Gluten Free Movie Cake

Before I go too far, I do take my hat off to those bakers that make themed cakes for a living. It is a skill and an art. It takes a lot of patience and time. Practice is what I definitely need. But I did have some fun 😀😀😀

I started a couple of days before baking the actual cake. Which for an Anniversary.

Using Renshaws Modelling Paste, I rolled and cut the box sides out for the popcorn box and the sides of the cake decoration that will make up the camera film. Oh, and the film reel. Also using red modelling paste, to use as the red stripes on what will become the finished popcorn bag, once rolled and cut they were left for 2 days to dry out.

Once set firm, I spray painted the film reel using Dr Oetker Gold Shimmer spray (both sides) and left to dry out again.

The day before decorating I made the cake;

The basic recipe is for 2 x 7″ round cake tins and making a basic sponge;

– 200g soft butter

– 200g caster sugar

– 4 eggs

– 2 teaspoons vanilla essence

– 200g gluten free self raising flour

Either make this as using the all in one method, or use the creaming method. Either way, make and bake your sponge and leave to cool.

Once ready to cover, the cake was filled with vanilla buttercream and jam and then covered in buttercream also. Some much-needed kneading of the packet of ready to use fondant was required with a tube of Dr Oetker black colouring.  Once the desired tone is reached, it was rolled out and the cake was covered and smoothed.

It was here that I needed to find some patience and stick the bits on the cake! Using a small paint brush and a dob of water the dried modelling paste pieces were attached to the cake – the film reel top and sides.

I had already covered the cake board in fondant and added some gold sugar pearls for extra decorations.

The tricky part was sticking the popcorn box together…. and with a little more patience and some melted white chocolate I eventually succeeded. Left to dry, the popcorn box stands on its own on top of the cake.

The popcorn was added just before the reveal as it would have gone soft.

 

 

Advertisements

Gluten Free Halloween Cake

I think I secretly love this time of year. The ghosts and ghouls, the dark and devilish. Not sure about all the blood and gore! But it is rather fun. Certainly had a bit of fun with this cake – a wonderful centre piece for the Halloween table – and its gluten free!

Halloween has been gathering some momentum over here in the UK for the last 10 years. Not sure I had heard about it when I was little, Noah now loves this time of year (I think it’s the sweets when he goes Trick or Treating)

A chocolate cake with a buttercream filling with a gluten free chocolate krispies as the brain, decorated with Schar Cookies and chocolate buttons.

Based around a 7″ cake tin recipe, the first thing will be to make the ‘brain’. Which you could also make using white chocolate coloured red for extra goriness.

Prepare the night before to allow for the krispies to set;

  • A bowl that fits the base of your 7″ cake tin
  • 110g gluten free rice krispies
  • 180g melted chocolate

The curve of the bowl will form the curve of the head of the cake and fits nicely onto the finished cake prior to icing. Mix the krispies with the melted chocolate, pour into the bowl and press down with the base of the cake tin, then leave to set.

 

Pre heat the oven to Gas 4, 180c or 160c fan and line 2×7″ cake tins with greaseproof paper.

  • 100ml sunflower oil
  • 100g melted butter
  • 200g caster sugar
  • 4 large eggs
  • 50g cocoa (I use Food Thoughts)
  • 180g gluten free self raising flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla essence

Beat all the ingredients together, I used the paddle beater with my table top mixer, for about 5 minutes.

Pour the batter evenly into the 2 cake tins and bake for about 30 – 35 minutes or until an inserted skewer comes out clean. Remove from the oven to cool, then take out of the tins.

Buttercream and topping;

  • 200g soft butter
  • 400g icing sugar
  • red food colouring
  • splash of milk
  • flavouring – optional
  • 1 packet of Schar cookies
  • 1 packet of chocolate buttons
  • 1 packet of ready to roll fondant icing

Beat the butter until its light and fluffy, then mix in the icing sugar before beating further until the buttercream is spreadable.  At this point add the colouring and any optional flavour and beat this in.

Carefully slice each cake in 2 and build using the buttercream – a couple of tablespoons of buttercream should be enough for each layer. Pop the set krispies on top and cover the whole cake with the buttercream. Smooth the buttercream ready to cover. Leave a little over as you can use this to stick the cookies to the cake.

Roll out the fondant icing, you’ll need to roll it fairly thin in order to cover the cake and leave enough extra to give the covering the ‘ghost’ like base.

Cut the cookies so that there is the cream like filling on one side and a plain biscuit on the other.

Use the buttercream to stick a chocolate button on the cookie, then to stick the cookie onto the cake.

 

Gluten Free Lemon and Blackcurrant Tart

There is a theme running here somewhere?  There may well be, but when you have some ingredients that need using up, better to bake than waste.

The idea for the tart came from a recipe by Raymond Blanc found here on the Stylist.co.uk website, but with my little twist or two of gluten free. It is wonderfully light and fresh. Apologies for the Lego, Noah is currently loving the toy in its many guises, and it seems every known surface is covered in the stuff.

To make the pastry, for an 8″ flan case;

  • 200g gluten free plain flour
  • 100g diced, cold butter
  • 2 tablespoons icing sugar
  • zest of 1 lemon
  • 1 egg yolk
  • 1/2 teaspoon xanthum gum
  • cold water to bind

I used a food processor to blitz the flour, xanthum gum and butter into fine breadcrumbs. You could of course use your finger tips to do the same, using them to rub the flour and butter together. It just takes a little longer. Once you have achieved the breadcrumbs, stir in the egg yolk, lemon zest and sugar and enough cold water to bring it to a dough.  When adding the water I would suggest mixing this in a separate bowl and use your hands to bring the dough together.  I make the dough a little sticky as the flour will absorb some of the liquid. Once mixed together and you have a dough ball, wrap in cling film and pop in the fridge for about 30 minutes.

Pre heat the oven then to gas 4, 170c, 160c fan

To then make the filling;

  • 4 large eggs
  • 160ml double cream
  • 160g caster sugar
  • zest and juice of 2 lemons
  • 1 small tin, drained, of blackcurrants in juice, about 120g

Whisk the cream, eggs, sugar, juice and zest together and leave to infuse a little whilst you then remove the raw pastry from the fridge, roll out, line the flan case, prick the base, fill with greaseproof paper and baking beans and bake blind.  Bake with the beans for 10 minutes, remove from the oven, remove the lining and beans and then bake for another 20 minutes.

Remove from the oven and cool the pastry – Turn the oven down to gas 1, 160c, 140c fan

Trim your pastry if that is your thing and slowly pour in the egg and lemon mix.  Scatter and evenly distribute the blackcurrants around the creamy mix. Return to the oven to finish the bake for 25-30 minutes. The mix needs to be just set.

Cool and set for another hour before serving or leaving to go cold and serving later.

 

 

 

 

 

 

Gluten and Dairy Free Blackcurrant and Lemon Pudding

Served warm and fresh out of the oven with some dairy free made custard, perfect for cold evenings.

Still partial to a bit of blackcurrant, I thought I’d spice this pudding up for those who are dairy free – in this instance really easy.

Pre heat the oven to Gas 4, 180c, 160c fan and fully line a 7″ deep square tin with a loose bottom (or a deep round 7″ cake tin).

  • 100g sunflower oil
  • 110g caster sugar
  • 2 large eggs
  • 110g gluten free self raising flour
  • juice and zest of 2 lemons
  • 1 jar of blackcurrant jam
  • DF Dairy Free custard (optional)

Easy one this one – put the oil, sugar, eggs, flour, zest and juice into a large bowl and whisk together until fully blended together and you have smooth batter.

Pour the jam into the bottom of the lined tin and then pour in the cake batter and ensure the batter covers the jam.

Bake in the oven for about 30 – 40 minutes or until an inserted skewer comes out clean.

Leave to cool slightly before safely up-turning on to a plate to serve, with custard or cream or leaving to cool completely and enjoying cold.

 

 

Gluten Free Celebration Cake Kit

Firstly a big thank you to the team at Delicious Alchemy for being able to preview this product before it hit the shelves 😀 and apologies for my poor letter writing 😂

 

It is rather special when you get asked to preview a product. So I did my best to follow the instructions……almost…..😀😀😀

There is always time to adapt something and food is just food, butter is butter and it comes in many guises 😀😀

Once the package arrived I opened up and there inside were 4 packets 1) the chocolate cake mix – 2) the chocolate icing and 3) the icing and finally 4) the coloured sprinkles. Now this cake can be made dairy free and by using egg replacer products, but I don’t have any to hand…so this is most definitely just gluten free.

First up with the instructions is to Preheat the oven to 160c fan assisted oven, Gas 4, 180c and line 2 x 8″ cake tins.  Take your cake mix sachet and pour into a bowl (I used my stand mixer, but you can use a hand-held electric whisk) with your measured amount of soft butter, water and eggs. Beat for a few seconds, scrape down and beat again for a few more short seconds. Scrape into your 2 cake tins. !! Now. Important notice!! This is a very thick mix and it’s important to smooth your tops down …. Once cooking takes place they do not even out much. Bake for about 20 – 25 minutes. Remove and cool before taking out the tins.

Whilst cooking prepare the filling. And here I made a little change to the advertised programme…… I took my measured amount of butter – peanut butter – and poured in the chocolate icing mix, I needed to mix in a little milk to soften the mix up, but it worked perfectly.

 

Once cooled, use a couple of tablespoons of the icing to sandwich the cakes together, then finish off the icing to cover the top and sides. Smooth down or leave rough and ready. Now at this point I sprinkled my sprinkles 😀

Taking the letter writing icing, mix as required and pour back into the bag to letter ice your cake…..waaaay better than me.

Slice and enjoy.

If I was to make this again I would try and bake the cake in 2 x 7″ cake tins, it would make the cake a little deeper. Yes this would reduce the amount it serves, but it would be a larger slice, I do like a large slice 😀 I’d also look at adding a different filling or adding in another filling as well, like jam.

As for the icing I wouldn’t use the bag the icing sugar came in. I would use one of my disposable icing bags with a writing tip in for accuracy. Cutting a bag can be a little hit and miss…unless the makers can put a little line on the corner of the bag as to where to cut it, or in order to get the right size for piping.

In conclusion, the cake was very easy to make. If you are in a hurry this cake can be whizzed together in a couple of hours if you are pushed. And with any luck you’ll ice the cake better than me….it’s not my strong point 😀😀😀 and if you need to buy one… click here to order from Tesco 😀

 

Gluten Free Chocolate And Peanut Butter Biscuits

Gluten free biscuits are a bit of a nemesis when it comes to gluten free baking.

There is a little outside-the-boxing thinking required.

‘Normal’ biscuits are held together with gluten, simple. But just look at the makes up of gluten free flour and you’ll notice that there really isn’t anything there to do this. Now in some instances – mostly I have found with sponge cakes – you can just about get away with swopping out gluten free flour for normal flour. But with biscuits, that is not the case, in my humble opinion. Simply swopping out with gluten free flour gives you a puddle (once baked) on a tray, of cooked dough. Your cut cookies merge into one large piece of something…..

Some would say that adding xanthum gum is the way forward, but there are several arguments about the long-term effects on the body that this can cause. You can read that for yourself as I am not knowledgeable in those scientific matters. For me adding too much, can actually alter the taste, so I just add it to pastry, sparingly.

So thinking outside the box, what do you add? I simple terms, I know that my shortbread biscuits are pretty crispy, they have a ‘snap’. So by keeping to this relatively easy recipe a few tweaks and you have the basis for a gluten free biscuit.

So whilst the Country surges ahead with biscuits, as seen on the new series of ‘The Great British Bake Off’, some of us would rather buy a packet of gluten free biscuits from the supermarket! I on the other hand struggle and strive to create something nice and edible, which I think I have found here 😀

And this was my second try at this……Dear author of a well-known bakery (2 books) in London take note….you cannot simply swop ingredients to create something for everyone. Instinctively I knew it wasn’t going to work, but I had to give it a shot. Wont be doing that again!

Preheat the oven to Gas 4/180c/165c fan and line 2 – 3 trays (dependant on size of tray) with greaseproof paper.

This receive will make about 20 single biscuits, or in the case 10 biscuits sandwiches.

  • 50g soft butter
  • 80g caster sugar
  • 1 egg yolk
  • 90g Rice Flour
  • 70g cornflour
  • 40g extra caster sugar

Filling;

  • 90g melted chocolate
  • 50g peanut butter – smooth or crunchy
  • 20g more of soft butter
  • 100g icing sugar

To make the biscuits, beat the sugar and butter with an electric hand-held whisk until it comes together and is light and fluffy. Beat in the egg yolk. Sieve in the 2 flours and beat until combined. Now you may find this ends up as ‘breadcrumbs’, which is fine, just stop with the whisk and get your hands dirty and bring the mix together to form a dough. It will feel a little dry, but it’ll work.

With the dough break of small pieces, roughly 15-20g each, roll into a ball and place on your trays roughly 5cm apart. Once you have used up all the dough, dip the base of a small glass into the extra caster sugar and then press down on the balls of dough to slightly flatten them into biscuits. If they do stick, release them from the glass using a butter knife.

Bake in the oven for about 9-12 minutes, there should be little or no browning. Remove from the oven and leave to cool completely, before removing from the tray and placing onto your cooling rack.

To make the filling, which is rather fudge like – you are not going to be able to pipe this.

Beat the butters together, then beat in the icing sugar and pour in the melted chocolate. You should have som thing resembling fine breadcrumbs, but you need to then bring this together with your hands to form a ball.  From this, roll small balls of fillings, roughly 20g each, and use to sandwich between 2 biscuits. Repeat until you have filled all the biscuits.

Cover or serve.  They should last 2 – 3 days, if they haven’t all been eaten first.

Gluten Free Strawberry Sunset Cake

As the summer school holidays draw to a close for another year, autumn draws near, the sunset of the year draws in.

The Cake….

It’s a 7″ sponge cake with a cheesecake filling wrapped in buttercream.

Start with the cheesecake filling the day before, to allow for it to cool properly.

Line a 7″ cake tin with enough greaseproof paper to come up the sides. You’ll find that if you scrunch up the paper before lining, it will line better. Preheat the oven to Gas 6/180c fan.

  • 280g cream cheese
  • 90ml double cream
  • 50g icing sugar
  • 25g cornflour
  • 80g chopped strawberries
  • 1 egg

Whisk together all of the ingredients until well combined and pour into the lined tin. Bake for 10 minutes, then turn the oven down to Gas 1/2 or 120c fan for a further 25 minutes. Then switch the oven off, and leave it to cool in the oven for about an hour. Remove from the oven, ensure it’s cool and at room temperature before removing from the tin, covering and putting in the fridge to firm up and set.

For the sponge cake then,

Preheat the oven to Gas 4′ 175c, 160c fan and line 2 x 7″ cake tins.

To make this simple, make it as an all-in-one and beat well for several minutes to get as much air in as you can –

  • 210g soft butter
  • 190g caster sugar
  • 4 eggs
  • 190g gluten free self raising flour
  • 1/2 teaspoon baking powder
  • 90g chopped strawberries
  • a pinch of red food colour (optional)
  • 40ml milk

Pour into your prepared cake tins and bake for about 25 – 30 minutes. Or until an inserted skewer comes out clean. Cool before removing from the cake tins and cooling completely before filling and icing.

To finish with buttercream;

 

Beat the butter until light and fluffy, mix in the icing sugar a bit at a time, to avoid a dust cloud. Then beat (using a hand-held whisk or table top mixer) until light and fluffy. Once you have sandwiched the cake together with the cheesecake in the middle, lightly cover the cake in the ‘cake crumb’ buttercream – to aid the final spread – and leave to set in the fridge for about an hour. With the remaining buttercream, colour roughly a third with red colour and mix well.

Once the cake crumb surface has set, layer on the red buttercream on the bottom half of the cake, then layer on the plain colour buttercream on the top half and surface of the cake, smooth out and decorate with more strawberries.