0:00:02 > 0:00:04I'm Lorraine Pascale. I'm a chef and baking is my passion.
0:00:04 > 0:00:10When I quit modelling, I tried all sorts of things like being a car mechanic, an interior designer,
0:00:10 > 0:00:12and then 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 secrets with you.
0:00:18 > 0:00:21For me, baking is anything that cooks in the oven.
0:00:21 > 0:00:25Sweet and savoury, classic dishes, delicious new ideas and baking
0:00:25 > 0:00:29you really thought you'd never be able to do, but you can.
0:00:29 > 0:00:33Baking is not always fast, but it's always easy.
0:00:39 > 0:00:41OK, so you're out to impress.
0:00:41 > 0:00:45With baking, you can do it with small things or big things,
0:00:45 > 0:00:48but with me, either way, it's going to be easy.
0:00:48 > 0:00:51So how about this? A savoury twist on a French classic,
0:00:51 > 0:00:56a stunning tomato and basil tarte tatin made with, believe it or not,
0:00:56 > 0:00:58home-made puff pastry.
0:00:58 > 0:00:59And then we're off to France
0:00:59 > 0:01:03for inspiration for a chorizo and thyme fougasse.
0:01:03 > 0:01:06It looks great. Tastes fabulous. It's got it all.
0:01:06 > 0:01:08And then I'm conjuring up honeycomb.
0:01:08 > 0:01:13It's my kitchen magic and fantastic for zhuzhing up all manner of baked goodies.
0:01:13 > 0:01:15And voila. Last but not least,
0:01:15 > 0:01:19a three-tier red velvet celebration cake.
0:01:19 > 0:01:20And that's big!
0:01:32 > 0:01:36I'm going to make a tarte tatin, which is a French upside down tart
0:01:36 > 0:01:40and you can make them sweet or savoury, but I'm going to make mine savoury.
0:01:40 > 0:01:43And it's going to be absolutely divine.
0:01:43 > 0:01:45Can I have a pound of tomatoes, please?
0:01:47 > 0:01:51I'll get a bunch of mint as well.
0:01:51 > 0:01:53So I'm going to do a tomato version.
0:01:53 > 0:01:56Just wait and see how good it turns out.
0:01:56 > 0:01:58Lovely.
0:01:59 > 0:02:01See you then, thanks.
0:02:07 > 0:02:11Right, the hob on really high heat.
0:02:11 > 0:02:12Put the tomatoes in there.
0:02:14 > 0:02:18And then really good extra virgin olive oil.
0:02:18 > 0:02:20About two tablespoons.
0:02:20 > 0:02:22A good pinch of sea salt.
0:02:24 > 0:02:27A few twists of black pepper.
0:02:30 > 0:02:35And a good squidge of honey to make it nice and sweet.
0:02:37 > 0:02:40And breadcrumbs.
0:02:40 > 0:02:42So this only needs about two minutes in the pan
0:02:42 > 0:02:45and you don't need to turn them over,
0:02:45 > 0:02:47because I'm going to put some pastry over the top
0:02:47 > 0:02:49and put the whole thing in the oven.
0:02:51 > 0:02:55Most of the time, I just buy ready made pastry.
0:02:55 > 0:03:01But now and again, I make it myself, and I actually find it really rather rewarding.
0:03:04 > 0:03:08So, puff. Let me give you the scoop on how I made it.
0:03:08 > 0:03:12First, you make a dough with 245 grams of plain flour.
0:03:12 > 0:03:17Add half a teaspoon of salt and 40 grams of chilled butter cut into cubes.
0:03:17 > 0:03:21The secret with most pastry is to keep everything very cold.
0:03:21 > 0:03:26Rub the butter into the flour, and when the mixture looks like fine breadcrumbs,
0:03:26 > 0:03:32make a well in the centre and pour in 130 mil of cold water.
0:03:32 > 0:03:34Mix it all together with a knife.
0:03:35 > 0:03:39Bring the dough together with your hands and squidge it into a ball
0:03:39 > 0:03:45and then wrap it in cling film and chill it in the fridge for 25 minutes.
0:03:45 > 0:03:49Now, step two is all about adding the puff.
0:03:51 > 0:03:54Get your chilled dough and roll it out a little
0:03:54 > 0:03:56and then score a large cross in the middle,
0:03:56 > 0:03:59cutting no more than halfway through the bottom.
0:03:59 > 0:04:05Lift all four corners from the middle of the cross and then pull them up and out.
0:04:07 > 0:04:12Put 210 grams of butter, softened this time, in the centre of the cross
0:04:12 > 0:04:16and then fold all four corners back into the centre
0:04:16 > 0:04:20so they're overlapping and so the butter is all nicely enclosed.
0:04:20 > 0:04:26I know, I know. This recipe is very long winded, but the end is near!
0:04:26 > 0:04:28Step three, rolling and folding.
0:04:29 > 0:04:33Roll the pastry out away from you on a well-floured surface
0:04:33 > 0:04:37to a rectangle roughly three times as long as it is wide.
0:04:37 > 0:04:41Take the short edge nearest to you and fold it up a third,
0:04:41 > 0:04:44then take the top edge and fold it down a third.
0:04:44 > 0:04:48Turn the dough 90 degrees and then repeat the rolling and folding.
0:04:48 > 0:04:52Then give it one more roll and fold.
0:04:52 > 0:04:54Chill it down one more time.
0:04:54 > 0:05:00Then roll it into the shape of a tarte tatin tin and chill it down again.
0:05:00 > 0:05:02So, that's puff pastry.
0:05:04 > 0:05:11Now for the topping. I'll just turn my tomatoes off and I've got my puff circle here.
0:05:11 > 0:05:14I'll just put it on top of the tomatoes
0:05:14 > 0:05:18and ease it gently down the sides
0:05:18 > 0:05:21so that it's covering the tomatoes completely, and they're all encased.
0:05:21 > 0:05:24I'll use my brush actually to push it down.
0:05:24 > 0:05:26The pan is still a bit hot.
0:05:28 > 0:05:31There, perfect.
0:05:31 > 0:05:33And then egg wash.
0:05:33 > 0:05:36One egg whisked up. Nothing fancy.
0:05:38 > 0:05:41It just gives it a really good shine.
0:05:41 > 0:05:43Perfect.
0:05:43 > 0:05:48So this is going to go into the oven for 15 minutes at 200 degrees, and then it will be done.
0:05:59 > 0:06:01Oh, look at that.
0:06:01 > 0:06:05See how much that has puffed and you can see the little layers there.
0:06:05 > 0:06:09That's just how it's supposed to look.
0:06:09 > 0:06:11Now watch this!
0:06:13 > 0:06:19It's got to be turned upside down so I put a plate over the top,
0:06:19 > 0:06:23and I always do it over the sink just in case there's lots of tomato juice.
0:06:23 > 0:06:25Flip it upside down.
0:06:35 > 0:06:37Oh, look at that.
0:06:37 > 0:06:40Isn't it gorgeous?
0:06:40 > 0:06:41Right, now the garnish.
0:06:48 > 0:06:54I always feel this needs nothing more than some fresh basil and mint.
0:06:54 > 0:06:58Right. I'm taking this straight to the table.
0:07:23 > 0:07:28The moment that that tarte tatin is turned out is just incredible.
0:07:28 > 0:07:32Do you know there are so many great moments in baking that are French inspired?
0:07:32 > 0:07:34To Paris.
0:07:56 > 0:08:01When I come to Paris and I think of French bread, I immediately think baguettes,
0:08:01 > 0:08:04but of course, there are so many other wonderful French breads,
0:08:04 > 0:08:07and luckily a boulangerie on every corner.
0:08:16 > 0:08:17Wow.
0:08:17 > 0:08:20All these beautiful breads you've got.
0:08:20 > 0:08:22Baguettes here, little ones there.
0:08:22 > 0:08:24This beautiful seeded plait.
0:08:24 > 0:08:28There's a big round loaf there, a traditional one from Lyon called a pain couronne.
0:08:28 > 0:08:33There's bread with nuts and raisins. Bread with olives.
0:08:33 > 0:08:36Lovely pain viennois, which is a milk bread,
0:08:36 > 0:08:42and the fougasse, and I love the rye bread with the cross on.
0:08:42 > 0:08:47And I think I'm going to have... the fougasse.
0:08:47 > 0:08:49Beautiful. Really delicious.
0:09:04 > 0:09:11The fougasse is a traditional rustic French loaf, and I'm going to make mine with chorizo and thyme.
0:09:14 > 0:09:17500 grams of strong white bread flour.
0:09:19 > 0:09:25And then one packet of yeast, fast action dried as usual, and two teaspoons of salt.
0:09:25 > 0:09:27Essential for the flavour.
0:09:29 > 0:09:31And then 300 mils of water.
0:09:34 > 0:09:36Give it a really good stir.
0:09:36 > 0:09:40You want to make sure that all the water and flour is combined.
0:09:42 > 0:09:47Put your hand in. Really get all those dry bits from underneath.
0:09:49 > 0:09:52So that's on to the mixer for five minutes.
0:09:52 > 0:09:57If you want to do it by hand, it'll probably take about ten minutes.
0:10:09 > 0:10:14To see that it's kneaded properly, just fold it back on itself.
0:10:14 > 0:10:19Take a floured finger and prod it and it will go back pretty much all the way.
0:10:19 > 0:10:22So that's ready.
0:10:22 > 0:10:25I need lots of flour down
0:10:25 > 0:10:30and, as I said, I'm going to put lovely thyme in this.
0:10:30 > 0:10:32You can use some chopped rosemary.
0:10:32 > 0:10:34So you get it all incorporated.
0:10:34 > 0:10:37You do that a few times and then we've got this chorizo.
0:10:37 > 0:10:41It's a Spanish sausage and it's cured so it's quite firm.
0:10:41 > 0:10:46It has an amazing smell of paprika and garlic.
0:10:46 > 0:10:50So I'll put 25 grams of the chorizo inside the dough
0:10:50 > 0:10:55and I'll leave the other 25 to sprinkle over the top before it goes in the oven.
0:10:55 > 0:10:59Fold it over again on itself so it's all incorporated
0:10:59 > 0:11:01and turn it over.
0:11:01 > 0:11:03Shape it into a ball.
0:11:03 > 0:11:10Fougasse is a fern-shaped bread so I'm going to get it into that shape.
0:11:10 > 0:11:13I like to use a rolling pin. It makes things a bit easier
0:11:13 > 0:11:17and if it's getting really, really stretchy, just keep going.
0:11:17 > 0:11:19Just be firm with it.
0:11:19 > 0:11:23Just think of those big leaves, those big tropical leaves.
0:11:23 > 0:11:26It's going to look like that. Cut it down the centre
0:11:26 > 0:11:30and then three slashes on each side.
0:11:33 > 0:11:39So really stretch out the slits because when you leave it to rise, it will double in size,
0:11:39 > 0:11:44and the slits might close up a bit and you may lose that lovely shape.
0:11:47 > 0:11:50So, onto the baking tray.
0:11:50 > 0:11:53Just slide it straight on.
0:11:53 > 0:11:58So I always prefer to use cling film to cover my bread when I leave it to rise
0:11:58 > 0:12:02and loads of oil on it so the cling doesn't stick.
0:12:02 > 0:12:05Perfect. Over the top.
0:12:06 > 0:12:09OK, that's it.
0:12:09 > 0:12:11I'm going to leave it to rise.
0:12:16 > 0:12:17OK, cool.
0:12:19 > 0:12:21Wow. Look at that.
0:12:21 > 0:12:26I left it for 30 minutes and it's practically doubled in size, that's exactly what you want.
0:12:26 > 0:12:29I always leave mine to rise by a warmed oven.
0:12:29 > 0:12:35I need to brush this with milk and this will give it a lovely soft crust when it comes out of the oven.
0:12:38 > 0:12:41And then the extra chorizo.
0:12:41 > 0:12:45I love doing this because you get those extra crunchy bits when it comes out of the oven.
0:12:48 > 0:12:51OK. Right, ice cubes. I always put ice cubes
0:12:53 > 0:12:57at the bottom of the oven, it will create a lovely steamy environment.
0:12:57 > 0:13:03This will make sure the bread rises before the crust sets so you get a lovely big puffy rise,
0:13:03 > 0:13:08and I'm going to bake it for 30 to 35 minutes at 200 degrees.
0:13:19 > 0:13:22So once it's baked, I hang it up to cool.
0:13:22 > 0:13:25Just like they do in France.
0:13:25 > 0:13:26I love that.
0:13:35 > 0:13:37Mmm.
0:13:41 > 0:13:47So my friend has requested my honeycomb recipe.
0:13:47 > 0:13:50I'm just going to send it to her now.
0:13:50 > 0:13:53I know that honeycomb isn't strictly baking,
0:13:53 > 0:13:57but it does add a lot of oomph to lots of baked goods.
0:13:59 > 0:14:00Anyway, more of that in a minute.
0:14:00 > 0:14:02Let me show you how I make it.
0:14:02 > 0:14:08Honeycomb is really easy. Just put 80 grams of butter in a pan.
0:14:09 > 0:14:16Stir in 160 grams of caster sugar with 80 grams of golden syrup and then heat it gently.
0:14:16 > 0:14:22And then once the sugar has nicely dissolved, turn up the heat and boil it rapidly,
0:14:22 > 0:14:25but don't stir it or it will go into clumps,
0:14:25 > 0:14:30and keep it boiling for a good five minutes until the mixture goes wonderful golden honeycomb colour.
0:14:30 > 0:14:33Now the exciting bit!
0:14:33 > 0:14:38Add two teaspoons of bicarb of soda and before your very eyes,
0:14:38 > 0:14:42it will just foam up into this wonderful spongy honeycomb.
0:14:42 > 0:14:46And then pour it out of the pan and it will set.
0:14:48 > 0:14:53And then once it's cool, just break it up into shards. And that's it.
0:14:55 > 0:14:59So how does honeycomb play its part in baking?
0:14:59 > 0:15:03Well, I use it in so many recipes to vamp them up.
0:15:03 > 0:15:06I scatter it over brownies before they go into the oven
0:15:06 > 0:15:09and it kind of melts into these golden pools on top.
0:15:09 > 0:15:14Or I put shards of it into softly whipped cream or mascarpone
0:15:14 > 0:15:17before piling it into a tart case and topping it with fruit.
0:15:17 > 0:15:22And it is totally delicious blitzed to a dust and sprinkled
0:15:22 > 0:15:26over the butter cream in a cake, in the middle and, of course, on top.
0:15:26 > 0:15:28And that's honeycomb.
0:15:28 > 0:15:31Very versatile and very, very tasty.
0:15:35 > 0:15:40So when people find out that I'm a baker, they often want to discuss their cake issues with me.
0:15:40 > 0:15:42My cake is too dry. My cake won't rise.
0:15:42 > 0:15:44My cake sinks in the middle.
0:15:44 > 0:15:49So, baking cakes can go wrong, but it's quite easy to get it right.
0:15:49 > 0:15:51These are my baking rules.
0:15:53 > 0:15:57This is chefy, but I can't advise enough, but it's best that you get
0:15:57 > 0:16:00everything ready before you start to cook.
0:16:00 > 0:16:02Weigh and measure everything accurately.
0:16:02 > 0:16:04Small mistakes can make a huge difference.
0:16:04 > 0:16:07And don't under or over mix.
0:16:07 > 0:16:09The recipe should guide you.
0:16:09 > 0:16:12It's vital to use the correct sized tin
0:16:12 > 0:16:17and fill the cake pan no more than half full to allow it to rise.
0:16:17 > 0:16:18Don't forget to preheat the oven,
0:16:18 > 0:16:22because when your batter is made, it needs to go into the oven pronto
0:16:22 > 0:16:24and bake it in the middle of the oven
0:16:24 > 0:16:27because the top is too hot and the bottom is too cold.
0:16:27 > 0:16:28Then resist, if you can,
0:16:28 > 0:16:33opening the oven during the first two-thirds of the cooking process.
0:16:33 > 0:16:35Check it's done by inserting a skewer.
0:16:35 > 0:16:39If it comes out clean, it's cooked.
0:16:39 > 0:16:41So those are my cake rules.
0:16:47 > 0:16:50Now for the big one - a celebration cake.
0:16:50 > 0:16:57A chef friend of mine jokes that the three scariest words in the baking dictionary are three-tiered cake.
0:16:57 > 0:17:03But I've made cakes for weddings, christenings and birthdays, and really it's not that difficult.
0:17:03 > 0:17:11So soon I'll be revealing all by baking a beautiful red velvet cake, but first a quick shopping trip.
0:17:11 > 0:17:14I just need a few things.
0:17:14 > 0:17:19For an incredible short cut to totally professional results, ready made icing in white and red.
0:17:19 > 0:17:25Sturdy boards to build the towering cake on, and dowelling rods for a bit of culinary DIY.
0:17:27 > 0:17:29Right, must dash.
0:17:29 > 0:17:30I've got cakes to bake!
0:17:38 > 0:17:42I've done the six inch and I've done the 12 inch
0:17:42 > 0:17:46and I'm going to start on the nine inch and let me show you how easy it is.
0:17:48 > 0:17:54One of the first questions I always ask myself when making a celebration cake is what to put inside.
0:17:54 > 0:18:00You know, I always use vanilla or chocolate, but this time I fancy
0:18:00 > 0:18:05doing something a bit different, so I'm making a red velvet cake and it's shockingly red.
0:18:05 > 0:18:10So I'm going to start off with 350 grams of butter and sugar.
0:18:14 > 0:18:16And I'll give that a nice beat.
0:18:18 > 0:18:21So now I need three eggs.
0:18:24 > 0:18:27I'll give that a beat.
0:18:29 > 0:18:31And half the flour.
0:18:31 > 0:18:34People are so afraid of making cakes.
0:18:34 > 0:18:38They're worried their cake won't rise or it will collapse in the middle,
0:18:38 > 0:18:43but if you use my method of adding the eggs and flour in two lots,
0:18:43 > 0:18:46you'll get a foolproof cake every time.
0:18:46 > 0:18:50That's half a teaspoon of vanilla extract.
0:18:50 > 0:18:52A nice pinch of salt
0:18:52 > 0:18:55and the rest of the flour.
0:18:56 > 0:18:5915 grams of baking powder.
0:18:59 > 0:19:01And you need 50 grams of cocoa powder.
0:19:01 > 0:19:04And then give it a good mix.
0:19:06 > 0:19:08OK. I'm happy with that.
0:19:09 > 0:19:11So now to make it red.
0:19:11 > 0:19:16I need 50 mil of this red food colouring.
0:19:20 > 0:19:23And then on goes the mixer again.
0:19:23 > 0:19:26Give it another good mix.
0:19:26 > 0:19:29Look at that. It's such a beautiful colour.
0:19:29 > 0:19:32Gorgeous, rich red.
0:19:32 > 0:19:34OK. I'm happy with that.
0:19:36 > 0:19:38Right. Into the tin.
0:19:38 > 0:19:41I've lined a tin here with baking parchment.
0:19:43 > 0:19:45Look at that colour.
0:19:45 > 0:19:50And it's quite a liquid mixture, so don't worry about levelling it too much.
0:19:50 > 0:19:52Just make sure you get all of it in the bowl.
0:19:54 > 0:20:00And this needs to go into the oven for an hour and 15 minutes at 180 degrees.
0:20:03 > 0:20:09I made a whole load of butter cream for all three cakes and this is what's left for the middle cake.
0:20:09 > 0:20:12Now let me tell you how I made it.
0:20:12 > 0:20:16Put 700 grams of softened butter and 1.8 kilos of icing sugar into the mixer
0:20:16 > 0:20:20and cream them together until they're light and fluffy.
0:20:21 > 0:20:27Then add in 200 grams of cream cheese, a few drops of vanilla extract, and that's it.
0:20:33 > 0:20:37Once the cake is ready, leave it to cool for five minutes in the tin.
0:20:47 > 0:20:54If you see, the bottom is much flatter than the top, so I'm going to use the bottom as the top.
0:20:54 > 0:20:58A big dollop of butter cream to stick it down.
0:21:00 > 0:21:05There we are, and first, I need to cut the cake in half.
0:21:05 > 0:21:09So take a serrated knife.
0:21:09 > 0:21:16Keep moving the cake around like that and it doesn't have to be absolutely perfect.
0:21:16 > 0:21:18Take off that layer.
0:21:18 > 0:21:20Look at that gorgeous colour.
0:21:20 > 0:21:22I love it.
0:21:24 > 0:21:28And now a big blob of butter cream again in the middle.
0:21:28 > 0:21:31Make sure this butter cream is lovely and soft.
0:21:31 > 0:21:32Don't keep it in the fridge.
0:21:32 > 0:21:36Take it out maybe half an hour or so before you use it.
0:21:37 > 0:21:39Now I'll put the top layer on.
0:21:41 > 0:21:42There. Lovely.
0:21:45 > 0:21:51And then I like to put a big dollop on top and just smooth it around.
0:21:51 > 0:21:54OK. Another dollop for the side.
0:21:54 > 0:21:58Hold the pallet knife vertical.
0:22:02 > 0:22:05I do find this bizarrely relaxing.
0:22:13 > 0:22:18OK, so this is going to go into the fridge to get nice and hard
0:22:18 > 0:22:22and then I'll do that one more time, and it will be ready for the sugar paste.
0:22:46 > 0:22:48So I've got this sugar paste.
0:22:48 > 0:22:53Sugar paste is a kind of covering for cakes. You can get it in all the supermarkets
0:22:53 > 0:22:57and I knead it for a bit to soften it up.
0:23:00 > 0:23:02And then roll it out.
0:23:02 > 0:23:07Just keep going. Try and make it as circular as possible.
0:23:07 > 0:23:09Make it easier.
0:23:09 > 0:23:12Yeah, that's what I want.
0:23:19 > 0:23:22So this had has had two layers of butter cream
0:23:22 > 0:23:26and it's given it a nice structure to put the sugar paste on top.
0:23:28 > 0:23:30Fold it over
0:23:30 > 0:23:36and then just lay the sugar paste over the top of the cake.
0:23:38 > 0:23:41And then just use my hands to get it in.
0:23:44 > 0:23:48I always use the top of my hand like a tool almost
0:23:48 > 0:23:54to just go around the top and give a lovely smooth finish.
0:23:54 > 0:23:55I'll just push it in there.
0:23:55 > 0:24:00We've got to get it really fitted to the sides of the cake,
0:24:00 > 0:24:06and then get my pallet knife and cut all the way around.
0:24:06 > 0:24:11Just cut the excess off all the way around like that.
0:24:12 > 0:24:14Get rid that of bit.
0:24:15 > 0:24:19And then these little cake smoothers.
0:24:19 > 0:24:21Just rub them in icing sugar...
0:24:23 > 0:24:28..and then all the way round again to give a really professional finish.
0:24:28 > 0:24:30There.
0:24:30 > 0:24:32It's totally transformed the cake.
0:24:34 > 0:24:37So, more sugar paste.
0:24:37 > 0:24:40You can get it in different colours.
0:24:40 > 0:24:42OK, so I'm rolling it out.
0:24:42 > 0:24:44A little bit thinner than last time.
0:24:47 > 0:24:50People spend hours and hours making these sugar flowers,
0:24:50 > 0:24:54but you don't have to do that, you can use cutters.
0:24:54 > 0:25:00You get them in different shapes, dolls and teddy bears and all sorts.
0:25:00 > 0:25:02And then stick them on.
0:25:02 > 0:25:07I use edible glue and you know, these simple dots
0:25:07 > 0:25:10just totally transform the cake.
0:25:10 > 0:25:12And when you're using sugar paste,
0:25:12 > 0:25:14it does take a couple of goes to get it right,
0:25:14 > 0:25:18but if you do make mistakes, you can just cover them up with the dots.
0:25:21 > 0:25:23OK.
0:25:23 > 0:25:26I am very happy with that.
0:25:34 > 0:25:39Right. So I've got all the cakes in the back and I'm off to my friend Miles' house.
0:25:39 > 0:25:42He's a brilliant photographer and I'm going to put it together there
0:25:42 > 0:25:45and he's going to take a picture of the cake.
0:25:45 > 0:25:50Now I know it sounds really obvious, but when you're making three-tier cakes,
0:25:50 > 0:25:56it's really important to assemble the cake in situ.
0:25:56 > 0:25:59I can't tell you how many stories I've heard of people trying to
0:25:59 > 0:26:04transport these three-tiered cakes around and then just ending up with a mass of crumbs and icing.
0:26:11 > 0:26:15- Hello.- Good morning. How are you? - Good. How are you doing?- Good.
0:26:21 > 0:26:27OK. Now I'm going to pile two more cakes on top, and to stop them from sinking,
0:26:27 > 0:26:31I'm going to need these. They're dowelling rods.
0:26:31 > 0:26:37So just find the centre and then push it all the way down.
0:26:37 > 0:26:40You see it just stands proud by about two millimetres.
0:26:42 > 0:26:44I'll just put one here
0:26:44 > 0:26:47and I'll just pop them in like that.
0:26:49 > 0:26:51And now I'll get the next layer.
0:26:51 > 0:26:54And I'll pop this on top.
0:26:59 > 0:27:00Lovely.
0:27:05 > 0:27:07Here's the baby one.
0:27:12 > 0:27:15And then on with the ribbon.
0:27:18 > 0:27:21I like to fold it over so it's nice and pretty,
0:27:21 > 0:27:23even at the back.
0:27:25 > 0:27:28Now, it's ready for its close-up.
0:27:33 > 0:27:35Just come up a little bit.
0:27:38 > 0:27:41- It is really looking good. - We're getting the edges of the cake.
0:27:41 > 0:27:44The contrast is nice.
0:27:44 > 0:27:47Nice. Are you happy?
0:27:47 > 0:27:49- Very.- Done deal!
0:27:54 > 0:27:57Subtitles by Red Bee Media Ltd
0:27:57 > 0:28:00E-mail subtitling@bbc.co.uk