What should you be cooking this month? Well, it has to be said. Carrot cake icing have been many versions over the years, but this is the ultimate and it’s great for a birthday or any other celebration. At the football club we make them into little cakes, and half the mixture makes six large or twelve small cup cakes.
This recipe is from Delia’s Cakes. You can also click on the Cookery School Video on this page to watch how to do this. 3 minutes until the sugar has dissolved. Now fold all this in gently. After that, add the rest of the cake ingredients. Then divide the mixture evenly between the prepared tins and level them off with the back of a tablespoon.
Then cover the bowl and chill until needed. For the syrup glaze, whisk together the sugar and fruit juices in another bowl, and as soon as the cakes come out of the oven, first stab them all over with a skewer and then spoon the syrup evenly over the hot cakes. After that they need to cool in their tins in order to soak up all of the syrup. As soon as they are completely cold remove them from the tins. Place one of the cakes on a serving plate, spread one third of the icing all over, then place the other cake on top and finally cover the top and sides with the remaining mixture. If you are not going to serve it straight away, cover and chill until needed. The Delia Online Bakeware range is now available online, and you can buy our 20cm Round Sponge Tins with loose base, and washable, reusable liners direct from Silverwood.
