1 cup castor sugar
1 teaspoon v.essence
1 cup flour -sifted
1⁄2 cup oil
1⁄2 cup boiling water
3 teaspoon baking powder
Beat whites till stiff,then add in castor sugar..beat again,add in the yolks and v.essence...beat till combined add in sifted flour beat again..combine oil and water..sift baking powder over cake batter and pour the oil/ water mixture over...it will fizz thereafter fold nicely
The day before you make the cake make the ganache and leave in the fridge overnight 1 1⁄2 cups fresh cream,2 x150g milky bars mix the two over a double boiler till the choc has melted..cool then cling wrap and place in fridge..
Whip the ganache..not too stiff
Slice cake put a thick layer of whipped ganache in the middle,crush 9 raffaellos and sprinkle over..then coat the entire cake..sprinkle over coconut..decorate with buttercream roses and strawberries
For the roses I made normal vanilla icing then melted 3/4slab of white Lindt..allow it to cool and add it to butter icing..