Gluten Free White Chocolate and Raspberry Cake Pops

If you’re looking for a recipe to help keep the kids occupied over the summer holidays, look no further than my White Chocolate and Raspberry Cake Pops recipe.

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You don’t need a cake pop maker or mould to make these – simply crumble up some sponge cake, mix it up with some cream cheese frosting, roll the mixture into golf ball sized pieces, then pop them into the freezer to firm up. Once firm, insert the lolly sticks, dip them in melted chocolate, then get decorating.

Children can help roll the mixture into balls and will enjoy decorating the cake pops however they please – I decorated mine with pieces of freeze-dried raspberry, but you can get creative with colourful sprinkles, popping candy, or even chopped nuts!


Gluten Free White Chocolate and Raspberry Cake Pops

Ingredients

For the cake pops:

125g unsalted butter

125g caster sugar

100g gluten free self-raising flour

25g cocoa powder

1 tsp baking powder

1 large egg

2 tbsp milk

200g cream cheese

200g icing sugar

1 tbsp vanilla extract

To decorate:

16 cake pop sticks

300g white chocolate

Freeze dried raspberry pieces or sprinkles of your choice.

Method

1. Preheat the oven to 180 degrees/gas mark 4.

2. Grease and line an 8-inch cake tin with greaseproof paper.

3. To make the sponge cake, cream together the butter and caster sugar with an electric hand mixer until light a fluffy. Add a tablespoon of flour, then add the eggs a bit a time whilst beating the mixture thoroughly. Fold through the remaining flour, cocoa and baking powder until all the ingredients are fully combined, then fold through the milk.

4. Spoon the mixture into the prepared tin, then bake for 20 – 25. The cake is ready when is firm to touch. You can check if the middle is cooked by inserting a skewer through the middle of the cake, if it comes out clean, the cake is ready.

5. Leave the cake to cool in the tin for a few minutes, before turning it out onto a rack to finish cooling completely.

6. Whilst the cake is cooling, make the cream cheese frosting: place the cream cheese, vanilla extract and icing sugar into a large bowl and beat with an electric hand mixer until the ingredients are just combined.

7. Once the cake has cooled, crumble it up into a large bowl then fold through the cream cheese icing until you are left with sticky and pliable cake pop mixture.

8. Roll the mixture into 16 golf ball sized pieces then place them onto a baking tray to firm up for 15 minutes.

9. Slowly melt 50g of white chocolate (if you use a microwave make sure it’s on a medium setting so that it doesn’t burn).

10. Dip the tip of a cake pop stick into the melted chocolate and then gently insert it into one of the cake pops. Repeat until all the cake pops are on sticks and return them to the freezer for a further hour to set completely.

After the cake pops have been on the freezer for one hour, you will notice they are almost completely frozen – this will make it easier to coat them in chocolate as the cake pop won’t melt when it comes in contact with the warm chocolate.  The cake pops will soon be brought back to room temperature and then can be eaten!

11. Melt the remaining chocolate. Dip the cake pops into the melted chocolate one a time, let any excess chocolate drip off, then dip each one into the freeze-dried raspberry pieces or sprinkles of your choice.

If the cake pops are frozen the chocolate will set quickly so you will need to be quite speedy – its worth having a few extra pairs of hands ready to help.

12. Place them onto baking parchment to allow them to finish setting. The cake pops should have a thawed completely after about 5 to 10 minutes, then enjoy!

I love seeing your take on my recipes, so remember to share a snap of your cake pops over on Facebook, Twitter or Instagram using the hashtag #titchytonbakes.

 

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Gluten Free Canapés: Mini Baked Potatoes and Enchilada Bites

If you’re in need of idea for gluten free party food, then look no further than these incredibly simple homemade Canapés – Mini Baked Potatoes and Enchilada Bites.

1 When it comes party food, I think the prep needs to be as simple as possible – both of these recipes can be prepared in advance and finished off just before serving, giving you plenty of opportunity to mingle amongst your guests.

Both recipes can also be made suitable for vegetarians; simply replace the chicken in the enchilada cups with sweetcorn and swap the Chorizo topping on the baked potatoes for some chopped chives.

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These Canapés would make a lovely addition to any New Years Eve party, or a buffet style celebration on New Years Day – I also think they would appeal to both gluten eaters and gluten free guests equally…  in fact, I will be surprised if anyone cottons onto the fact that they are gluten free!


Enchilada Bites – Recipe Makes 20

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Ingredients:

10 Old El Paso Mexicana Street Market White Corn Tortillas or similar gluten free wraps

200g cooked chicken breast (Vegetarian option: substitute chicken for sweetcorn)

150g mild salsa

100g black beans

1/2 tsp Paprika

1/2 tsp cayenne pepper

100g Mature Cheddar Cheese, grated

Method:

  1. Preheat oven to 200 degrees C or gas mark, then lightly grease two muffin tins with sunflower oil.
  2. Slice each tortilla into quarters, then press two pieces of tortilla into each hole of the muffin tin so that they cross over.
  3. Place the tortilla cases into the oven and bake for 5 to 10 minutes until crispy and golden.
  4. Mix together the chicken, beans, paprika, cayenne pepper and salsa, then place a heaped teaspoon of the mixture into each case.
  5. Top each tortilla cup with cheddar cheese and bake until the cheese turns golden – you can do this just before serving.

Mini Baked Potatoes

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Ingredients:

20 mini Potatoes

20 slices of Chorizo (Vegetarian option: substitute Chorizo for chopped chives)

150g Mature cheddar cheese, grated

Oil, Salt and Pepper

Method:

  1. Preheat oven to 200 degrees C/gas mark 6
  2. Cut a cross in the centre of each potato, then place them on a baking tray.
  3. Drizzle the potatoes with oil, then season with salt and pepper.
  4. Bake the potatoes for 25 – 30 minutes.
  5. Leave the potatoes to cool slightly, then use a knife to open up each one.
  6. Place grated cheese into the centre of each potato and top each one with a slice of Chorizo.
  7. Place the potatoes into the oven until the cheese melts and turns golden – you can do this just before serving.

I love seeing your take on my recipes, so remember to share a snap of your Canapés over on Facebook, Twitter or Instagram using the hashtag #titchytonbakes.

I hope all my lovely readers have a fantastic New Years Eve and a very Happy New Year – Here’s to 2018!

 

 

 

Gluten Free Party Rings Recipe

If you’ve run out of Summer holiday activities to do with the kids, why not give my Gluten Free Party Rings recipe a go?

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This is the perfect bake for the weekend or the holidays, as it’s super easy and a really good one to get the kids involved in –  I’m sure they’ll love helping icing the biscuits… and eating them!

It’s a great recipe for us big kids too – because when are you too old for Party Rings?


Gluten Free Party Rings 

Ingredients:

For the biscuits:
150g sugar
150g butter
130g rice flour
150g self raising gluten free flour
1 egg
1 tsp vanilla essence

For the Icing:
400g icing sugar
Food colouring

Method:

1) In a large bowl, stir together the gluten free flour and sugar until combined.

2) Rub in the butter until you have a bread crumb like texture.

3) Add the egg and vanilla essence, then start bringing the ingredients together using a wooden spoon.

4) Use your hands to work the ingredients into a soft dough. Don’t worry if the dough seems a little sticky as it will be chilled for a while to help it firm up – don’t be tempted to add more flour!

5) Wrap the dough in cling film and place in the fridge for at least and hour.

6) Preheat the oven to 170 degrees C/Gas Mark 4 and line two baking trays with greaseproof paper.

7) Dust a clean surface with gluten free flour and roll out the dough using a floured rolling pin.

8) Cut out circle shapes using a 6cm pastry cutter, then transfer them to the prepared tray using a palate knife. When the biscuits are on the trays, use a pipping nozzle to stamp a hole through the middle of each one.

9) Bake for 10 minutes or until they are a light golden brown – be sure to keep an eye on this biscuits as they could quickly over-bake.

10) Leave the biscuits to cool on the tray for a few minutes to help them firm up,  then transfer the biscuits to a wire rack to finish cooling completely.

11) To make the icing: place icing sugar in a large bowl with a few teaspoons of cold water, then mix the ingredients until they form a spreadable paste. You may need to add a little more water if the icing is too thick.

12) Divide the mixture into different bowls . Leave the icing in one bowl white, then add a little food colouring to each of the other bowls – the colours are up to you! Transfer the white icing to a piping bag fitted with a small writing nozzle.

13) To decorate, spread a little icing over the biscuit using a palate knife. Pipe three lines of the white icing across the biscuit, then run a cocktail stick through the lines to feather the icing – repeat until all the biscuits have been iced.

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I love seeing your take on my bakes, so remember to share your a picture of your Party Rings over on Facebook, twitter or Instagram using the hashtag #titchytonbakes.

Gluten Free Double Chocolate Chip Muffins Recipe (for Coeliac Awareness Week)

Today I’m going to share with you my Gluten Free Double Chocolate Muffin recipe in honour of Coeliac Awareness Week, which is being held this week between the 8th – 14th May 2017.

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Coeliac UK have estimated that approximately 1 in 100 people in the UK suffer with Coeliac Disease and just 24% have been properly diagnosed – which  means there are people living with undiagnosed Coeliacs Disease all across the UK, something Coeliac Awareness week is aiming to change.

You can find out more about Coeliac Awareness Week over at Coeliac UK, including ideas about how to get involved.

If you think you have have Coeliac Disease you can find out more information about the symptoms and how to go about getting a diagnosis here.

If you’ve recently been diagnosed and are new to Gluten Free baking, there is a tonne of advice over on my Ton’s Tips and Tricks page.

My Gluten Free Double Chocolate Muffins recipe is perfect for Gluten Free baking beginners as there are no difficult techniques involved – you don’t even need to worry about the batter being lumpy!

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This recipe was inspired by my Gluten Free White Chocolate and Raspberry Muffins recipe which I posted last year,  in that post I listed a few extra tips and tricks to achieve perfect muffins -you can find that post here.

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Gluten Free Double Chocolate Muffins

Ingredients:

275g gluten free self raising flour
25g cocoa powder
1 tsp baking powder
1/2 tsp bicarbonate of soda
175g soft brown sugar
2 large eggs
100 ml sunflower oil
200ml milk
1 tsp vanilla extract
150g milk chocolate chips, refrigerated
Method:
1. Preheat the oven to 180 degrees C/gas mark 4 and line a muffin tin with 8 muffin cases.
2. In a large bowl, sift together the flour, cocoa powder, baking powder and bicarbonate of soda.
3. In separate bowl, whisk together eggs, sugar, oil, milk and vanilla extract until combined then add this to the dry ingredients.
4. Gently mix the ingredients together until they form a batter which is only just combined (don’t worry too much if there are any lumps), then stir through the chocolate chips.
5. Spoon approximately 3 tablespoons of batter into each case – the cases should be about 3 quarters full.
6. Bake the muffins for 25 minutes, until golden brown.
7. Leave to cool on a wire rack before serving.

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Gluten Free Easter Chocolate Log

My final Easter recipe this is year is my Gluten Free Easter Chocolate Log recipe – the perfect bake for chocoholics and a beautiful centrepiece for any Easter Sunday gathering.

IMG_4661   I know chocolate logs are more traditionally eaten at Christmas, but I think this fun update on a classic works for Easter too!

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I promise you that this recipe is much easier to make than it looks – the trick is to make sure whip up your eggs and sugar until they are super voluminous!


Gluten Free Easter Chocolate Log 

For the Swiss Roll:

80g golden caster sugar
3 large eggs
60g gluten free self raising flour
20g cocoa powder
20g butter, melted and cooled.

For the Icing:

350g butter, softened
350g icing sugar
2 tbsp cocoa powder
2 tsp vanilla extract
White chocolate, for decorating.

Method

1. Preheat the oven to 200 C/gas mark 6, then grease and line a Swiss Roll tin or a baking tray with slightly raised sides with baking parchment.

2. Sift together the gluten free flour and cocoa powder in a large bowl then set aside.

3. Place the eggs and sugar into large bowl and beat the ingredients using an electric hand mixer for about 5 minutes, until the ingredients are pale, fluffy and have tripled in volume. Make sure the mixture has reached ‘ribbon stage’, which means that when you remove the whisk the mixture falling from the whisk leaves a ribbon like trail.

4. Fold in the flour mixture bit by bit, being careful not to knock out the air from the mixture.

5. Carefully fold through the cooled melted butter.

6. Pour the mixture into the prepared tray or tin, tilting the tray to level out he mixture.

7. Bake for 8-10 minutes, until the sponge starts to shrink away from the sides of the tin and the top is firm to touch.

8. Place a large sheet of baking paper onto a work surface. While the cake is still hot, place it upside down onto the paper, then carefully remove the tray and the baking paper.

9. Roll up the cake so that the paper is inside in the Swiss roll, then leave to cool completely.

10. To make the icing, beat the softened butter and icing sugar together until light and fluffy. Split the mixture between two separate bowls – into one mix the vanilla extract and into the other mix the cocoa powder.

11. Carefully unroll your Swiss Roll and spread the vanilla icing over the sponge, then gently roll it back up.

12. Place the Swiss Roll onto a serving plate, then cover it with the chocolate icing using a palate knife. Use a fork to make a ‘bark like’ affect, then decorate with chocolate eggs of your choice and grated chocolate.

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I love seeing your take on my bakes, so remember to share your a picture of your bakes over on Facebook, twitter or Instagram using the hashtag #titchytonbakes.

I hope everyone has a fantastic Easter!

 

Gluten Free Easter: Marmalade Simnel Cake

Today I am going to share with you my Gluten Free Marmalade Simnel Cake recipe.

IMG_4506For me, it simply wouldn’t be Easter without Simnel Cake – a traditional cake made up of a lightly spiced fruit sponge with a hidden marzipan layer. It is topped with 11 marzipan balls which are said to represent the 11 apostles, minus Judas.

My recipe is a slight twist on the traditional Simnel Cake. I have added a little more liquid in order to create a moist sponge, as Gluten Free Flour requires more moisture than normal flour – Simnel cakes are usually slowly baked on a low temperature for a long time, so the extra moisture is necessary to prevent a dry cake.

I also used Orange Zest instead of Lemon zest and instead of apricot jam I brushed the cake in a generous layer of marmalade.

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Simnel Cake would make a beautiful centrepiece for a special Easter Sunday meal, it is also easily prepared in advance and will comfortably feed a large family.

Gluten Free Orange and Marmalade Simnel Cake

Ingredients

For the cake:

200g butter, softened
200g light brown sugar
1/2 tsp baking powder
200g gluten free self raising flour, sifted
3 large eggs, whisked
500g sultanas, raisins, mixed peel
Zest 1 orange, plus 2 tbsp of juice
2 tbsp marmalade, gently warmed
2 tsp ginger
1 tsp cinnamon
300g Marzipan, for the centre

To decorate:
2 tbsp Marmalade
500g Marzipan, to decorate

Method:

1) Preheat the oven to 140 Degrees C/Gas Mark 1 and grease and line a loose-bottomed cake tin.

2) In a large bowl cream together the butter and sugar with an electric hand mixer or a wooden spoon.

3) In a separate bowl mix together the dry ingredients: sift together the flour, baking powder and spices, then fold through the fruit and the orange zest.

4) Add the eggs one at a time to the wet ingredients along with a tablespoon of dry ingredients to stop the mixture from splitting. Ensure each egg is fully combined before adding the next one.

5) Fold in all the remaining dry ingredients, then add the marmalade and orange juice and mix until fully combined.

6) Spoon half the mixture into the prepared cake tin and smooth out with a spatula.

7) Roll out 300g of marzipan into a circle large enough to fit the tin and place it on top of the cake mixture

8) Spoon the remaining mixture on top of the marzipan and smooth out with spatula.

9) Bake in a preheated oven for 1 hour 40 – 50 minutes, until the cake is deep golden brown and firm to touch.

10) Leave the cake to cool in the tin slightly before turning it out onto a cooling rack to cool completely.

11) Once cake is cool, brush the top with a generous amount of marmalade which which will help the cake to stay moist.

12) Roll out 400g of Marzipan into a circle large enough to cover the top of the cake.

13) Place the marzipan on top of the cake and divide the remaining marzipan into 11 equal pieces. Roll the pieces into 11 balls and arrange them around the edge of the cake in a circle.

14) Place the cake under a grill high heat for a minute or so until the marzipan is golden brown – watch it like a hawk or the marzipan could burn!

15) Place the cake onto a serving plate and wrap it in a pretty ribbon.

You are now ready to proudly display your beautiful and entirely gluten free Easter centre piece for all the family to admire!

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I love seeing your take on my bakes, so remember to share your a picture of your bakes over on Facebook, twitter or Instagram using the hashtag #titchytonbakes.

Gluten Free Mini Egg Rocky Road

Mini Egg season is upon on us, and I couldn’t resist the urge to use one of my favourite Easter confectionaries in one of my all time favourite sweet treats.

IMG_4198This Mini Egg Rocky Road recipe is a seasonal take on my Gluten Free Rocky Road recipe which I posted last year. The recipe substitutes biscuits for puffed rice,  but you can use Gluten Free Biscuits if you prefer (I just quite like the texture the puffed rice provides).

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Whilst mini eggs are gluten free, they do contain maltodextrin which can  prove troublesome for some Coeliacs. But don’t fret, there are a couple of supermarket alternatives out there which don’t contain maltodextrin including  Sainbury’s ‘Micro Easter Eggs‘ and ‘Chicky Choccy Eggs’ from M&S. ‘Galaxy Golden Eggs‘ are also gluten free and would create and interesting finish, albeit not as colourful!

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It’s also worth mentioning that whilst Minio Eggs are definitely gluten free here the U.K, in the U.S they come with a ‘may contain gluten’ warning due to potential cross contamination risks during the manufacturing process – this could have changed since last year though, so it’s definitely worth double checking.


Gluten Free Mini Egg Rocky Road

Ingredients

300g gluten free milk or dark chocolate
125g butter
100g pink and white mini Marshmallows (plus an extra handful for the top)
75g glacé cherries cut in half
25g Rude Health Brown puffed rice
270 mini eggs (x3 90g bags)
3 tbsp golden syrup

Method

1) Grease and line a square tin with greaseproof paper.

2) Melt the chocolate in large heat proof bowl over a pan of simmering water.

3) In a separate pan melt together the butter and golden syrup, then add this to the melted chocolate and stir continuously until all the ingredients are combined. Leave to cool slightly.

4) Transfer most of the mini eggs to a plastic food bag (save back a few whole ones to scatter across the top), then carefully bash the mini eggs with a rolling pin to break them up.

5) Stir the marshmallows, puffed rice, cherries and most of the crushed mini eggs through the cooled chocolate mixture until all the ingredients are coated.

6) Pour the mixture into the prepared tin and use a greased palate knife to flatten down the mixture down and smooth it right to the corners of the tin.

7) Place a sheet of greaseproof paper on top of the mixture and press down firmly to help tightly pack the mixture into into the tin. Peel off the greaseproof paper and dot across the extra marshmallows, the remaining crushed mini eggs and the remaining whole mini eggs.

8) Cover with cling film and chill the Rocky Road in the fridge for at least two hours.

10) Use the greaseproof paper to help remove the slab of Rocky Road from the tin, then carefully cut it into equal pieces.

Rocky Road should keep for up to a week stored in an airtight container, or you can keep it in the fridge if your home is a little warm.

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I love seeing your take on my bakes, so remember to share your a picture of your bakes over on Facebook, twitter or Instagram using the hashtag #titchytonbakes.