Blu berry Cantrell

You will need:

200g Butter

100g White chocolate buttons

4 Eggs

200g Caster Sugar

75g Strawberries

75g Blueberries

For the Ganache and topping:

200g White Chocolate

250ml Double cream

Blueberries and Strawberries to decorate

Method:

A slighter richer sponge recipe for those special occasions, it was my OG pal Bryonys at the weekend and I decided to whip her up a hip hop bake off for our birthday outing, bear in mind I then had to then get this cake to the pub in one piece which was a little difficult to say the least. I had also purchased this amazing cake topper from The Hambledon so knew it had to be a larger cake to accommodate the extravagant flag party. 

You will need to heat the butter and white chocolate until melted and make sure they are mixed together well. Leave to cool slightly, add the eggs to the mixture and fold in the flour. Always important to make sure your sponge gets enough air whilst folding else you will end up with a flat pancake rather than a luxurious sponge. 

Now you can add the Raspberries and Blueberries and pour into a baking tin, I used quite small tins as I wanted a taller cake but its totally up to you what shape and height tin you use. Bake the cakes on 160C for around 25 minutes, until golden brown. 

Once the cake is cooled it is time to hit that sponge up style with the white chocolate ganache icing. Pop the white chocolate in a bowl with 100ml of double cream and sit the bowl to simmer over a pan of boiling water. Keep string throughout the chocolate melting and once melted you will be left with a glossy ganache. Wait until the ganache is cooled, add in the rest of the double cream and spoon in between the sponges and top of the cake. You can now add your blue berries to the top and dust with icing sugar.

So ladies when your man wanna get buck wild just go back and hit em up style...