HAPPY NEW YEAR! I feel like I haven’t spoken to you guys for AGES… even though it has only been just over a week… How was your Christmas? How was your New Year? Tell me everything! I had a great time, even though I had a cold for most of it, but NEVER MIND!
I thought that I would refer back to a favourite of both mine and my family’s, which is my recipe for a simple gluten free Victoria sponge tray cake, with some special occasion decoration. Let’s-a-go!
For The Cake:
200g Dairy Free Butter, softened
200g Caster Sugar
4 Eggs, Beaten
200g Gluten Free Self Raising Flour
450g White Fondant Icing
Gold Fondant Icing
Gold Edible Food Pen, or whichever colour you would prefer
34cm Oven Tray
Cake Release Spray or Oil Spray
Wooden Spoon/Electric Hand Whisk
Knife x 2
Small Decorating Brush (optional)
For the Cake:
Measure out your ingredients and preheat the oven to 190C/170C Fan/Gas Mark 5, also grease and line your oven tray.
Grab your mixing bowl and tip the sugar and butter into it. Cream them together thoroughly with a wooden spoon or an electric hand whisk until light and fluffy. Add in the eggs and, again, beat together until your mixture is nice and smooth. This may take a while, but it is better to do it thoroughly now so that you don’t have little lumps of butter in your mixture as this creates air holes and I think that mixing as much as we do makes the cake fluffier anyway.
Add your flour, a little at a time and mix until fully combined.
Place your mixture into your oven tray, trying to get it as flat as possible with either a wooden spoon, or spatula. However, do not worry too much as the mixture spreads out in the oven (though it doesn’t hurt to help it along its way).
Cook for 15 – 20 minutes. You can check if these are cooked using different ways, but I prefer inserting a teaspoon handle/cake tester/skewer and seeing if it comes out clean.
Leave your cake to cool for 10 minutes in the tin on a cooling rack, and then remove the cake on to the cooling rack, leaving it to cool completely.
Roll out your gold (which actually turned out to be a light brown that I mistook for gold!) fondant icing out as thin or thick as you like.
Once rolled, cut out the words ‘Happy New Year’ from your gold fondant icing, and leave off to the side to harden.
Once your cake has completely cooled, using your knife, spread on a thin layer of jam on the top of your cake. Do this on whichever side of your cake has a flatter surface. This will help the white fondant icing stick to your cake.
Roll out your white fondant icing to any thickness you like, however, it must cover all of the surface of your cake. I judged this buy placing my cake on my display plate and hovering that over the top of my fondant to see how I was doing.
When your white fondant icing is rolled, place that over the top of your jam covered cake.
Now work out where you would like your letter cut-outs to sit on your cake.
Once you are happy with the way you have arranged your letters, using either your second knife or your small decorating brush, brush the bottom of each of your letter cut-outs, one at a time, and stick them back onto your cake. Now, leave to dry.
Once your letters have dried, using your gold (or your preferred colour) edible food pen, draw on some fireworks, or whatever you like.
Serve and enjoy!
P.S. – When I served mine, as you will see in the picture below, I drew some gold lines on top of the individual slice and plate, which I think make the cake look really new yearsy.
I hope you love this recipe as much as I do! Let me know what you thought of this post in the comments below, also tag me on Instagram, @vickiiesadventure, link here, so you can show me your lovely creations! Please share this post with your friends and family if you think that they will enjoy it! Also, be sure to see my shop, link here, where you can get most if not all you need to make this creation!
Remember be brave, be happy, be kind, be you!
See you next time…