Tag Archives: Cake

Our birthday boy

Over the past few days, we’ve been celebrating young Master M’s 8th birthday.  It’s hard to believe that it’s been that long since he first crashed into our world and whilst the time hasn’t been easy, it certainly has flown past fast.  The last 8 years have been filled with a lot of laughs and smiles and it’s exciting to see just how our “little bean” is growing up.  Obviously, we’ve had a lot of health worries along the way – this blog wouldn’t exist without them – but those haven’t overshadowed the joy and good times of having M as part of our family.

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M has become a little boy with a big personality.  Like most other boys of his age, he loves everything Lego, Star Wars and Angry Birds and is a keen member of our local under-8s football team, where he can be found most Saturdays running around the pitch and even occasionally kicking the football.  He loves discovering new things and although he’s not the most academic of children, his passion for new facts, knowledge of the world and probing questions have been flummoxing his teachers for years.  M does struggle due to his dyslexia and dyspraxia, but the strides he has made since we got the diagnosis last year are amazing and he never lets them stop him being an active participant in class. He enjoys school now more than I ever thought possible and is keen to get there each morning to spend the day with his friends.

DSC02717He adores his big sister and even though he spends most of his spare time planning new ways to wind her up, he will be the first to leap to her defense or comfort her when she’s upset.  He will go off to search for a scrap of her “rag” when she’s in tears, though he will also hide it from her when he’s in one of “those” moods.  They love nothing more than playing together in the garden and enjoyed most of the weekend’s sun by washing my car with M’s brand new super-soaker.

P1010012Perhaps more unusual is his flair for all things theatrical.  M has never been backwards in coming forwards and I have photos of him stepping up to perform karaoke age 4.  He loves to perform and is always looking for the next opportunity to do so.  His current favourite musical is “Singing in the Rain”, though he’d probably also mention “Lion King”, “Matilda” and “Oliver!” in no particular order.  M has a dedicated dressing-up wardrobe and has fancy dress to meet every occasion.  No matter what character you’re looking for: be it “Odlaw” from Where’s Wally, “Bert” the chimney sweep from “Mary Poppins” or the “Ringmaster” from “Ninja Meerkats”; I can guarantee that M will have already been there and worn that!

When it comes to coping with his EGID and his diet, M is a trooper.  He takes his medicines with the minimum of fuss and accepts the food restraints with relative good humour.  He’s not perfect by any stretch of the imagination, far from it, and really struggles at times with frustration and anger that this is his lot in life.  Yet he nearly always bounces back and keeps going with a positive attitude.  The latest challenge of no potatoes has been one of the hardest M has had to face and he has really found it difficult to accept that he might have to avoid them longer term; but even he has had to agree that things have improved since we whipped them out of mealtimes and is now hoping that our next GOSH appointment will bring a food trial instead.

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To celebrate in true style, I once again attempted to bake the double and created 2 cakes for M to enjoy – one for our family dinner and one for him to share with his friends at his party. The first he chose from my cupcake decorating book and the second was inspired by G and M’s current passion for all things “Despicable Me”.  It took two long and extremely late nights, but I achieved my goal, was pleased with the results and, more importantly, so was the birthday boy himself.

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A Duo of Birthday cakes

As this year was a milestone birthday for G – her first in double figures – I wanted to bake her a cake she’d love and remember for a long time.  Some time ago, I had seen this post by fellow allergy-friendly blogger, The Free From Fairy, and had duly filed away the information in the depths of my memory ready for the right occasion.  I loved the idea of creating a cake for G that would be as unique as she is and would have that often elusive wow factor too.

SAM_1707The morning before her party dawned and having bought every colour of icing under the sun and ensuring I had enough supplies of all the key ingredients, I started to bake.  In an attempt to make the cake extra-special, I decided to sandwich together layers of chocolate cake as well as plain sponge and used the tried and tested recipes I had developed earlier in the year.  The chocolate cake was perfect, but I wasn’t happy with the plain sponge layers as they were too soft in the centre to allow me to successfully cut and stack the cake as I needed.  I desperately searched for an alternative recipe and quickly found one that I tweaked according to the new principles of allergy-friendly baking that I have learnt this year. This second Victoria sponge worked brilliantly well and has now been added to my allergy-friendly repertoire.

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With cakes baked, layers trimmed and stacked and my icing ready, I attempted to construct G’s rainbow pinata cake.  I filled the hollow with a selection of G- and M-friendly sweets before struggling to cover the structure with icing, ready for the final decoration. SAM_1717 I have to be honest and say that I wasn’t totally happy with the end result.  I found it hard to create the stability needed using an “everything-free” sponge cake.  With hindsight, I wish I had assembled the cake layers whole, rather than trying to create the arch of the rainbow as I think the outcome would have been even better.  All that being said, G and her friends loved the cake and were thrilled to discover the pinata-effect of the sweets hidden away in the middle of each slice.

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Of course, me being me, I wasn’t satisfied with just one cake to celebrate such an important occasion and once the party was over and done with, I set to finding the perfect creation for the big day itself.  My inspiration for this second cake came from the amazing book, “Cupcakes, cookies & pie, oh my!“, which had been part of my recent leaving present from my job.  G and M have spent hours drooling over the wondrous creations featured between those pages and I determined to create a cupcake piece of art just for G.  I now have several great cake recipes to choose from, but stuck to our new favourites of Chocolate and Victoria sponges, though I ambitiously attempted to marble these together for the cupcakes.

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The challenge this time round was that I needed to bake the cakes, ice and finish the decorations all in one day.  Usually I bake the day before and then spend the evening before the party finalising my ambitious decorating plans, but with G’s birthday falling on a Friday, I had to do it all whilst the children were at school.  Cupcakes and 8-inch cake baked, I started to prepare the icing, which needed carefully combining to ensure I had the final effect I wanted.  Everything ready, I put all the component parts together and perused the final masterpiece.  G had fallen in love with the cupcake peacock in the recipe book and I have to say, it has quickly become one of my favourite bakes too.  Needless to say, the birthday girl was delighted and it tasted pretty good too!

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Pen-blwydd Hapus Mamgu!

Or, for those of you not fluent in Welsh, “Happy Birthday Grandma!”.

This weekend we celebrated my Mum’s birthday with her and what better way to celebrate than to try out some new recipes, especially those for cake!  All recipes have been adapted for a MEWS-diet and I have to say a special thanks to fellow blogger, lucysfriendlyfoods, for her egg-free meringue recipe and invaluable advice for an alternative to soya protein:

Pea protein - a new ingredient to me, but the key to a successful egg-free meringue

Pea protein – a new ingredient to me, but the key to a successful egg-free meringue

I made, and we all enjoyed, successful chocolate meringues and carrot cake.  G and M gave both recipes a 10 in their taste tests and I finally feel as if I’m beginning to crack the M-friendly baking dilemma that’s been threatening to beat me for a couple of years.  What better way to share than some photos from the day:

At this point, the mix tasted a little like that American delicacy, Marshmallow Fluff!

At this point, the mix tasted a little like that American delicacy, Marshmallow Fluff!

The final product - perfect and delicious egg-free chocolate meringues

The final product – perfect and delicious egg-free chocolate meringues

And who'd have thought you could go from this...

And who’d have thought you could go from this…

...to this!

…to this?

                      Happy birthday Mum!

 

Apples

Due to a slight miscalculation with my weekly local food delivery and the school holiday arrangements, we ended up with a massive glut of apples in the fridge.  It seemed unlikely that we’d ever reach the end of the bags before the end of the summer holidays and so it presented the perfect opportunity to seek out and try my hand at yet another baking experiment.

Courtesy of telegraph.co.uk

Courtesy of telegraph.co.uk

I looked for some apple cake recipes and found that most of them were of the spiced variety.  Much as this appealed to my taste, I knew that G would baulk at even the hint of a spice in the cake and I was keen to make something she would enjoy too.  When I first suggested apple cake, I had had to break it down into its component parts of apples and cake, to convince G that it might be something she’d like, so my final recipe had to be simple.  I found one for Dorset Apple Cake, a simple recipe containing nothing more adventurous than some ground almonds, which I thought both G and M would enjoy.  The only downside was that it had not already been adapted for any type of special diet.  However, the confidence I had found from baking my chocolate cake meant that I had every belief that I could take my new found knowledge and apply it to this recipe and make a success of it.

I found how to turn my plain rice flour into self-raising flour, how to use flaxseed meal and water instead of eggs and the quantity of xanthum gum to add to help make the cake rise.  I painstakingly calculated the new quantities needed of each individual ingredient, carefully weighed and measured them out and started on the baking process.  My final adjusted recipe can be found here.

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This was the first time I’d used flaxseed meal in my baking and I was a little nervous of how it would work.  I had never even heard of it before reading this blog-post by fellow EGID Mum, mumannie123.  She had recommended the Bob’s Red Mill brand and I was delighted to find them at the Allergy show when we attended it in June.  I spoke at length to the lady who served me and gained a little more understanding about using it as an alternative to eggs.  I duly followed the instructions on the pack and kept my fingers crossed that it would work.

I ended up with slightly more cake mix than I had anticipated, so split it between 2 tins as it was just too much for 1.  Given my past experience with cakes that don’t rise, I assumed that I would use my trusty container of Betty Crocker’s Vanilla Buttercream icing, which is MEWS (milk, egg, wheat, soya) free, to sandwich the 2 cakes together to create a perfect teatime treat.

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I needn’t have worried.  Much to my surprise and huge delight, my calculations had not been in vain and I ended up with 2 beautifully risen cakes that needed no assistance from me to give them height.  The cakes were moist, sweet and didn’t last long in the house, which is a sure sign of having got something right.  M and G even struggled to decide whether they preferred the Dorset Apple Cake or the Best Chocolate cake in the world, though I didn’t fall for M’s less than subtle hint that perhaps I should bake both at the same time so he could do a taste comparison!

The Best Chocolate cake in the World

We’ve enjoyed a peaceful weekend away in South Wales.  The weather hasn’t been the idyllic temperatures and sunshine of July, but we had a great time anyway.  The odd rain shower or clap of thunder didn’t stop us celebrating my Uncle’s birthday in style.  We had a BBQ and buffet feast, including my now infamous Lamb and mint burgers and G and M insisted that I made a birthday cake to mark the occasion.

Courtesy of fanpop.com

Courtesy of fanpop.com

Last week’s Lemon drizzle cake was a big success, but I was still not satisfied with the granular nature of the sponge that comes from baking with rice flour.  Since then I have been searching for a recipe to make the perfect rice flour cake and discovered this one that assured me that the granular texture would be a thing of the past.  Having uncovered such a promising recipe, I just needed a reason to bake it and what could have been better timed than a family birthday?

For the first time I ventured into the mystical world of cooking with xanthum gum – a substance much mentioned in gluten-free cooking, but something I had yet to actually use.

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We mixed together the xanthum gum, baking powder and bicarbonate of soda and once again watched the chemical reaction between that and the white wine vinegar that the recipe required.  M was enchanted by listening to the ingredients fizz and watching the bubbles of carbon dioxide rise to the top of the mixing bowl – “just like the volcano we made with Daddy”.

I had erred on the side of caution given my previously chronicled inability to bake cakes thatrise and made up one and a half times the quantity of cake mix.  I needn’t have worried.  Perhaps xanthum gum is the answer to my baking issues, I just don’t know, but I had more than enough cake mix to make a double layer cake and a dozen cupcakes too, all of which had a lovely depth to them.

I decided to use the classic flavour combination of chocolate and raspberries and layered the cake with raspberry jam, vanilla butter icing and dried raspberries.  I finished it with a garden-themed decorating scheme and was proud of, at very least, how the cake looked.

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That evening, I nervously cut into the cake and served it to the assorted, gathered family members.  The cake was beautifully moist, the chocolate sweet but not over-powering and, best of all, there was not one single sign of that granular texture I’ve come to loathe when baking with rice flour.  G gave it a resounding 10 out of 10, M stated that it was the “best cake ever, cooked by the best Mummy ever” and even the harshest of critics complimented me on how delicious the cake was. So the conclusion I’ve reached is that this is a cake recipe to treasure and I’ve now just got to work out how to adapt it for as many different versions and occasions as possible.

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Let them eat cake

I love making cakes.

Actually, to be more accurate, I love creating decorated cakes for my children’s birthdays, but I’ve never been keen, or really that good, at the baking part.  Even when I was allowed to bake “normal” cakes, I could never get them to rise.

The last normal cake I made in our household for G's 2nd

The last normal cake I made in our household for G’s 2nd

When I had to adapt to wheat and dairy-free cakes to allow for G’s allergies, I managed, but still failed to get the things to rise.  Over the years, my cakes have more resembled flat pancakes than respectable sponges.  I have been known to suffer “sponge-envy” when seeing the beautifully rounded Victoria sponges made by friends and colleagues.

My first wheat and dairy cake for G's 3rd and very, very flat

My first wheat and dairy-free cake for G’s 3rd and very, very flat

G's 5th cake and still not much sign of it rising!

G’s 5th cake and still not much sign of it rising!

Ironically, cupcakes have never been a problem.  Whilst my sponge mixes have never made the perfect sponge, they have always made beautiful cupcakes and one year I even resorted to a cupcake tower for G’s birthday cake as something I could be proud to present to the world.

Wheat and dairy free for G, but still contained eggs...and still flat

Wheat and dairy free for G, but still contained eggs…and still flat

M's last almost-normal cake for his 5th

M’s last almost-normal cake for his 5th

Then came along the ultimate challenge.  Not only did my cakes need to be wheat- and dairy-free, but I also had to remove the soya and the eggs.  I’ve tried out very many recipes* for cakes in the last 2 years and have met with varying success.  I’ve attempted baking with baking powder, xanthan gum, bicarbonate of soda, oil and water and even a mix of cider vinegar, oil, baking powder and bicarbonate of soda…and still those cakes won’t rise.

I’ve tried Doves Farm Gluten free self-raising flour, which is a blend of rice, potato, tapioca, maize and buckwheat flours and comes with helpful recipes on the side of the packet and met reasonable success.  I’ve tested Innovative Solutions pure brown rice flour, which works okay, but can taste a little granular as a sponge.  Guess what?  Still my cakes won’t rise.

This year's first attempt, a Lego 7, but still a little flat!

This year’s first attempt, a Lego 7, but still a little flat!

A layered Mini-golf cake for G's 9th

A layered Mini-golf cake for G’s 9th

This year, for M’s 7th birthday, I came to my final conclusion.  If my cakes won’t rise naturally, then I will just have to create the height I crave by stacking layers.  The end result more than exceeded my expectations and what’s more, I had a lot of fun by creating a rainbow inside to wow the group of 6 and 7 year-olds who got to eat it.

This one needed to be higher, so my secret was...

This one needed to be higher, so my secret was…

...to stack the rainbow layers.  Mission accomplished!

…to stack the rainbow layers. Mission accomplished!

I will continue my search for the perfect M-friendly sponge cake recipe that not only tastes good, but would convince even the harshest critics that cakes can be made to meet any dietary requirements.  I will continue to create masterpieces that look pretty good, even if they don’t quite make the taste grade.  And I promise this: that if I find that right combination of ingredients and technique in my quest, I won’t hesitate to communicate it, especially if I finally manage to achieve that elusive thing – a sponge cake that rises!

*all cake recipes attempted are included on my Everything free Recipes page