Looking good

However inexpensive the ingredients, the appearance of a dish is what 'sells' it to us and, when I was racking my brains last night to think about what to chat about today, suddenly the memory of my 'dart board' chocolate cake came to me. To make, take a chocolate sponge (baked in two sandwich tins) cut one in half across (to make a semi-circle) and spread with chocolate butter cream, placing the other cut half on top. Repeat with the other cake using a different flavour. Decorate by spreading each 'cake'with a different flavoured buttercream and coat with nuts, grated chocolate, dessicated coconut or cocoa according to your choice. Cut each 'half-cake' into three or four wedges and reform into a complete cake by placing the alternately onto a plate.
Flavours that go well with the chocolate are orange, coffee, coconut and mint.
Tip: These cakes will freeze which also makes them cut more cleanly.
When needing to split a cake in half throught their thickness, wrap cotton thread around the cake, halfway up, cross over the ends and then pull through. This cuts the cake cleanly and evenly.

When making a quiche in a large round tin, gain an extra portion by pressing a scone cutter through the centre until it cuts through the pastry. Using a knife cut portions up to the scone cutter - this forms flat-tipped wedges . Remove the scone cutter and serve.