For this you will need one pandoro cake with its beautifully exaggerated form. In an emergency, once, I used this as a cake for Cassia’s birthday. I iced it with bright orange chocolate that I dripped over the whole gorgeous pandoro, top and sides, and then stuck sweets into. If you can’t find bright orange chocolate, just use white chocolate mixed with orange food colouring. This cake will keep well for a couple of days, so you can make it in advance.
Put the milk and food colouring in a small saucepan and heat until hot but not boiling. Keep warm.
Put the chocolate in a large bowl over a saucepan of boiling water, making sure that the water doesn’t touch the bottom of the bowl. Heat, stirring a few times, until the chocolate melts and is quite smooth. Stir in the hot coloured milk and continue heating and stirring until it is all blended in and the chocolate is glossy and smooth.
Put the pandoro on a large serving plate. Quickly cover it with the chocolate, drizzling and spreading it with a spatula as you work. It doesn’t have to be perfect — it is lovely exaggerated. Stick the sweets on just before the chocolate sets, positioning the larger and heavier ones closer to the bottom so they don’t slide down, and holding them in place until they take hold. Decorate with the lollipops and candles.
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