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 Christmas: Raspberry and White Chocolate Trifles

I don’t know about you, but in my house it’s not Christmas Day without trifle – I’m pretty sure my family have had trifle every single Christmas day for as long as I can remember.

My Gluten Free Raspberry and White Chocolate Trifles are inspired by my mum because she is always in charge of the trifle. My mum’s recipe usually contains layers of sponge, jelly and fruit, custard and cream – I know the use of jelly can be quite controversial, but for me trifle is not trifle without jelly.

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I have, however, made a few small additions to this criteria. Instead of traditional vanilla custard, I opted for an indulgent white chocolate custard and instead of the traditional sherry soaked sponges, I went for a Black Raspberry Liqueur for a twist.

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This recipe is fantastic option for Christmas Day or a Christmas dinner party, as the majority of the work can be done the day before and the desserts can be finished off before serving. If you want like to save even more time, you could always use shop bought cake – I think Sainsbury’s gluten free Madeira loaf works wonderfully in trifle.

For a non – alcoholic version, miss out the Chambord Liqueur.

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Raspberry and White Chocolate Trifles

You’ll need 8 small jars or a large dessert bowl.

Ingredients

For the Sponge Layer:

80g golden caster sugar
3 large eggs
60g gluten free self raising flour
20g butter, melted and cooled
75ml Chambord Black Raspberry Liqueur

OR

You could use shop bought cake (I like Sainsbury’s Gluten Free Madeira Loaf)

For the Jelly Layer:

1 x 135g packet Raspberry Jelly
290ml boiling water
290ml cold water
50ml Chambord Liqueur
300g Fresh Raspberries (or frozen berries if you prefer)

For the White Chocolate Custard:

3 large egg yolks
3 tsp cornflour
50g caster sugar
1/2 tsp vanilla extract
250ml whole milk
250ml double cream
250g white chocolate

For the Cream:

600ml double cream
50g icing sugar
2 tsp vanilla extract

To Decorate:

Pink edible glitter
Mini Candy canes (I found these in Flying Tiger)

Method:

1. To make the sponge:

– 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.

– Place the eggs and sugar into large bowl and beat for 5 minutes using an electric hand mixer until the ingredients have tripled in volume and the mixture has reached ‘ribbon stage’.

– Sift in the gluten free flour and gently fold it through being careful not to knock out air out of the mixture, then fold through the cooled melted butter.

– Pour the mixture into the prepared tray and tilt to level out the mixture. Bake for 8 – 10 minutes or until the sponge starts to shrink away from the sides of the tin and the top is firm to touch.

– Turn the sponge out onto a wire wrack to cool, then using a 6cm round cutter, stamp out 8 sponge discs. Dip each sponge disc into the Black Rapsberry Liqueur, then place into the bottom of each jar. If you are using a large dessert bowl you can break the sponge into pieces, or cut out a disc to fit the bottom of the bowl.

2. To Make the Jelly:

– Place the Jelly cubes into a heatproof jug and add the boiling water. Stir until the cubes have dissolved, then pour in the cold water and the Black Raspberry Liqueur.

– Once the mixture has cooled, evenly distribute it between the 8 Jars, then add  a layer raspberries to each one. Each jar should have a layer of sponge and a layer of jelly and raspberries.

– Screw the lids onto each jar and leave them in fridge set overnight.

3) To make the White Chocolate Custard:

– Break the white chocolate into pieces and place them into a heatproof bowl over a pan of gently simmering water.

– Whilist the chocolate melts, place the  the sugar, egg yolks, cornflour and vanilla extract into a heavy bottomed pan and whisk until combined. Pour over the milk and double cream, then place the pan over a low heat. Whisk the mixture until it begin to thicken and can coat the back of a wooden spoon.

– Pour the custard mixture into the white chocolate and whisk until combined. Leave the mixture to cool, then place cling film over the surface of the custard to prevent it forming a skin. Leave the custard to set in the fridge overnight.

4) Finish and decorate just before serving:

– Add a layer of custard to each jar.

– Whisk together the double cream, sugar and vanilla extract until it reaches soft peaks.

– Add a layer of cream to each jar – then top each one with a sprinkling of edible glitter and a candy cane.

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

Gluten Free Iced Gems

Recently I’ve been feeling nostalgic for the bakes of my childhood – so far this year I’ve posted a gluten free version of Jammy Dodgers and Party Rings, and now I’ve come up with a recipe for Gluten Free Iced Gems.

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Ice Gems may be small, but they aren’t fiddly or faffy to make. They would make an easy homemade gift or a great rainy project for the kids, as there are no difficult techniques involved – you could even save on washing up by putting all the different colours of icing in the same piping bag and making multicoloured ice gems!

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These biscuits kept really well for about 5 days in an airtight container. The royal icing took about 24 hours to set completely, but they were fine to eat after a few hours.


Gluten Free Iced Gem Biscuits

For the Biscuits:

75g golden caster sugar
75g unsalted butter (cold)
140g gluten free all purpose flour (I used Schar Universal Mix It – you could also use 90g GF Self raising and 50g rice flour)
1 small egg (you might not need it all)
1 tsp vanilla essence

For the Icing:

275g icing sugar
1 egg white plus Food Colouring (I prefer using a Gel or Paste)

Method:
1) To make the biscuit dough: In a large bowl combine the gluten free flour and sugar, then rub in the cold butter until you have a breadcrumb like texture.

2) Whisk together the egg and vanilla in a separate bowl, then add this bit by bit to the breadcrumb like mixture whilst bringing the ingredients together with your hands – you might not need all the egg.

3) Tip the contents of the bowl out onto a lightly floured surface, then 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 refrigerated which help it to firm up – don’t be tempted to add more flour!

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

5) Preheat the oven to 170 degrees C/Gas Mark 4 and line a baking tray with greaseproof paper.
8) Dust a clean surface with flour and roll out the dough until it is 0.5mm thick. Cut out small circles using the bottom of a piping nozzle as a cookie cutter and  transfer the cookies to the tray lined with greaseproof paper using a palate knife.

9) Bake the cookies for 10 – 12 minutes or until the cookies are firm and a light golden brown – be sure to keep an eye on them as they could quickly over-bake.

10) Once baked, leave the cookies to cool slightly on the trays to before transferring them to wire racks to finish cooling.

11) To make the royal Royal icing: place 1 egg white in a bowl, then slowly sift in the icing sugar in batches. In between the batches of icing sugar, stir the ingredients with a wooden spoon or a balloon whisk until the icing thickens up – you can use a dash of water to encourage the ingredients to come together if necessary.

12) Divide the icing between 4 bowls, add a few drop of food colouring to each one depending on what colours you want the icing to be – you can leave one bowl of icing white if you want white iced gems.

13) Transfer the icing to 4 piping bags, each one fitted with a 1 inch star nozzle, then pipe a blob of icing onto the centre of each biscuit.

14) Leave the icing to set, then enjoy!

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

 

 

Gluten Free Salted Caramel Millionaire’s Shortbread (Inspired by ‘The Great British Bake Off’)

‘Bake Off’ is back and I wasn’t sure if I was going to enjoy the new series; especially as the show made a controversial move from the BBC to Channel 4 last year. I’m normally incredibly excited for the start of a new series, but this year I didn’t have quite the same enthusiasm for the show returning again. Saying that, I am I actually quite enjoying the new series and am pleased to see that the show hasn’t changed too much. I do, however, miss the old team – especially Mary Berry, can someone hurry up and make her a Dame already?!

This recipe is inspired by Caramel week,  which was a Bake Off first. We seen the bakers make Caramel before, but we’ve  never whole programme centred around it. It made for great television because Caramel can be quite unpredictable.

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I’m not sure Paul Hollywood would approve of my method of making Caramel, as it’s somewhat of a cheat to use the microwave… but, the result is perfect Caramel that sets brilliantly every time.

I’ve made Caramel on the hob many times and sometimes it’s been a bit hit and miss. Possible scenarios have included, burning myself in the process, burning the caramel to the bottom of the pan, or almost burning the house down… not with the microwave method!

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Gluten Free Millionaire’s Shortbread

Ingredients

For the shortbread base:
275g gluten free self raising flour
175g unsalted butter, cut into cubes
100g caster sugar

For the caramel layer:
1 x 397g tin of condensed milk
100g unsalted butter
100g dark brown sugar

Approx 1/2 tsp Sea Salt – but depends on your taste!

For the chocolate layer:
250g dark chocolate
250g milk chocolate

Method:

1. Preheat oven to 160 degrees C/gas mark 3 then grease and line the base and sides of a 20 x 20 square tin with greaseproof paper.

2. To make the shortbread base, mix together the flour and sugar in large bowl, then rub in the butter until left with a breadcrumb like texture.

3. Start to bring mixture together with your hands until you have a smooth ball of dough.

4. Press the dough into the tin, smoothing it into an even layer that reaches the corners of the tin.

5. Bake for 25 – 30 minutes or until golden brown, then set it aside to cool whilst you make the caramel.

6. To make the caramel, place the butter into a large microwavable bowl and heat until melted. Add the sugar and give the ingredients a good mix until you can’t feel any grains of sugar on the bottom of the bowl – you may need to heat it again for another 30 seconds or so to encourage the sugar to dissolve throughly.

7. Add the condensed milk and heat for a further two minutes before whisking the ingredients throughly with a balloon whisk. Heat the caramel for a further 5 minutes, giving it a good whisk after each 30 seconds.

8. Drop a little bit of the caramel into a glass of cold water – if the mixture can be rolled into soft ball then it’s ready to be used, otherwise it may need another 30 seconds in the microwave.

9. Stir through the sea salt and then smooth the caramel in an even layer over the shortbread base. Leave to set.

10. For the chocolate layer, gently melt the chocolate in a heatproof bowl over a pan of simmering water. Pour the chocolate over the top of the shortbread and caramel layers and smooth out with a palate knife, then leave to set before cutting the Shortbread into equally sized pieces.

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

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 Salmon Fishcakes with Tomato Relish

Today I am going to share with you my incredibly simple Gluten Free Salmon Fishcakes recipe which is super quick and easy to prepare – perfect for those midweek meals where you might be a little short of time but don’t want to compromise on flavour.

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I initially came up with this recipe as I am trying to eat more fish – this recipe uses tinned Salmon which is not only cheaper than buying fresh fish but still as good for you as the fresh stuff. Salmon is also high in omega-3 fatty acids which is good for your skin, nails and your hair and helps to keep blood pressure low.


Gluten Free Salmon Fish Cakes

For the fish cakes:
2 large potatoes – boiled, mashed and cooled.
170g tin of skinless, boneless salmon
1 bunch of spring onions, finely chopped
2 cups of gluten free breadcrumbs
A squeeze of lemon juice
Salt and Pepper to season

For the tomato relish:
1 large shallot
4 large tomatoes, chopped into small pieces.
2 tbsp red wine vinegar
1 tsp caster sugar
Pinch of salt

To serve:

Fresh Pea Shoots or mixed salad
A wedge of Lemon

Method:

1) Start with the tomato relish: Heat olive oil in a small saucepan over a medium heat. Gently fry the shallot and the tomatoes until softened, then add the sugar, red wine vinegar and salt and simmer gently for 15 minutes while stirring occasionally.

2) For the fish cakes: In a large bowl, add the cooled mash potato, breadcrumbs, salmon, spring onions and lemon juice and mix until combined – then season the mixture with salt and pepper.

3) Heat the oven to 180 degrees C. Heat a tablespoon of oil in frying pan over a medium heat. Shape the mixture into patties and fry each one until brown on both sides – you could probably fry three or four at a time. Transfer the fishcakes to the oven to stay warm.

4) Serve the fishcakes on a bed of fresh pea shoots or mixed salad, with the tomato relish and a wedge of lemon.

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