A couple of weeks ago, I travelled in the footsteps of other writers like Matthew Evans, Marion Grasby, Dominique Rizzo and Karen Reyment and taught writing workshops in regional areas of Queensland. It was a fun four days driving around and each writing workshop was preceded with a question and answer session between me and a moderator from the Queensland Writer’s Centre. It was actually supposed to be an author talk but the idea of standing at a lectern filled me with dread. An idea of a q&a which was more like a conversation was much easier and more natural for me. This was followed by morning tea (very important! 
) and a writing exercise.
It was wonderful to meet readers face to face and there were some like blogger Marcella who I have known for years so it felt like catching up with friends. The morning tea portion at each event varied but the morning tea at Charter’s Towers stunned and delighted me. The chefs from Burge’s Food Works had actually cooked ten recipes from the blog including the Armenian Nutmeg cake, broccoli cake, sticky orange, vodka and chilli cake, asparagus and quail egg vols au vent, lemon polenta cakes and the four bean dip! I was rendered speechless for the first time in my life at the amount of effort that they had gone to and I was even more delighted when everyone enjoyed the food.
For many of the events, discussion centered around getting a book published as there were many budding and wannabe authors. What I did tell them was that unlike blogging, having your book published requires an inordinate amount of patience. An example was my book, which was originally supposed to have come out this year. Very recently I received the news that it was now going to be released in April 2013 in time for next mother’s day!
I’m a naturally impatient person so you may have heard my cries of frustration all the way around the other side of the world. The world of book publishing is so different from the world of blog publishing where a simple push of the button makes something live. There was talk about releasing it in July-September this year prior to the Christmas rush but my publisher said that she loved it too much not to give it the best start to life as possible.
So I consoled myself with cake. Not just any cake but a really joyous, colourful concoction. A chocolate sponge filled with jam and cream, much like the cake I would have asked for as a child, and then coated in whipped cream and hundreds and thousands. You can really use any sort of cake (although you might want to steer clear of splitting a heavy cake as cutting it will push out the cream and decorations) and the sprinkles are surprisingly easy and don’t take that long to do. Unlike, say the whole book publishing process!
Dear Readers, I have to say thank you for your patience with the book, I know it sounds like a long time coming and I hope that you will think that it is worth it in the end! So tell me Dear Reader, do you have any questions about the publishing process and do you have a book in you? I will try and answer your questions in a separate post!
Sprinkle Cake
Makes a tall 10cm diameter chocolate sponge cake, for a regular, larger sized cake, double the recipe
Ingredients:
- 2 duck eggs (medium sized 420g are fine) or 5 large chicken eggs at room temperature
- 1/3 cup caster/superfine sugar
- 1/3 cup plain flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- A little butter and flour to grease the tins
- 2 sponge tins or 2 springform tines in the same size
- 250ml/1 cup of pure cream
- 1/2 cup strawberry jam
- 1 cup sprinkles
2. Meanwhile, sift the flour and cocoa powder three times. Each time, do it at a bit of a height and tap the side of the sieve with the heel of your hand or use your wrist to shake it back and forth (rather than pressing down on the flour with a spoon).
3. When the egg mixture is ready, ensure that the oven is at the correct temperature. Have everything ready as the timing is crucial now. Sift the flour into the mixture and then fold the mixture underneath. This helps to avoid the lumps. Use the up, down and under folding motion (do not stir). It folds easily and should be able to be incorporated easily. Quickly spoon it into the tins and bake in the centre row of the oven and bake for 15-20 minutes. It should spring back slightly when touched and the edges should pull back from the tin.
4. Cool in the tins for 5 minutes and then remove from the tin gently and cool on a wire rack. You can wrap these in cling wrap once cool and decorate it the next day.
5. Slice off the tops of the sponges to create an even cake. Spread the centre of the bottom cake with jam.
Sorry for the blurry pic, it’s quite hard to photograph it and do the action
6. Whip the cream until it reaches firm peaks and spread some in the centre of the cake on top of the jam. Then, using an angled spatula, spread the cream around the outside of the cake. Smooth the sides. Then place the cake on its stand in a large bowl to catch the sprinkles. Sprinkle the hundreds and thousands on top and around the sides pushing them gently in with your fingers as you are raining them down. Use a length of ribbon to cover up any less than perfect bits on the bottom if you have them. Chill until serving.
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What a pretty cake!
Cheers,
Rosa
GAH! devastated! I have thought about a book for years because lifes been mental but I dont think thats ever going to happen… Seriously annoyed at your publisher, but totally get why they do such things.
T x
What a beautiful, colourful cake! I love it. Sorry to hear that your book is being delayed but I’m sure it will be well worth the wait. Will it be available internationally? How did you decide what to put in your book and what was the hardest thing about getting a book published?
What else is there to do but console yourself with this cheery looking cake! All good things are worth waiting for and I’m sure it will be worth the wait when you see you book out there!
Awe that sprinkle cake is so pretty and just the thing to console yourself with. I have been keeping an eye out on the lists for your book being released, I can’t wait.
What a lovely little cake, the sprinkles add such happiness. I feel for you about the book, it’s so hard to wait for things that we’ve hoped for!
Ugh my friend I think you can hear my cries of frustration too! I can’t wait to see your new book
Will you be doing book signings????? OMG please come to Castle Towers!!! Sorry getting ahead of everything but it’s so exciting – I think I need to make this gorgeous cake just to calm down
Cheers
Choc Chip Uru
brilliant!
What good news about your book. Even though you are impatient to have it ready, how good you must feel about your publisher who has your best interests at heart.
I suspect we all feel like we have a book in us. I self-published a bi-lingual cookbook some years ago and sold out quickly here in San Miguel (on the restaurants here), I think maybe the book proposal itself is the hardest obstacle at first. Any input you might have would no doubt be appreciated by us all.
Fun and beautiful cake–as I have come to expect from you.
omg, how I needed to see a sprinkle cake like that on a monday morning!! Just to make me smile xo vodka and chilli cake!!!
It’s great that you have a definitive date now and I’m sure that mothers day is the perfect time for the book to come out.
I’ve always thought that I might like to publish a book one day, but I’m not sure what it would be just yet. To be honest, I really love that immediacy that blogging offers.
What a clever idea to catch the sprinkles!
It is probably very disappointing to you but at least you have a set date now and we can all wait with baited breath! Plus you have more time to plan the celebration party.
This is a joyous cake indeed! How lovely of them to honour you by making so many of your recipes, very sweet. It is a shame about the book delay, but its nice to know your editor is wanting it to have the best start it can get- however frustrating that might be
I desperately want to produce a cookbook, de-mystifying cooking for InTolerant eaters. I’ve been spending my time off concentrating on it, but my question is How do you get a publisher on board to start with?
This cake is gorgeous!! Sorry to hear about the lengthy book process. It would have been great for Christmas this year, but mothers day next year will be just as exciting. Congrats x
Sorry to hear about the delay, it will totally be worth it in the end! Something to look forward to for next year! This sprinkle cake is such a gorgeous thing. I forgot how much I love sprinkles…
Sounds like you had fun in Qld – especially with all that cake!
I can’t wait to get your book!!
♥♥♥
Sue
Oh damn…I was hoping this was going to be the book announcement
Because I have been too excited about getting it! But it’s okay I’m happy to wait because I know it’ll be worth it ~
This is the perfect for Mr Bao and me! I love these mini cakes
And it looks quite simple gonna make it soon ~ YAY!
Where or more how did you begin the task of writing a book? Did you approach a publisher or did they come to like bees to honey?
It’s like a big freckle! So cute! And messy, I’m sure…
What a cool cake!!!!!!! Love it.
will wait im/patiently for THE
book! You go girl.
What a seriously pretty cake. And big sighs on the publishing delay!
Sounds like a fantastic four days! Very sorry to hear about the book, for your sake and because I can’t wait to get my hands on it!! Sprinkle covered cake sounds like a very good way to console oneself though
Well I have been waiting with baited breath to see your (i am sure) beautiful book creation… and PS: I am hoping for a signed copy
A dream of mine is to write a book, as may peoples is so I am glad that you have had this dream realised. It’s a beautiful thing! I hope for you great success follows the release.
xxx
How awesome that they made all those recipes of your for morning tea! Can’t wait for your book – will have to ask for it for a Mother’s Day present next year
The positives and negatives of life and its frustrations! The Charters Towers experience must have been really heartwarming, the news about another book postponement ‘darn’ x 100 frustrating
! Glad you were able to compensate with a fun cake! Feel I have a couple of books in me: an autobiography of my own rather colourful and unusual life, even if just for my family and friends, and a volume of how to nest on one’s own in absolute joy. When, after a few marrriages and partnering I discovered exactly how much fun it was to do what I wanted just when and how it suited me, some things worked and others did not! Have honed a lot of details thru’ the years 
! Well, the biography bit is coming true as have chapters in two books soon in print 
!
It looks soooo adorable Lorraine. Sprinkles always know how to make me smile. Definitely a recipe I’ve got to try. It does sound so easy. And fantastic news regarding the book. I really can’t wait for it to be released xx
Oh I love this cake so much, it is like…. the dream cake of my childhood
You must be so excited for your book release! I would be so impatient and counting down the days, haha.
That cake is gorgeous. I’m sure just looking at it would have cheered you up. That’s quite a delay but yes, cookbooks do sell well for Mother’s Day. I have a few war stories regarding manuscripts and publishers but they would take some time to tell! xx
Oh, that cake looks so gorgeous!
I am very impatient too so I can imagine your agony waiting for this ok to be released.
Can’t wait to get my copy
The kids would love this cake!
I’m sure the delay breaks your heart! It will happen so chin up and know there are heaps of us who’ll want to buy it.
I’ve thought about an Orgasmic Recipes book and maybe one day…
Your writing discussions sound like a lot of fun. Too bad they were so far north.
WHAT a colorfully exciting cake!
Always LOVE your photos and YOUR take!
Re your book, good things are always worth waiting for,
Consider your updates as now it creates (as the reader) we will look forward to more!
Writing a book, have ALWAYS inspired to do!
KNOW the EXORBITANT amount of work that goes into (not only writing, editing) but publishing too!
I’d like to write my book (with a unique niche) with all profits going to charity.
NQN, how does an pending author do? Any hints, tips on finding the right publishing company who will best represent this lifelong dream of mine to do?
you must have cried when you saw all that ‘your’ food cooked, that is really something very special. where is the photo of the inside of the cake?, sounds yummy!
i’m sure your book is worth the wait…..
Love love love the sprinkle cake! I’ve got to make a cake for Lily’s first birthday in two months and I’m thinking about it already, perhaps this could be the one?
Gorgeous, fun cake, Lorraine. Sorry we gave to wait another year for your book debut. All books take patience. First, creating them, then publishing! I self published and what a ride marketing. You’re so blessed to have been chosen by a publisher. It’ll be worth the wait. <3
a. Pretty cake!!! b. A little sad to hear your book launch is pushed back but hopefully for the right reasons, publishers are business people and it is in their own interests to give your book the best chance. So hold tight and keeping eating cake
Ok, maybe just a little bit of cake.
There is just something about a sprinkle-covered cake that lightens my mood and lifts my soul as well. Perhaps a thin sparkling thread that leads back to memories of childhood birthday parties and plates filled with fairy bread. Such a beautiful cake!
argh! i can’t wait that long for your book
but good news it’s on it’s way 
LOVE making sprinkle cakes, HATE cleaning up the fly away sprinkles :p
That cake is so sweet! I for one am very interested in reading your book – I guess delayed gratification is still gratification right?
What a perfect birthday or celebration cake , especially for children ( and big kids).
*She cries* , they’ve delayed your book again! I suppose they know when is the best time to release it for maximum impact , just more patience required from all your devoted readers. I’m sure it will be worth the wait!
I’m not a fan of sprinkles at all, but that is one spunky cake!
By the way, SO cool that you have your own book out soon. I once wrote an article on (self) publishing books, and I’ve definitely heard how frustrating the traditional process can be.
That must have been wonderful to see your recipes made for the morning tea. What a lovely gesture to show how much you and your blog are loved!
Ok, I can wait…Mothers’ Day next year … but the anticipation is building. So looking forward to your book, and the list is getting longer of people I want to buy it for. Do hope you will be doing signings… please.
Sprinkle cake is gorgeous.
What a beautiful cake! I’m loving the colours! I think it makes people happy. Looking forward to the release of your book next year!
Loved the cake Lorraine, what a perfect way to brighten up a Monday morning and loved the post too, I am so pleased the remainder of your 4-day stay in the North went so well. As you know we certainly enjoyed every moment of it, feeling very privileged to have spent the morning with you and came away from it with so much;the time flew by far too quickly though. I have the eggs and butter out ready to make a ‘feel-good’ cake like this later this afternoon. Warmest Wishes, Tricia xoxoxox
Oh, no! So dissapointed about the book release! I’m just very impatient like you & wanted to get your book, the moment I heard you are writing one
Happy to wait though, it deserve the best, as your editor says!
Those writing courses sound like so much fun, wish you did one in Sydney too (hint, hint)
And how sweet are those people from Burge’s Food Works!!!
Lorraine, it truely was like meeting an old friend and you are such a delight! I am so happy to call you a friend. As you know you have inspired me no end to the point that I decided my blog needed a bit of a facelift (which is still a work in progress!). At this stage I am not interested in publishing but am having a lot of fun writing – with the extra help from you! Thank you for taking the time to travel to our far flung north!
2013 will be here before you know it Lorraine. Look how quickly this year is going! We are already half way through.
Such a wonderfully bright and happy looking cake.
Almost too cute to eat!
Such a pretty cake. Can’t wait for your book release, shame about the delay but I am sure it will be worth waiting for. Hope you do some book signings
You think you can make it up to us with cake??
I am disappointed, but I’m very aware of how the publishing industry works, so I understand.
I bet Mr NQN would have liked to see you speechless!
Oh Lorraine I was busting…BUSTING to buy your book!
Never mind it will be as fabulous as ever come next Mothers Day (and I may be gifted it)….
Mr SCF and I are working on something very exciting right this minute which we hope could end up as part moving picture, part book.
First meeting about it tomorrow and no doubt it will be long and arduous but I am determined!
The sprinkly cake looks divine.
You GO girl.
Write Book 2 now…one for Mothers day 2013 and the next for Christmas 2013 and by that time you’ll be even more celebrated than you are today,
You know we all love you…right?
Love Kylie xxx
I’m sure the time will fly by but I know what you mean, I am impatient too for things. How lovely that they cooked from your blog.
Such a fun, tiring, exciting, nervous and scary process I imagine!! Cannot wait for your book. I wouldn’t know where to begin, so many questions!! Beautiful cake
Heidi xo
Noooooooooo!!!! I’m sure it’ll be worth it, no question, but aaaargh! Lorraine, I wanted it to be the year! All my imaginary PA hopes were counting on it
I dearly, dearly would love to hear your publishing story, particularly with regards to how you got started. Very very very much would like to hear that.
Aaww, you now have ‘just enough’ time for hundreds-and-thousands – tee hee – of special ideas for your book’s launch, marketing and sales splash.
Good luck for the upcoming book, Lorraine! And, may I just say that your cake has to be the friendliest, most fun-looking one I’ve seen in a while.
LOVE your gorgeous sprinkles cake Lorraine!!! It’s so adorable!
I’m sorry to hear of the delay of your book. I can only imagine how frustrating it must be. I’m sure it will be worth the wait though.
How amazing were the caterers in Charters Towers to make up ten of your recipes!
Sprinkles cake looks fabulous and very celebratory!
Such a cute and fun cake to make or should I say decorate lol
I can imagine how frustrating it must be.But then, if the publisher likes it so much, my best is it’s spectacular. I can’t wait!!! Honestly, Mother’s Day would be such a perfect day for it too.
Love the cake. Especially the ribbon decoration
You are such a deft chef. Love your creations.
Oh! And I have been wanting to write a book for ages. On dogs, and recently, a how to on Indian cooking. Lets see.
What a gorgeous, joyful, celebration of a cake! We are all with you on the book, Lorraine…by the time it’s published you will have amassed such a legion of fans that it will shoot STRAIGHT to the top of the bestsellers list
xx
What a pretty little cake! Perfect for a birthday party =)
Cute of them to make recipes from your blog, Lorraine!
And down deep, you know you agree with the editor…do the best job possible with your book and no mistakes.
Love your sprinkle cake!
What an incredibly festive cake, Lorraine. I bet you had sprinkles all over the kitchen
I’ve often thought of publishing a Healthy Hungarian Cookbook (Hungarians are notorious for cooking with lard and such). What is the single biggest obstacle you have come across in your book publishing experience. And, do you have a secondary source testing your recipes?
Thanks Lorraine, I wish I had been able to participate in one of your sessions.
–Lorraine,
When I saw that cake, my heart leapt. It does remind me of my childhood, too.
Soooooooo Fun. It’s like a celebration inside one’s mouth, like LIFE!
Can’t wait to get your book. How did you like teaching a writing class? FabULOUS! You Rock. Xxx
ha! ha! My kids would inhale this cake, but sprinkles kill my teeth! Looks beautiful, colorful and a very happy dessert!
Beautiful Cake!!!
YOu know ur cake just gave me an idea what I need to make for my friends daughter Birthday..YAyyyy
How wonderful that they’d cooked so many of your recipes. I love the sprinkle cake, it’s so very pretty. It must be disappointing about your book, but at least your publisher is interested in getting the best for you. GG
I can imagine your frustation, I also can say that I was able to heard you across the Pacific. Well, we have to wait for 2013, April is my birthday month, it’s a great month…!!!
Your cake looks fantastic, so plenty of colors…I liked it.
Wow, that morning tea cooked from your own recipes sounds like just the loveliest compliment I think you could get! You could come to my place most weeks and find one of your recipes on the menu, and they’ve all been wonderful.
As for a book, I think I have hundreds of beginnings in me, but my patience is even more limited than yours, I’d grow bored with it before actually finishing the book, let alone waiting through the publishing process. Think I’ll keep to being on the other side of the pages for now at least.
cute cake – I would have loved this as a child too – my mum often put a few sprinkles but I would have loved to have gone over the top with them
that spread of food from your blog sounds amazing – wish I had been there to taste it all
interesting to hear about your book publishing experience – can’t wait until the book comes out – I love the immediacy of blogging – I work with people who do publishing and hear all the painstaking work they do as editors – I guess my question is – did you have to redo photos or change your photography style for the book?
I love the tapers on the cake! How frustrating to have to wait but I’m sure it will be worth it in the end
Yumm! Nothing like a chocolate cake to chase away the blues and frustration. Looking forward to your book…time will fly I’m sure. Yes, I have a book in me somewhere I’d say. I had a son 15 years ago and have been busy with home-schooling, cooking for him and my husband and family and chores of everyday life ever since. I have been patiently storing away recipes and ideas all that time (I’d say my computer is 99% food ideas) and now that my boy is getting more independent, I have started spending more time on my personal pursuits. Hey maybe our books could sit joyously on the bookshop shelves next to each other waiting to be taken to a loving home!!! Hang in there!
patience is definitely a virtue i was born without! hang in there.
meanwhile, i’d love the crunch provided by those balls of sprinkle.
I’m so happy for you and you know I’m buying a copy in advance if necessary. The sprinkle cake is a charmer much like you are. And yes, I have a book in me, maybe two. One is started and it’s part memoir, food theme, where in my house growing up there were food rules and much honor on food, while my grandmother was cheating on my grandfather and that was totally accepted. She even had a tall skinny homely girlfriend who was her cover-up when they went on vacations, the, just the three of then, but all the pictures would be the 2 ladies. Do anything you want, just don’t mess with the food!
What an amazing cake! So colourful and happy. Perfect birthday cake!
Its like fairy bread in cake form
i love it!! Cant wait for the book 
sprinkles!! so cute
reminds me of fair bread.. yum!
I don’t blame you for needing something decadent and colorful to cheer you up after than news – how frustrating and (dare I say) depressing to have your book pushed back yet again. I’m sad for you because I’m looking forward to the book’s release and I really hope I can order a copy in the US.
Q&A has never bothered me too much – like you said, it’s a conversation. Although I’ve never had to participate on a panel before, so that would have been a bit intimidating. As for book publishing questions, I guess my biggest question would be whether it’s worth seeking publication or if your content is worth it, will publishers seek you out? As much as I am interested in publication, part of me just isn’t interested in the whole “seeking” part
Really? That’s a bummer. I’m so sorry to hear that. I’m an inpatient person too, and that will kill me or make me open a big box of chocolate… All the readers will patiently wait for it. Think positively – by next year, you will have even more readers who want to buy your book!
Your colourful sprinkles cake looks just fun, & stunning!
Too bad for you that your book now is only published next year!!
But we can wait anyway because we know that your recipes are always such fun, fun, fun & they always work too!
xxx
I hope the book will be available in UK, can’t wait for it!
Can imagine how impatient you must be to see it in print, hee.
How very decadent!
& bright & pretty, great for consoling oneself I think!
I’m sure the wait for your book will be worth it
Hi everyone! Thank you so much for the wonderful words of encouragement and support! Love to you all! xxx
Hi Lorraine! I have just finished making the sponge cakes in prepartion for my sister’s birthday tomorrow and am just wondering when I should ice it? How long can it be in the fridge for? We will be having it tomorrow night so I am wondering whether I will be able to ice it in the morning before work so it is ready at night? What do you think? Thanks, Rosie
***(By sponge cakes I am referring to your beautiful sprinkle cake!!)
Hi Rosie-Oh what a lovely birthday surprise! Now I would ice it as late as you can as the colour from the sprinkes can bleed a bit. It will take a few hours to do that but you did the right thing by not doing them tonight. Just a couple of hours before serving just to be on the safe side!
Brilliant advice Lorraine I did just that and it has worked out perfectly! I will let you know how it tastes, we are just about to cut it!
If you don’t mind I would love to do a blog post about your beautiful cake, attributing it to you and linking it to this page! Let me know if that would be ok with you 
Thanks so much
Hi Rosie-How fantastic! I’d love to know what you think of it and happy birthday to the lucky recipient of your gorgeous creation. Absolutely! I’d be so flattered if you did thank you Rosie!
Lorraine it was an enormous success! I have just posted it on my blog now! Hope you are happy with how I attributed it let me know if oyou would like me to change it in any way
Thanks for the step by step cake. Was thinking how to make sure these hundreds and thousands not falling down from cake as I was seeing another picture of this cake on top of fondant pink cake and thinking it is gorgeous.
Such a pretty cake. And we’re about as impatient for the book, but will gladly wait along with you
April next year? Close to my birthday… I am getting it as a birthday pressie for myself then
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