COTW: An Old Favourite

One of the most frustrating changes we’ve had to make since re-opening the shop after lockdown is that Cake of the Week is on hold.

Every Saturday since we opened in 2009 we’ve had a homemade cake to share with you, but right now… well… it’s difficult to eat cake with a face-mask on!

So I thought the next best thing would be to share with you the secret to the success of one of our best loved bakes. If you’ve ever made a carrot cake, you’ll know that the trickiest bit to nail is the cream cheese icing. How do you get it thick enough not to dribble down the sides without packing it full of industrial quantities of icing sugar?

When I was wrestling with this question I turned to the lovely people - and makers of our favourite Carrot Cake ever - at our former local cafe Delizique in Glasgow’s West End. While they wouldn’t give me their exact recipe (trade secrets and all that) they were kind enough to give me the basic method, which was a game changer! And now, I shall pass it on to you.

Cream Cheese Icing (enough to ice one large cake)

- 300g full-fat cream cheese, properly fridge-cold

- 150g unsalted butter, melted

- 150g icing sugar

Firstly, melt your butter and leave to cool slightly for a few minutes. Then put your cold cream cheese into a large bowl and sieve over the icing sugar to get any lumps out. Using an electric mixer (or a whisk if you have arms of steel) mix until smooth. Then gradually dribble in the melted butter a little at a time, mixing constantly. Watch as the icing magically begins to thicken! Once all of the butter has been incorporated and your icing is soft, smooth and mousse-like, you’re done. Slather it on your cooled carrot cake and enjoy!

P.S. Try to resist putting this in the fridge if you can. The icing will harden and lose its amazing texture. Leaving it covered in a cool spot is best.