Last week I showed you Molly's birthday cake which was a coloured lemon cake shaped into a house. I made four of the cakes, colouring each one differently to make the house. I kept the bits of cake I trimmed off and made cake pops with them (coming later this week!)
As promised here is the recipe:
Gluten free lemon flavoured cake (makes one square cake)
3 large eggs (200g eggs)
200g gluten-free self raising flour
200g unsalted butter
200g caster sugar
2 tbsp milk
1 1/2 tsp lemon flavouring
What you will need
Square cake tin
Non-stick baking paper
- Heat oven to 190C (fan 170C) or gas mark 5.
- Butter square tin and line with non-stick baking paper.
- In a food mixer, beat all of the ingredients, except the food colouring, until you have a smooth soft batter.
- Gradually add food colouring and whisk until you get the desired colour (please note that colour intensifies with cooking).
- Pour batter into cake tin and smooth the surface using a spatula.
- Bake in oven for about 25-30 mins until top is golden and cake springs back when gently pressed.
- Turn cake out onto cooling rack and leave to completely cool.
Butter cream frosting (500g)
- 100g butter, softened
- 80g sifted icing sugar
- 2 tsp vanilla essence
- Whisk butter and vanilla essence until light and fluffy.
- Gradually whisk in icing sugar.
Assembling the cake
What you will need
1 pink coloured 7in square lemon cake
1 red coloured 7in square lemon cake
1 green coloured 7in square lemon cake
1 turquoise coloured 7in square lemon cake
500g butter cream frosting
2 packets of Pink Panther gluten free vanilla wafers
Roll on icing (fondant icing)
Pale blue M&M's
Fondant leaves and flowers
- Place one cake on a cutting board and trim off top of cake using a cake wire cutter.
- Turn upside down and trim off bottom of cake so that you remove any browned off parts.
- Repeat with other three cakes.
- Spread a thin layer of butter cream on top of red cake and place pink cake on top.
- Spread a thin layer of butter cream on top of pink cake and place blue cake on top.
- Spread a thin layer of butter cream on top of blue cake and place green cake on top.
- Using a bread knife, trim off sides of cake so all browned off cake is removed.
- Carefully cut green cake layer at a 45 degree angle so you have a triangle of green cake from either side. Turn the triangles of green cake upside down and place on top of cake so you have the roof.
- Using a spatula cover cake in a thin layer of apricot jam.
- Knead roll-on icing into a ball.
- Dust icing sugar onto a hard clean surface and roll out two thirds of the roll-on icing to 3mm thick.
- Lift up icing using rolling pin.
- Placing centre of icing at tip of roof, smooth icing down roof and sides of house. Trim off any excess icing at bottom and from the front.
- Repeat steps 11 and 12 with half the remainder of roll on icing and place on front of house. Smooth down and remove any excess icing from all sides.
- Repeat step 14 for back of house.
- Lightly push brick mat into icing to get brick effect.
- Push pink decorative balls into joins of icing down sides of house.
- Cut wafers in half and separate.
- Spread apricot jam on the under side of wafer and stick to iced roof. Repeat until roof is covered. Use wafers for door and windows.
- Pipe buttercream along top of roof and push M&M's into icing.
- Secure leaves and flowers to house with small dollop of buttercream icing.
Have a sweet day!