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

Friday - - Sweet Cel­e­bra­tion -

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)


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.


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!

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