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.

 

 

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.

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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…