Starry Birthday Cake - Coeliac Sanctuary
Posted On: 23rd February 2015
You could always get a professional to make your birthday but it's not always easy to locate one that can do allergy friendly cakes safely, so why not have a go at a simple one yourself. This one is gluten and dairy free and easy to make, all you need is a star tin and plenty of icing, very easy to make.
Recipe By: Alison Wheatley at http://www.coeliacsanctuary.co.uk
This recipe is...
200g caster sugar
200g dairy free spread
1 tbsp dairy free milk
2 tsp vanilla extract
3 large eggs
200g gluten free self raising flour
1/2 tbsp yellow food colouring
1/2 tbsp orange food colouring
Buttercream and decoration
140g dairy free spread
280g icing sugar
1tsp vanilla extract
500g coloured sugar paste/icing
A small amount of white icing
Chocolate coloured balls (Dr Oetker are dairy free)
You will also need a star shaped cake pan and a small star cutter
Preparation Time: 1 Hour
Cooking Time: 40 Mins
This recipe is free from...
Celery, Crustaceans, Dairy, Fish, Gluten, Lupin, Molluscs, Mustard, Peanuts, Sesame, Sulphites, Tree Nuts
1. Cream together the sugar and dairy free spread.
2. Crack the eggs into a jug and beat together with the milk and vanilla extract.
3. Alternately add the flour and egg mix to the sugar and spread beating well between each addition until all the flour and egg is used and mixed into sugar and spread.
4. Split the mixture into two, colour one part orange and the other yellow.
5. Grease star shaped cake pan and add the orange mixture, bake in the oven on gas mark 4 for 30-40 mins until nicely cooked and brown, if the points start to go too dark before the rest of the cake has cooked then cover the tips with tinfoil.
6. Once cooked, stand for a few minutes and then turn out onto a cooling rack, wash out the cake pan, re-grease and fill with the yellow mixture, bake for 30-40 mins.
7. Once the first cake is cool make the butter cream up by gently creaming together the spread and icing sugar with vanilla extract. Spread 3/4 over the first cake layer.
8. Once the second cake has cooked and cooled, place on top of the first half and then gently spread a thin layer of buttercream over the top and sides of the cake.
9. Roll out the coloured icing until about half a centimeter thick and layer over the cake, gently wrapping and bending the icing round the curves and points.
10. With a very lightly dampened towel, cloth or soft pastry brush, dampen the top of the cake and sprinkle some edible glitter over the icing, this will let the glitter stick but once dried the icing will remain thick and not go sticky.
11. Mix a little icing together by adding a drop of water to a few tablespoons of icing sugar, with a cocktail stick dab dots of the icing around the sides of the cake and down the points, stick the chocolate balls to these, to add a little added decoration cut some white icing with a star cutter and add these to the top of the cake.
You can use whatever colours take your fancy for this, you don't have to use what we did, maybe you want a girly star, why not have a pink and purple cake with pink icing, and pink and purple edible gems!
If you wish the cake not to be dairy free you can use normal butter instead of dairy free spread, you could also use m&m's instead of chocolate balls
This recipe makes 10 servings
Nutritional info per slice
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