FOREVER FREE MUSIC PROJECT 2010: CLAIRE LOMAX & DAVID CAKES CANCER CHARITY FUND RAISER SONG

Cake decorating cakes best buddy David Liverpool singer Claire Lomax has her own version of Forever Free. This haunting 'Celtic Woman' style theme song composed and produced by David Cake, who also carried out co-producer of this version with Billy Kinsley (Liverpool Express / The Merseybeats. When David arrived in 2001, he felt that Claire's emotionally powerful voice perfectly was to complete this version of "Forever Free", he wrote that originally, in 1999. In 2002, BBC Radio Merseyside, RogerClaire & David Phillips asked about Forever Free cake shortly after David's dad Roy had unfortunately passed away after a long battle with melanoma skin cancer. In 2008, Claire was with Hodgkin's lymphoma diagnosed with cancer and she fought her own long battle against her illness and she was an inspiration to us all. Claire is now in remission and together with David cake is committed to raising funds for Macmillan Cancer Support we are through the promotion of the Forever Free Project AAn opportunity to be that ALL musicians and singers everywhere on the planet a chance to showcase their talents and support charity at the same time. David Cakes & Claire-a-bell, as he affectionately calls her regularly come together to make music and to present the current video chat feature, which now appears to CAKINCRAZY. Claire says: "Singing is my passion and I find that a video is a good way to release stress, getting better, especially in me. I'm in remission, but I know the cancercould ...



http://www.youtube.com/watch?v=_QgbNetv3uQ&hl=en

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The World's Best Chocolate Cake Recipe, Bake This and They Will Love You Forever

Ingredients

(This is a big birthday cake is to be done, you can zoom out for a normal cake)

200 grams of a stork or other back-margarine

200 grams powdered sugar

4, medium, large eggs

3 tablespoons cocoa powder

Approx. 75 g cornflour

100 grams of flour itself

1 packet of baking powder

Vanilla extract

For the Icing

75 g margarine

Powdered sugar to a stiffmix

Water

Vanilla extract

Step 1

Using a blender or food processor, cream and sugar and margarine until light and fluffy. Add 1 teaspoon of vanilla essence and mix thoroughly.

Step 2

Add the 4 eggs, 1 at a time, mix thoroughly until each egg is fully blended in. Leave mixer to about 5 minutes.

Step 3

In a scale, put 3 heaped tablespoons of cocoa powder. Add cornstarch tomake up to 100 grams, then add yourself to 100 grams of flour. Finally, add 1 tablespoon of baking powder.

Step 4

Mix the flour into the mix. Fold-in, then mix with mixer until fully incorporated.

Step 5

Split mix between 2 lightly greased 8-inch non stick bakeware. Bake in over at 175 degrees Celsius for about 20 minutes. Test to see by gently shaking the can, if it wobbles like a jelly. (if they give further 5 minutes.) When his company, Slide tested in a spit the mixture is boiled. It should not have to cake mix, but will steam from the mixture. As long as it do not remove any mixture on the skewer, let it cool in the oven.

Step 6

While the cake cools, mix the margarine in the icing with 1 tsp vanilla essence and enough powdered sugar to make a stiff mixture. Add 1 teaspoon of water at a time and mix the mixture is left in the lurch, and is creamy and smooth. Set aside until the> Cake is cold. DO NOT try to ice the cake, when warm, the icing will go smoothly.

Tip - for icing, not abroad, not just the icing on the cake as this cake is so light, it will break under the pressure. Just add Spoon icing around the bottom layer, then the top and turn slightly to distribute the filling.

Step 7

Decorate the top of the cake with sifted powdered sugar or cocoa powder. Get drink a cup of coffee, then eat a largeslice!

To a celebration cake you can make the outside of the ice cream cake and decorate it with chocolate curls, or fill them with ice cream and whipped cream, or make a Chocolate Fudge Icing mix, or use cream and cherries for a Black Forest cake. Whatever floats your boat really.

Variations

You can also use this recipe into a victoria sponge, just take the cocoa and substitute with more cornmeal. Then ice with vanilla ice cream and jam. Or use lemonEssence and lemon ice cream for a splashy variety.

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