Gluten, Lactose, Yeast Free Trolls Inspired Cakes

Hello Adventurers! 

Today I am making some Troll cakes, inspired by the mini ombré cakes that I made a little while ago, link here for the blog post and link here for the video.  This blog post is in dedication to my nephew, it is his all time favourite film at the moment and his birthday is very soon, so I thought I would do these in celebration of that and make some cakes that embody the colours of the character Poppy.  

Even though I have focused mainly on Princess Poppy, you can grab some other colours for the other characters and separate out the milk by a maximum of four to make each cake dedicated to four different characters.  If you do want to do this, check out my mini ombré blog or video for how to do separate the colours out.

These are of course going to be gluten free, lactose free and yeast free.

Let’s a go!

Ingredients


For The Cakes:

40ml Milk (I used lactofree milk)

1 tsp Vanilla Extract

Food Colouring (I used pink)

250g Butter, soft (I used lactofree butter)

250g Caster Sugar 

4 Medium Sized Eggs 

250g Gluten Free Self Raising Flour 



For The Buttercream Icing:

75g Butter, soft (I used lactofree butter)

170g Icing Sugar, sifted

1/4 tsp Vanilla Extract

Pink Food Colouring 

Milk (optional and I used lactofree milk)

Equipment:

Scales

Measuring Jug

Measuring Spoons

Sieve

Seven or Six Inch Round Cake Tins x 4 

Baking Paper

Pencil

Scissors

Spray Oil

Small Sized Bowls x 3

Teaspoon

Large Mixing Bowls x 3

Wooden Spoon/Electric Hand Whisk

Spatula

Palette Knife (I found an off-set one to be better than a flat one)

Cake Tester/Teaspoon/Skewer/Toothpick

Cooling Rack

Large Piping Bag

Tall Glass

Elastic Band

Nozzle (optional)

Bread Knife/Serrated Knife/Cake Leveller

Round Cookie Cutter (2 3/4 inches or 7cm)

Chopping Board/TrayPlate Pallet Knife (optional)

Method

For the Cakes:

First measure out all your ingredients and pre heat your oven to 180°C/160°C Fan/Gas mark 4.  Also, grease and line your cake tins.  For this you will be needing your cake tins, baking paper, pencil, scissors and spray oil.  Place your baking paper beneath your cake tins, draw round the bottom of your tins and cut out the baking paper.  Using your spray oil, spray the tins, placing your baking paper on top (the oil will keep the baking paper in place) and then I like to spray the top of the baking paper as well so that your cakes comes off easier.  Once this is done, set this off to the side until you are ready to bake.

Grab your first small bowl, your milk, vanilla extract and pink food colouring.

Mix together your milk and your vanilla extract.

Grab your pink food colouring and add as much as you want.

Mix together with your teaspoon.

Once this is done, grab your large mixing bowl, wooden spoon/electric hand whisk, spatula, your second small bowl and all of your cake ingredients.

Place your butter and sugar into your bowl and beat together until REALLY pale and fluffy (this should take about five minutes).

Add your eggs, one at a time, cracking them into your small bowl first (as this makes it easier to add them, plus this protects you from accidentally adding shells) and mix together until well combined in between each egg.  You want your mixture to be really light, silky and whipped.

Once this is all done grab you sieve.

Sieve all of your flour into your large mixing bowl and fold in really slowly.  I did this by taking my spatula to the far side of the mixing bowl dragging it under the main mixture and trying to bring the spatula over the main mixture and then I turned the mixing bowl a quarter clockwise to repeat the process.  

Grab your pink-milky bowl.

Add to your pink milk to your mixture and mix well until well combined.

Once this is done, use your spatula to scrape down all of the sides of your bowl, just to make sure everything is fully folded together.  

Next, grab your scales and your second large mixing bowl.  

Place your second large mixing bowl on to your scales and add your mixture so that we can work out how to evenly separate this mixture.

Once you know the amount of your mixture, divide that by four and grab your third small bowl and your prepared cake tins.

Using your scales again, place your small bowl on to your scales and set that to zero.  Add a quarter of your cake mixture.

Now, add this to your first prepared cake tin.

Repeat this with the rest of your cake mixture until your mixture is evenly distributed between them.

After this is done, grab your palette knife.

Flatten each of your cake mixtures with your palette using the tiniest amount of pressure to press it out to the sides, trying to make them as flat as possible.

Now, place into your preheated oven and bake for twenty to twenty-five minutes. 

You can check if your cakes are cooked by inserting a teaspoon handle/cake tester/skewer and see if it comes out clean. Your cake is cooked when there is no liquid attached to your teaspoon handle/cake tester/skewer.

Once the cakes have finished baking, place them onto your cooling rack, still in their tins, until you have finished making your buttercream.



For the Buttercream Icing:

Grab your third large mixing bowl, wooden spoon/electric hand whisk, spatula and all of your buttercream ingredients.

Place your butter into your mixing bowl and beat until it is pale.

Place half of your sifted icing sugar into your mixing bowl and beat together until well combined.

Once the first half is finished, repeat this with the second half of your icing sugar.

Once fully combined, add the vanilla extract.

Note:  You can add some milk to your buttercream if you think that is a bit stiff.  If you do do this, add in one teaspoon at a time until it is only slightly runnier.  I added far to much and it made the buttercream sooo runny that it couldn’t hold the cake layers and disintegrated.

Mix together until well combined.

Finally, add in your pink food colouring a bit at a time, until you are happy with the colour.

Grab your large piping bag, scissors, tall glass and elastic band and nozzle if using one.  

If you are using a nozzle, place it into your piping bag and snip of the end to make it fit securely.

Grab the glass and, placing the piping bag inside, wrap the edges around the top of the glass, using an elastic band to secure the piping bag in place. 

Put the mixture into the piping bag, remove the elastic band and secure the top of the piping bag with the elastic band.

Place off to the side until we are ready to pipe.

Now take your cakes out of their tins, placing them back onto your cooling rack to cool completely.


Finishing Your Cakes:

Grab some baking paper, place some onto your work surface and place your cakes onto the baking paper.  

Grab your bread knife/serrated knife/cake leveller and trim off the tops of our cakes to get rid of that nasty brown colour which we do not want!  Cutting them as level as you can.

Next grab your cookie cutter.

Cut out as many as you can and place off to the side.

Using the same method as the tops of your cakes, trim the bottom of your cake slices. 

If you still have brown stuff still on the tops of your cakes, remove them as well.

Repeat this process with the rest of the cakes.


Decoration:

Grab your buttercream icing and a plate.  Also, grab your pallete knife if you would like to use one.

Placing one of your cake slices onto your plate and ice how your like, I personally did mine as a single line around the edge of the cake slice.  However, your can do it whichever and whatever way you fancy.

​Add your next layer of cake, pressing down slightly between each one and repeat the icing all the way to the top of your cake.

To create the ‘hair’, I used a medium sized round nozzle and, starting at the base of the top piece of cake, I iced a line of buttercream to, nearly, the centre of the top piece of cake, then repeated this all around the edge of the slice.

Then, I decided to do a small spiral leading upwards ending it with a point.

And, finally, using my palette knife, pressing down with the tiniest bit of pressure at the beginning of my lines of icing, I dragged it up to the top of my spiral.  I proceeded to this all around the top of the icing.

Repeat this process with the rest of your cakes (ONLY IF YOU WANT TO!)

Serve and enjoy!

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, and the hashtag: #bakingwithvickiie 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! 


Remember be brave, be happy, be kind, be you!

See you next time…

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