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.

image

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.

 

Advertisements

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’.

image

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!

image

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!

image

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!

image

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 Battenberg featuring Delicious Alchemy’s Gluten Free Vanilla Sponge Mix

There is less than a week until ‘The Great British Bake Off’ returns to our screens, and even though it’s been delayed slightly thanks to the Rio Olympics, I am no less excited to see what surprises lie in store this year.

The return of Bake Off means that Delicious Alchemy’s Gluten Free Magic Bake Off is also back for another year and to celebrate I’m going to share with you my Gluten Free Battenberg Cake which I made using Delicious Alchemy’s Vanilla Sponge Mix

image

image

Back in 2014 I entered Delicious Alchemy’s Gluten Free Magic Bake Off for a bit of fun with a Gluten Free Red Velvet Cake that I made for my sister’s birthday. I ended up making it to the final three bakers and although I didn’t win the overall competition, I was chuffed to bits to make it that far. I hadn’t been on a gluten free diet that long and it gave me the confidence boost I needed to start writing that gluten free food blog my friends were always nagging me to write… the very blog you’re reading now!

Regular readers of my blog will know that I am an enormous fan of Delicious Alchemy’s products, particularly their baking mixes and I always have a few stashed away in cupboard for emergencies just incase I need to whip up something super quick.

Their Gluten Free Vanilla Cake Mix is perfect for this Battenberg Cake as it makes the process much simpler – you need very few ingredients, whipping up the mixture for the sponge takes only a matter of minutes and the construction of the cake isn’t too daunting as long as you follow the instructions step by step!


image

My top tip when making a Battenberg Cake is to use food colouring which is bake stable – I recommend using either a gel or a paste as many liquid food colourings aren’t bake stable which means the sponge won’t retain its colour when baked.


Gluten Free Battenberg

Ingredients

You will need one packet of Delicious Alchemy Vanilla Sponge Mix (400g) spilt into two 200g portions.

Yellow Sponge:
200g Delicious Alchemy Gluten Free Vanilla Sponge Mix
100g softened butter (or dairy free alternative)
2 eggs
2 tbsp milk (or dairy free alternative)
A few drops of a yellow food colouring (make sure it’s bake stable)

Pink Sponge:
200g Delicious Alchemy Gluten Free Vanilla Sponge Mix
100g softened butter (or dairy free alternative)
2 eggs
2 tbsp milk (or dairy free alternative)
A few drops of pink food colouring (make sure it’s bake stable)

For assembling the cake:
400g ready to roll white marzipan
3 tbsp apricot jam

Method:

1) Preheat the oven to 180 degrees C/gas mark 4 then grease and line a square tin with baking paper.

To save time (and washing up) I decided to bake both sponges in the same tin. To do this, I made a divider out tin foil and placed it down the centre of tin. The divider should fit snuggly into the tin which and should be sturdy enough to stand up by itself. Make sure you grease the divider too so that you can remove the cake more easily.

3) Firstly make the yellow sponge: Place half (200g) of the Delicious Alchemy vanilla sponge mix in a large bowl with the butter, eggs and milk, then beat with a electric hand mixer for 15 seconds. Scrape down the sides of the bowl, add the yellow food colouring and mix for a further 10 – 15 seconds ensuring the food colouring is fully incorporated.

4) Next, make the pink sponge: Place the remaining half of the Delicious Alchemy vanilla sponge mix into a large bowl with the butter, eggs and milk, then beat with a electric hand mixer for 15 seconds. Scrape down the sides of the bowl, add the pink food colouring and mix for a further 10 – 15 seconds ensuring the food colouring is fully incorporated.

5) Carefully spoon the mixtures into the prepared tin ensuring the divider properly separates them.

6. Bake the sponges for 20 – 25 mins. Check the sponges are cooked by inserting a skewer into the middle of each sponge, if the skewer comes out clean then the sponges are ready.

7. Leave the sponges to cool in the tin for a moment and then transfer the cakes onto a wire rack to cool completely – If you attempt to assemble the cakes whilst they are still warm they will crumble.

8. Once your cake has cooled, trim the tops with a sharp knife or a cake wire to ensure they are flat and even in height.

9. Place the sponges on top of each other and trim the edges so that they are nice and neat.

10. Cut the sponges in half, straight down the middle so you are left with four long pieces of sponge.

11. Gently heat the jam in a pan or a microwave to make it easier to spread.

12. Take one of the yellow and one of the pink pieces of sponge, brush the top and sides lightly with the apricot jam then place them side by side. Brush the next two pieces of sponge with jam and then place them on top so that they create the iconic checked pattern.

13. Knead the marzipan in icing sugar until it becomes more pliable then roll it out into a large square which is longer than the length of the cake and wide enough to wrap around the cake.

14. Make sure the cake is evenly covered in apricot jam to ensure that the marzipan sticks to the sponge. Place the cake onto the marzipan and tightly wrap it around the cake.

15. Trim off the the excess marzipan to create neat edges and leave the ends exposed so the  checked pattern can clearly be seen.

16. Serve!

image

You can find out more about Delicious Alchemy’s Gluten Free Magic Bake Off, including how to enter, on their website.

They also have 25% off their baking and bread mixes on their online shop until the 4th October 2016 to celebrate the start of GFMBO so you can stock up and get practicing your skills!

Gluten Free Vanilla and Coconut Slices Recipe

It’s summer and what better time of year for an afternoon tea party?

If you are looking for something gluten free and a suitably impressive bake to serve at afternoon tea, look no further than my delicate and delicious Vanilla and Coconut Slices recipe. 
image
What could be more tempting than these cakes? They not only do they look attractive enough to serve at afternoon tea, but they are light enough and not too filling – leaving you more room for all those cucumber sandwiches!

The sponge itself is filled with desiccated Coconut and laced with Vanilla and the icing isn’t your traditional buttercream but a lighter version made with Trex – if you want to know how to make snow white buttercream then keep reading!

Gluten Free Vanilla and Coconut Slices

For the sponge:
200g Caster Sugar
200g Butter, softened (or dairy free alternative)
250g Gluten Free Self Raising Flour (I used Doves) plus 2 tbsp dessicated coconut
1 tsp Baking Powder
4 – 5 tbsp Milk (or dairy free alternative)
1/2 Vanilla pod deseeded (or 1 tsp of  vanilla extract)

2 large eggs

For the Icing:
25 g Butter (or dairy free spread)
100g Trex  (Crisco in America)
175g Icing Sugar
2 tbsp Milk (or dairy free alternative)
1 tsp clear Vanilla essence (or put your deseeded vanilla pod into your icing sugar to flavour it)

plus
2 tbsp of toasted coconut to decorate.

Method:

1. Preheat oven to 180 degrees C/160 degrees C Fan Assisted/Gas Mark 4.

2. Grease and line a square baking tin.

3. This is an all in one method – sift the flour and baking powder into a large bowl then add the remaining ingredients. Beat with an electric hand whisk for 2 minutes then scrape down the sides of the bowl with a spatula. Beat the mixture for a further 2 minutes or until all the ingredients are fully combined.

4. Spoon the mixture into the prepared tin and level the mixture with a palate knife

5. Gently tap the tin on the work surface to get rid of any air bubbles then bake for 30 – 35 minutes until the cake is risen, golden brown and is firm to touch.

6. Remove the cake from the oven and leave to cool slightly before turning it out onto a wire rack. Leave the cake to cool completely while you make the icing and toast the coconut.

7. Place the coconut in a large oil-less frying pan over a medium heat. Gently toast the coconut until it is golden in colour.

8. In a large bowl, beat the vanilla essence (if using), trex and butter until soft.
Then add the icing sugar and milk and beat until you are left with a light and fluffy icing. 

9. Once the cake has completely cooled you can start to assemble the slices.
Firstly, trim the edges of the cake.
image
10. Cut the cake down the middle into two halves then cut each half into 5 slices – You should be left with 10 slices in total
image
11. Cut each slice in half horizontally ready to be filled with the icing.

12. Spread a generous layer of icing over the base of each slice then sit the other half of the sponge on top.

13. Spread icing over the top of each slice then gently sprinkle each one with the toasted coconut.
image
These slices keep just fine in an airtight container and don’t need to be refrigerated – in fact, they were baked on the hottest day of the year so far which didn’t even cause them to collapse into a soggy mess!

I hope that if you have an afternoon tea party coming up that you will try my recipe. If you are looking for more gluten free baking inspiration check out my recipe page or keep up to date with what I’m making on Instagram or Facebook.

Gluten Free Easter: Vanilla Sugar Cookies with Royal Icing

Easter Sunday may only be one day away but there is still enough time to get baking some delicious Easter treats.

Today I am going to share with you a recipe which is so easy to whip up at the last minute and requires very few ingredients: Vanilla Sugar Cookies with Royal Icing.
image

The recipe is so simple and easy to make – just be sure to chill the cookie dough for a few hours to make it easier to handle. You can make the cookies your own by choosing different shaped cookie cutters and by decorating them however you fancy!

image
They would also make a beautiful Easter gift for anyone you know who isn’t keen on chocolate!

Gluten Free Vanilla Sugar Cookies

Ingredients:

For the cookies:
150g Sugar
150g Butter
130g Rice Flour
150g Self Raising Gluten Free Flour
1 Egg
1 tbsp Milk
1 tsp Vanilla Essence

For the Royal Icing:
1 egg white
250g Icing Sugar

Method:

1) In a large bowl, mix the gluten free flour and suagr until combined.

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

3) Add the egg and vanilla essence and start to bring the ingredients together using a wooden spoon.

4) Tip the contents onto a lightly floured surface and use your hands to work the ingredients into a soft dough.

Tip. 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!

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 a baking tray with greaseproof paper.

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

8) Cut out the cookie shapes with your chosen cutters and transfer them to the prepared tray using a palate knife.

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

10) Transfer the biscuits to a wire rack to cool.

11)  To make the Royal icing, place 1 egg white in a bowl and slowly sift in the icing sugar in batches. In between the batches of icing sugar, stir with a wooden spoon or a balloon whisk until the icing thickens up, it is now ready to be used. Transfer the icing into a piping bag, if you are not using your icing straight away cover the bowl with cling film to prevent air getting to it which will cause it to harden. If you wish to decorate the cookies in different colours, simply add a few drops of food colouring to the icing.

12) Decorate the cookies however you fancy!

image
You can see what else I’m getting up to over Easter  over on Instagram or on my Facebook Page.

I hope you all have a lovely Easter weekend and eat plenty of Chocolate!