Friday, 25 April 2014

Carrot Cake with Cream Cheese Icing - Gluten Free

You can never go wrong with a good carrot cake, who doesn't like cream cheese icing!?! This is the cake i have made for one of my closest friends 18th birthday (Happy birthday RACH!!). This is always my go to recipe with any carrot cakes or cupcakes and has never failed me. Its not too sweet or rich and works out perfectly every time! Carrot cakes can be hard to ice and decorate especially if it is for an important occasion like a birthday so i have gone with a more natural approach using fresh flowers and toasted coconut.
To make this cake i doubled this recipe to get the three cake layers and also made 10 cupcakes with the left over cake batter.

·      1 ½ cups Healtheries Gluten Free Baking Mix
·       1 tsp mixed spice
·       ½ tsp ground cinnamon
·       ½ tsp ground ginger
·       ½ tsp baking soda
·       ½ cup caster sugar
·       ½ cup brown sugar
·       3 large eggs
·       1 cup sunflower or canola oil
·       2 tsp vanilla essence  
·       2 cups grated carrot
·       1/4 cup threaded coconut

First Step
Preheat your oven to 180*C and line/grease 2 cake tins.

Second Step
Sift the Simple Baking Mix, spices and soda into a large mixing bowl. Add all remaining ingredients into your bowl and stir the mixture until it’s just combined, don’t over mix it. I use my kitchen aid with the folding attachment and mix on low for about 1 min maximum.

Third Step
Divide the mixture evenly between the two cake tine. Bake for around 20-25 minutes or until golden on top. The cake is cooked when a skewer inserted into the centre of the cake comes out clean or cake spring back up on a light touch.

Fourth Step
Leave to sit in tin for 10 minutes. Cool cakes on a wire rack. Are ready to ice when fully cooled.

Cream cheese frosting:
150g Cream Cheese
100g Butter
3 1/2 cup Icing Sugar 
1 T Milk (may need more or less depending on desired consistency)
2 tsp Vanilla Essence or Vanilla paste

Method: Beat cream cheese and butter on high until light and fluffy. Add all other frosting ingredients together until you have a smooth frosting consistency. Pipe or spread between cake layer and on top and EAT <3 

Thursday, 17 April 2014

Cheesecake and Custard Filled Chocolate Easter Eggs - Gluten Free

This is one of the many recipes that has been saved for a very long time in the wait for Easter eggs to hit the stores and finally April has come around! What could be better than an Easter egg filled with cheesecake and custard! Today my best friend Sharon and i have made and very much enjoyed eating these gorgeous little chocolate and cheesecake goodness bites! ENJOY 

Recipes fills 10 egg size chocolate eggs
125g cream cheese, softened
 1/4 cup icing sugar, sifted
1/2 tsp lemon juice
1 tsp pure vanilla extract
125ml (about 1/2 cup) cream

For the 'yolk': 
I used a custard which was made with edmonds custard powder, following instructions on packet which was a lazy option for me in hurry however homemade custard would be amazing!
Also could use lemon or passionfruit curd as the yolk!

Using a small serrated knife, carefully remove the tops of the chocolate eggs.  Place the eggs in the fridge to keep them chilled while you prepare the cheesecake filling, you can use egg cups or your fridge egg holder (do not use an egg carton as the moisture of the chocolate will stick to the cardboard) 

Place the cream cheese in an electric mixture and beat to soften for 2 mins. Add icing sugar, lemon juice and vanilla in a large mixing bowl and beat on high until the mixture is smooth and fluffy, about 3-4 minutes. Set aside and carefully whip the cream in a separate mixing bowl to stiff peaks (watch it closely as thickened cream is very easy to over whip and split). Using a whisk, gently combine the whipped cream into the cream cheese mixture until it is smooth. Carefully pipe or spoon the mixture into the prepared chocolate eggs. Chill eggs for at least 30 minutes to allow it to set.
This is the time to prepare your 'yolk' filling. I followed custard power recipe but would always be amazing with homemade custard or even lemon curd.

Hollow out the middle of the cheesecake filling with a tooth pick or end of a small spoon. Add custard into a piping bag and fill the middle of the egg and a small dollop on top to appear as the yolk. 
Refrigerate for another 30mins to set and now ready to serve! Can be made a day in advance, keep in an airtight and refrigerated.

Friday, 11 April 2014

Choc Chip Caramallow Slice - Gluten Free

I saw a recipe very similar to this on taste and decided i just had to have a go. This is my version of the slice with a shortbread choc chip base, then thick caramel layer and toasted marshmallow to top it all off! Can be made un-gluten free, if baked with normal all purpose baking flour. ENJOY 
  • 180g butter
  • 1/2 cup caster sugar
  • 1/2 teaspoon vanilla essence
  • 2 cups all-purpose gluten free flour
  • 1 teaspoon baking powder
  • 3/4 cup of chocolate chips
  • 1 1/2 cans Nestle ready made caramel (optional: can make your own)
  • 250g mini marshmallows 
Preheat oven to 180'c. Beat butter and sugar until light and creamy. Add vanilla and continue to beat. Add the flour and baking powder, mix on low speed till combined. Add chocolate chips and mix together with you hands.
Press mixture into a lined square tin and bake for 15 minutes or until baked.
Pour caramel into a bowl and stir till smooth, may need to beat or whisk. Pour over the cooked base. Sprinkle marshmallows over the caramel and return to the oven for a further 5-10 min or until marshmallows are toasted.
Leave for at least 4 hours in the fridge to cool, preferably over night. Cut into small squares.