Lets' get Fruity!

... was the theme for the second Clandestine Cake Club event where a colourful spread enticed cooks and guests to eat! There were, I think, 12 cakes, 16 adults plus two children.
My contribution was based on a recipe from a calendar for a Jewelled Box cake but I did not have a square cake tin.  Round it was! I soaked the biscuity cake sponge with creme de framboise overnight. Then the white chocolate ribbon making was a disaster! Abandoning that idea I melted the last of the white chocolate bar and spread it on the top, then a layer of raspberry jam and placed raspberries pointed end up in circles starting on the outer edge!  Eventually, I put a wide band of silver wired ribbon around the edge!  The raspberries were 10 euros a kilo and I used 750g plus the four eggs, flour, sugar, butter, vanilla essence and white chocolate. One pays a price for quality and beauty!
It's lovely to make a cake as well as if it is a gift for a birthday!
There was a beautifully presented Strawberry swiss roll, which was gluten free and made with fresh eggs so the sponge was very yellow.
There was a green poppy seed cake with citrus icing.
There was a Dorset apple cake, a shrunken drunken dried fruits cake, and a banana, date and walnut cake which was an excellent brown, moist and crumbly.
All the cakes were excellent and those that could be transported home tasted even better the following day... but I have been caked out!