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 Oat Fudge Cookies

A lovely little treat, worthy of this festive time of year.

Taking care for those who know their own tolerance levels. We know that Noah can have gluten free oats, so we have some from those great gluten free alchemists .. So if you can’t find any of their products in a store near you, you can order on-line :

http://www.deliciousalchemy.com

Gluten Free Oat Fudge Cookie

  • 200g soft butter
  • 130g granulated sugar
  • 1 egg + 1 egg white
  • 1 teaspoon Nielson Massey Vanilla Essence
  • 180g Dove Farm Gluten Free Plain Flour
  • 35g Food Thoughts Cocoa
  • 65g Delicious Alchemy Gluten Free Oats
  • 4 Cadbury Fudge bars, each cut into 6 smaller pieces

The recipe will make about 24 cookie balls

Preheat the oven to Gas 4, 190c and line 2 baking trays with greaseproof paper.

Mix the dry ingredients together.

Beat the soft butter with the sugar until light and fluffy, then beat in the egg until beaten in well, the do the same with the egg white. The mix in the essence.

Pour in the dry ingredients and mix well until all the dry ingredients are mixed well.

At this point you can pop this in the fridge for 10 minutes so that the butter hardens and the mix is slightly easier to handle but you can start rolling sooner.

And when you are ready to roll (😀) take a bite size piece of fudge and a walnut size piece of cookie dough and squash and roll into a ball. Place onto the prepared lined tray and repeat until all the mix has gone. If you wish you can press down gently with the back of a fork.

 

Gluten Free Oat Fudge Cookie

Bake in the oven – a tray at a time on the middle shelf, for about 10 – 14 minutes.

Leave to cool and enjoy, I also used a Dr. Oetker silver shimmer spray with a star pastry cutter.  These are rather nice warm though 😋😋.

They’ll keep well  in a sealed container for a couple of days

 

 

Double Alchemy Gluten Free Caramel Oaty Slice Recipe

Double Alchemy you say? Well yes. I was a little fortunate to win some gluten free goodies in a recent competition run by Delicious Alchemy. So I have to say this recipe cost me nothing, but by using the 2 mixes we got 2 cakes! And one was a pleasant surprise 🙂 I won the Gluten Free products that they sell, on-line and a few of their products appear in supermarkets. Contact them, to find out more http://www.DeliciousAlchemy.com http://shop.deliciousalchemy.com

Gluten free Caramel Oat Cake

Prices for the Vanilla Sponge mix  c£2.99, the Oaty Biscuit mix c£1.99 and a the lovely Brownie mix c2.99 – and no, I don’t work for them, but the mixes do come in very handy and are very easy to make.

For this little mash-up of double alchemy I used the Oaty Mix and the Vanilla Sponge Mix – both Gluten Free. I have also used the gluten free brownie mix and mixed it with some freeze-dried strawberries

The packet instructions for the Sponge Mix also say dairy free – BUT – I mixed in some milk instead of water #avant-garde ! 😉

Pre heat the oven to 180c/Gas 4 and line a 7″ round cake tin (or 6 cupcakes) and line a small brownie tray – roughly 27cm x 20cm.

First, mix the Gluten Free Oaty Mix as per the packet instructions – tip the contents of the Oaty mix into a bowl and stir in 75g of melted butter (or dairy free equivalent) and 30ml of water (cold), until combined. Its smells like flapjack and is divine. Leave to one side as you make the Gluten Free Vanilla Sponge Mix.

 

Gluten free Caramel Oat Cake

Then tip the contents of the vanilla sponge mix into a mixing bowl and mix as per the instructions. I used my lovely Kitchen Aid – with whisk attachment! Add in 3 large eggs, 180g of very soft butter (or dairy free equivalent) – bring to room temperature, or pop in the microwave for 10 seconds at a time and 20ml of milk (or water). Whisk quickly for a few seconds, scrape the bowl and whisk again for a few short seconds more. The object being, don’t over whisk.

Take the sponge mix and divide into two. Put one half into the lined, round cake tin and bake – again as per the instructions – approx. 20 minutes. Remove from the oven and cool. You could of course use this mix to make roughly 6 cupcakes. The choice is yours :). Once cooled, I then cut this through the middle and filled with just homemade raspberry jam. Simples. A very thin…Gluten Free Victoria Sponge.

Secondly take the remaining gluten free sponge mix and ‘mix’ with the Oaty mix. But don’t try to hard to mix, merely bring the two mixes together. Put into the lined tray, push out gently into the sides of the tray and bake – same temperature and for approx. 20 minutes. Allow to cool in the tray – and make the Caramel Sauce!!

Boil up in a pan – 150ml Double Cream, 75g Butter, 75g Dark Brown Sugar – this should take about 3 – 4 minutes – melting the butter and the sugar. Pour over the freshly baked Oaty slice and leave to cool. That is, if you wish to eat this cold – OR – you could eat this straight away and serve with custard, cream or crème fraiche!

And if you are feeling extra generous, I have been shortlisted in a national Free From competition. Run by http://www.foodsyoucan.com there are various categories to vote for and in, all supplying and doing the good stuff in the Free From world. I have been shortlisted in the category for ‘Best Free From Blogger’ 2014. Feel free to follow the link and vote. All votes have the chance to win a prize 😋😋😋😊 Much appreciated. Voting closes around October 25th 2015.