Friday 6 April

QUESTION OF THE DAY: Send us your Easter cakes, hats and anything else you’ve been busy decorating for the Easter weekend.

PART 1: CELEB CHAT – KEITH CHEGWIN
Keith Chegwin started out as a child actor working in Z Cars, The Liver Birds and The Tomorrow People. But Keith became a household name for his cheeky chappy presenting technique on Swap Shop and Cheggar’s plays pop. Now though, he’s returning to his roots, and his latest film is Kill Keith.

PART 2: EXPERT- FRANCINE KAYE AND ANNA RAEBURN
Relationship Expert Francine and Agony Aunt Anna discuss the stories making the press, as well as offering inspirational advice on making changes in your life.

STORY 1 – DANNII MINOGUE AND KRIS SMITH BREAK UP
This week Dannii Minogue confirmed she has split up with the father of her young son Kris Smith. The couple jointly announced they have parted ways after four years together.

STORY 2 – GREAT SEX AT ANY AGE
Many of us assume that a diminishing sex life if a natural part of ageing but sex therapist Dr Marty Klein says it doesn't have to be that way.

STORY 3 – SEX AFTER PREGNANCY
Parenting guru Gina Ford caused a storm recently when she said in her new book that women should be having sex with their partners within four to six weeks of giving birth.

STORY 4 – MULTI-DATING
New breed of women adopting a scattergun approach to dating — packing as many men as possible into their diaries in an effort to find love.

VT: BEST BITS VT

PART 3 – CAKE DECORATING WITH JULIET SEAR
Cake Queen Juliet Searle will be teaching me, Keith and part 4 guest, comedian Sean Hughes, how to decorate the perfect Easter cake.

PART 4- CELEB CHAT- SEAN HUGHES
Comedian Sean Hughes is back doing what he does best: performing stand up. He’ll be talking to Gabby about the lead up to Edinburgh and other future plans.

RECIPE FOR SOPHIE'S BEET VELVET CAKE:

Cake Ingredients:
380g Caster Sugar
150g Butter at room temperature
3 eggs (approximately 170g shelled weight)
½ teaspoon Vanilla Bean Paste
75g Cocoa powder
1½ level teaspoons of Baking Powder
1½ level teaspoons of Bicarbonate of Soda
265g Plain Flour
245g milk
110g of finely grated cooked beetroot (if you don’t have time to cook them yourself they can be found vacuum packed in the fresh vegetable section of the supermarket. Do NOT use beetroot preserved in vinegar.

Cream Cheese Frosting Ingredients:
135g Butter at room temperature
315g Cream Cheese
810g Icing Sugar
¼ teaspoon vanilla bean paste
Piping bag
Piping tube Wilton No. 1E

CAKE
−Line Baking tins with baking parchment and heat the oven to 180°C (170°C if fan assisted) Gas 4.
−Place butter and sugar in a bowl and cream together until light and fluffy.
−Add the eggs and beat until fully incorporated.
−Sift in the cocoa, baking powder and bicarbonate of soda and fold into the mixture thoroughly.
−Fold in half the milk until smooth.
−Sift in the plain flour and fold into the mix.
−Stir through the remaining milk to form a smooth cake batter.
−Finally stir through the grated beetroot and divide equally between your baking tins.
−Place in the oven for 25-30 minutes, they are cooked when a skewer comes out clean.
−Remove and allow to cool.

FROSTING
−Cream butter, cream cheese and icing sugar together with the vanilla bean paste until smooth.

Once cooled place one sponge on a cake stand and spread with a thin layer of frosting, add the additional layers frosting the top of each. Pipe the sides with a large closed star tube and edge with small rosettes.