Fairytale Decorated Cake

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Fairytale Decorated Cake
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2 h. 30 min.


For the first cake
1 cup butter
1 cup caster sugar
4 eggs
2 cups gluten-free self-rising flour
1 cup gluten-free all purpose flour
2 unwaxed lemons (finely grated zest)
milk (if needed)
For the second cake
¾ cup butter
¾ cup caster sugar
3 eggs
1 ¼ cups gluten-free self-rising flour
¾ cup Gluten-free flour
1 unwaxed lemon (finely grated zest)
milk (if needed)
For the filling
1 cup Raspberry jam
To decorate
5 cups powdered sugar
2 ¼ cups unsalted butter
1 tsp vanilla extract
1 Tbsp Strawberry Jam
pink Food coloring
red piping icing
sugared jelly candy
edible gold Bauble
red Jelly bean
6 ozs gluten-free white chocolate
5 gluten-free Ice cream cone
pink colored sparkling sugar
blue Decorative sugar crystals
pink sugar heart
red sugar sprinkles
How healthy are the main ingredients?
Product recommendation
Free from gluten and nuts.

Preparation steps

For the first cake: heat the oven to 160°C (140° fan) 325°F gas 3. Grease and line a 28cm x 18 cm x 4 cm|11" x 7" x 1 1/2" baking tin.
Beat the butter and sugar in a mixing bowl until light and fluffy.
Gradually beat in the eggs, one at a time until smooth.
Sift in the flours and stir gently until combined. Stir in the lemon zest. Add a little milk if needed to give a soft dropping consistency.
Spoon into the tin and bake for 60-70 minutes until risen and golden and firm to the touch. Cool in the tin for 10 minutes, then place on a wire rack to cool.
Chill the cake to allow it to firm up.
For the second cake: heat the oven to 160°C (140° fan) 325°F gas 3. Grease and line a 900 g|2 lb loaf tin.
Use the same method to make the second cake and spoon into the tin. Bake for 45-50 minutes until firm and risen. Cool as above and then chill to firm up.
Slice off the risen top of both cakes to make them perfectly flat. Trim off the crusty eges from both cakes.
Cut the first cake in half through the middle to form 2 squares. Cut the loaf cake in half through the middle and trim to form 2 squares.
Spread 2/3 of the raspberry spread on 1 larger cake square and place the other half on top. Spread the remaining raspberry spread on 1 smaller cake square and place the other half on top.
Place the smaller cake on top of the larger cake, securing it with a dab of spread.
For the decoration: sift the icing sugar into a mixing bowl and add the butter and vanilla. Whisk with an electric whisk until light and fluffy. Put 1/4 of the buttercream into a smaller bowl and beat in the strawberry spread and a few drops of pink food colouring.
Spread the white buttercream over both cakes, leaving a space on the lower cake for the 'door'.
Spread pink buttercream on the front of the lower cake to form a door. Put the remaining pink buttercream into a piping bag and pipe lines to outline the cake edges.
Decorate with red piping icing as in the photo. Attach the sugared jelly sweets, edible gold baubles and redjelly beans, as in the photo'.
Melt the chocolate in a bowl over a pan of simmering (not boiling) water. Working with 1 ice cream cone at a time, brush the melted chocolate all over the cone and immediately roll in sparkling sugar to coat. Place on a wire rack to set.
Place the cones upside down on the cake, as in the photo. Place small sweets on top of the lower cake. Scatter the red sugar sprinkles on top of the smaller cake.