A: Beam me up, spotty!

I made this cake for a friend’s birthday a while back and thoroughly enjoyed the whole process. I’m not too great at decorating or fiddling about with things, thanks to my giant farmer’s hands good for hard manual labour and not much else! YET, the spotted collar came out beautifully! I did need an extra pair of hands to place the collar on the cake but apart from that it was all me. I originally found the recipe here, but since then have actually seen it in an actual cookbook as well (I’m terribly sorry to have forgotten the name of the book, it does annoy me when people don’t cite original sources). If you do go to the website and wonder why my cake looks a lot like magicpantry’s in the comment section, it’s because that’s my comment!


125g butter

125g caster sugar

1 tsp vanilla essence

2 eggs

160g morello cherry jam (any berry jam will do quite nicely, even marmalade!)

40g self-raising flour

125g plain flour (or 165g plain flour and 3 tsp baking powder, just omit the self-raising flour)

1 tsp bicarbonate of soda

60g cocoa powder

185ml buttermilk


  1. Pre-heat oven to 180 oC/gas 4.
  2. Brush a deep 9 inch round cake tin (or 2 similar-sized sandwich tins) with butter.
  3. Line base/sides with parchment.
  4. Beat butter, sugar & vanilla essence together.
  5. Add eggs gradually beating well after each addition
  6. Add jam; beat until smooth.
  7. Fold in sifted flours, soda & cocoa alternately with buttermilk. Stir until smooth.
  8. Pour mixture into prepared tin.
  9. Bake for 40 mins or until skewer comes out clean.
  10. Leave cake in tin for 5 mins until turning onto wire rack
  11. Cool completely before icing.

    Chocolate icing:

    150g white chocolate

    125g butter

    80ml cream

    Combine ingredients in a heavy-based saucepan. Heat over low heat until butter and white chocolate melts, stir then leave to cool to a mud-like consistency. Frost in between cakes and on the top only, or if baking one layer, frost all over.

    Chocolate collar


    40g white chocolate, melted

    80g dark chocolate, melted


    Cut out a rectangular strip of baking paper about 3 cm wider than the height of the cake (including icing) and 2 cm longer than the circumference of the cake.

    Drop dots of melted white chocolate randomly over strip.

    Allow to set, then spread a layer of melted dark chocolate over the entire strip. (Make sure the chocolate has cooled a little so you don’t melt the while chocolate).

    Working quickly, wrap paper, chocolate-side in around the cake. This is where you might need to grow extra hands or yell out for help!

    Hold paper strip in place until the strip holds itself on.

    Put the cake in the fridge until the chocolate collar is set.

    When set, carefully peel away the paper. Take a moment to enjoy your artwork!

    Refrigerate the cake until ready to serve. Just before serving, fill the top of the cake with fresh berries, glaze with melted jam if you like, dust with icing sugar/cocoa and serve!!!

    Note: I imagine you could make a Pollack-isque collar by drizzling the white chocolate across the baking paper in long strokes or if you’re really game, the name of the lucky birthday boy/girl. The possibilities are endless!


    One Response to “A: Beam me up, spotty!”

    1. miss glutton Says:

      You are getting to be such a MASTER at this cake. it is absolutely gorgeous!

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