Week 3 – Cake Week
Week 3 is Cake Week! Last week bread gave you the opportunity to experiment, but a cake really lets you shine. There are so many types of cake to choose from, so many flavours, and you can really go all out with the design. Thea and Mo made a halloween cake as it is spooky season, but you can get as creative as you like with your cake creations. Check out Thea and Mo’s video below:
Easy gluten-free “funfetti” cake with a Halloween twist
Servings 12 slices
Gluten-Free Funfetti Cake
- 2 1/2 cups gluten-free all-purpose flour (see note) 11.5 ounces/326 grams
- 1 1/2 cups granulated sugar 10.5 ounces/ 298 grams
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cup milk
- 2/3 cup vegetable oil (4.75 ounces/134 grams)
- 4 large eggs (about 8 ounces/226 grams)
- 2 teaspoons vanilla extract pure vanilla or clear (imitation)
- 1/3 cup crushed M&Ms (Halloween colors: orange, brown and green)
- 2 sticks butter, softened (8 ounces; 226 grams)
- 4 cups powdered sugar, sifted (16 ounces; 454 grams)
- 4 tablespoons milk, more as needed
- 2 teaspoons clear vanilla extract
- 1 cup (or to taste) cocoa powder
- Preheat oven to 350 degrees F. Grease two 8-inch cake pans with nonstick cooking spray.
- Whisk together gluten-free flour, sugar, baking powder, and salt. Add milk, oil, eggs, and extracts. Whisk until a smooth batter forms. Add 1/3 cup crushed M&Ms. Stir to combine.
- Divide batter evenly between the two prepared pans.
- Bake until cake is golden brown and a cake tester inserted into the center of the cake comes out clean, about 30 minutes.
- Remove cakes from the oven and place on a wire rack to cool for five minutes. Then turn cakes onto the wire rack to cool completely.
- Once cool, frost with vanilla buttercream and sprinkle additional sprinkles onto cake.
Cream butter until smooth in a medium mixing bowl. Add powdered sugar, milk, vanilla, and almond extract. Mix, on low speed, until smooth. If buttercream seems thick, add a teaspoon or so additional milk. Use as directed.
You can add cocoa powder to some, to make chocolate frosting, and food coloring or apricot jam to some, to make it orange
Granny’s Victoria sponge
- 200g unsalted butter, softened, plus extra for greasing
- 200g caster sugar
- 1 tsp vanilla extract
- 4 medium eggs
- 200g self-raising flour, plus extra for dusting
- about 6 tbsp raspberry jam
- 250ml double cream, whipped
- icing sugar, for dusting
- Heat oven to 190C/170C fan/gas 5. Grease and flour two 20cm sandwich tins.
- STEP 2
- Slowly beat in 4 medium eggs, one by one, then fold in 200g self-raising flour and mix well.
- Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle.
- When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.
- Spread about 6 tbsp raspberry jam onto one cake and top with 250ml whipped double cream. Sandwich the cakes together and dust with icing sugar.