Do you ever have one of those days where everything goes wrong and you just want to go back to bed and hide under the duvet forever? Today is one of those days for me.
I began the day with huge plans, I was going to make a 3 tier chocolate cake with a hidden cavern of mini eggs buried deep inside. It was to be my showstopper Easter cake to whip out on Easter Sunday and wow everyone.
I spent a couple of hours mixing the ingredients and cooking the cakes. My heart soared with joy as I got them out of the oven and they looked good!
I left them to cool and then placed the first one onto my marble chopping board (bought especially to showcase this cake!). I cut out a circular chunk of the cake in the middle to fill with mini eggs. Once I’d removed the middle of the cake I decided to try it. Expecting my tastebuds to go into chocolately overdrive a look of horror came over my face as my mouth was filled with a foul taste. I called my boyfriend over, desperate for him to tell me it was fine I must just be being overly critical. However as he took a bite I could see that he was desperately trying not to gag at the taste.
The cakes were quickly thrown in the bin (and when I say thrown I do mean thrown – a few choice words following too).
My hope for a show stopper cake was ruined. The only explanation I have is that some of the ingredients were off.
I’m new to the whole gluten free baking and will be honest and say that I have had more failures than successes.
But as I sit writing this post (waiting for my pizza to be delivered) I am determined not to give up!
The biscuits above were made using the recipe from my bunny cookies which can be found here and the butter cream can be made using the following recipe –
250g of unsalted butter
500g icing sugar
65g cocoa powder
1 tsp of vanilla essence
1-2tbsp of milk
Cream the butter then add the sugar and beat until light and fluffy. Then add the icing sugar and cocoa powder.
Don’t panic at this stage! Just as you begin thinking all you’ve successfully made is sand is when it all starts to come together. You can then add the milk until it is your desired consistency.
Then you have two choices;
1. Stick your finger in and start eating the buttercream until you feel sick; or
2. Ice your biscuits
I know which one I’d go for! 😂
*Since drafting this post I have gone out to buy a gluten free baking book and am determined to get my baking game back! I hope you enjoy this baking journey alongside me.*