I baked the Marmalade Cake again, but this time I increased the quantities and added a touch of fresh ginger for interest. I am almost ready to write down the recipe!
I also iced with chocolate ganache, but the icing didn’t really flow enough – how do I achieve a thin, spreading covering of chocolate? Perhaps I need to heat the cream as well as melt the chocolate. And does it look more appealing with a white or a brown icing?