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 😀

 

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Gluten Free Christmas Cake Slices

‘Ding dong merrily on high……’

As I sit here and eat a piece of this here cake, Christmas is but short distance away. Luckily for me it would appear the bulk of the present buying has been done and organised to its various hiding placed around the house (how we recover them though presents (pardon the pun..) another issue….

Time is ever precious at this time of year and as our lives seem to be squeezed on a daily basis, it comes as a welcome tonic (mines with vodka)  to find a gluten free Christmas fruit cake that is both easy to make and bake and similarly easy to decorate.

I was lucky enough to have been given a packet of this gluten free Christmas Fruit Cake Mix from the lovely people at Delicious Alchemy. And it really is easy to make 🙂

gluten-free-christmas-cake

Forgive me DA but I lifted this straight from your website – I have though linked it straight back to your lovely, helpful website.  I couldn’t see the point in reinventing the wheel. A couple of things to note, I didn’t use the orange and I used a tad more brandy in the cake – oops my hand slipped…

For clarity I used a square 7″ cake tin which isn’t overly clear in the original method/recipe.

You’ll need:

Before you get mixing, preheat the oven to 160C/140C for fan-assisted ovens.  Line the base and sides of a 7 inch baking tin with greaseproof paper. Make sure the paper sticks out 2.5cm (about an inch) above the rim of the tin.

In a large bowl, mix the butter (or dairy free alternative) and zest (if using) then add in 45ml of the brandy or orange juice. Whisk the eggs separately and then add to the bowl along with the dry cake mix.

Mix together for 2½ minutes. You can pop it all in a mixer if that’s easier.

Once it has all come together, put the mix into your prepared tin and bake for 1 hour 45 minutes. I would suggest that you smooth the surface of the cake mix down to get an even finish once cooked. It also helps when ready for icing.

Once baked to perfection, allow to cool for 20 minutes, then pierce the cake several times with a skewer and pour on the remaining 30ml of brandy or orange juice until it is all absorbed.

Wrap up well in greaseproof, tin foil and cling film and store.

gf-christmas-cake

Should you have the time left.. unwrap carefully, turn over, pierce the base of the cake again and ‘feed the cake’ a little more brandy.  Although if you have some calvados lying around this is just as tasty…

When you are ready to cover the choice is indeed yours.  For better use of time I used Dr Oetker Marzipan and Dr Oetker Regal Icing . Remove both from their packets, knead the marzipan until it’s a little more pliable and roll out until your decide thickness, brush the top of the cake with apricot jam and cover with the marzipan. Use the base of the square cake tin as a guide for size and shape. Brush the marzipan with a little more of the apricot jam, and repeat the process with the Regal Icing.

Now you can eat this (once decorated to your liking) as one whole cake, use as a Christmas Day centre piece and slice as required, but for something a little different I cut the iced cake into 8 ‘slices’ and decorated each slice as I desired. Just because.

And because I was able to plan a little ahead I was able to feed the cake twice – once a week over the two since I baked it.  You still have time…

delicious-alchemy-christmas-cake-mix

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Gluten Free Ghoulish Cupcakes

Well its certainly that time of year, Halloween is everywhere!

These little cupcakes may look like hard work but as I used a gluten free packet mix from Delicious Alchemy, it cut out a mass of work.

The other fiddly bits on top of the cupcakes, really aren’t that fiddly. have a little patience perhaps. But just take your time and plan a little ahead – may be the night before or a couple of hours before your start baking.

gluten-free-halloween-ghosts

Ingredients

I managed to make 12 cupcakes with the mix which gives you some rather full on cupcakes!

Preheat the oven to Gas 4/180c and line the cupcake tin with your cupcake cases.

1 packet of Gluten Free Malted Milks biscuits (I got these from Tesco Free From range) – you will need 6 of these for the cupcakes.

50g icing – mixed with a few drops of water to dip the biscuits in. Don’t make it too thin otherwise the icing drips off the biscuits.

1 Packet of Marshmallows

150g white marzipan

1 Packet of Delicious alchemy Vanilla Sponge Mix

3 eggs

180g soft butter for the cake mix

Orange, green, black and purple colouring

100g extra butter for the buttercream topping

160g Icing sugar

40g Cocoa

50g chocolate (melted for decoration of the eyes and ‘RIP’

Start off making the tombstones and the ghosts

Marshmallow Ghosts

  • Cut the biscuits in half and dip each biscuit in the water icing and leave on a lined tin to dry out.
  • use 12 of the marshmallows. Roll out the marzipan and cut out 12 rounds, using a 6cm cutter (I used an espresso cup!). Drape the marzipan round over the top of the marshmallow and gently pinch the top of the ‘ghost’ so that the marzipan starts to look like a ghost.
  • Once the tombstones have dried, gently pipe (or use a cocktail stick) the chocolate ‘RIP’ and then pipe on the eyes of the ghosts.

p1010722

 

This should then all dry out by the time you need it.

Mix the gluten free cake mix as per the instructions and then divide into 4 small batches and colour. Divide then this cake mix equally between the cupcake cases. Roughly one table spoon (not heaped) of cake mix colour should be enough for each of the cases. Once all the mixes have been used up – BAKE! For about  20 – 25 minutes or until and inserted skewer comes out clean. Leave to cool.

Gluten free Halloween cupcakes

Make the buttercream topping by beating the butter until soft and adding the icing sugar and the cocoa a little at a time. When you have the desired consistency and the cupcakes are cold – spread on the buttercream. It really only needs to be deep enough to balance the tombstone in.

Decorate with the Ghosts and the Tombstones and enjoy.

Happy Halloween…

 

 

 

Gluten Free Gingerbread and Gluten Free Stuffing

In my ongoing quest to get to grips with the blog I like to try out another little review.

The lovely people at Delicious Alchemy asked if I would like to try out some new products prior to launch. Having no idea what they would be – I love a secret challenge – I said ‘Yes’. What could these new product/s be I wondered?? I duly waited for the parcel to arrive…

The tension mounted….

The box arrived… but shhhhh I mustn’t say a word, but of course I would love to play around with them 🙂

First up out of the box….

Gingerbread mix!  Gingerbread Biscuits – gluten free too!

gluten-free-ginger-biscuits-da

The smell from the open packet was divine. The guys were certainly going to love this. And, again, if mixed with a dairy free alternative you would have dairy free and gluten free biscuits. But I made them with butter so just the gluten free for us.

Again simple enough to make, but leave a bit of time a side to make these as they need resting in a fridge/freezer. Once poured into a bowl you mix the mix with golden syrup and butter (or DF alternative). And preheat the oven to 180c/Gas 4. Mix the mix well, wrap in cling film and pop into the freezer. Although I popped it into the fridge for a bit longer.

Once ready to roll (pardon the pun) cut the dough into 4 and roll each quarter between to ‘sheets’ of cling film to a thickness of around 5mm! and then cut out with your desired cutter.

Now it depends on how big your cutter is as to how many biscuits you get. I got about 10 biscuits out of the mix, but the cutter I used are rather big.

Place the cut gluten free gingerbread biscuits onto a lined baking tray and bake for about 12 minutes. Remove from the oven and leave to cool completely before removing from the tray.

These did not last long at all. They tasted fantastic. Crispy and chewy. I didn’t want to add too much icing, as I needed to taste the biscuit, but of course you can top these with whatever you can. I put some chocolate eyes in place so that you can tell what they are…. #Halloween.. They only just lasted just the day!.

Next up. some Sage & Red Onion Stuffing…such generosity

I had a couple of ideas for this…but ultimately it was for what it said on the packet.. some stuffing. And as timely as it came, we had a very impromptu roast chicken dinner on a Saturday night and this was going to be a great accompaniment. The mix is not only gluten free but also dairy free 🙂

Gluten free Sage and Red Onion Stuffing

Once poured out into a bowl, the stuffing mix is finer than most traditional stuffing mixes and you would be forgiven that the final made mix is therefore finer. The stuffing mix is made up of gluten free crumbs, dried red onions and dried sage. To this you add olive oil and boiling water, mix well and leave to stand for the crumbs to absorb the liquid. Now here of course I did something a little different.

Most people would make little stuffing balls. Once the mix is cool enough, roll an amount of the stuffing into a ball using your hands. Place the balls of stuffing onto a sheet of greaseproof on a tray and bake in the oven – 200c or Gas 7 – for about 20 minutes.

However because time isn’t always on our side in this old house, I lined a little dish with greaseproof and put the whole lot in, to make one big piece of stuffing. Popped it into the oven and baked it for about 30 minutes, until lovely and crisped on the top.

When all was done and dinner was served, the stuffing went down a treat. Despite the smooth nature of the stuffing, it tasted great and was a great gluten free accompaniment for  dinner. Thank you DA 🙂

There is a Christmas Cake mix as well! But I haven’t made that yet…its only a matter of time..

Thank you Delicious Alchemy for the opportunity to trial these new products and just because I was supplied these, the end result and opinion is most certainly mine.