Surprise Inside Christmas Tree Cake Gluten Free Dairy Free Option Food

CHRISTMAS TREE SURPRISE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9 x 13-inch pan. Line the bottom of the pan with parchment paper.
• You have to bake 3 cakes, but bake them one at a time, mixing up the batter only when you're ready to bake. For 2 of the cakes, tint the batter green. For the third cake, tint the batter red. Bake each cake until the center springs back when lightly touched, about 45 minutes.
• Let the cake cool in the pan for 15 minutes, then invert the cake onto a wire rack to cool. Chill in the fridge for 30 minutes so the cake becomes firm.
• Carve and level the cakes: Using plates, bowls, glasses or round cookie cutters to trace around, cut the following: From the two green cakes, cut out 4 rounds: 8 inch, 6 inch, 4 inch, and 2 inch. Then from the red cake, cut out 4 rounds: 7 inch, 5 inch, 3 inch, and 1 inch. Take the round cookie cutter and cut a hole through the centers of the 4 inch, 5 inch, 6 inch, and 7 inch layers. (Save all the scraps for making Christmas-colored cake pop dough!)
• Make the buttercream frosting. Measure out 1 cup and tint it red. Tint the rest dark green.
• Spread a little green frosting on the cake board, lay down the 8 inch green cake layer, and spread a layer of frosting on top. Add the 7 inch red layer and repeat, taking care not to frost the inside edges of the center hole. Continue stacking and frosting gradually smaller cake layers until you reach the 4 inch layer.
• Take the 3 cups of candy and fill the center core of the tree, pressing down a little to compact the candy. Frost the top of the 4 inch layer and continue stacking and frosting until all the layers are stacked.
• Once stacked, take a serrated knife and gently carve away the sharp edges of the layers to form a tall cone shape. Apply a very thin "crumb coat" of frosting all over the outside of the cake. Set in the fridge for 30 minutes.
• Meanwhile, make the Christmas lights. Melt the Candy Melts. Cut the colored Tic Tac candies in half crosswise. Use a toothpick dipped in the melted candy to attach a Tic Tac to the end of a peanut M and M of the same color (the M and M is the bulb and the Tic Tac is the base). You will need about 40 of these.
• To make the star for the top of the tree, trace around a star cookie cutter onto parchment. Pipe an outline of white melted candy, then fill in the shape. Place a lollipop stick in the center and cover with more melted candy. Sprinkle with sanding sugar and let set at room temperature.
• Place the green frosting into a piping bag fitted with a number 21 open star tip. Starting at the top of the cake, pipe 3/4 inch long strands of frosting in neat rows around the entire cake, like layers of pine branches on a Christmas tree.
• Once the cake is covered, place the red frosting into a piping bag fitted with a number 21 piping tip and pipe draping lines of "tinsel" around the cake. Attach the colored M and M lights directly to the red frosting. Work quickly here, as the frosting will start to form a crust, which can make attaching the decorations difficult.
• Take the star and flip it over. Coat the back with white melted candy and sprinkle with sanding sugar. Allow to set. Insert the lollipop stick into the center of the top of the tree.
• Preheat the oven to 350 degrees F. Grease and flour an 8 x 3 inch round cake pan. Line the bottom of the pan with a round of parchment paper.
• In a stand mixer, with the whisk or paddle attachment, beat the butter, sugar, and eggs on high speed until light and fluffy, about 2 minutes. Using the tip of a sharp knife, scrape the seeds from the vanilla bean into the mixer bowl. Add the oil to the creamed mixture and combine.
• In a small bowl, whisk together the flour and baking powder. Add the flour mixture and milk to the creamed mixture and beat on high speed until the flour is completely mixed, 30 seconds to 1 minute. Scrape the batter into the pan and use an offset spatula to smooth the top.
• Bake until a wooden skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Check after 45 minutes, and if the top is browning too much, tent with foil. Cool the cake in the pan for 15 minutes, then run a metal spatula around the edge of the cake and invert onto a wire rack to cool completely.
• In a stand mixer with the whisk or paddle attachment, beat the butter on high speed for at least 5 minutes, until the butter has lightened in color and is thoroughly whipped. Using the tip of a sharp knife, scrape the vanilla seeds into the butter and beat to incorporate.
• Add 1 cup of the sugar and begin mixing on low speed to combine, then beat on high speed for about 2 minutes. Repeat this process 1 cup at a time until all the sugar has been added. Add milk a dash at a time if the mixture becomes too thick or dry. Scrape down the sides as needed and make sure no sugar is visible.
• The frosting will last for 1 month in the freezer, 2 weeks in the fridge, and 3 days at room temperature.

GLUTEN-FREE CHRISTMAS CAKE RECIPE - BEST EVER! (DAIRY-FREE OPTION)

Steps:

• Measure out all of your dried fruit (as I mentioned above you can change up what you use depending on what you have and based on personal preference). Ensure that any larger chunks of dried fruit are finely chopped - dried cherries especially, if using. Place into a large bowl.
• Pour over your amaretto (or brandy) and the juice of a lemon. Stir in your lemon zest. Cover with cling film and allow the fruit to soak for as long as you can. I only left mine overnight and that was fine, but a few days would be great if you have time.
• Preheat your oven to 140C (NOT fan) If you only have a fan oven go for 115-120C Fan.
• Prepare a 20cm loose bottom, high sided circular tin (linked above and below). Preparing your tin is a little more involved for this cake as it's in the oven for SO long. Instead of explaining here, I will pop a link to a video that will help with this in the FAQ section above - it needs to be double lined and double wrapped around the outside too.
• Add all your cake ingredients (softened butter, sugar, eggs, treacle, mixed spice, gluten free flour, xanthan gum, ground almonds and chopped almonds to a bowl.) Mix with an electric mixer until fully combined.
• Gradually stir in all your soaked, dried fruit thoroughly, using a spatula or wooden spoon.
• Spoon your cake mix into your prepared tin, making sure its all nice and level.
• Cover the top of your cake with a square of baking paper with a hole in the middle of it (the hole helps with steam and the covering helps to prevent the cake from burning).
• Bake in the oven for around 4 hours - it will be a dark golden colour and fairly firm. If it needs longer, give it another 15 minutes or so.
• Allow the cake to cool in the tin.
• Once cold, poke all over with a skewer until about half way down and spoon over a little extra amaretto (or brandy if preferred). Remove the cake from the tin.
• Wrap your cake in two layers of baking paper followed by two layers of kitchen foil. Store in an air tight container. If you are making this ahead of time, every few weeks you can feed the cake by pouring over a tbsp of alcohol. You can feed this every few weeks for 2-3 months.
• Remove the cake from its baking paper / foil wrapping and turn it upside down so that the flattest side is facing upwards. Spread all over with a thin layer of slightly warmed apricot jam.
• Dust your surface with icing sugar and briefly knead your marzipan until softer and more workable.
• Dust your surface again and your rolling pin too. Roll out your marzipan to a large circle, around 4mm thick.
• Use your rolling pin to lift up the marzipan and cover your cake with it. Carefully press it onto the top and down the sides so that it's lovely and smooth. Trim any excess marzipan left around the base using a sharp knife.
• Dust your surface once more with icing sugar and then roll out your white fondant icing. Roll out your white fondant icing to a large circle, around 4mm thick.
• Again, use your rolling pin to the lift up the icing and cover the cake with it. Trim any excess you might have.
• Decorate the cake however you wish with edible or non edible (ribbons, figures) decorations. I used a little red and green fondant to make holly leaves and berries - to help them stick I wet the surface of the cake and gently pressed them into place. I'd recommend buying holly leaf cutters to make this nice and simple - I've linked these in the FAQ section above.

GLUTEN-FREE CHRISTMAS CAKE

Steps:

• The day before you want to bake the cake, combine the raisins, sultanas, currants, mixed candied peel, glacé cherries, orange juice and 100ml brandy in a large bowl. Cover and leave to soak overnight.
• Butter a deep 20cm round cake tin, and line the base and side with baking parchment. Beat the margarine, sugar, treacle and orange zest together in a large bowl using an electric whisk until smooth and fluffy. Gradually whisk in the milk and vinegar (the mixture will split at this point, but will come back together when the dry ingredients are added, so don't worry). Mix the flour, xanthan gum, bicarbonate of soda, mixed spice and cinnamon together in a second large bowl. Gradually mix the wet ingredients into the dry until smooth. Heat the oven to 150C/130C fan/gas 2.
• Fold the soaked fruit into the cake mixture until combined, then spoon into the tin and level the top with the back of a spoon. Bake for 45 mins, then reduce the heat to 140C/120C fan/gas 1 and bake for a further 2-3 hrs until the cake is deeply golden and firm to the touch (cover the top of the cake with foil if it starts to darken too much). The cake is ready when a skewer inserted into the middle comes out clean.
• Poke holes all over the top of the warm cake using a skewer, then spoon over 4 tbsp brandy and leave to cool in the tin for 1 hr. Transfer to a wire rack, remove the parchment and leave to cool completely. When the cake is cold, wrap in a layer of baking parchment, then a layer of foil before storing. Will keep in a dry, cool cupboard for up to three months, or in the freezer for up to six months.