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Large celebration cake with chocolate circles and a large brown bow. Tried & Tested

Spotted cake

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1.5 stars based on 2 ratings

This spotted cake is perfect for any celebration and is really easy to make.

Key Information

  • Prep:
  • Bake:
  • Makes :1
  • Skill level:medium

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Ingredients

For the cake

For the decoration

  • 175g 6¼ oz Apricot jam
  • 2tbsp 2tbsp Water
  • 900g 31⅞ oz White sugar paste icing
  • 225g 8 oz Brown/chocolate sugar paste icing

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    For the cake: heat the oven to 160°C, (fan 140°C, gas mark 3). Grease and line a deep square 20cm /8″ cake tin.

  2. Classic mode Step 2

    Cream the butter and sugar in a mixing bowl until soft and light.

    Ingredients for this step

  3. Classic mode Step 3

    Sift the flours together and beat into the mixture alternately with the eggs, until the mixture is smooth. Stir in the grated chocolate.

    Ingredients for this step

  4. Classic mode Step 4

    Put into the tin and level the top. Bake for 75 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. Classic mode Step 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.

    Ingredients for this step

    • 175g 6¼ oz Apricot jam
    • 2tbsp 2tbsp Water
  6. Classic mode Step 6

    Sprinkle icing sugar onto a large surface and then roll out the white sugar paste icing large enough to cover the top and sides of the cake.

    Ingredients for this step

    • 900g 31⅞ oz White sugar paste icing
  7. Classic mode Step 7

    Brush the top and sides of the cake with the apricot glaze. Support the sugar paste icing on a rolling pin and press onto the top and sides of the cake, smoothing the surface. Trim the base to remove excess icing.

  8. Classic mode Step 8

    Roll out the brown sugar paste icing and cut out small rounds. Attach to the cake with a dab of water. Decorate with a ribbon bow and small candles.

    Ingredients for this step

    • 225g 8 oz Brown/chocolate sugar paste icing