip of the
balloon over a water tap
and allow water to fill the
balloon to the size of a
grapefruit.
CARAMEL BASKET
TIP: Never allow your caramel basket to be in contact with liquid or humidity. It will MELT!