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DIY FAILSAFE Coloured Icing by Lesley

“I like to be prepared and experiment at the same time, so I have been doing some testing of failsafe colours you can make yourself, with a red cabbage.  I wanted to know what was possible, easily, with stuff you would probably have on hand immediately as a failsafer.

I have used all these colours to ice the back of a Yummy Biscuits (recipe Fedup website) – see photo – by adding each to icing sugar.

PINK: cabbage juice + citric acid

BLUE/GREEN: cabbage juice + bicarb soda (the colour becomes greener as you add more bicarb, but it affects the taste)

PURPLE: cabbage juice alone

YELLOW: icing sugar + egg yolk

“INTERESTING” grey/brown colour: cabbage juice + egg yolk (made in error actually)

To make cabbage juice:  boil approx. 2 cups of chopped red cabbage in a medium saucepan of water for about 20 minutes.  Remove from heat and strain the liquid, discarding the cabbage.  Allow to cool.  Add the above as required.

NOTE: add each ingredient gradually until the desired colour is reached.  You can always add more, you can’t take some out.

Hope this proves helpful to some.”

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Sand Castle Icecream Cake by Felicity

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“A failsafe ice-cream cake, except for the chocolate shells (amines). We used Peter’s Original Vanilla icecream (free of annatto) and Arnott’s Scotch Finger biscuits (processed) as ‘sand’.
This is from an Australian Women’s Weekly cake book.”

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Teddy Bear by Tracy

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A plain vanilla cake with butter icing.

The template was a blackline master from an internet search, adjusted to size for a standard round cake tin.

The different colours in the icing are due to different concentrations of cocoa (which could just as easily be carob), firstly spread and then with fur drawn in with a skewer, and then the darker colours piped on.

The eyes are Nestle White Melts, with the darker icing piped on for pupils.

The cake was for a 4yr old girl’s Teddy Bear’s Picnic in the park. She loved it. “

Lemon Meringue Cupcakes by Ebony

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“Lemon Meringue Cupcakes

Cupcakes:

125g nuttelex
1 teaspoon vanilla
¾ cup castor sugar
2 eggs
1 ½ cups white rice flour
1 teaspoon cream of tartar
¼ teaspoon bicarbonate of soda
½ cup rice milk (or water)

Beat the nuttelex, sugar and vanilla til very creamy(she said she really beat at this stage), add eggs one at a time til thoroughly mixed.  Then add all of the rice flour, cream of tartar and bicarbonate of soda and half of the milk.  Beat again.  Keep adding enough milk to you achieve a very fluffy mixture.

Three quarter fill the patty cases with mixture and bake in moderate oven (180.c) for approximately 12-15mins.

Lemon Butter:

Magic spread out of failsafe cookbook.

Meringue:

3 egg whites
¾ cup castor sugar

Beat egg white til stiff peaks form, add the castor sugar and beat for 3 minutes til sugar dissolves.  Spoon the mixture into a large snap lock bag, seal.

Assemble:

Cut small hole out of the cooked cupcakes, spoon in some lemon butter, snip off one corner of the meringue mixture (snap lock bag) and pipe onto the cupcake.

Bake the cupcakes in hot oven for 3-5mins til the top is golden.”

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Confetti Cupcakes by Trish

trish's cupcakes

 

trish's cupcakes

From Failsafe Foodie’s blog:

(Check out the Failsafe Foodie blog as she has some absolutely gorgeous birthday party ideas.)

Confetti Cupcakes  (Gluten free, dairy free recipe)
(I doubled this so that there would be plenty)

Ingredients

Cake

  • 2 eggs (lightly beaten) or equivilent egg replacer
  • 1/3 cup rice milk
  • 1/2 tsp vanilla essence
  • 100mls canola oil (or other FS oil)
  • 1 1/4 cups flour (if your blend doesn’t contain it – add 1/4 tsp xanthan gum)
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1 Tbsp natural sprinkles (optional)

Topping

  • 3 Tbsp nuttelex
  • 1/4 tsp vanilla essence
  • 1 1/4 cups icing sugar
  • 1 Tbsp rice milk (optional)
  • cochineal (to desired colour)
  • Dollar Sweets Butterflies (Be aware the label says “contains ingredients derived from wheat”, although I can’t figure out what it could be)

Method

  1. Preheat oven to 180℃
  2. In a large bowl mix all dry cake ingredients
  3. Make a well and add all the wet ingredients
  4. Mix until just combined (if you want to use a mixer, just make sure you don’t over beat it)
  5. Spoon into patty pans and bake for 12-14 mins or until cooked and a skewer comes out clean.
  6. Cool on racks before icing
  7. Beat nuttelex and vanilla in a small bowl until soft and gradually add sifted icing sugar.
  8. Add rice milk if a softer consistency is required or more icing sugar for firmer icing (not too firm if you want to pipe it)
  9. Add cochineal drop by drop until you get the shade of pink you want
  10. Pipe or spread onto cold cupcakes and top with butterflies.
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Space Shuttle by Miss Jayne

space shuttle 1

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“It’s not my best cake, so run down with winter colds and flus, I made some short cuts, I decided it was going to be more a space shuttle than rocket, so I left the nose square, lol. Last years rocket was a better shape but kids don’t mind.
I used caramel mud cake, recipe available on facebook at Miss Jayne’s Coffee House, iced with not-butter (nuttelex) cream and a splash of Hoppers butterscotch flavour.
Coloured with red cabbage food colour. And the fins made with white chocolate melts.
Oh and little cachous, also Hoppers, both from The Allergy Train.
Cheers – Miss Jayne”