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Choc Collar Cake

You can use either a plain Madeira Cake or Orchard's Chocolate Lovers Cake. You will need 2x500g packs each of Orchard White and Orchard Chocolate Icing.

Knead both icings well and roll out. Cut a 10mm  strip off White and 20mm strip off Chocolate and reserve to make the ribbon and bow. Start by fully covering cake in Orchard White Icing. From the chocolate icing, cut out as many 20mm squares as rolled icing allows. Coat the back of each chocolate square with sugar syrup and create a chequerboard effect against the white icing. To make ribbon, use sugar syrup to 'glue' white strip to chocolate strip, lay over cake as one ribbon. Support 'loops' with paper towel while icing sets.