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Rainbow Cupcakes by Fiona

Rainbow Cake (FS, DF & GF & SF)
I used mini patty pans AN350 from here (http://www.foxrun.com.au/Products/Cake_Decoration.aspx) as the colours were pastel so they’d match the Hoppers food dye colours the best, although for the row of orange ones I just used the normal ones from Coles as they were hidden.
I used royal icing (hint: only colour part of the icing mixture not the entire batch when doing the smaller colours, otherwise you’ll end up having to sift 3 bags of icing sugar and that takes FOREVER!).”

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Construction Site by Fiona

“Construction Cake (FS, DF & GF)

Make two square cakes of different sizes (size is only dependant on how big/small you want the cake).
Icing was Vienna Icing (from Failsafe cookbook) with 2tbsp of carob powder.
I premade the cakes and kept them in the freezer, which also helps with icing them.  Place the smaller cake on top of the larger cake (any position is fine but I put it in the corner so we had 2 high walls and 2 smaller walls). Ice the entire cake.  Place rock chocolates (these are not FS) around the cake.  Place the construction vehicles on the cake.  The ‘sand’ is a couple of Mrs Cattle’s biscuits (from Failsafe cookbook) crushed up.  I just took the rocks off before I cut and served the cake (many people thought I had collected and cleaned real rocks).”

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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.