A GF, DF and almost FS birthday cake for my son’s party today. (*almost* because of the blue colour—frillypants x)
It’s a woolies GF vanilla cake iced with vanilla nuttelex buttercream. The colour is Hoppers blue.
Cookies on top are Butterscotch biscuits from Fed Up Cookbook (extra flour needed to make them rollable), covered in Marshmallow fondant by Domestic Diva Unleashed also coloured with Hoppers.
Non FS bits are the alternating layers inside are GF chocolate cake and the “rocks” in Rubble’s digger are Enjoy Life chocolate mega chunks (can’t really see them from this angle).
Here’s the link to Domestic Diva Unleashed’s Marshmallow Fondant. (scroll down to the fondant recipe.)
We made a simple vanilla butter cake from the Women’s Weekly “Mix” book substituting for failsafe and dairy-free ingredients where applicable (Nuttlex, rice milk, Queens vanilla).
We made two cakes then googled a picture of Makka Pakka, printed it and enlarged it to the size we wanted then cut the cakes from this outline and sandwiched together with icing.
We iced it with a simple buttercream (using nuttlex and pure icing sugar) with about 14g of carob powder mixed in.
For the head we used bought (not failsafe) fondant from Woolworths and coloured with carob powder.
For the lightest colour we kneaded a little carob powder into the fondant. For the second darkest colour we just rolled the fondant ball in carob powder and for the darkest we rolled a ball in a little wet carob powder and also did the same with the shape for his mouth.
All balls set in the fridge before we skewered to the cake.
For the eyes we used flattened balls and then put a little craft eye on each.
The little sponge was also made with the bought fondant and food colouring.
“The recipe is the carob cake on Cooking for Oscar website. The toys were $5 at Big W.
I made two cakes and sandwiched them with buttercream and crumbled one side of cake, covering the remainder with buttercream, toys and honeycomb.”
Also on this site: Building Site Bulldozer Cake by Tash
“I just used the Fete Cake (from the Fed Up Cookbook), in a pudding tin, double mixture. For the icing it was from Cooking For Oscar – Maple Icing. Then to decorate, just piped the icing on and then decorated with plastic jewels and flowers (“snowflakes”!) from spotlight. Before I piped the flowers on, I did a light crumb coat of icing.”
“Using Best Ever Carob Cake, a basic buttercream with carob powder and lollies from allergy train to decorate.” This is a classic Australian Woman’s Weekly Cookbook cake.
Another creation using Hopper’s colouring, you can see how it’s the non-food items that really make this work. Well, that and Anne’s piping skills.
This doll was a cheapie and has had her legs broken off. (Don’t do this in front of the kids if you don’t want them to have birthday-cake-related trauma!!)
Why has it taken this long to get a Frozen cake???
“Gluten-free, dairy-free, failsafe carob cake. The spider is from a cheap shop.”
” Blue mouth not failsafe, we didn’t eat that. Pink is cochineal.”