If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.
This show stopping Easter cake is sure to delight with its hidden surprise! The white chocolate cake is light and fluffy, and melts in the mouth. And yes, Cadbury’s Mini Eggs are gluten free!
White Chocolate Cakes:
This recipe requires 4 cakes in total, each of which needs to be baked in a 20cm tin. If you do not have more than 2 of these tins, you could either halve the ingredients and make the cakes twice or alternatively, make the full batter and bake the second batch of cakes after you have made the first, although leaving the batter to sit will produce a slightly different result.
Dark Chocolate Buttercream:
White Chocolate Buttercream:
White Chocolate Cakes
1) Grease and Line two 20cm cake tins. Pre-heat the oven to 170°C/160°C Fan/Gas Mark 4.
USING HALF THE QUANTITIES (if making the batter twice)
2) In a bowl, combine the flour mix, baking powder and xanthan gum.
3) In a medium pan, melt the butter and then add the buttermilk, vanilla extract and the white chocolate. Melt and mix together (this will have a slightly curdled appearance). Once melted add the sugar and stir in. Remove from the heat and allow to cool.
4) Whisk the dry mix into the cooled melted ingredients, a couple of tablespoons at a time. Then whisk in the eggs.
5) Pour into the prepared tins (about 460g each) and bake in the pre-heated oven for 22-25 minutes until golden and a skewer inserted into the centre comes out clean.
6) Repeat steps 2 to 5.
7) Allow all cakes to cool.
Chocolate Buttercream
1) In a stand mixer or with a hand mixer, beat together the icing sugar and softened butter then add the cocoa powder and beat again.
2) Add the milk and mix on the fastest speed for about 5 minutes until fluffy.
3) Quickly add the melted, cooled chocolate and mix on fast speed until combined.
White Chocolate Buttercream
1) In a stand or with a hand mixer beat together the icing sugar and softened butter.
2) Mix on fastest speed for 4-5 minutes until fluffy.
3) Quickly add the melted cooled chocolate mix on fast speed until combined.
To assemble:
1) Trim all four cakes so they have flat tops.
2) Take 2 of the cake layers and using a 3.5” cutter, cut a hole out of the centre of each.
3) Place one whole (uncut) cake on a cake board or plate.
4) Use approximately one third of the dark chocolate buttercream to fill the centre of the cake leaving a 1cm band around the outside
5) With the white chocolate buttercream fill the 1cm gap around the outside (this is to prevent the dark chocolate mixing with the white on the outside).
6) Then place one of the two “rings” of cake (layers with the holes cut out) on top and repeat the icing process: white chocolate for 1cm around the edge and dark chocolate inside (note; you will only use approximately one third of the mixture for these two layers with holes cut out).
7) Repeat Step 6 with the next “ring of cake,” icing in the same way.
8) Fill the cavity with the mini eggs.
9) Put the final layer of the cake on top and ice the middle with the dark chocolate buttercream leaving 1 cm around the outside, fill this with the white chocolate buttercream.
10) Spread blobs of the white chocolate buttercream (approximately one third of the remaining mixture) all over the cake and then smooth out to cover the cake as a masking layer (this is to keep any stray crumbs in place and create a base layer). Put in the fridge for 1 hour to set.
11) Using the rest of the buttercream, spread blobs all over and then smooth to create either a rough or smooth finish as to your preference.
To decorate: You could make sugarpaste bunnies as per the photo, make cornflake cake easter nests, or use ready-made sugarpaste flowers to decorate.
White Chocolate Cakes:
This recipe requires 4 cakes in total, each of which needs to be baked in a 20cm tin. If you do not have more than 2 of these tins, you could either halve the ingredients and make the cakes twice or alternatively, make the full batter and bake the second batch of cakes after you have made the first, although leaving the batter to sit will produce a slightly different result.
Dark Chocolate Buttercream:
White Chocolate Buttercream:
White Chocolate Cakes
1) Grease and Line two 20cm cake tins. Pre-heat the oven to 170°C/160°C Fan/Gas Mark 4.
USING HALF THE QUANTITIES (if making the batter twice)
2) In a bowl, combine the flour mix, baking powder and xanthan gum.
3) In a medium pan, melt the butter and then add the buttermilk, vanilla extract and the white chocolate. Melt and mix together (this will have a slightly curdled appearance). Once melted add the sugar and stir in. Remove from the heat and allow to cool.
4) Whisk the dry mix into the cooled melted ingredients, a couple of tablespoons at a time. Then whisk in the eggs.
5) Pour into the prepared tins (about 460g each) and bake in the pre-heated oven for 22-25 minutes until golden and a skewer inserted into the centre comes out clean.
6) Repeat steps 2 to 5.
7) Allow all cakes to cool.
Chocolate Buttercream
1) In a stand mixer or with a hand mixer, beat together the icing sugar and softened butter then add the cocoa powder and beat again.
2) Add the milk and mix on the fastest speed for about 5 minutes until fluffy.
3) Quickly add the melted, cooled chocolate and mix on fast speed until combined.
White Chocolate Buttercream
1) In a stand or with a hand mixer beat together the icing sugar and softened butter.
2) Mix on fastest speed for 4-5 minutes until fluffy.
3) Quickly add the melted cooled chocolate mix on fast speed until combined.
To assemble:
1) Trim all four cakes so they have flat tops.
2) Take 2 of the cake layers and using a 3.5” cutter, cut a hole out of the centre of each.
3) Place one whole (uncut) cake on a cake board or plate.
4) Use approximately one third of the dark chocolate buttercream to fill the centre of the cake leaving a 1cm band around the outside
5) With the white chocolate buttercream fill the 1cm gap around the outside (this is to prevent the dark chocolate mixing with the white on the outside).
6) Then place one of the two “rings” of cake (layers with the holes cut out) on top and repeat the icing process: white chocolate for 1cm around the edge and dark chocolate inside (note; you will only use approximately one third of the mixture for these two layers with holes cut out).
7) Repeat Step 6 with the next “ring of cake,” icing in the same way.
8) Fill the cavity with the mini eggs.
9) Put the final layer of the cake on top and ice the middle with the dark chocolate buttercream leaving 1 cm around the outside, fill this with the white chocolate buttercream.
10) Spread blobs of the white chocolate buttercream (approximately one third of the remaining mixture) all over the cake and then smooth out to cover the cake as a masking layer (this is to keep any stray crumbs in place and create a base layer). Put in the fridge for 1 hour to set.
11) Using the rest of the buttercream, spread blobs all over and then smooth to create either a rough or smooth finish as to your preference.
To decorate: You could make sugarpaste bunnies as per the photo, make cornflake cake easter nests, or use ready-made sugarpaste flowers to decorate.
If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.