2019-09-01_Food_Heaven

Get That Baking Feeling with Dr. Oetker (oetker.co.uk)

28 baking heaven SEPTEMBER WWW.FOODHEAVENMAG.COM

Vega n cho c olate

gluten-free cake

MAKES 10-12

For the cake

2 sachets (50g (1¾oz)) of Dr. Oetker

Fine Dark Cocoa Powder

250g (9oz) gluten-free fl our

200g (7oz) ground almonds

2 sachet (2 tbsp) Dr. Oetker Ground

Arrowroot

4 sachets (4 tsp) Dr. Oetker Baking

Powder (gluten-free)

350g (12oz) dark brown sugar, free

of lumps

Funfetti

sprinkle cake

SERVES 12-16

For the cake

400g (14oz) unsalted butter,

softened

500g (1lb 1oz) caster sugar

6 large free-range eggs

200ml (7fl oz) whole milk

2tsp (10ml) Dr. Oetker Madagascan

Vanilla Bean Paste

500g (1lb 1oz) self-raising fl our

1 tsp (5g) Dr. Oetker Baking Powder

To de c orate

800g (1lb 7oz) Dr. Oetker Vanilla

Buttercream Style Icing

a jar of Dr. Oetker Unicorn Confetti

Sprinkles

For the marshmallow fl uff drip

100g (3½oz) pink and white mini

marshmallows

2 tbsp (30g) golden syrup

30g (1oz) unsalted butter

Dr. Oetker Pink Food Colour Gel

1 Preheat the oven to 180°C/Gas Mark

4. Grease and line three 20cm (8in)
   round cake tins.
   2 Place the softened butter and sugar into
   a bowl and beat with an electric mixer
   until light in colour and fluffy in texture.
   3 In a jug, beat together the eggs,
   vanilla paste and milk, then add to the
   butter and sugar along with the flour
   and baking powder. Mix together until
   well combined.
   4 Divide the cake batter between the
   prepared tins, then place in the oven
   and bake for 30-35 minutes until
   cooked; insert a skewer into the centre
   of the cake and if it comes out clean the
   cake is ready.
   5 Place the cooked cakes onto a
   cooling rack and cool in the tins for
   15 minutes, then remove from the tins
   to cool fully.
   6 Once the cakes are cool, take your first
   layer and place on a cake board or plate.
   Using 400g (14oz) of the buttercream,
   take a little and spread onto the first layer
   of the cake, then add the second,
   spreading a thin layer of the buttercream,
   then finish with the top layer. Crumb-coat
   the cake with the rest of the buttercream
   by spreading it over the top of the cake,
   then down the sides, giving the cake a
   thin coating of the buttercream. Smooth it
   over with a palette knife.
   7 Take the remaining 400g (14oz)
   buttercream, reserving 100g (3½oz) in a
   piping bag. Put the 300g (10½oz)
   buttercream in a bowl, then stir in two-

thirds of the jar of Unicorn Confetti

Sprinkles to create the funfetti

buttercream. Cover the cake with the

funfetti buttercream, smoothing the

sides and top with a palette knife.

8 To make the marshmallow fluff drip,

put the marshmallows, butter and

golden syrup in a heatproof bowl and

place over a pan of barely simmering

water to melt. Stir until all the

ingredients have melted and combined

to form a smooth paste. Add a couple of

drops of the pink food colour gel, then

stir in to create a bright pink colour.

Place into a piping bag and snip off the

end to create a hole about 5mm (¼in)

wide to pipe through. Allow to cool

slightly for about 5 minutes until it is still

warm to the touch.

9 Pipe the marshmallow fluff around the

edge of the top of the cake in 1cm (½in)

blobs, which should then slowly drip

down the sides of the cake. Once there

are drips all around the sides of the cake,

fill in the rest of the top of the cake with

the remaining marshmallow fluff.

10 Take the reserved buttercream in

the piping bag, then snip off the end to

create a hole about 2cm (¾in) wide.

11 Pipe buttercream kisses around the

edge of the top of the cake, holding the

piping bag upright and squeezing to

create a round shape about 3cm (1¼in)

wide, then pull away the piping bag to

create a nice peak.

12 To finish the cake, sprinkle the top

with the remaining unicorn confetti.

1 tsp (5g) salt

350g (12oz) tofu, drained

400ml (14fl oz) sunfl ower oil

4 tsp (20ml) Dr. Oetker Natural

Vanilla Extract

To de c orate

1 tub (400g (14oz)) Dr. Oetker Rich

Chocolate Buttercream style

icing

75g (2¾oz) fresh raspberries, 75g

(2¾oz) blackberries, 75g (2¾oz)

cherries

1 bar (150g (5½oz)) of Dr. Oetker

Extra Dark Chocolate

Get That Baking Feeling with

Dr. Oetker (oetker.co.uk)