INTERVIEW: PHOEBE STONE
“When the delicious.team asked me to design this cake, the first thing that came to mind was the season. Autumn is my favourite time of year for baking – I love all the spices, the flavours and the cosiness in the kitchen. You can’t go wrong with a carrot cake, and this twist on it is a little bit more earthy and rich to reflect the time of year. The ginger mascarpone frosting helps to lighten it up, but it’s quite indulgent. In place of the caramelised nuts, you could decorate it with some beautiful candied fruit or slices of store-bought confit oranges. You could add a little bit of edible gold leaf to make it more glamorous, or even a few berries. If you’re going to invest time in a cake for a celebration, make a big fuss of it – that’s what I always say. One of my friends ordered a spectacular cake for his birthday recently and said, ‘We’re just going to bring it out at the end of the evening and cut it.’ I said, ‘No! Put it on display, so people can admire it.’” ERIC LANLARD