Blueberries cake with snitch and heart chocolate shredded coconut and strawberries flowers
Snitch and heart chocolate one day in advance 225 g melting chocolate, melted, add 1 1/4 Tsp oil, stir to mix. When cool slightly pour into the chocolate moulds – 2 halves cup, and 1 heart shape. Place in freezer to set. The next day remove from freezer and moulds Cake 300 g pl flour 1/2 Tsp baking powder 1/4 Tsp salt 250 g butter 250 g white sugar 4 large eggs 1 1/2 Tsp vanilla extract 300 ml sour cream 100 ml orange juice 185 g blueberries, wash and dry Decorations and fillings for snitch 60 g blueberries for snitch and decorate on plate 1 Strawberry cut into 4 slices to hold snitch, 1 whole strawberry, wash for the half open snitch 4 strawberries, wash, dry, and cut into flowers 130 g shredded coconut, toast lightly brown, as nest for the egg and for strawberries as decoration Garnish Spread apricot jam on top of cake when it had cool completely (OPT)
I have recreated Reynold’s MasterChef snitch. Though, it does not look as professional as his creation. The snitch chocolate look like Jurassic tyrannosaurus egg; about to hatch sitting in shredded coconut nest; heart shape chocolate is the heart the mother left there as a sign of protection. Strawberries flowers are the borders of their home and food.