0:00:02 > 0:00:04I'm Lorraine Pascale. I'm a chef, and baking is my passion.
0:00:04 > 0:00:07When I quit modelling I tried all sorts of things,
0:00:07 > 0:00:10like being a car mechanic, an interior designer...
0:00:10 > 0:00:12Then I found cooking, and that was it.
0:00:12 > 0:00:15Since then I've worked in restaurants, I run my own business,
0:00:15 > 0:00:18and I'm going to share some chef's secrets with you.
0:00:18 > 0:00:21For me, baking is anything that cooks in the oven -
0:00:21 > 0:00:24sweet and savoury, classic dishes,
0:00:24 > 0:00:25delicious new ideas,
0:00:25 > 0:00:29and baking you really thought you'd never be able to do, but you can.
0:00:29 > 0:00:33Baking's not always fast, but it's always easy.
0:00:39 > 0:00:41So, where to begin?
0:00:41 > 0:00:43Well, this is all about easy,
0:00:43 > 0:00:47so I'm going to tell you the simplest and quickest thing I know how to bake -
0:00:47 > 0:00:49parmesan and poppy seed lollipops.
0:00:49 > 0:00:53Sounds crazy, but they're the perfect canape.
0:00:53 > 0:00:56And then soda bread. No kneading, no rising.
0:00:56 > 0:00:59Home-made bread does not get any easier than this.
0:00:59 > 0:01:01And neither does French patisserie.
0:01:01 > 0:01:03Well, my way!
0:01:03 > 0:01:06Blueberry and lemon cream millefeuille.
0:01:06 > 0:01:08Sounds scary, but it isn't.
0:01:08 > 0:01:10Then I'm going to demystify shortcrust pastry
0:01:10 > 0:01:12with my fool-proof recipe.
0:01:12 > 0:01:16And it's fantastic in a fig, cream cheese and mint tart.
0:01:16 > 0:01:21And then, for the big finish, an incredibly easy chocolate cake.
0:01:21 > 0:01:24I like to call it the "I can't believe you made that!" cake,
0:01:24 > 0:01:28because that's exactly what people say when they see it.
0:01:41 > 0:01:45For me, one of the quickest and easiest things to bake
0:01:45 > 0:01:47are parmesan and poppy seed lollipops.
0:01:47 > 0:01:51They're these really cool canapes that are ready in an instant.
0:01:51 > 0:01:53Well, almost.
0:01:53 > 0:01:57These will be a real feat of baking engineering.
0:01:57 > 0:02:00I'm going to start with 80 grammes of parmesan.
0:02:00 > 0:02:04And then on almost the finest grater,
0:02:04 > 0:02:06just grate it right down,
0:02:06 > 0:02:12so you've got a nice pile of finely-grated cheese.
0:02:12 > 0:02:15I find that this is the only cheese that works really well.
0:02:17 > 0:02:21And then seeds, sesame seeds, you need one teaspoon,
0:02:21 > 0:02:23in a bowl. And poppy seeds.
0:02:27 > 0:02:30Then just add your parmesan, give it a quick mix.
0:02:30 > 0:02:32I just love poppy seeds, they give it crunch,
0:02:32 > 0:02:35and the black flecks look really good.
0:02:35 > 0:02:39Now, I've got a baking tin here lined with baking parchment,
0:02:39 > 0:02:43and a cookie cutter. Get the parmesan mix and sprinkle it on.
0:02:43 > 0:02:47You want a very fine layer, not too thick, and pull it off.
0:02:47 > 0:02:50And take one of these, this is a lollipop stick -
0:02:50 > 0:02:53you can get them on the internet, of course.
0:02:53 > 0:02:56Pop it into the centre of the circle.
0:02:56 > 0:03:00A little bit more parmesan mix, and that's it.
0:03:00 > 0:03:01I'll just get on with the rest.
0:03:15 > 0:03:17That's the last one done.
0:03:17 > 0:03:22Now, the hardest thing about this recipe
0:03:22 > 0:03:25is making sure they get into the oven without bumping them
0:03:25 > 0:03:28and ruining the circles.
0:03:28 > 0:03:32So these need to cook for about five minutes at 220 degrees.
0:03:38 > 0:03:42So, I was thinking, "How am I going to serve these lollipops?"
0:03:42 > 0:03:46And I was watching TV the other day and they had this restaurant scene,
0:03:46 > 0:03:50and they were serving these prawns on sticks in this perspex box,
0:03:50 > 0:03:53and I thought, "That's exactly what I need." So I got on the internet,
0:03:53 > 0:03:57had a little search, couldn't find one anywhere,
0:03:57 > 0:04:01so I just bought a box and drilled the holes in myself.
0:04:06 > 0:04:10So, I'm just going to take these off the baking parchment
0:04:10 > 0:04:12and push them into the holes.
0:04:12 > 0:04:14They should come off easily,
0:04:14 > 0:04:19but if any get stuck, I always take my palette knife,
0:04:19 > 0:04:26it's my secret weapon in baking, and then just slide it underneath.
0:04:26 > 0:04:29I've used parmesan, sesame and poppy seed,
0:04:29 > 0:04:32but you could use parmesan with paprika,
0:04:32 > 0:04:35or sprinkle some fresh thyme over the top,
0:04:35 > 0:04:39or some sliced nuts, just anything really to make it your own.
0:04:39 > 0:04:43So, there you are - parmesan and poppy seed lollipops.
0:04:43 > 0:04:45Easy as you like!
0:04:56 > 0:05:01Sometimes when people think baking, they think, complicated processes,
0:05:01 > 0:05:04lots of ingredients and loads of equipment.
0:05:04 > 0:05:07But for me, baking's about keeping it simple.
0:05:23 > 0:05:27Now, if you're going to bake, you're going to need kit.
0:05:27 > 0:05:32I've got a list of 13 items that I consider to be my baker's dozen.
0:05:32 > 0:05:36So, the baking tins category is quite a large one.
0:05:36 > 0:05:40You can get cake tins, or flan tins,
0:05:40 > 0:05:43or these little diddy loaf tins.
0:05:43 > 0:05:45Just get what you want as and when you need it.
0:05:47 > 0:05:52A good long rolling pin, a nice, bendy spatula,
0:05:52 > 0:05:55pastry brush and palette knife,
0:05:55 > 0:05:59piping bags with nozzles, and a set of round cutters.
0:05:59 > 0:06:04Electronic scales, baking sheets, a couple of good knives.
0:06:04 > 0:06:08Most people have these little baby whisks, but get a bigger whisk -
0:06:08 > 0:06:10much faster whisking.
0:06:10 > 0:06:13Different size bowls, and a chopping board.
0:06:13 > 0:06:16So, that's my baker's dozen.
0:06:26 > 0:06:30Most people say, "I don't have time to make bread."
0:06:30 > 0:06:35But this bread is the most effortless bread you could ever make.
0:06:35 > 0:06:39It needs 370 grammes of plain flour.
0:06:41 > 0:06:45It's a really simple soda bread.
0:06:45 > 0:06:50There's no kneading, no yeast, no waiting around for it to rise,
0:06:50 > 0:06:54you just bung it all in a bowl, give it a quick mix, and then into the oven.
0:06:54 > 0:07:00130 grammes of wholemeal flour, make it a little bit healthy.
0:07:00 > 0:07:02A teaspoon of bicarb.
0:07:06 > 0:07:08And a teaspoon of salt.
0:07:08 > 0:07:13Make a little well in the middle.
0:07:13 > 0:07:15And 40 grammes of butter.
0:07:21 > 0:07:25And then buttermilk. I need 340 grammes of this.
0:07:25 > 0:07:27Buttermilk is basically a soured milk,
0:07:27 > 0:07:31and you can get it in most supermarkets, OK? And treacle.
0:07:31 > 0:07:36The best way to get this off the spoon is dip it in hot water,
0:07:36 > 0:07:40leave it in there for a few seconds, and then into the treacle.
0:07:40 > 0:07:42Look at that lovely colour,
0:07:42 > 0:07:45and it's all right to get a bit messy with this.
0:07:45 > 0:07:49Plonk it in and let it slide off the spoon.
0:07:49 > 0:07:51Mmm!
0:07:53 > 0:07:58And then give it a good mix. It's like a cake batter, almost.
0:07:58 > 0:08:02Just make sure everything's nicely combined,
0:08:02 > 0:08:05and squeeze it round the sides.
0:08:07 > 0:08:10I did say no knead, but you do need to get your hands in for a minute,
0:08:10 > 0:08:12just to bring it all together.
0:08:12 > 0:08:17So a bit of flour, and then just squidge it together.
0:08:17 > 0:08:19And then onto the surface,
0:08:19 > 0:08:21and bring in the edges,
0:08:21 > 0:08:26just fold the edges together, get a nice little parcel,
0:08:26 > 0:08:28and then round in a little ball.
0:08:31 > 0:08:35And then take your wooden spoon and flour the end.
0:08:42 > 0:08:45So a bit of flour on the top
0:08:45 > 0:08:48gives it that lovely bakery look.
0:08:48 > 0:08:53And then this goes into the oven for 30 to 40 minutes at 200 degrees.
0:08:53 > 0:08:56See, easy!
0:09:20 > 0:09:22MUSIC: "Sweet Dreams" by Eurythmics
0:09:28 > 0:09:32# Sweet dreams are made of this
0:09:32 > 0:09:35# Who am I to disagree...? #
0:09:35 > 0:09:38Wow! These look incredible.
0:09:38 > 0:09:42There's eclairs, fraisiers, Napoleons.
0:09:42 > 0:09:46Admittedly these have been made by experienced chefs,
0:09:46 > 0:09:48but there are pastries like this that you can make at home.
0:09:50 > 0:09:53The good news is, you don't need any fancy kit,
0:09:53 > 0:09:55and you can buy the ingredients anywhere,
0:09:55 > 0:09:57and you're guaranteed that wow factor thing.
0:09:59 > 0:10:04I find that the simplest ingredients always make the best patisserie.
0:10:04 > 0:10:08- Thank you.- Thank you. - Right, French pastries to bake.
0:10:15 > 0:10:16I love millefeuille.
0:10:16 > 0:10:19It's a classic pastry from France,
0:10:19 > 0:10:21and you can fill them with whatever you like.
0:10:21 > 0:10:25But I'm going to use a lemon cream and blueberries.
0:10:25 > 0:10:30I took a short cut with these and used shop-bought puff pastry.
0:10:30 > 0:10:32Let me tell you how I made them.
0:10:32 > 0:10:34I just rolled the pastry out as thin as possible
0:10:34 > 0:10:37on a board dusted with icing sugar.
0:10:37 > 0:10:39And using a ruler,
0:10:39 > 0:10:45cut out 18 rectangles about 9cm long and 5cm wide with a pizza cutter.
0:10:45 > 0:10:46Then I put them on a baking tray
0:10:46 > 0:10:49and sprinkled them with lots of icing sugar,
0:10:49 > 0:10:51and put them in the fridge to chill.
0:10:51 > 0:10:55After half an hour, I put them into a 200 degree oven for five minutes,
0:10:55 > 0:10:58sprinkled them with more icing sugar,
0:10:58 > 0:11:00and baked them for five more minutes,
0:11:00 > 0:11:03until the pastry turned golden brown.
0:11:03 > 0:11:07You can really see how these have puffed up in the oven.
0:11:07 > 0:11:11The name millefeuille means a thousand leaves,
0:11:11 > 0:11:14and I can't see them, but I know they're in there somewhere.
0:11:14 > 0:11:17I'm going to layer these up with some lemon cream,
0:11:17 > 0:11:19which is just so easy to make.
0:11:19 > 0:11:24Just put 165 grammes of whipping cream into a large bowl,
0:11:24 > 0:11:29add 25 grammes of icing sugar and the seeds of one vanilla pod.
0:11:29 > 0:11:32Now whip the cream until it just starts to thicken.
0:11:32 > 0:11:36Add the zest of one lemon and a squeeze of lemon juice,
0:11:36 > 0:11:39and fold it into the cream.
0:11:39 > 0:11:43OK, this is my favourite bit - piping.
0:11:43 > 0:11:45Give the bag a twist at the top,
0:11:45 > 0:11:48and then just do blobs.
0:11:48 > 0:11:53This is the bottom of the pastry, and it gets three layers.
0:11:53 > 0:11:56I just love piping, it's one of my idiosyncrasies.
0:11:56 > 0:11:59It's actually really easy to do.
0:11:59 > 0:12:02Just put the nozzle down, squeeze,
0:12:02 > 0:12:05and then stop squeezing and lift.
0:12:05 > 0:12:07And if you don't have a piping bag,
0:12:07 > 0:12:11you can easily just use a knife and spread it on that way,
0:12:11 > 0:12:15but I love the way the little blobs look in this.
0:12:15 > 0:12:17And then just take some blueberries,
0:12:17 > 0:12:22and just plop them on the blobs.
0:12:22 > 0:12:25It's quite funny, when I was working in restaurants,
0:12:25 > 0:12:29none of them made their own puff pastry, all of it was bought in.
0:12:29 > 0:12:34So there's no feeling guilty about using shop-bought puff.
0:12:34 > 0:12:37So then just take the middle layer,
0:12:37 > 0:12:41and it gets a squirt underneath, just like glue,
0:12:41 > 0:12:45and then place it on the bottom.
0:12:45 > 0:12:48And then another one.
0:12:48 > 0:12:53Just a squidge on top, and press it down.
0:12:53 > 0:12:57Now, that is a very elegant dessert.
0:12:57 > 0:13:00Just put a splodge on your serving plate,
0:13:00 > 0:13:07and then place the millefeuille on top, like that,
0:13:07 > 0:13:11and then when you're carrying it around, it won't wobble over.
0:13:11 > 0:13:14OK, I'm going to get on with the rest of them.
0:13:30 > 0:13:32That looks beautiful.
0:13:32 > 0:13:35You're going to make a lot of friends with this dessert.
0:13:35 > 0:13:38Sprinkle them with lots of icing sugar.
0:13:38 > 0:13:41There you are - millefeuille.
0:13:41 > 0:13:43French pastry, easy as you like.
0:13:51 > 0:13:54Now, I know the thought of making shortcrust pastry
0:13:54 > 0:13:56often sends a shudder down most people's spines,
0:13:56 > 0:13:58and that you can buy your own.
0:13:58 > 0:14:00And sometimes, if I'm really rushed, I do.
0:14:00 > 0:14:06But my shortcrust pastry recipe is so easy to make in a food processor.
0:14:06 > 0:14:10It's buttery, crumbly, and totally lovely.
0:14:10 > 0:14:15You just tip 250 grammes of plain flour into the food processor,
0:14:15 > 0:14:19add 125 grammes of cubed cold butter,
0:14:19 > 0:14:23and blitz it until it looks like breadcrumbs.
0:14:23 > 0:14:27Add two egg yolks, which makes the pastry really rich,
0:14:27 > 0:14:30and then a pinch of salt.
0:14:30 > 0:14:33Give it a quick blitz, and if it starts to look dry,
0:14:33 > 0:14:36just add one to two tablespoons of water
0:14:36 > 0:14:39and blitz it again until it forms a rough ball.
0:14:39 > 0:14:42Then squidge it together and cover in cling.
0:14:43 > 0:14:46So, that's the pastry made.
0:14:46 > 0:14:48Now, at this stage, you can chill it, freeze it
0:14:48 > 0:14:51and make it into all manner of sweet and savoury dishes,
0:14:51 > 0:14:56but what I've got in mind is a very unusual main course.
0:14:56 > 0:15:01The fabulous, well, in my opinion, fig, cream cheese and mint tart.
0:15:06 > 0:15:09I always think shortcrust is a patchwork pastry,
0:15:09 > 0:15:11because it always falls apart,
0:15:11 > 0:15:15and you're always patching it together when it's in the tin.
0:15:15 > 0:15:18Well that's OK, it's just very crumbly.
0:15:18 > 0:15:21OK. And, again, a palette knife, good if it's sticky,
0:15:21 > 0:15:24just slide it underneath like that.
0:15:29 > 0:15:33And then carefully fold it over.
0:15:33 > 0:15:38So just lay it over the tin and very gently...
0:15:39 > 0:15:42There. OK, now ease it down.
0:15:42 > 0:15:45I like to get a little ball of pastry,
0:15:45 > 0:15:47and then use that to get it into the corners.
0:15:47 > 0:15:51And that way, I don't stick my finger through.
0:15:51 > 0:15:56Take a knife, and just cut off the excess.
0:15:59 > 0:16:02See, there's a piece there that's not looking so good,
0:16:02 > 0:16:04so I'll just take a bit of the patchwork
0:16:04 > 0:16:07and gently push it in there.
0:16:07 > 0:16:11So I just take a wooden spoon, a bit of flour,
0:16:11 > 0:16:14and then go all the way round in the grooves,
0:16:14 > 0:16:20and it gives it a lovely finish when it comes out of the oven.
0:16:20 > 0:16:24OK, that's good. So this is going in the fridge now for 15 minutes,
0:16:24 > 0:16:27or until it's nice and firm.
0:16:34 > 0:16:36When the tart shell has rested,
0:16:36 > 0:16:39it gets blind-baked, which means baked without a filling.
0:16:39 > 0:16:43Get the baking paper, slightly bigger than the tin,
0:16:43 > 0:16:44and scrunch it up.
0:16:44 > 0:16:47Then unscrunch it, and line the tin with it.
0:16:47 > 0:16:52And you do this because it helps the paper sit more snugly in the tin.
0:16:52 > 0:16:57Fill it with baking beans or dried beans to weigh the pastry down
0:16:57 > 0:17:00so you get a nice, flat base.
0:17:00 > 0:17:05Get it into the oven at 180 degrees for 20 to 25 minutes.
0:17:08 > 0:17:12OK, so the tart is cooked. Now to make the filling.
0:17:12 > 0:17:15It's such an easy filling to make.
0:17:15 > 0:17:19You need 260ml of cream.
0:17:19 > 0:17:22I'm using a whipping cream, you can use double cream.
0:17:22 > 0:17:25You just want to whisk it until it starts to stiffen slightly.
0:17:25 > 0:17:31The beauty of this is it's a no-cook filling. It's just so fast.
0:17:34 > 0:17:38So I'm adding 165 grammes of cream cheese.
0:17:39 > 0:17:44And then mix it all together. You want it to all be incorporated.
0:17:44 > 0:17:47It looks a bit lumpy at first, but then it'll go smooth.
0:17:49 > 0:17:53OK. Then I need a tablespoon of marsala,
0:17:53 > 0:17:57optional, of course. But marsala is my favourite ingredient.
0:17:57 > 0:18:02It just smells so good, and the beauty of it is it keeps for ages.
0:18:02 > 0:18:06It's a sort of sweet fortified wine from Sicily.
0:18:06 > 0:18:10Then some honey, three squidges of honey.
0:18:12 > 0:18:15Gives it a lovely sweet flavour.
0:18:20 > 0:18:23Just dollop that into the case.
0:18:26 > 0:18:29Make sure all the bottom of the case is covered.
0:18:32 > 0:18:35All right, now that's ready for the figs.
0:18:35 > 0:18:39So these figs are going to get cut into quarters
0:18:39 > 0:18:41and then layered on top of the tart.
0:18:43 > 0:18:48It really is such an easy, simple topping, and it's so, so stunning.
0:18:52 > 0:18:55Start lining them up, and it's all how you present them.
0:18:55 > 0:18:58I think that looks so pretty where you have them standing upright,
0:18:58 > 0:19:01that lovely red and green together.
0:19:01 > 0:19:03OK, now for the next 15.
0:19:13 > 0:19:18We need some mint, snip some over the top.
0:19:18 > 0:19:22And you can also use basil, ripped basil, over this,
0:19:22 > 0:19:25but I just think mint goes beautifully.
0:19:25 > 0:19:28And, lastly, some pistachio nibs.
0:19:30 > 0:19:33OK, that's ready. So easy.
0:19:40 > 0:19:43- Mmm.- Looks incredible.
0:19:43 > 0:19:44OK, who's first?
0:19:44 > 0:19:45Looks too good to eat!
0:19:47 > 0:19:50- Thank you.- Wow!
0:19:54 > 0:19:57- Mmm!- Mmm! Oh, my goodness!
0:19:59 > 0:20:00That is divine.
0:20:00 > 0:20:03Really, really good.
0:20:09 > 0:20:12I just love online shopping.
0:20:12 > 0:20:17Cos you can get everything you need, and everything that you don't!
0:20:17 > 0:20:20I used to spend hours in the kitchen
0:20:20 > 0:20:23making sugar flowers and chocolate cigarillos,
0:20:23 > 0:20:30but now you can get everything you need at the touch of a button.
0:20:39 > 0:20:41Goodies!
0:20:41 > 0:20:44Ah, chocolate cigarillos.
0:20:44 > 0:20:47These are the fruits of my online shopping labour.
0:20:47 > 0:20:50These are totally going to transform a boring old chocolate cake
0:20:50 > 0:20:52into something amazing.
0:20:53 > 0:20:57So I've already creamed 200 grammes of butter and sugar in here,
0:20:57 > 0:21:01because I'm making a chocolate sponge for this really cool cake.
0:21:01 > 0:21:06These chocolate cigarillos go all the way around the sponge,
0:21:06 > 0:21:08sandwiched with buttercream,
0:21:08 > 0:21:10and then there's a big pile of raspberries on top,
0:21:10 > 0:21:13and I call it the "I can't believe you made that" cake,
0:21:13 > 0:21:16because when you make it, people always say,
0:21:16 > 0:21:17"I can't believe you made that!"
0:21:19 > 0:21:26So, 140 grammes of flour in there, 60 grammes of cocoa powder,
0:21:26 > 0:21:30a pinch of salt,
0:21:30 > 0:21:32and two teaspoons of baking powder.
0:21:34 > 0:21:39That's all the dry goods. I'm going to add the dry goods and the eggs in two lots.
0:21:39 > 0:21:43Two eggs first, crack them into the bowl,
0:21:43 > 0:21:47eggs, free-range if you can,
0:21:47 > 0:21:49and half the flour,
0:21:49 > 0:21:51and give it a mix.
0:21:51 > 0:21:56I make my cakes this way cos I think it's the best way to make cakes.
0:21:56 > 0:22:00I prefer to use plain flour and not self-raising
0:22:00 > 0:22:03because I use baking powder with it,
0:22:03 > 0:22:05and you can adjust the amount it rises.
0:22:05 > 0:22:08Because often cakes dip in the middle, or don't rise properly.
0:22:08 > 0:22:10A quick whisk.
0:22:12 > 0:22:15I also find this way, it stops the mixture from curdling.
0:22:17 > 0:22:19Another two eggs.
0:22:22 > 0:22:28And then the rest of the powdered mix in like that.
0:22:30 > 0:22:33Get it all incorporated.
0:22:35 > 0:22:38Oh, that looks so chocolatey!
0:22:39 > 0:22:41And then into the pan.
0:22:43 > 0:22:46OK, in it goes.
0:22:46 > 0:22:48Scrape it all out. You don't want to waste any.
0:22:48 > 0:22:51So I've got my tin here,
0:22:51 > 0:22:55and I've lined it with greaseproof.
0:22:55 > 0:22:58Level it out. OK, this goes into the oven
0:22:58 > 0:23:03for 30 to 40 minutes at 180 degrees.
0:23:09 > 0:23:13Now the chocolate buttercream, yum! Love it.
0:23:13 > 0:23:20250 grammes of softened butter and 500 of icing sugar.
0:23:22 > 0:23:27That's fine. And then, mixer on.
0:23:27 > 0:23:30Tea towel. To stop the icing sugar from flying around,
0:23:30 > 0:23:33I always put a tea towel over the top.
0:23:33 > 0:23:38Go slowly at first, and then whack it up.
0:23:40 > 0:23:42Lovely.
0:23:42 > 0:23:44OK, so let that beat.
0:23:44 > 0:23:48Get it nice and creamy and light and fluffy.
0:23:52 > 0:23:58Then 100 grammes of melted chocolate. It smells really good.
0:23:58 > 0:24:01And make sure it's been cooled, cos if you add it when it's too hot,
0:24:01 > 0:24:05it'll just curdle, and the mixture will go into a big mess.
0:24:05 > 0:24:07Just give that a quick mix.
0:24:07 > 0:24:10And I find the best way to melt chocolate is in the microwave,
0:24:10 > 0:24:14just 20 to 30 second blasts, mixing it in between each one.
0:24:14 > 0:24:18Don't be tempted to put it all in for two minutes cos it will burn,
0:24:18 > 0:24:20and burnt chocolate tastes horrible.
0:24:23 > 0:24:28Now for my cake. I've got my cake in the tin. It's nice and cool.
0:24:28 > 0:24:32Right, so I just peel off the paper,
0:24:32 > 0:24:33and then put it on the board.
0:24:33 > 0:24:38Get a dollop of buttercream, and that'll act like glue.
0:24:40 > 0:24:45And I've used the bottom as the top because it's lovely and flat.
0:24:45 > 0:24:48So just mark it all the way round.
0:24:48 > 0:24:51And if you don't have one of these turntables,
0:24:51 > 0:24:54you can use a bowl upside-down with a tray on it.
0:24:54 > 0:24:58Just saw all the way through.
0:24:58 > 0:25:01I'm going to put a lovely layer of buttercream inside.
0:25:08 > 0:25:10A nice big dollop of buttercream.
0:25:10 > 0:25:14And then just smooth it all the way round.
0:25:16 > 0:25:19OK. Top goes on.
0:25:19 > 0:25:24Squish it down a bit. And then the sides and top.
0:25:31 > 0:25:35And then once you've done that, just hold the knife in one position,
0:25:35 > 0:25:38turn the board all the way round, and then off.
0:25:40 > 0:25:44And then we can smooth these edges into the centre.
0:25:44 > 0:25:49There you go. See, it's not perfect, but it doesn't matter,
0:25:49 > 0:25:53because it's going to get some cigarillos all the way around it.
0:25:53 > 0:25:57I'm going to put it in the fridge now so it can harden,
0:25:57 > 0:26:03and then it's going to get another layer of chocolate for extra chocolatiness.
0:26:07 > 0:26:11When the buttercream has set, and it takes about 15 minutes or so,
0:26:11 > 0:26:12you can do the second layer.
0:26:12 > 0:26:17If you do two layers, it is much easier to make it nice and straight
0:26:17 > 0:26:19with good squared-off edges.
0:26:19 > 0:26:22Now for the magic bit,
0:26:22 > 0:26:26putting the cigarillos on the cake.
0:26:26 > 0:26:30Just put them at right angles, make sure they're at right angles,
0:26:30 > 0:26:32and then all the way round,
0:26:32 > 0:26:37and these ones have a little join here, so if you can,
0:26:37 > 0:26:39I always put them on the inside if I remember.
0:26:48 > 0:26:51I've been invited to a party but I can't go,
0:26:51 > 0:26:55so I'm going to send the cake in my place.
0:26:55 > 0:26:58When you see cakes like this in the shops and the magazines,
0:26:58 > 0:27:02you never think you'll be able to make a cake like it.
0:27:02 > 0:27:03But now you can.
0:27:07 > 0:27:09So now the raspberries go on.
0:27:09 > 0:27:11Normally some cigarillos go astray,
0:27:11 > 0:27:14but you can just pop them back on again.
0:27:14 > 0:27:17I just love, love raspberries.
0:27:17 > 0:27:21When I was at school, at primary school, I made raspberry buns,
0:27:21 > 0:27:24and I've been in love with raspberries ever since.
0:27:27 > 0:27:29A few more - just one fallen off.
0:27:29 > 0:27:31So that's it. Beautiful.
0:27:31 > 0:27:34And, you know, you could do whatever you liked with this cake.
0:27:34 > 0:27:38You could use white cigarillos with white roses -
0:27:38 > 0:27:41it'd look so beautiful for a wedding.
0:27:41 > 0:27:46Now, that cake really is going to knock people's socks off.
0:27:53 > 0:27:55Guys, Lorraine Pascale's cake!
0:27:55 > 0:27:57- Oh, my God! - My God! Look at it.- Dig in!
0:27:57 > 0:28:00Better be strong!
0:28:00 > 0:28:02- Yum.- I can't believe she made this!
0:28:02 > 0:28:05I know. She's too clever.
0:28:05 > 0:28:06Mmm.
0:28:08 > 0:28:10- How good is that?- Amazing!
0:28:10 > 0:28:13- Mmm!- That is delish. I'm going to eat the whole thing now!
0:28:15 > 0:28:18My inbox. I've got an e-mail about that cake.
0:28:18 > 0:28:22"Darling Lorraine, thank you for the cake that you made.
0:28:22 > 0:28:24"Absolutely delicious and beautiful.
0:28:24 > 0:28:26"I can't believe it!"
0:28:26 > 0:28:28Aw!
0:28:28 > 0:28:31Subtitles by Red Bee Media Ltd
0:28:31 > 0:28:34E-mail subtitling@bbc.co.uk