Gluten Free Chocolate Cakes

Gluten Free Chocolate Cakes

It’s been a bit hectic here with work and kids and life in general lately so I’ve been a bit quiet on the blog. I did however, manage to make these little gluten free chocolate cakes the other day.

I’d made them once before a few months ago when we visited a friend of ours who is gluten intolerant. I said I would bring something sweet for after lunch so I made these beautiful little chocolate cakes. She really loved them and so did we so I just had to put them on the blog and share them with you.

They are very easy to make too and are really nice even if you’re not eating gluten free. You can serve them as a dessert too. Just take them out of the cupcake cases, warm in the microwave and serve with icecream or whipped cream a few strawberries.

Here’s the recipe:

Gluten Free Chocolate Cakes 3

Gluten Free Chocolate Cakes
Print Recipe
Servings
12
Cook Time
20 mins
Servings
12
Cook Time
20 mins
Gluten Free Chocolate Cakes
Print Recipe
Servings
12
Cook Time
20 mins
Servings
12
Cook Time
20 mins
Ingredients
Servings:
Instructions
  1. Preheat the oven to 160 Degrees Celsius
  2. Sift the almond meal, icing sugar, flour, cocoa and baking powder into a bowl and stir to combine.
  3. Add the butter and stir to combine.
  4. Spoon the mixture into muffin tins lined with cupcake cases and bake for 15 - 20 mins or until they spring back when lightly touched.
  5. To serve, lightly dust with icing sugar.
Share this Recipe
Powered byWP Ultimate Recipe
Posted on

Thomas the Tank Engine Cake

image

(this posts contains affiliate links)

It’s been a while between posts I’m afraid. It’s been a bit hectic around here and so I haven’t had the time. One of the reasons being it was my son’s 2nd birthday last week and I was busy making his cake and catching up with everyone. No parties this year so his birthday has dragged out for a week now.

Anyway, he really loves Thomas the Tank so I had to make him a Thomas cake. I’d had a vision in my head as to how it would look for a while and hoped it would turn out as I planned.

As I work part time 3 days a week it doesn’t leave it a lot of time for cake making but if you plan it right it can be done. A week before his birthday I made the cakes and buttercream frosting and froze it all. That way all I had to do was get it out of the freezer on the day, assemble and decorate. (best to get the buttercream out the night before so it’s nice and soft)

Ingredients and Equipment you will need:

5 x Buttercake mixes

3 x  Buttercream Frosting 1 x quantity white, divide the rest into blue, red, grey fairly evenly leaving a small amount for yellow and a little white

Wilton Royal Blue gel paste food colouring

Wilton Red gel paste food colouring

Wilton Lemon Yellow gel paste food colouring

Wilton Black gel paste food colouring

2 x Wilton Black Decorator Icing Tubes

small round piping tip and pastry bag

sandwich bag

Small off set palette knife

bread knife

square cake board – 40cm x 40cm

round cake board – 12cm

Firstly, cut the tops off all your cakes so they are flat and even. Then put two of your square cakes onto the cake board (put a little frosting on first to stick them down). Put some white buttercream on the top with your palette knife.

Then using some of your off cuts put some at the bottom sides and also top middle. Again use some buttercream as a glue to stick down.

image

Put the other two square cakes on top and cover with the white buttercream.

Put your round cake into the board with frosting so it sticks. Cover with white buttercream. Then place about a third of the way down onto the square cakes.

image

Now to cover with your colours. I roughly marked out my pattern with a knife first. I did the red at the bottom first, then blue, then grey, then black. With the black frosting I squeezed it out onto the cake and spread it out.

Next I did the circle on top which is his face. Grey all over the top and black on the sides. Again, I outlined his face details with a knife and piped out his face. I just needed a little bit of white for the eyes and mouth as well.

I put some yellow buttercream in a sandwich bag and snipped off the end to pipe around the black circles at the top. Then piped all around in black to outline. I also piped around the bottom to make it a bit neater.

image

image

So there you have it, my Thomas the Tank cake. Granted it’s not perfect (the kids were trying to help!!) but it turned out how I imagined and Ryan loved it which is the main thing.

Would love to see any other Thomas cakes you have made or if you give this one a try I would love to see it.

Lingonberry Muffins

Lingonberry Muffins

What on earth is a Lingonberry I hear you ask? I had no idea either. It’s actually a short evergreen shrub bearing edible berries much like cranberries and is very popular in Scandinavian cuisine.

Anyway, I bought I jar of Lingonberry Sauce a while ago by mistake. I thought it was cranberry sauce, It’s been sitting in my pantry ever since and I didn’t know what to do with it.

I decided I would put it in a muffin and it turned out great.

I bought my Lingonberry Sauce from Aldi but you could try Ikea or the European section of your supermarket. If you can’t get a hold of it though you could always substitute with with a chunky cranberry sauce or jam.

Lingonberry Muffin and Sauce

Lingonberry Muffins
Print Recipe
Lingonberry Muffins (or alternatively Cranberry Muffins)
Servings Prep Time
12 - 18 muffins 15 mins
Cook Time
20 mins
Servings Prep Time
12 - 18 muffins 15 mins
Cook Time
20 mins
Lingonberry Muffins
Print Recipe
Lingonberry Muffins (or alternatively Cranberry Muffins)
Servings Prep Time
12 - 18 muffins 15 mins
Cook Time
20 mins
Servings Prep Time
12 - 18 muffins 15 mins
Cook Time
20 mins
Ingredients
Servings: muffins
Instructions
  1. Preheat oven to 180 degrees Celsius and line muffin tins with cupcake cases.
  2. Sift the flour into a large bowl and stir in the sugar. Make a well in the centre.
  3. Mix together the eggs, milk and butter and pour into the well in the flour. Using a wooden spoon stir until just mixed.
  4. Add in the Lingonberry or Cranberry Sauce and stir gently a few times to get a swirled effect.
  5. Spoon the mixture into the muffin cases. Depending how big your cases are will depend how many muffins you get. This batch made 18 for me.
  6. Bake for about 20 mins or until they spring back when lightly touched. Cool on a wire rack.
Share this Recipe
Powered byWP Ultimate Recipe