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

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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!

Sir Chocolate and the Ice cream Rainbow Fairies story and cookbook

*Book Trailer link – https://youtu.be/Kxq0APHylJE

BLOG POST:

Welcome to part 4 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 Dinah in Wonderland.

Look out for part V of the fondant cat parade tomorrow when you will meet Small 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 Swiss roll with a fruit and cream filling

Ingredients 

200 ml self-raising flour

4 eggs, separated

150 ml castor sugar

50 ml cold water

2 ml salt

15 ml extra castor sugar

250 ml whipped cream

Fresh fruit of your choice, strawberries or blue berries are what I prefer to use

Method 

Preheat your oven to 220 degrees Celsius. Line a 20 x 23 cm Swiss roll tin with baking paper.

Beat the egg yolks and castor sugar until pale and mousse like. Add the water and mix through.

Sift the flour. Beat the egg whites until soft peaks form. Add the beaten egg whites and flour to the egg yolk mixture. Fold in using a metal spoon until the mixture is smooth.

Spoon the mixture into the prepared tin. Tilt it carefully to ensure the mixture reaches the corners and is spead out evenly. Bake for 10 – 15 minutes until golden brown. 

Remove the Swiss roll from the oven and turn out onto a clean, damp tea towel sprinkled with the extra castor sugar. Cut the edges off the cake, Make a small incision across the width at one of the short end of th ecake. Place a piece of baking powder on the cake. Fold the scored end over and, using the tea towel, roll the cake. Leave the cake in the tea towel to cool completely.

Add chopped fruit of your choice to the whipped cream. Carefully unroll the Swiss roll and spread with the cream mixture. Roll up and serve.

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

https://www.robbiecheadle.co.za/

Blog

Robbie’s inspiration

Goodreads

https://www.goodreads.com/author/show/15584446.Robbie_Cheadle

Twitter

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!

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

  1. peggyhattendorfcom

    Robbie, this is a well done presentation. Pictures are beautiful – can get a sugar high just looking at all the candy. The Swiss Roll sounds yummy. Hop you enjoyed your tour.

    Thanks for hosting, Joy.

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  13. Pingback: Welcome to Day 4 of the Sir Chocolate and the Ice cream Rainbow Fairies blog tour and a Swiss Roll recipe – Robbie's inspiration

  17. Anonymous

    Thank you, Yvette. I wrote these books with the specific aim of facilitating bonding between parents and their children. Reading and baking with kids is a great way to create memories.

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