 | |
| Gluten-free, Dairy-free, Pineapple Cake With 'Grass' Buttercream Icing |
A gluten-free, dairy-free, vegetarian friendly pineapple cake. This time I was making it as a practice and experimental cake for part of the cake I plan to make for when my son turns 2. Well, it turned out well so I'm posting what I did here.
The reason I decided to add an 'allergy friendly' cake is because RSVPs to the party include people who are: gluten intolerant, celiac, dairy intolerant, lactose intolerant, soy intolerant and vegetarian. I like to include everyone at my parties when it comes to food so I needed to find a solution that fit in with my original cake idea. Plus, I enjoy the challenge so bonus!
Yes, ok, so technically this is not a cake from scratch because I used a cake mix. In my defense, I didn't follow the packet instructions, it works and is delicious so who cares? it's still cake right? Hopefully, it still works when I assemble it as part of the rest of the cake I have in mind. If it works as a whole, I'll blog another post on the whole cake and its design etc...otherwise I'll just go silent on the topic to avoid reliving the pain and the potential PTSD.
Also, this cake is basically one of two cake I have planned for the birthday party, and will form the base to hold the 'main event' cake. I've piped green 'grass' buttercream to decorate the cake for the fun of it and because that is what i plan to do on the day.
Anyway, onto the cake.
GlutenFree, DairyFree, Vegetarian friendly pineapple cake
Ingredients:
1 packet Orgram glutenfree, dairyfree vanilla cake
2 eggs
1 can crushed pineapple
60g margarine
125g margarine
250g icing sugar
Vanilla essence
Green food colouring
Method:
Preheat oven to 180 degrees celcius. Line a 20cm square cake tin with baking paper.
In a stand mixer, put the cake mix, eggs, pineapple and first measure of margarine into the mixer bowl and mix. Beat on a high speed for 4 minutes (as per packet instructions).
Pour batter into prepared cake tin and bake for 30 minutes.
Remove from oven and cool in tin.
To make the buttercream, add second measure of margarine and icing sugar to a stand mixer bowl.
Beat on high until light and fluffy.
Add a few drops of vanilla essence and enough food colouring to get a vibrant grass green.
Spoon buttercream mixture into a piping bag attached with a grass tip like no.233.
Pipe strands of icing all over the cooled cake to resemble a grassy plain.
All done, enjoy!
Mel Crafting.
Comments
Post a Comment