Mum's 70th Birthday Cake (Gluten & Dairy Free)
A white chocolate and raspberry birthday cake
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Servings: 8 people
Ingredients
For the cake:
- 200 grams dairy free spread
- 200 grams caster sugar
- 4 eggs
- 200 grams self raising gluten free flour
- few drops of red food colouring optional
- 3 tablespoons raspberry jam
For the frosting:
- 125 grams dairy free spread
- 250 grams icing sugar
For the decorations:
- 50 dairy free white chocolate cigarillos*
- floral cake decorations
Instructions
- Preheat the oven to 180 oC
- Grease and line four 5" cake tins
- Beat together the caster sugar and the dairy free spread until light and fluffy
- Add the four eggs individually, beating well between each addition
- Add in the flour and food colouring, if using
- Mix until well combined
- Split the mixture between the four cake tins
- Bake in the centre of the oven for 15 minutes
- Remove from the oven and allow to cool before you start decorating
- Sandwich the cakes together with the raspberry jam and place on a cake board
- Spread the frosting on top of and around the sides of the cake
- Place the white chocolate cigarillos round three quarters of the cake
- Place your selected floral decorations on top of the cake and down the side
