Friday, 19 October 2012

Gluten free raspberry cream sprinkles cake

Gluten free raspberry cream sprinkles cake
The lovely peeps at Bombay Duck recently sent me the Icing on the Cake Spotty Cake Slice and Knife Set that comes in a lovely candy pink and white striped gift box. The cake slice and knife are so pretty that it was only fitting that I made a pretty pink cake to use them on!
I decided to make a vanilla cake batter with pink sprinkles in it so my new cake slice and knife would reveal a pretty surprise! The cake was quite a dense cake so it definitely needed a light filling and frosting. So I made a sumptuous whipped fresh cream raspberry frosting and filling that I piped on with a star nozzle. I then decorated the top with white sprinkles, pink candy dots and a light dusting of pink glitter...

Gluten free raspberry cream cake

Gluten free vanilla cake batter with sprinkles (makes two 9" cakes)

Ingredients
  • 225g unsalted butter, at room temperature
  • 395g caster sugar
  • 4 large eggs + 2 large egg yolks
  • 1 tbsp Vanilla extract
  • 330g gluten free self raising flour
  • 354ml buttermilk
  • 2 tbsp pink sugar strands (sprinkles)

Cooking instructions
  1. Preheat oven to 160C (fan assisted)
  2. Lightly butter two 9" cake tins and line with greaseproof paper, butter paper
  3. In a food mixer on high beat butter and sugar until light and fluffy
  4. Beat in eggs and egg yolks one at a time to butter mix, beating well after each addition
  5. Beat in vanilla extract
  6. Gradually add flour and buttermilk alternating between the two, beating slowly between each addition until just combined. Scrape down bowl as needed.
  7. Stir in sprinkles
  8. Divide batter between the tins
  9. Tap firmly on surface to remove air bubbles, and smooth the tops with the back of a spoon
  10. Bake for about 30 mins until cakes are golden and bounce back when lightly pressed
  11. Place on rack to cool

Tips...
Butter should be soft enough to hold a thumbprint but still keep its shape.
Eggs should be at room temperature as cold eggs will be harder to keep from curdling.
To check your cake is cooked insert a toothpick/skewer in the center, If it comes up with some wet batter or stickiness on it, the cake needs to bake some more.

Raspberry cream
Ingredients
  • Double cream
  • 2 tbsp icing sugar
  • Fresh raspberries

Method
  1. Puree raspberries in a blender and set to one side
  2. Using an electric mixer whisk cream and icing sugar until the mixture starts to thicken
  3. Slowly whisk in raspberries till soft peaks form

Raspberry cake

Raspberry cream sprinkles cake
You will need
  • Two 9" vanilla sprinkles cakes
  • Raspberry cream
  • White sugar strands (sprinkles)
  • Pink candy dots
  • Edible pink glitter

To decorate
  1. Place one cooled cake on serving plate or cake stand
  2. Using a piping bag fitted with a star nozzle, pipe stars of raspberry cream so the top of the entire cake is covered
  3. Carefully place second cake on top, and gently press down so it lays flat
  4. Using a spatula spread a thin layer of raspberry cream on the top of the cake
  5. Starting at the base of the tiered cakes, pipe stars of raspberry cream in rows till entire sides of the cake are covered
  6. Pipe a row of stars round the edge of top of cake
  7. Sprinkle top with white sugar strands,candy dots and pink glitter


Gluten free sprinkles cake
Pink sprinkles cake
Sprinkles cake


Have a sweet day!
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5 comments:

  1. Oh I love it!!! I will never be able to make antyhing similar to this :-( Thx for visiting my blog!

    ReplyDelete
  2. The cake is sooo pretty and so apt with the cake knife and slice set which is equally beautiful. I'm totally digging that cake stand too.

    -Lisa.
    Sweet 2 Eat Baking

    ReplyDelete
  3. Hello looks very good, congratulations you look happy in my blog a big hello.
    Virginia's Creations

    ReplyDelete
  4. Wow!! I will try to do it!!! I like so much your photos.

    ReplyDelete
  5. that looks delightful - and i'm sure quite tasty too!
    Chic on the Cheap

    ReplyDelete

Thank you for your sweet comments. I love reading them all.