Welcome to Day 7 of the “SIR CHOCOLATE AND THE ICE CREAM RAINBOW FAIRIES” Blog Tour! @bakeandwrite @4WillsPub #RRBC

GIVEAWAY:  (7 winners) Each will win a copy of one of her Sir Chocolate Story and Cookbooks. For your chance to win, please leave a comment below!

Welcome to part 7 of the fondant cat parade

The fondant cat parade tells the story in limericks of Dinah the Kitten, daughter of Daddy Grey and Mommy Cat, who likes to sleep and escape to Wonderland in her dreams. While in Wonderland, Dinah meets a variety of brightly coloured and fun fantasy kittens. The fondant cat parade illustrates some of the wonderful fondant art that appears in all the Sir Chocolate books.

Today, you will learn about Two-tone the Kitten.

Look out for part VII of the fondant cat parade tomorrow when you will meet Rascal the Kitten. You can download the full illustrative PDF of the fondant cat parade here: https://robbiesinspiration.wordpress.com/dinah-in-wonderland-fondant-cat-parade/.

How to make a chocolate meringue roulade

Ingredients

4 egg whites

200 grams caster sugar

3 tablespoons (45 ml) cocoa powder

50 grams chopped dark chocolate

2 teaspoons white wine vinegar

2 teaspoons cornflour

For the filling

250 ml whipped cream

200 grams blackberries

Method

Pre-heat the oven to 180 degrees Celsius or 356 degrees Fahrenheit.

Beat the egg whites until stiff. Beat in 2 tablespoons of sugar at a time until the mixture is stiff and glossy. Fold in the sifted cocoa powder, chopped chocolate, vinegar and cornflour. Line a Swiss roll tin with wax paper. Spoon the mixture into the tin and place in the centre of the oven. Turn the oven down to 150 degrees Celsius or 302 degrees Fahrenheit so the meringue cooks slowly and becomes chewy. Leave for 40 minutes and then turn off the oven and slightly open the door of the oven until the meringue is completely cool.

Loosen the meringue from the wax paper and spread with the cream and blackberry filling. Use the wax paper to roll the meringue. It will crack a bit. Sprinkle with cocoa powder.

BOOK BLURB:

Join Sir Chocolate and Lady Sweet on a fun adventure to discover why the milkshake rain is pale and white.

Contains five recipes that children can make under adult supervision

AUTHOR BIO:

Hello, my name is Robbie, short for Roberta. I am an author with seven published children’s picture books in the Sir Chocolate books series for children aged 2 to 9 years old (co-authored with my son, Michael Cheadle), one published middle grade book in the Silly Willy series and one published preteen/young adult fictionalised biography about my mother’s life as a young girl growing up in an English town in Suffolk during World War II called While the Bombs Fell (co-authored with my mother, Elsie Hancy Eaton). All of my children’s book are written under Robbie Cheadle and are published by TSL Publications.

I also have a book of poetry called Open a new door, with fellow South African poet, Kim Blades.

I have recently branched into adult and young adult horror and supernatural writing and, in order to clearly differential my children’s books from my adult writing, I plan to publish these books under Roberta Eaton Cheadle. My first supernatural book published in that name, Through the Nethergate, is now available.

I have participated in a number of anthologies:

  • Two short stories in #1 Amazon bestselling anthology, Dark Visions, a collection of horror stories edited by Dan Alatorre under Robbie Cheadle;
  • Three short stories in Death Among Us, an anthology of murder mystery stories, edited by Stephen Bentley under Robbie Cheadle;
  • Three short stories in #1 Amazon bestselling anthology, Nightmareland, a collection of horror stories edited by Dan Alatorre under Robbie Cheadle; and
  • Two short stories in Whispers of the Past, an anthology of paranormal stories, edited by Kaye Lynne Booth under Roberta Eaton Cheadle.

SOCIAL MEDIA LINKS:

Robbie Cheadle

Website

Blog

Goodreads

Roberta Eaton Cheadle

Website

Blog

Goodreads

Facebook

PURCHASE LINKS:

TSL Publications

Lulu.com

Amazon


To follow along with the rest of the tour, please visit the author’s tour page on the 4WillsPublishing site. If you’d like to schedule your own blog tour and have your book promoted in similar grand fashion, please click HERE. Thanks for supporting this author and her work!

24 thoughts on “Welcome to Day 7 of the “SIR CHOCOLATE AND THE ICE CREAM RAINBOW FAIRIES” Blog Tour! @bakeandwrite @4WillsPub #RRBC

  1. D.M. Cain. Its so nice to see you again. And your blog is very attractive. So nice of you to host Robbie. She is such an engaging guest.
    Congratulations Robbie!

  2. Another adorable creation! And a recipe that sounds doable! So glad to be catching up on your tour, Robbie. Thanks for hosting, DM!!

  3. I have my like button back and working…Yeah…Love the recipe for chocolate roulade, unfortunately, my oven will not go down to 150 degrees it will go out..the wonders of Thai ovens and Calor gas…Love two-tone though..these kitties I adore 🙂 Great tour Robbie 🙂

    1. I also cook with gas, Carol, but my oven does go down to 140 degrees Celsius. I always find gas is a bit cooler at any given temperature – do you find that? I am so glad you enjoyed the tour, Carol.

      1. Not at all Robbie, the source of heat comes from the bottom rather the back of the ovens here and a lot smaller than any oven I have had in the past hence is why I have to double tin anything I cook…I thoroughly enjoyed the tour Robbie 🙂 xx

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