BBC Children in Need cupcakes: batch 4

RASPBERRY PYRAMID – LESLEY WATERS

Mix 150g mascarpone, 100g soft cheese, 2 tbsp

lemon juice and 4 tbsp lemon curd. Swirl over the

cakes, pile on raspberries and dust with icing sugar.

MAMAN’S COOKING POT – RAYMOND BLANC

Colour some white ready-to-roll icing brown,

black, green and orange with paste food

colourings. Shape spoons from brown icing, handles

from black icing and peas from green, then leave

overnight to firm up. Cut circles from rolled-out orange icing to fit

cake tops. Brush cakes with honey, then lay the circles on top. Tuck

side handles under lids, and attach lid handle with honey. Lay spoon

with peas on top.

SPIKY CHOCOLATE – SOPHIE GRIGSON

Melt 175-200g both dark and white chocolate and

spread thinly and separately on a large cool surface.

When almost – but not completely – hard, scrape into

chocolate curls with a sharp knife. Whip 250ml double

cream and 1 tbsp caster sugar, spread onto the cakes, then decorate

with chocolate curls.