2 envelopes Knox powdered gelatine  ( 4 tsp/ 14g)
2c granulated sugar ( 395g)
1 tsp vanilla extract or other flavoring ( up to 1 TB)
1 Tb cold water
 1c ( 225ml) boiling water
cornstarch ( cornflour)

1. Select a shallow  9" x 13"pan  and very lightly grease, then  dust with cornstarch.
2. In a small bowl, pour the  1 Tb cold water over the  gelatine to soften it.
3. Pour  the boiling water  over the gelatine and stir till dissolved.
4. Pour the  mixture through a strainer into the bowl of a stand mixer.
5. Add the sugar, flavoring, and color if desired, and whisk together till soft peaks form ( mixture should not flop when the whisk is lifted)
6. Quickly pour the mixture into the prepared pan, leveling as much as possible.  If its really lumpy, cover with plastic wrap or a silpat mat and smooth the surface to level it out, (use a rolling pin if the pan is shallow enough, then remove the plastic wrap or silpat. )
7. Leave the mixture till cool and set,  dust with cornstarch then cut into squared with scissors or cookie cutters dusted with cornstarch.
8. Once the marshmallows are cut and dusted, they can be stored in a container at room temperature or in the fridge for 3 days ( if they last that long!)

 Ingredients
1/4c  cocoa powder - I use Hershey ( 21 g )
2/3c  hot water – DIVIDED (76g)
3/4c  plus 2Tb all-purpose flour ( 90g + 2 Tb)
1c  granulated sugar (198g)
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
1/4c plus 2Tb vegetable oil  (44g + 2 Tb)
1  large egg
2 tsp vanilla
( This  recipe makes 1 x 8" x 1 1/2"  layer )    (= 1  x 20cm x 35cm layer)

• Grease round micro-proof dish ( 7’x 2” or 8” x1 ½”  ) and line with plastic wrap. (I use a round glass dish but a square casserole dish works too - you can always cut a circle out of it afterwards if you  want!)
• In small bowl mix cocoa with 1/3c  hot water, stir to combine, then microwave for 40-50 seconds till slightly thickened
• In medium bowl, mix dry ingredients (flour, sugar, baking soda, baking powder,  salt)
• Add oil, remaining 1/3c hot water, egg and vanilla to chocolate mixture, mix together,  then stir into flour mixture. Mix till well blended
• Pour batter into prepared pan
• Microwave in high for 5-6 minutes until cake begins to pull away from sides. Some moist spots might remain but will disappear as cake cools.
• Let stand at least 5 minutes. Invert onto serving plate. Let cool completely
• Frost with your favorite  buttercream, and enjoy!


• TIP : When the cake is cold, you can chill it in the fridge for  at least 30 minutes  and then carefully slice the cake layer in half horizontally to make 2 x 3/4"  layers, or simply make another layer for a  traditional 2-layer cake.
• TIP: A single layer cake is quite spectacular filled with whipped cream and raspberries and decorated with chocolate buttercream, a chocolate sail and fresh raspberries.

1 1/4 c unbleached flour
3/4tsp salt
3/4c shortening
3/8 c ( 6 fl oz) cold water

1. Put the flour and salt into a bowl.
2. sing a pastry cutter blend the shortening into the flour till it resembles breadcrumbs.
3. Stir in the cold water and pull the mixture together till it clumps.
4. Turn out onto a floured board and  lightly  form into a ball. Divide into 2 pieces, and flatten each into 4' circle.  The pastry can be used  straight away or frozen.

Immediate Use:  Roll the pastry till it is the desired thickness. Bake as directed
To Freeze: Put pastry circle in a freezer bag, exclude as much air as possible and then freeze ( defrost before using.) 
( pictured is Apple Cranberry Pie)