Post by charlie on Nov 22, 2013 6:09:19 GMT -5
Yes parents, they can have their birthday cake and eat it......
Birthdays are one of the hardest times as everyone (well, except Bill...... ) have birthday cake as a kid, everyone sings to them, it looks fun, and then they eat it. But how do you make it safe but good for them. Well this is what you do, you get inventive..... Luckily Meg loves horses and Ikea just happen to have horse shaped cake tins so that helped, but you can just buy their favourite characters in miniture to decorate it a plain shaped cake with. I don't ice all over as that is too much glucose for Meg to cope with but just use a bit for decoration as you will see in the picture. I always do a second cake for visitors that is normal ingredients as they don't like the not so sweet taste of this cake.
For basic sponge:
4oz / 100g self raising flour
4oz / 100g butter
3 eggs (the extra one adds creaminess)
4oz/ 100g glucose powder.
preheat oven to Gas 5, 375F, 190C.
Whisk the butter and glucose powder together till pale and creamy (this takes a bit longer than with normal sugar so persevere). Add one egg at a time with a teaspoon of flour and whisk each time until creamy again. Sift the rest of the flour in and whisk slowly until well combined. Put into greasproof lined tin in oven. This will either make two 7 inch round sandwich tins or one larger shaped tin.
Bake for approximately 20 to 25 minutes until firm on top and shrinking slightly from edges of tin.
Once cooked remove to a wire rack to cool.
When cold peel off greased paper and start decorating.
If doing a sandwich then use butter icing between them and only decorate lightly on top, or if doing flat cake you can use more icing on top. Be very careful if using colouring as alot are in an alcohol solution so I would stick to using pure cocoa powder to make a chocolate icing.
For the butter icing:
2oz butter
4oz glucose powder
1 teaspoon cornflour
1 teaspoon pure cocoa powder
In a food blender whizz the glucose powder and cornflour till it resembles icing sugar. (The cornflour helps it set a bit more)
Then whisk until thick and creamy the butter, sugar and cocoa powder. Either spread between the cakes to sandwich or put in a piping bag to decorate to your pattern.
I also found some chocolate buttons that are sweetened with Xylitol, some can cope with them, others can't, but they worked will for the eyes.
Some pretty candles, or we found sparkling ones and who would know.......
20112013301 by Charliemeg, on Flickr
Birthdays are one of the hardest times as everyone (well, except Bill...... ) have birthday cake as a kid, everyone sings to them, it looks fun, and then they eat it. But how do you make it safe but good for them. Well this is what you do, you get inventive..... Luckily Meg loves horses and Ikea just happen to have horse shaped cake tins so that helped, but you can just buy their favourite characters in miniture to decorate it a plain shaped cake with. I don't ice all over as that is too much glucose for Meg to cope with but just use a bit for decoration as you will see in the picture. I always do a second cake for visitors that is normal ingredients as they don't like the not so sweet taste of this cake.
For basic sponge:
4oz / 100g self raising flour
4oz / 100g butter
3 eggs (the extra one adds creaminess)
4oz/ 100g glucose powder.
preheat oven to Gas 5, 375F, 190C.
Whisk the butter and glucose powder together till pale and creamy (this takes a bit longer than with normal sugar so persevere). Add one egg at a time with a teaspoon of flour and whisk each time until creamy again. Sift the rest of the flour in and whisk slowly until well combined. Put into greasproof lined tin in oven. This will either make two 7 inch round sandwich tins or one larger shaped tin.
Bake for approximately 20 to 25 minutes until firm on top and shrinking slightly from edges of tin.
Once cooked remove to a wire rack to cool.
When cold peel off greased paper and start decorating.
If doing a sandwich then use butter icing between them and only decorate lightly on top, or if doing flat cake you can use more icing on top. Be very careful if using colouring as alot are in an alcohol solution so I would stick to using pure cocoa powder to make a chocolate icing.
For the butter icing:
2oz butter
4oz glucose powder
1 teaspoon cornflour
1 teaspoon pure cocoa powder
In a food blender whizz the glucose powder and cornflour till it resembles icing sugar. (The cornflour helps it set a bit more)
Then whisk until thick and creamy the butter, sugar and cocoa powder. Either spread between the cakes to sandwich or put in a piping bag to decorate to your pattern.
I also found some chocolate buttons that are sweetened with Xylitol, some can cope with them, others can't, but they worked will for the eyes.
Some pretty candles, or we found sparkling ones and who would know.......
20112013301 by Charliemeg, on Flickr