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.)
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???
“Green colour is chlorophyll in Hoppers’ colouring, black is activated charcoal, brown is carob. Fondant is a marshmallow fondant made in the Thermomix with salted buttercream underneath. The cake itself is a double layered vanilla magic bean cake.
For the squares, I rolled out the coloured fondant on baking parchment with a bunch of cornflour to stop it sticking and then just sliced it into rows and squares with a pizza cutter.”
Instructions for how to make Marshmallow Fondant both in a Thermomix or on the stove-top can be found at Domestic Diva’s blog.
Recipe for Magic Bean chocolate cake is here; just substitute kidney beans with cannelini or butter beans and the carob with rice flour and add equiv 1 vanilla bean.
I suspect the cake was greener than this picture suggests.
“FS, GF, almost DF teddy bear 2nd birthday cake turned out even better than I had hoped!
It’s a magic bean carob cake, with plain and carob ‘buttercream’ (with nuttelex) icing. The only dairy is in the white choc buttons (ears and claws) which can easily be avoided by DP and I who are DF as well.”
“My daughter wanted a baby cake so I adapted one out of the Women’s Weekly birthday cake cookbook. I made my own gluten and dairy free loaf cake. I made a dairy free icing and coloured it with a strawberry syrup which I made, as we are ok with salicylates. But you could use Hoppers pink or I think it would even look fine with white icing. Then I decorated it with a baby, lace, ribbons, pipe cleaners and material.”
“I made two square gluten- and dairy-free, caramel mud cakes and joined them together. I then cut out the shape and iced with grey icing. I made the grey out of Hopper’s blue food colouring and a bit of carob powder. The track was made out of white musk sticks from Allergy Train and the numbers I made in a chocolate mould out of Nestle White Chocolate melts. I then put Bravo and Echo from the Planes movie on top.”
“My 4 year old requested a rainbow theme birthday party which, pre-failsafe, would have been an absolute riot of colours and preservatives. In an attempt to make his “cake” exciting this is what we came up with: 90 mini cupcakes using the gluten-free recipe on page 242 of the Fed Up Cookbook with Italian meringue for icing.”
The recipe for the Meringue Icing can be found at: http://www.ochef.com/r345.htm
What I also love about this is that all the components, including the cup cakes, can be made in the weeks and days earlier and the construction should then only take a relatively short time on the day. It can be a team effort with piping and flags being done together. ~frillypants
“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!).”