Archive for the ‘Cakes’ Category

Squires Kitchen Flexi-Ice

Sunday, September 21st, 2014

I was really excited to discover this product and wanted to share it with you. I love finding new cake decorating techniques that are available for allergen free cakes too. 

Flexi-ice cake

Vintage lace has been very popular on wedding cakes this year. Such delicate decoration at one time would have needed a great deal of skill to achieve. This is really easy to use and looks very professional.

Squires Kitchen Flexi-Ice does not contain any allergens in the ingredients list. The allergy advice does state ‘May contain nuts’. Please be aware that other brands do contain wheat flour. Always check the label but I know you do!

You can pipe with this icing but it does take a bit of practise for finer work.

Flexi-ice cupcakes

I have taken the following text from the product description which explains how to use it.

Flexi-Ice is a flexible, multi-purpose icing with a delicate natural vanilla flavour. Ideal for creating fine, edible lace in sugar, this versatile mix can also be piped, stencilled, coloured and used to make edible confetti.
Developed by the experts at Squires Kitchen and thoroughly tested by professional cake makers, Flexi-Ice is easy to both make and apply. Simply add 150ml of cooled, boiled water for every 100g of the mix and beat until smooth – you can leave the icing white or colour it any shade with Squires Kitchen’s wide range of liquid, paste and dust food colours.

Spread onto mould
Once mixed, Flexi-Ice is perfect for piping and stencilling on cakes, cupcakes and cookies. For a lace effect, spread the paste over a lace mould with a smoother or scraper.

Peel away from mould Either leave to air-dry or place in a cool oven or dehumidifier for just 20–30 minutes and the paste should easily peel away from the mat. Flexi-Ice remains pliable for at least a day and, if it starts to firm up, just pass the icing through the steam of a kettle to restore its flexibility.

FoldOnce made, the unique texture of Flexi-Ice makes it so easy to decorate with – simply cut the paste with scissors or a pizza wheel and fold it into shape. Create on-trend lace decorations, such as sumptuous frills, beautiful bows and delicate flowers for celebration cakes, favours, desserts and more.

Pack shot

New Squires Kitchen Instant Mix Flexi-Ice is available from www.squires-shop.com and from good cake decorating suppliers nationwide. RRP £8.99 for 500g.

Ingredients

Sugar, Glucose powder, Potato starch, Thickeners: Sodium Alginate, Gum Tragacanth, Xanthan gum, Colour: E171, Preservative: Potassium Sorbate; Acidity Regulator: Citric Acid; Natural Vanilla Flavouring

Baking with Almond Flour

Sunday, March 9th, 2014

I have been interested in almond flour since reading American gluten free recipe sites so when I was given a bag by Sukrin I couldn’t wait to try it.

splash-mandelmel

 

After reading about it here I realised this isn’t the same almond flour as used on the recipe sites.

This almond flour has had 80% of the fat removed. On their website Sukrin state that the flour is high in protein and minerals including magnesium, iron, potassium, copper, manganese and zinc.

Still inspired by the American sites I decided to make a carrot cake using just almond flour and not adding any other flour. Sukrin advise using half and half with another flour.

SAM_3532

 

As you can see it had quite a close texture. It wasn’t stodgy though and the flavour of almond was quite strong. The cake lasted 2 – 3 days.

If you are looking to add protein and less fat to your diet then substituting some of your usual flour with this may help.

I use ground almonds in my cakes as the fat adds moistness and helps it to last more than a couple of days which this flour doesn’t do so I won’t be using this flour again in my gluten free baking.

Sugar Free Marzipan and Sugar Free Cake.

Wednesday, February 5th, 2014

Have you heard about Sukrin all-natural sweetener? When you read the information about it, it does sound too good to be true! I have searched the internet for opinions on this product. The information I have found all sounds positive.

And it is great for baking!

sukrin-testpaket

It is available granulated, ground down like icing sugar and also as a demerara sugar substitute. So it seems all the sugar needed bases are covered with these three products. The only sugar based confectionery you can’t make with it is caramel!

Sukrin admit their products are a little pricey at the moment but they are working hard to reduce this. More information about all the Sukrin products can be found here.

I used the granulated sweetener to make simple vanilla cupcakes so I could taste the sweetness easily or any aftertaste. I used it exactly as I would caster sugar in a sponge recipe.

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I made some cupcakes with sukrin and wheat flour and some with gluten free flour. Both types of cakes rose as they would using sugar. They were not as sweet as those made with sugar but sweet enough and if you are going to use it all the time your taste buds adjust to the level of sweetness quite quickly.

As you can see Sukrin Melis worked well for dusting the top of cakes and for glace icing. The icing does leave a peppermint kind of cooling sensation on your tongue for a few seconds afterwards. The company recommend if you are going to make buttercream to use half and half with icing sugar to balance the taste and consistency.

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There are many recipes on the Sukrin website. The cake recipes on the website use a fat free sponge which if you are diabetic or follow a low fat diet you would obviously prefer but this type of sponge is not so good for celebration cakes as it is too light and wouldn’t last as long as a victoria sponge.

I was very interested in the sugar free, low fat marzipan recipe as this would be good for celebration cakes. It could even be coloured and used instead of fondant / roll out icing to decorate your celebration cake. I found it can be moulded as usual marzipan. If you are covering a cake with this marzipan and it splits a little on the edges you can rub it to join it back together.

If made with Sukrin almond flour, this marzipan will also be low in fat as 80% of the fat is removed!

I made this marzipan using pasteurised egg white powder to be safe especially as it doesn’t contain sugar or fat. I also tried it using Orgran No Egg and it was just as good. I would recommend this marzipan is eaten within a week so I would bear this in mind if using to cover a fruit cake.

julemarsipan

Gluten Free Parsnip and Apple Cake

Tuesday, February 4th, 2014

I have seen lots of parsnip cake recipes lately and fancied trying it. 

SAM_3570

I wondered if it would work in the same way as carrot in a cake as parsnip is a bit drier. I adapted my carrot cake recipe to try this and it worked well.

It would be nice with cinnamon but my husband is allergic to it so we don’t have it in the house.

Next time I’m thinking of using dark muscovado sugar, dried ginger and chopped stem ginger instead of demerara sugar, mixed spice and apple. No new year diet here!

SAM_3568

 

This recipe makes quite a deep cake so takes a little while to cook. I would suggest wrapping  your cake tin with a thick layer of baking parchment or bake even strips to protect the side of the cake.

Parsnip and apple cake – serves 8 – 12

Ingredients
for the Cake
125g gluten free plain flour
60g maize flour or cornflour
65g ground almonds
3 tsp gluten free baking powder
4 tsp mixed spice or cinnamon
pinch salt
350g parsnip, grated
85g eating apple, chopped into small pieces
215ml sunflower oil
4 large eggs
250g demerara sugar
a few drops of vanilla extract

for the Topping
50g butter, at room temperature
60g icing sugar
200g cream cheese
vanilla extract
mixed spice or cinnamon

Dairy free topping - if you are just covering the top, only use half this amount.

150g dairy free margarine
600g icing sugar
vanilla extract
mixed spice or cinnamon

Method
Preheat oven to 180°c / 350°f / gas mark 4.
Grease and line an 8inch round cake tin with greaseproof paper.
Combine the flour, maize flour, ground almonds, baking powder, mixed spice and salt in a bowl.
Sieve together four times to make sure the baking powder is evenly distributed.
Measure the sunflower oil, eggs, brown sugar and vanilla into a large mixing bowl. Whisk together until paler in colour then stir in the flour mixture. Stir in the parsnip and chopped apple.
Pour into the prepared cake tin and bake for 50 minutes to 1 hour until a knife inserted comes out clean.
Leave to cool in the tin for 15 minutes before turning out onto a plate. Now turn this onto the cooling wire so the cake cools the right way up or it could break in half.

For the topping

soften the butter for 10 seconds in a microwave or leave at room temperature before beating together with the icing sugar. This is easier if you use a food mixer with a beater attachment or use a hand held mixer. Add the cream cheese and beat until smooth. Mix in the vanilla extract and mixed spice or cinnamon to taste.
Spread onto the top and sides of the cake with a pallet knife.

Dairy free topping

Mix the icing sugar into the dairy free margarine. Do not overbeat the mixture as it will split. Stir in a few drops of water until it reaches the required consistency. Stir in vanilla extract and mixed spice or cinnamon to taste.
You may think this is a lot of icing sugar. If you use less icing sugar to margarine, the mixture will split. Add a little extra flavouring to this buttercream.
Spread onto the top and sides of the cake with a pallet knife.

Sukrin Bread and Cake Mix

Wednesday, January 29th, 2014

I was given a lovely big box of goodies from www.sukrin.com/en/ to try. It contained granulated, brown and icing sugar alternative. Sesame flour, almond flour, Fibrefine which is a high fibre corn flour. A bread mix and cake mix!

Where do I start?

I thought I’d start with the easy option – the bread and cake mix.

SAM_3445

 

This is a low carbohydrate bread mix is wheat, milk, yeast, soy and sugar free. It does contain egg. Apparently it is very popular amoung sports people and I can see why.

The mix comes with it’s own baking tin. All you need to do is stir in the water and any extra flavourings you like. Spoon into the tin, level the top and bake.

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I kept my bread plain so I could taste it as it was. It had a lovely flavour and was full of seeds. It was quite moist but soft. The pack says to store in the fridge. It still tasted good 4 days later.

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SAM_3491The cake mix makes an 8 inch cake and is gluten and sugar free. Again I kept it quite plain so I could taste the flavour as it was.

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This cake mix is mixed together with 3 eggs, 75ml vegetable oil and 150ml water and any flavourings you like. The company have produced a booklet of recipes which can be made with the cake mix.

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The mix I used has sesame flour as the first ingredient. I don’t know if the recipe has changed as the ingredient list on the website lists almond flour as the first ingredient. I mention this as I did find the cake had a strong flavour which I didn’t really like.

It had a great texture and lasted a few days. I think this cake mix might suit strong flavours being added to it.

SAM_3495

 

Pine Nut Flour and Pumpkin Seed Flour

Friday, November 15th, 2013

I was very excited to receive a bag of pine nut meal and pumpkin seed meal from www.goldenoils.co.uk I was asked to try some simple recipes with both and I’m glad I did!

newhomepageimagetaketwoAt first I thought they would be quite oily but Elena from the company explained that the oil is pressed from the kernels and the meal is what’s leftover – clever! Both are milled as fine as flour.

As well as used in recipes as a flour replacement, both can be sprinkled raw onto breakfast cereals or whatever you like for an extra boost of protein and minerals and they are low in fat.

Both flours still have their original flavour. I could taste the pumpkin seed meal in the recipes, the pine nut flavour mellowed but gave a great texture – quite like wheat flour.

shortbread

With the pine nut meal I made a gluten and dairy free shortbread biscuit and lemon drizzle cake.

With the pumpkin seed meal I made gluten and dairy free chilli muffins, banana and maple syrup muffins, shortbread biscuits some quick blinis.

I thought if the shortbread worked then I would know that pastry would work too. I used the suggested one third meal to gluten free flour which worked well and think is right for the pumpkin seed meal as this has quite a strong flavour and is quite dry so in pastry and cakes they would need more liquid.

I would try half pine nut meal and half gluten free flour for shortbread and pastry next time as the pine nut meal seems to give moisture as ground almonds would but without the oiliness and strong flavour.

I tried half and half pine nut flour in the lemon drizzle cake which worked really well. The cake had a great texture and a neutral flavour.

pine nut lemon drizzle

 

Pine Nut and Lemon Drizzle Cake
Serves 8 – 10

100g gluten free plain flour
100g pine nut meal
1 teaspoon gluten free baking powder
200g caster sugar
200g dairy free margarine (I use Vitalite)
4 med eggs
2 lemons, zest and juice
100g caster sugar

Grease and line a 20cm/8 inch cake tin.

Preheat oven to 190°c/375°f/gas mark 5.

Combine the gluten free flour, pine nut meal and gluten free baking powder. Sieve together four times to fully distribute all of the ingredients.

Cream together the caster sugar and dairy free margarine until light and fluffy. It is best to do this using a food mixer with a beater attachment or use a hand held electric mixer.

Crack the eggs into a bowl and beat lightly with a fork. Beat the egg into the creamed mixture a bit at a time making sure to beat in each addition properly before adding the next. If the mixture starts to split, mix in a spoonful of the flour.

Fold in the flours and the grated lemon zest with a large spoon.

Spoon the mixture into the cake tin and bake for 25 to 30 minutes until firm to touch and a knife inserted comes out clean. Leave the cake in the tin.

Squeeze the lemons and weigh the juice. Weigh an equal amount of caster sugar and place both into a small saucepan. Heat until boiling and the sugar has dissolved.

Using a pastry brush, brush all of the syrup over the cake and leave to cool.

As the top is sticky, place a piece of silicon paper on top and turn out onto a plate then turn the right way up onto your serving plate. If you have a loose bottomed cake tin, you could lift out the cake and slide it off the base.

You can finish the cake by making a glaze of icing sugar and water and spread over the top of the cake.

Gluten and dairy free Pine Nut Shortbread

80g gluten free plain flour
40g pine nut meal
80g dairy free margarine
40g caster sugar

Place a sheet of baking parchment onto a baking tray.

Preheat oven to 180°c/350°f/gas mark 4.

Combine the flours and rub in the dairy free margarine.

Mix in the sugar and bring together to form a dough.

Dust the worktop with gluten free flour. Roll out the dough ¼ inch thick. Stamp out shapes using a biscuit cutter.

Place onto the baking tray spacing apart. Bake for about 12 minutes depending on size.

Pumpkin Seed Chilli Muffins
Makes 12

150g pumpkin seed meal
150g gluten free plain flour
15g gluten free baking powder
pinch salt
150g dairy free margarine
1 egg
360ml dairy free milk
2 – 3 chillies

Preheat oven to 190°c/gas mark 5.

Sieve together the pumpkin seed flour, gluten free flour and baking powder 4 times to equally distribute the ingredients.

Melt the dairy free margarine in a microwave and stir into the flours with the egg and dairy free milk. The mixture should be a thick batter. If it is too thick, add a drop more dairy free milk. The pumpkin seed meal soaks up lots of liquid.

Finely chop the chillies and stir into the batter.

Place 12 muffin cases into a muffin tray and divide the mixture between them.

Bake for about 20 – 25 minutes. At their best for a day or two. The muffins are best served warm.

Banana and Maple Muffins
makes 12

160g gluten free plain flour
90g pumpkin seed meal
2½ teaspoons gluten free baking powder
1 teaspoon cinnamon
100g dairy free margarine
40g maple syrup
90g dairy free milk
2 eggs
2 small bananas
30g sultanas

Preheat oven to 200°c/gas mark 6.

Sieve together the pumpkin seed flour, gluten free flour and baking powder 4 times to equally distribute the baking powder.

Melt the dairy free margarine in a microwave and stir into the flours with the maple syrup, egg and dairy free milk.

Mash the bananas and stir into the batter with the sultanas. The mixture should be a thick batter. If it is too thick, add a drop more dairy free milk. The pumpkin seed meal soaks up lots of liquid.

Place 12 muffin cases into a muffin tray and divide the mixture between them.

Bake for about 20 – 25 minutes. The muffins are at their best for a day or two.

Quick yeast free pumpkin seed meal blinis – this recipe is adapted from a buckwheat blini recipe by Sophie Dahl

The pumpkin seed meal worked really well in this recipe. The blinis have a very savoury flavour with a slight bitterness which would work well with a variety of toppings.

85g/3oz pumpkin seed meal
1 tsp baking powder
salt and freshly ground black pepper
240ml/9fl oz dairy free milk
2 free-range egg whites, preferably organic
pinch salt

For the blinis, mix together the pumpkin seed meal, baking powder, a pinch of salt and freshly ground black pepper and the dairy free milk to make a smooth batter. You may need a little more liquid.

In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form when the whisk is removed.

Gradually fold the whisked egg whites into the batter mixture using a metal spoon.

Melt a little dairy free margarine in a frying pan over a medium high heat, and spoon large tablespoons of the batter into the pan to make medium sized pancakes, about 10cm/4in in diameter.

Fry the blinis, in batches, for 2-3 minutes until small bubbles appear on the surface and the underside looks cooked. Turn the blinis over and cook on the other side for a further 1-2 minutes, or until golden-brown. Keep warm.

Repeat until all of the mixture is used up.

 

 

 

 

 

Baker Days Gluten Free Cakes By Post

Sunday, November 3rd, 2013

I received a lovely surprise through my letterbox last week.

baker daysIt was a gluten free celebration cake packaged in this lovely tin. It was 5 inches wide and enough to feed 3 – 4 people.

It tasted nice, the cake contains ground almonds which keeps the cake moist.

It’s great that commercial companies are now catering for gluten free diets. You can also order a dairy free cake too.

baker daysOn their website www.bakerdays.com you can choose from hundreds of designs which are then printed onto sugarpaste. Gluten free cakes are only available as this size, prices start from £16.99.

 http://www.bakerdays.com/pages/gluten-and-wheat-free-cakes

inside a bakerdays cake

 

 

Gluten Free Angel Food Cake – Great British Bake Off Technical Challenge 2013, Week 1

Thursday, August 22nd, 2013

The Great British Bake Off is back on so we get to see Mel and Sue together again – yey, bring back Light Lunch!

For a second year I have decided to challenge myself to make a gluten and dairy free version (and this year – egg free when possible) of each weeks technical challenge.

Gluten Free Angel Food Cake

Gluten Free Angel Food Cake

This cake is naturally dairy free.

The first hurdle I came to was that I don’t have the special cake tin used to make this cake which is never a good start. I improvised by using a 10 inch cake tin with a dariole mould in the centre which might have worked if the tin hadn’t been non-stick! The dariole mould was lower than the sides of the cake tin so this maybe another reason why the cake pulled away from the sides.

I felt unsure about which gluten free flour to use for this recipe as I have never tried Angel Food Cake. As there is so little flour in this cake I decided to use Doves Farm Plain Gluten Free Flour. I also added xanthan gum for luck which I never usually use in my cakes.

Gluten Free Angel Food Cake

The Recipe

125g gluten free plain flour (Doves Farm)
½ teaspoon xanthan gum
300g caster sugar
10 large egg whites
2 lemons, grated zest
1 tablespoon lemon juice
1 teaspoon cream of tartar
½ teaspoon salt

Whipping Soya Cream – to serve

Preheat oven to gas mark 4/ 180°c/ 160°c fan oven.
Sift together the gluten free flour with the xanthan gum and 100g caster sugar.
Weigh the remaining sugar into a bowl.
Measure the cream of tartar and salt onto a dish, add the grated lemon zest.
Squeeze the lemon and put 1 tablespoon into a small bowl. Wipe around your mixing bowl and whisk with the squeezed lemon then wipe with kitchen roll to get rid of any grease.
Separate the eggs and put the whites into your mixing bowl. You can use the yolks to make Mary Berry’s lemon curd. You can substitute the butter in this recipe for dairy free margarine, it may be slightly runnier with this.
Whisk the egg whites until frothy, add the cream of tartar, salt, lemon zest and juice and whisk until it forms soft peaks.
Increase the speed and add the 200g sugar a spoonful at a time to form firm peaks.
Gently add a third of the gluten free flour and fold in. Gently add the rest of the flour and fold in. Try not to bang your bowl.
Spoon into the cake tin and level.
Gently run a knife through the mixture to get rid of any air pockets.
Place into the oven and bake for 45 – 50 minutes, until a knife inserted comes out clean.
Turn the cake tin upside down straight away and rest the edges of the cake tin on something to keep it raised off the worktop.
Leave for at least one hour to cool and set.
Run a knife around the outside and inside edge and tease the cake out of the tin. Leave to cool then decorate.

The gluten free flour worked well in this recipe.

I did attempt an egg free / vegan version but I ended up with a very nice marshmallow!

I used the recipe for egg free meringue from the Orgran website and added cornflour. I’m wondering if it might have been better to used Doves Farm gluten free flour instead.

Vegan Marshmallow

Egg Free Attempt

90g Orgran No Egg
½ teaspoon citrus pectin
250ml cold water
140g icing sugar
1 teaspoon lemon juice and zest 2 lemons
50g cornflour

Preheat oven to 130° (250°F)

Blend Orgran No Egg & pectin together thoroughly while dry, and then add to cold water in mixing bowl.

Mix on high for 5 minutes.

Add vanilla and sugars 1 tablespoon at a time, and continue mixing on high for a further 5 minutes. The foam will increase in volume.

Keep mixing until the mix forms firm peaks.

Gently fold in the lemon juice then the gluten free flour

Spoon into a cake tin with a centre and level.

Bake for 20 – 25 minutes until a knife inserted comes out clean.

Turn upside down straight away and balance on something to keep off the worktop for at least 1 hour.

If you want to make this egg free marshmallow, it will only last about a day as it absorbs any moisture around and goes soggy.

Vegan Marshmallow

 

 

 

Apple Shaped Teachers Gift – Gluten and Dairy Free Chocolate Cake

Tuesday, July 16th, 2013

I can’t believe my sons first year at school will be over in one week. Reception year in his school is three classes but they all mingle and they have lots of teaching assistants so I thought I would make a little present for all of the teaching staff.

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I also made his two main teachers a jar of dairy free gooseberry curd – I’ll post this recipe next week.

I cooked the chocolate cake in a 6 x 2 inch wide half sphere silicone mould.

This recipe makes 12 whole spheres or a 6 inch round cake

150g dairy free margarine (I use Vitalite)
200g caster sugar
50g dairy and gluten free plain chocolate (around 60% cocoa solids – I find a higher cocoa solid content gives a drier cake)
4 eggs
75g self raising gluten free flour
30g dairy and gluten free cocoa powder

Dairy free chocolate ganache

75ml almond milk
110g dairy and gluten free plain chocolate

10g dairy free margarine
40g icing sugar

Strawberry jam

I also used

1kg gluten free sugarpaste
gluten free apple green paste food colouring (I used Sugarflair gooseberry with a little mint green)
red dust food colouring
a small amount brown sugarpaste
a small amount of dark green sugarpaste

Apple or rose leaf cutter and mould

For the dairy free ganache

Make the dairy free ganache a few hours before and allow to set at room temperature – heat the almond milk until boiling and mix in the chocolate until melted.
Mix the dairy free margarine and icing sugar together. When the ganache has set, mix this into the ganache and leave to set again. This makes a lighter ganache.

For the chocolate cake

Preheat oven to 190°c/170°c fan oven/ gas mark 5
Melt the chocolate on a low heat in the microwave.
Cream the margarine and sugar together until light in colour
Beat in the melted chocolate, scrape down the sides to ensure all the chocolate is incorporated.
Crack the eggs into a cup, whisk together then mix into the creamed mixture a little at a time.
Sieve the gluten free flour and cocoa powder together then fold into the mixture until combined.
Spoon a little of the mixture into each mould just over ¾ full.
Bake for about 15 minutes until a knife inserted comes out clean.
Leave to cool in the mould for a few minutes before turning out onto a cooling wire.
If you need to refill the same mould, wash before using again.

Once all of your half spheres are baked and cooled, place back into the mould and slice the top off level with the mould.

a
Spread strawberry jam and ganache over half of the half sphere then put another sponge on top. Fill in the gap around the centre with more ganache then spread all over the cakes. Leave to set for a few minutes.

b

Knead then roll out your green sugarpaste, cut a circle big enough to cover your ball. Place over a cake and mould around.
Cut the excess paste away from the bottom. You can then pick up the cake carefully and mould the sugarpaste underneath to make the ball shape. Place back on the table and smooth the icing into shape.
Indent a cone tool in the top.
Brush with red dust food colouring and rub in with your hands.
Roll a thin sausage of brown sugarpaste and cut into the shape of a stem. Attach inside the cone at the top with edible glue or rose water.
Roll out the dark green sugarpaste and cut out 12 leaves. Mark a leaf pattern with the mould or a knife. You can dust them with dark green and a little red dust colouring. Attach one to each stem with rose water. Leave to dry.
I wrapped each of mine in cellophane with a little thank you tag written by my son.

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A Perfectionists Guide to Decorating Cakes With Young Children!

Tuesday, February 26th, 2013

I am a perfectionist, I know this! A couple of years ago I admit I didn’t like the idea of letting my then two year old decorate our Christmas cake. Last Christmas I came up with a compromise.

I know Christmas is far from everyones mind but this idea could work for other cakes too!

This first cake was made for nanny and grandad. I wanted to give them a pretty cake but knew they would love it if the boys had helped too.

How to decorate a Christmas cake can be found here.

I covered the cake with marzipan and icing and made the poinsettias to go on top. I rolled out coloured sugarpaste and the boys cut out Christmas shapes using cookie cutters. They decorated each shape with cutters, sugarpaste shapes and painted with food colouring. I then attached each shape to the sides of the cake.

Each year I make a Christmas cake for my sister in law and family too so last Christmas I invited her and her two year old to come over and decorate their own cake too.

Christmas tree cake

I cut two Christmas tree shapes from an 8 inch square cake by cutting out one triangle and sticking the two offcuts from the sides to make another triangle the same size. I stuck this together with a thin layer of marzipan. I cut out the tree shape and used the offcuts to mould together the ‘stump’ of each tree. I then marzipanned the cake and covered it with green and black sugarpaste.

The children cut out shapes from rolled out sugarpaste. I then gave them piping bags of coloured icing and let them decorate their cakes how they wanted.

Not bad for a 4 year old and two 2 year olds and it made me smile everytime I looked at our cake.

I might let them help with the tree next year………….