SPONTIPHORA’S GOLDEN CANDY BAR MOUNTAIN
We love the high-low attitude this cake brings to an event – it’s all super-fancy piped pink roses, until you spot the spray-painted Oreos and Kit Kats
Sidiqa Sohail bakes and develops her recipes in what must be a very calm kitchen: her background is in International Relations and she has a Master’s in Conflict Prevention and Peacebuilding from Durham University.
‘Our bakery – the whole concept store, really – represents a time capsule of the days when life was slower and more relaxing,’ she says. ‘When technology didn’t take over our day and when we could casually sip a cup of tea without feeling rushed.’
As for her favourite cake? There’s a special story about Spontiphora’s chocolate cake. ‘The first day I tried that new recipe, a man walked into the café, ordered a coffee and a slice of that chocolate cake – and now he’s my husband.’
For the 8-inch cakes (two cake tins) 230g unsalted butter, softened 230g caster sugar 4 eggs, separated 230g self-raising flour 4 tbsp milk 2 tsp vanilla essence
For the 6-inch cakes (two cake tins) 115g unsalted butter, softened 115g caster sugar 2 eggs, separated 115g self-raising flour 2 tbsp milk 1 tsp vanilla essence First make each cake. While Sidiqa used extra layers for our photo shoot, you need only two small and two large cakes. Preheat the oven to 180ºC. Brush the cake tins with oil and line with baking paper. Cream the butter and sugar until light and fluffy, for about 5-7 minutes using an electric mixer. Add the egg yolks and beat thoroughly. Sift in the flour and using a spatula, gently fold through the batter. Stir in the milk and vanilla. Leave the mixer on for another 30 seconds just to make sure everything is properly combined. Pour into the cake tins and bake. The 6-inch cakes bake for around 20 minutes, check after 12 minutes by inserting a toothpick in the centre. The 8-inch cakes bake for around 35 minutes, check after 17 minutes.
FOR THE 8-INCH CAKES (You’ll need a piping bag with a 1M star-
tipped nozzle and an icing spatula) 1 kg unsalted butter softened 1.1 kg icing sugar 1 tbsp milk Pink gel food colouring FOR THE 6-INCH CAKES 500g unsalted butter, softened 600g icing sugar 1 tbsp milk 100g dark chocolate Assorted chocolates of your choice Edible gold leaf (optional)
ASSEMBLE THE BASE
In an electric mixer, beat the butter for a minute until fluffy. Gradually add the icing sugar while beating on a low speed until incorporated. Add the milk and continue beating for another 3-5 minutes until mixture is light and fluffy. During the last few seconds, add a little bit of the pink colouring so you end up with a light pink. Slice each 8-inch cake in half and spread a little of the icing on each layer. You will have four slices in total with three layers of frosting. Spread some frosting around the outside of the cake as a crumb coat. Pop the cake in the fridge for 10 minutes. Meanwhile, separate the remaining icing in three bowls. Leave one bowl with the original light pink icing and colour the other two bowls slightly darker shades; just add a little gel colouring with a toothpick and stir through with a teaspoon. Assemble your piping bag with the darkest shade. Pipe rosettes on the bottom row of the cake. For each rosette, hold the piping bag steady and start from the inside out, in a clockwise direction. Repeat the process with the other two shades of frosting.
ASSEMBLE THE TOP PART
Make the frosting in the same way as above, but in the last few seconds, add a little bit more of the pink gel colouring so that you end up with a medium pink colour. Slice and
frost and chill the cakes in the same way as when making the base. In a bowl over a saucepan of simmering water (a bain marie), melt the dark chocolate while occasionally stirring. Place the dark chocolate in a piping bag and snip off a little corner at the bottom.
Pipe down the side of the cake so that the chocolate drips off randomly. Next, fill the middle of the top cake layer with the chocolate and smooth using the back of a spoon. Apply gold leaf to the assorted chocolates, and randomly arrange them on top. Carefully place the 6-inch cake on top of the 8-inch cake – cake dowels are your friend – and enjoy your beautiful creation!