A project manager from Gloucestershire who has been baking since she was five, Shannon adapted Nigella's own recipe into a Black Forest twist, baked in a bundt tin and filled with sour cherry compote. The bundt had stuck in practice. {Shannon}: "You are a bit of an inspiration to me, so thank you. I have used your recipe but I've kind of adapted it slightly. It's a little bit of a twist on a Black Forest gateau. When you cut into it, it should explode with all this cherry goodness." {Shannon}: "When I turned it out it was all stuck in the center, because it's quite a moist cake." {Shannon}: "160 fan, so it takes a whole hour in the oven. Then you've got to cool it for an hour. I don't know how I'm going to do it." {Shannon}: "I've got to start making a cherry compote. I want it really sour." {Shannon}: "I've made a bit of a boo-boo. My compote definitely needs to be thicker. It's just water." {Shannon}: "I put six tablespoons of cornflour in this and it's still not thick enough." {Shannon}: "It is quite hot still. What if it just goes everywhere?" {Shannon}: "Oh, it's ruined. But we can cover that with frosting." {Shannon}: "When Paul said it looked like a trifle, I just thought, what have I done? But who doesn't like trifle?"