Additional Ingredients

For the decoration:

175 grams	Apricot Jam
2 tbsp	Water
	Icing Sugar (Silver Spoon Homegrown)
900 grams	White Ready To Roll Icing (Silver Spoon Create)
225 grams	White Ready To Roll Icing (Silver Spoon Create) coloured brown
	Candles
	Ribbon

How to make Spotted Cake

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1. For the cake: heat the oven to 160C, 325F, gas 3. Grease and line a deep square 20cm|8\" cake tin
2. Cream the butter and sugar in a mixing bowl until soft and light.
3. Sift the flours together and beat into the mixture alternately with the eggs, until the mixture is smooth. Stir in the grated chocolate.
4. Put into the tin and level the top. Bake for 1 hour,15 minutes until well risen and firm to the touch. Cool in the tin for 10 minutes, then turn out and place the cake on a wire rack to cool.
5. Heat the jam and water in a small pan until the jam has melted. Stir and sieve the mixutre, then return to the pan and boil for 1 minute. Remove from the heat and leave to cool.
6. Roll out the white Ready to Roll icing on a surface dredged with icing sugar. large enough to cover the top and sides of the cake.
7. Brush the top and sides of the cake with the apricot glaze. Support the Ready to Roll icing on a rolling pin and press onto the top and sides of the cake, smoothing the surface. Trim the base to remove excess Ready to Roll icing
8. Roll out the chocolate Ready to Roll icing and cut out small rounds. Attach to the cake with a dab of water.
9. Decorate with a ribbon bow and small candles.

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