Place the second cake layer on top and use the remaining icing to cover the top and sides of the cake.ħ Grate the spare sponge into fine crumbs and use these to decorate the top and sides of your cake as desired. You’ll need the sponge you take off for later so put them to one side.Ħ Place a good amount of icing onto the cake and spread evenly over the top. Trim the tops off the cake to create a flat top. If you find the icing is too thin, add more icing sugar and beat again until you reach your desired consistency.ĥ To assemble the cake: transfer one cake onto a serving dish/plate, flat-side down. Beat in icing sugar a little at a time, until the icing is light and fluffy. Push it into the sponge and if it comes out clean it is baked.Ĥ For the cream cheese icing: beat together the cream cheese, butter (both need to be at room temperature to make it easier) and vanilla extract until smooth and lighter in colour (about 3-4 minutes). To see if it cooked through use a skewer or cake tester. Finally, add the red food colouring and milk and give one final whisk until it is nice and smooth.ģ Equally divide the mixture between the two tins and bake for about 30 mins. Then add the gluten-free flour and cocoa powder and whisk again. Whisk in the eggs one at a time to prevent the mix from curdling. Grease and line with greaseproof paper two 20cm cake tins.Ģ In a bowl, cream the butter or margarine (using an electric whisk) with the sugar until it is light, fluffy and pale in colour. Store in an airtight container in the refrigerator for up to 5 days, or in a freezer for up to 3 months. 1 Preheat the oven to 190☌/fan 170☌/gas mark 5.Gradually add powdered sugar, a half cup at a time, beating well until you reach desired consistency. For the frosting: In a medium mixing bowl, beat together cream cheese (or dairy-free cream cheese), butter (or dairy-free butter) and vanilla until light and fluffy.Bake for 30-35 minutes, or until a toothpick comes out clean.Spoon batter into the prepared baking pans.Add the dry ingredients to the wet ingredients and mix just until combined.Stir in the white vinegar and hot coffee (or hot water).Mix in the egg, buttermilk (or dairy-free buttermilk), vanilla, and red food coloring until combined.In a large mixing bowl, combine the sugar and oil.In a medium mixing bowl, whisk together flour, baking soda, baking powder, cocoa and salt set aside.Line two 8″ round baking pans with parchment paper and grease the sides set aside. ½ cup butter (1 stick), room temperature (or dairy-free butter).cream cheese, room temperature (or dairy-free cream cheese) 4 teaspoons red food coloring (up to 2 Tablespoons for a deeper color).2 teaspoons gluten-free vanilla extract. ![]() 2 teaspoons white vinegar (omit if making dairy-free buttermilk with vinegar).for a dairy-free substitute, mix 1 cup flaxmilk and 2 teaspoons white vinegar, then let sit 2-3 minutes. ![]()
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