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 Red Velvet Cupcakes

Today I’m going to share with you a recipe for one of my favourite bakes – Gluten Free Red Velvet Cupcakes.

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My love affair with Red Velvet Cake started a few years ago when my little sister asked me to make a Red Velvet Cake for her Birthday. I had never eaten or made Red Velvet Cake before, but I was nevertheless happy to oblige – my Mum was less happy when my first attempt erupted all over the oven because I’d used shallow tins and too much bicarbonate of soda… sorry Mum!

It wasn’t until my first taste of Red Velvet Cake I realised what I had been missing – Chocolate sponge flavoured with sharp buttermilk, topped off with cream cheese frosting. What’s not to like?

Making a Red Velvet Cake can be quite time consuming, especially if you are going for the traditional three or more layers, so I’ve adapted my Red Velvet Cake recipe to a more simple cupcake recipe, so that you can get your Red Velvet fix much quicker!

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Gluten Free Red Velvet Cupcakes

Ingredients

For the Cupcakes:
100g gluten free self raising flour
10g cocoa powder
100g caster sugar
50g butter
1 large egg
100ml buttermilk
1 tsp vanilla extract
1/2 tsp red food colouring (gel not liquid)
1/2 tsp cider vinegar
1/2 tsp bicarbonate of soda

For the Cream Cheese Topping:
250g mascarpone cheese
150ml double cream
50g icing sugar
1/2 tsp vanilla extract

To Decorate:
Freeze dried raspberry pieces

Method

1) Preheat the oven to 170 degrees C (Gas Mark 3) and a cupcake tray with cupcake cases.

2) In a large bowl sieve together the flour and cocoa powder, then set aside for later.

3) In a separate bowl cream the butter, vanilla extract and sugar together with an electric hand mixer until light and fluffy.

4) Scrape down the sides of the bowl with a spatula. With the mixer on a low speed, add the egg a bit at a time along with a tablespoon of the flour mixture. Once the egg is fully combined, add the rest of the flour.

5) Pour your buttermilk into a measuring jug, then add the red food colouring a little at a time until it turns a turns a deep red –  I found about half a teaspoon did the trick, but you may find you need more or less depending on the food colouring you are using.

6) With the mixture on a low speed, add the buttermilk to your cake mixture a bit at a time, keep mixing until all the buttermilk is combined.

7) In a small bowl mix together the bicarbonate of soda and vinegar until it starts to fizz, then quickly fold it into the cake mixture.

8) Working quickly, spoon two teaspoons of the mixture into each cupcake case

9) Bake for 15 – 18 minutes. The cupcakes are ready when they are firm to touch.

10) Leave the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to finish cooling while you prepare the cream cheese topping.

11) Sift the icing sugar into a large bowl, add the vanilla extract and mascarpone then mix with a wooden spoon until the ingredients are just combined.

12) In a separate bowl whisk the double cream with an electric hand mixer until it almost reaches soft peaks, add the mascarpone and whisk for a couple of seconds until it is just combined.

13) Transfer the frosting into a piping bag fitted with a large star nozzle. Pipe the frosting onto each cupcake, then decorate with a sprinkling of freeze dried raspberry pieces.

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If you give this recipe a try, or any of the other recipes on my blog remember to take a snap of your creation and share it with me on Instagram, Facebook or Twitter using the hashtag #titchytonbakes.

Gluten Free Bakewell Tart (Inspired by ‘The Great British Bake Off’)

Today I’m going to share with you my gluten free take on Mary Berry’s Bakewell Tart, as featured on the latest episode of ‘The Great British Bake Off’.

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This week the bakers had to tackle pastry and they were tasked with making Danish Pastries, Filo Pastry Amuse Bouches and a Bakewell Tart, which was this week’s technical challenge.

There was some controversy on Twitter after the show aired that Mary’s bake was not a Bakewell Tart, but in fact a Cherry Bakewell because it was topped with an almond flavoured icing – apparently a traditional Bakewell Tart is supposed to be topped with layer of flaked almonds, not icing.

It may annoy traditionalists, but I decided to stay true to Mary’s recipe and go for a layer of icing…  but I did add some flaked almonds for good measure!

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The challenge making a gluten free version of this bake is coming with a good shortcrust pastry recipe.

Gluten free pastry can tend to be a little on the crumbly side, so it’s important that there is enough liquid in the mixture to help bind the ingredients together. My recipe uses a combination of egg yolks and butter to achieve this, but if the mixture is being little stubborn, a drop of water can be added to help bring it together.

It’s also incredibly important to chill your pastry before using it, as it this really does help to make it more pliable.

Finally, a good quality non stick tart or flan tin with a loose base is essential, or you will struggle to get your tart of its tin!

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Gluten Free Cherry Bakewell Tart

(Recipe inspired by Mary Berry’s Bakewell Tart recipe from ‘The Great British Bake Off’)

You will need a 8″ inch fluted flan or tart tin with a loose base.

Ingredients

For the Pastry:

200g plain gluten free flour

50g ground almonds

75g  icing sugar

2 egg yolks

125g butter

A drop of water

For the filling:

4 tbsp seedless raspberry jam

150g butter, softened

150g caster sugar

150g ground almonds

1 large free-range egg, beaten

1 tsp almond extract

For the icing: 

300g icing sugar

1 tsp almond extract

A handful of toasted flaked almonds to finish

Method

1) To make the pastry, stir together the flour, ground almonds and icing sugar in a large mixing bowl.

2) Rub together the flour mixture and the butter, add the egg yolks and start to bring the mixture together your hands.

3) Tip the contents of the bowl out onto a floured work surface and knead the dough until it comes together in a smooth ball – you can add a few drops of water to help, if necessary.

4) Wrap the pastry in cling film and put it in the fridge to cool for about 30 minutes to an hour – this is very important as the colder the pastry is, the easier it is to work with.

5) Preheat the oven to 180 degrees C/gas mark 4, then throughly grease your tart tin with butter.

6) Roll out the chilled pastry between two sheets of greaseproof baking paper (this will prevent the pastry from sticking to your work surface) until it is about the thickness of a 1 pound coin.

7) Use greaseproof paper to help you get the pastry into the tin safely. Firstly, peel off the top layer of baking paper, place the tin upside down into the middle of the pastry then carefully flip the pastry over with the help of the bottom sheet of baking paper. Peel off the bottom baking sheet and gently press the pastry down into the tin, insuring it’s pressed right into each groove – don’t panic if you do get any tears or any holes, just neatly patch it up with some spare pastry.

8) Trim off any excess pastry. Place some baking paper into the case and fill it baking beans (any dried beans or rice will do) then blind bake the pastry case for 10 minutes. Remove the baking beans and bake the case for a further 5 minutes to help dry it out.

9. Meanwhile make the Frangipane: cream together the butter and sugar until light and fluffy. Beat in the egg, ground almonds and almond extract until the ingredients are combined.

10. Leave the pastry case to cool down slightly before spreading the jam over the base of the case in an even layer. Next, spoon the Frangipane into the case and smooth it out with a palate knife.

11. Bake the tart for 25 – 30 minutes or until the Frangipane is golden brown and firm to touch. If the pastry starts to get a little too much colour, put some tin foil over the tart, this will prevent it from burning.

12. Leave the tart to cool completely before decorating. While you are waiting, toast your flaked almonds by spreading them over a lined baking sheet and baking them at 180 degrees for about 5 minutes until toasted.

13. To make the icing, sift the icing sugar into a bowl. Add the almond extract and 2 to 3 tablespoons of cold water and mix until you are left with a thick but spreadable icing.

14. Spread the icing over the cooled tart using a palate knife. Sprinkle over the toasted almonds, then serve!

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I hope you enjoy this recipe and all other recipes I have recreated during this series of ‘The Great British Bake Off’ so far.

I love seeing your bakes, so if you try any of my recipes please take a snap and share it on Instagram or Twitter by using the hashtag #titchytonbakes or post a picture on my Facebook page.

 

Gluten Free Easter: Carrot Cake Recipe

Today, I’m going to share with you my Gluten Free Carrot Cake Recipe – perfect for those of you who aren’t too keen on chocolate but still want something sweet to celebrate the Easter weekend.  
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I love Carrot cake, and whilst it isn’t necessarily thought of as a traditional Easter bake, I really can’t think of a better time of year to enjoy it. After all… Easter, Spring, Bunnies… it all makes sense really!

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This cake is really quite simple to make and keeps really well –  In fact, it tasted as good, if not better a few days later. It can also be kept at room temperature, although, if your house is a bit warm it may be best kept in the fridge.

Gluten Free Carrot Cake with Cream Cheese Frosting

Ingredients

For the cake:
300g gluten free self raising flour
1 tsp baking powder
1 tsp bicarbonate of soda
2 tsp ground cinnamon
1 tsp ground ginger
200g grated carrots
50g walnuts, roughly chopped
175g light brown sugar
1 tbsp maple syrup
150ml sunflower oil
3 large eggs

For the frosting:
2 x 180g tub philadelphia cheese
1 x 250g tub mascarpone cheese
4 tbsp icing sugar, sifted
1 tsp vanilla extract

Plus decorations, I used these House of Cake Carrot Sugar Decorations from Sainsbury’s.

Method:

1. Preheat the oven to 180 degrees C/gas mark 4 and grease and line a round 7″ tin with greaseproof paper.

2. In a large bowl, sift together the flour, baking powder, bicarbonate of soda and spices, then stir through the grated carrots and chopped walnuts.

3. In a separate bowl, whisk together the eggs, sugar, sunflower oil and maple syrup, then add this to the dry ingredients, mixing until the ingredients are just combined.

4. Spoon the ingredients into the prepared tin and then bake for 50 – 55 minutes or until a skewer inserted through the middle comes out clean.

5. Remove the cake from the tin and leave to cool completely before assembling. `

6. For the frosting, gently mix together the Philadelphia, Mascarpone and vanilla extract then gently fold through the icing sugar.

7. Carefully cut the cake into two halves using a sharp knife or cake cutting wire.

8. Place the base of the cake onto a serving plate, cover it with and even layer of frosting then place the second piece of cake on top. Spread remaining frosting across the top using a palate knife and finish off the cake with your chosen decorations.

I hope you have a wonderful Easter weekend. If you are looking for any more Easter baking inspiration why not check out my Gluten Free Mini Egg Ice Cream recipe which can be found over on The Daily Spectacle website. It’s a no churn recipe and it can be prepared ahead – the perfect dessert for Easter Sunday Lunch.

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There are lots of other Easter recipes for you to try here on my blog too, including my Mini Egg Millionaire Shortbread, Chocolate Nest Cupcakes and Easter Sugar Cookies or you can see what else I get up to over the Easter weekend over on my Instagram or Facebook Page.

 

Gluten Free Scones Recipe

Scones have always been one of my  favourite bakes. They were the very first thing I was taught to bake at school and are a good bake for baking beginners.

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I used to have a little trouble making good gluten free scones – the end result would often be quite crumbly and couldn’t get them to rise like I wanted.

I’ve discovered that an egg and a little milk is required to help bind the ingredients together – making the dough ever so slightly wetter than normal (but not sticky) helps to ensure that the scones don’t dry out during baking.

Possibly the most important tip is not to roll the dough out too thin, otherwise your scones will end up rather flat –  start off with a little height (at least 3cm) and you’ll end up with nice tall scones.

I chose to make some of the scones with glacé cherries and some without – feel free to leave them out if you’re not a fan, but if you do use cherries, make sure you wash the syrup off them as they can make the scones a bit soggy in places!

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Gluten Free Scones
Recipe makes approximately 6 – 8 Scones.

Ingredients:
250g Gluten Free Self Raising Flour
1 tsp Baking Powder
75g Butter, unsalted
40g Caster Sugar
75ml Milk
2 eggs (one for glazing)
50g Glacé Cherries, chopped and rinsed (optional)

Method:
1) Preheat the oven to 220 degrees C/Fan Oven 200 degrees C/Gas Mark 6.

2) In a large bowl, sift together the flour, baking powder and a pinch of salt.

3) Rub together the butter and flour mixture until you have a breadcrumb like texture, then stir through the sugar.

4) Add an egg and start to bring the mixture together using a wooden spoon.

5) Add the milk bit by bit (you might not need it all) and use your hands to bring the mixture together in a smooth dough.

6) Lightly dust a work surface with flour then roll out the dough to about 3 cm thick – don’t roll out the dough too flat or you will have very flat scones!

7) Cut the scones out with 6cm flutted scone cutter. Place the scones on a baking tray lined with greaseproof paper then lightly brush each one with beaten egg.

8) Bake the scones in a preheated oven for 12 to 15 minutes, until golden brown.

9) Leave the scones to cool on a wire rack before serving with jam and clotted cream!

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If you want to keep up to date with my kitchen adventures you can find me on Instagram @titchyton or on my Facebook page.

Gluten Free Christmas: Kransekake Recipe

For me, every Christmas table should have a showstopper, something extra special which makes the family go “Wow!”

I don’t know about you, but I don’t think there is anything more show stopping than the towering Kransekake Cake which would look simply spectacular at the centre of any Christmas dinner table!
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The Kransekake is a traditional Scandinavian cake which is often served at special occasions including weddings and Christmas celebrations. It consists of 18 almond flavoured rings which are stacked on top of each other to form an impressive tower – If you’re a Marzipan fan, you’ll love this cake!

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My Kransekake Design

Although it looks very impressive, it’s actually quite straight forward to make! The rings are made from a dough consisting of ground almonds, icing sugar and egg whites which is shaped to fit Kransekake moulds which can be found at Lakeland.

Kransekake Cakes are usually gluten free, although dough is sometimes rolled out in Semolina flour which is not suitable for Coeliacs. For my Kransekake cake, I rolled the dough out in Cornflour instead of Semolina.
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Gluten Free Kransekake Recipe

Recipe inspired by Paul Hollywood’s Recipe from ‘The Great British Bake Off’

Ingredients
500g ground almonds, plus cornflour for dusting
500g icing sugar
4 egg whites
1 tsp almond extract
sunflower oil spray

For the Decoration:
2 egg white
500g icing sugar
edible spray glitter
fondant stars (optional)

You will also need 6 Kransekake Moulds (I bought mine from Lakeland)

Method

1. In a large bowl mix together the ground almonds and icing sugar.

2. Add the egg whites and almond extract, then using your hands work the ingredients into a smooth ball of slightly sticky dough.

3. Chill the dough in the fridge for at least two hours.

4. Preheat the oven to 200 degrees C/Gas Mark 6.

5. Spray the Kransekake moulds with oil and dust them generously with cornflour.

6. Dust a work surface with cornflour and split the dough into 6 equally sized pieces.

7. Split one of the pieces of dough into three different sized pieces: one large, one medium and one small.

8. Roll the balls of dough out into pieces which are approximately a finger-width and long enough to wrap round the Kransekake moulds.

9. Place the first piece into the Kransekake mould and pinch the ends together. Repeat with all the other pieces until all the moulds are filled.

10. Place the moulds onto a baking tray and bake for 10 minutes or until golden brown.

11. Remove the Kransekake rings from the oven and allow them to set in their moulds – if you try to remove them while they are warm they will break! Once the Kransekake are cool remove them from their moulds and set them aside while you make the icing.

12. To make the Royal Icing, place the egg whites in a bowl and slowly sift in the icing sugar in batches. In between each batch of sugar stir the icing with a wooden spoon or a balloon whisk until the icing thickens up.

13. Spoon the icing into a piping bag fitted with a small round writing nozzle.

14. Before you begin to decorate, sort the rings out into size order.

15. Place the largest ring onto your serving plate (you could use a bit of icing to adhere it to the plate and stop it from slipping around). Pipe a zig-zag pattern onto the ring and place the second largest ring on top. Repeat until all the rings have been neatly stacked.

16. To finish, spray the Kransekake with edible spray glitter. I made mine extra special by covering it in gold stars made from fondant icing.

I hope you all enjoy the Christmas season and have a go at my Christmas recipes this year, which also include my Gluten Free Gingerbread Cookies which I posted last Christmas, my Hazelnut Cranberry and Orange Biscotti and my Cointreau Christmas Cake.
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I am taking a well deserved Christmas break, but I will be back in the New Year with plenty more gluten free recipes for you all to try.  In the meantime, why not check out my out my Instagram page or my Facebook page to see what else I get up to over Christmas!

Wishing you all a very Merry Christmas and a Happy New Year!  xxx

Gluten Free Profiteroles (Inspired by ‘The Great British Bake Off’)

There’s only one week to go until the final of GBBO 2015 and we find out who the winner is. A few weeks ago I predicted that Ian, Tamal and Nadiya would be the remaining three bakers in the final, but it’s really hard to predict a winner because we all know that in the tent anything could happen! Tamal and Nadiya have been my favourites from the very beginning so I will be happy if either of them win.

Since my last post we have seen the remaining bakers tackle Patisserie in the Quarter-final and Chocolate in the Semi-final. Today I am going to share with you my recipe for gluten free Profiteroles which incorporates an element from both shows – Choux pastry and Chocolate!

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I always thought that Choux Pastry would be impossible to make gluten free but it’s actually very straight forward and not unlike making normal Choux!

I strayed slightly from the traditional method of making Choux by adding a small amount of baking powder – normally you would just use plain flour, but I’ve found that adding baking powder helps to give that extra little bit of oomph. This recipe is also Xanthan Gum free which is ideal for those who struggle to tolerate Xanthan Gum and other binding agents.

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Gluten Free Profiteroles 

For the Profiteroles:
60g gluten free plain flour
1/4 tsp baking powder
1 tsp caster sugar
55g unsalted butter
110ml cold water
1 to 2 eggs

For the filling:
350 ml double cream

For the topping:
100g good quality milk or dark chocolate
100ml double cream

1. Preheat the oven to 200 degrees C/Gas Mark 5.

2. Line two baking trays with greaseproof paper.

3. Sift together the baking powder and flour in a small bowl then set aside.

4. Place a heavy bottomed pan over a low to medium heat, add the water, sugar and butter and bring the ingredients to a gentle simmer.

5. Once the butter has melted, remove the pan from the heat and quickly beat in the flour until all the ingredients come together in a smooth ball.

6. Transfer the dough to a large mixing bowl and beat it gently for a few seconds with a wooden spoon to help release some steam – this will help the mixture to cool down.

7. In small bowl whisk the eggs to break up the yolks.

8. Once the pastry mixture is cool, add the eggs a bit at a time whilst beating with an electric hand mixer – don’t add the eggs whilst the mixture is hot or you will end up with scrambled eggs!

9. At first the mixture will look a little bit lumpy but keep beating and adding the egg bit by bit until the pastry becomes smooth. You won’t need to add all the egg and you want to avoid making the mixture too runny as it will be difficult to pipe – the mixture at the right stage should stretchy and have some elasticity when you remove the electric mixer.

10. Transfer the mixture to piping bag and pipe little blobs onto the baking sheets a few cm apart – you don’t need to be too neat.

11. Bake for 25 – 30 minutes until the profiteroles have puffed up and are golden brown in colour – they should be crispy and quite dark in colour or they will go soggy when you fill them.

12. Whilst the Profiteroles are in the oven, make the chocolate topping so that it has time to cool. Melt the chocolate slowly in a heatproof bowl over a pan of simmering water, then add the cream and whisk vigorously to incorporate the ingredients. Leave the mixture to cool in the fridge until required.

13. Remove the profiteroles from the oven and prick the base of each one with a cocktail stick to help release some steam. Transfer them to a wire rack to cool.

14. Whisk the cream with an electric hand mixer until it creates stiff peaks, then transfer to an icing syringe or a piping bag with a fine nozzle. Create a small hole in the base of profiterole and gently fill each one with cream – be careful not to do this too quickly as the the force could cause the pastry to tear.

15. Spread the cooled chocolate topping on the top of each profiterole, then arrange them onto a plate ready to be served!

I hope everyone is looking forward to the GBBO Final as much as I am, let me know what you’re going to bake in celebration in the comments below or come and see what I’m getting up to on Instagram or Facebook.