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250 gm Butter
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250 gm Caster Sugar
-
4 Large Eggs
-
350 gm Gluten Free Plain Flour
-
3½ tsps Gluten Free Baking Powder
-
¾ tsp Xanthan Gum
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1 tsp Bicarbonate of Soda
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50 gm Coco Powder
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250 ml Natural Yoghurt Full Fat
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60 ml Milk (I used semi skimmed)
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1 Tube (15ml) Red food Colouring Gel
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500 gm Softened Butter
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500 gm Cream Cheese
-
400 gm Icing Sugar
-
75 gm Coco Powder
-
Good Pinch Sea Salt (optional)
Red Velvet Cake
Chocolate Cake
I genuinely think this is one of the very best cakes Ive made and the family agree, its moist and very moorish. The red colour despite using a whole tube of red food gel has not really shown on the photos but it does add a richness of colour to the cake & is more prominent if you used traditional cream cheese icing. Ive stuck with the chocolate tho as can you ever have too much chocolate. Ive decorated mine with Halloween sweets & treats as it really does make the perfect centrepiece for the occasion but it really is a cake for all seasons.
I genuinely think this is one of the very best cakes Ive made and the family agree, its moist and very moorish. The red colour despite using a whole tube of red food gel has not really shown on the photos but it does add a richness of colour to the cake & is more prominent if you used traditional cream cheese icing. Ive stuck with the chocolate tho as can you ever have too much chocolate. Ive decorated mine with Halloween sweets & treats as it really does make the perfect centrepiece for the occasion but it really is a cake for all seasons.
Cream together the butter & sugar until pale creamy & light.
Add the eggs one at a time whisking in thoroughly until mixture is light & mousse like in texture. If it starts to curdle add a tablespoon of the dry ingredients to the mix and continue to whisk.
Sift together the flour, baking powder, xanthan gum, bicarbonate of soda & coco powder & add into the mixture 3-4 Tablespoons at a time ensuring completely mixed in before continuing.
Finally whisk in the yoghurt, milk & food colouring
Split equally between the two lined tins and place in a preheated oven 180 for between 20 - 25 minutes. Until risen & cooked all way through. Check with a toothpick, if it comes away clean the sponges will be cooked.
Leave to cool completely
To make the icing whisk the softened butter until really light & fluffy & doubled in volume this can take a good few minutes on high so pls keep going. Add in the icing sugar about a 1/3 at a time & continue whisking until all combined. Add in cream cheese & coco powder & whisk until really combined.
Once cake has cooled I cut each of the sponges in half making x4 layers.
Place the icing in a piping bag & used a No 3 star nozzle to put a little on the cake board to fix the bottom layer. Piped around the outside of the round and filled in the middle & repeated the process until all the layers assembled. Piped around the side smoothed with a palette knife & put some swirls on top.
I decorated with gluten free chocolates & some Halloween bits for fun.
Red Velvet Cake
Chocolate Cake
I genuinely think this is one of the very best cakes Ive made and the family agree, its moist and very moorish. The red colour despite using a whole tube of red food gel has not really shown on the photos but it does add a richness of colour to the cake & is more prominent if you used traditional cream cheese icing. Ive stuck with the chocolate tho as can you ever have too much chocolate. Ive decorated mine with Halloween sweets & treats as it really does make the perfect centrepiece for the occasion but it really is a cake for all seasons.
-
250 gm Butter
-
250 gm Caster Sugar
-
4 Large Eggs
-
350 gm Gluten Free Plain Flour
-
3½ tsps Gluten Free Baking Powder
-
¾ tsp Xanthan Gum
-
1 tsp Bicarbonate of Soda
-
50 gm Coco Powder
-
250 ml Natural Yoghurt Full Fat
-
60 ml Milk (I used semi skimmed)
-
1 Tube (15ml) Red food Colouring Gel
-
500 gm Softened Butter
-
500 gm Cream Cheese
-
400 gm Icing Sugar
-
75 gm Coco Powder
-
Good Pinch Sea Salt (optional)
Cream together the butter & sugar until pale creamy & light.
Add the eggs one at a time whisking in thoroughly until mixture is light & mousse like in texture. If it starts to curdle add a tablespoon of the dry ingredients to the mix and continue to whisk.
Sift together the flour, baking powder, xanthan gum, bicarbonate of soda & coco powder & add into the mixture 3-4 Tablespoons at a time ensuring completely mixed in before continuing.
Finally whisk in the yoghurt, milk & food colouring
Split equally between the two lined tins and place in a preheated oven 180 for between 20 - 25 minutes. Until risen & cooked all way through. Check with a toothpick, if it comes away clean the sponges will be cooked.
Leave to cool completely
To make the icing whisk the softened butter until really light & fluffy & doubled in volume this can take a good few minutes on high so pls keep going. Add in the icing sugar about a 1/3 at a time & continue whisking until all combined. Add in cream cheese & coco powder & whisk until really combined.
Once cake has cooled I cut each of the sponges in half making x4 layers.
Place the icing in a piping bag & used a No 3 star nozzle to put a little on the cake board to fix the bottom layer. Piped around the outside of the round and filled in the middle & repeated the process until all the layers assembled. Piped around the side smoothed with a palette knife & put some swirls on top.
I decorated with gluten free chocolates & some Halloween bits for fun.