Guilt-less Desserts & Treats for your Family
My little girl turned one. My precious, cheeky and funny little princess is no longer a baby; instead she’s a running, stubborn toddler with spunk, love, and a permanent attachment to my leg. Somehow, between the sleep deprivation, the yawning, and the nappy washing, 12 months have flown by and that bitter sweet moment has arrived… when my baby is no longer a baby.
For Miss L’s birthday this year I decided to unleash my inner girly girl. She got a princess hair brush (she loves to brush her hair!), a princess story book and I made her a Snow White dress and a matching doll. Of course, one must have a cake to match their doll and new dress!
This Snow White Cake is mammoth; but don’t be put off by the bazillion steps and ingredients. Yes, it will take time to make (most of that time is spent waiting!) but let me take you through each part so you can make your own Disney magic! Don’t limit yourself to just Snow White. You can use this recipe, and your imagination, to create any Dolly Varden Cake you like and believe me it’s not as hard as it looks!
Lemon, Zucchini and Blueberry Cake
When making structured cakes I like to have a dense cake to ensure that it can hold it’s shape and withstand having layers placed on top. This cake is moist as well, as I didn’t want the cake to dry out in the freezer. Each of the flavours are subtle, so don’t worry about feeding people zucchini in a birthday cake; they’ll never know! You could swap the blueberries for raspberries (and change the cream flavour as well) if you prefer, but I love the way the lemon and blueberries taste together.
I have made two cakes to make the Snow White Cake skirt; a 2 litre pudding basin (like the one you’d make a Christmas pudding in. A 1.8 litre basin would work fine too.) and a 6 inch springform cake tin. Whichever cake tins or heat proof bowls you choose to use just make sure that the bottom of the rounded bowl (the widest part) is the same width (or close to it) as the cake tin…otherwise your skirt will look more like a flight of stairs. If you use a bowl rather than a pudding basin, the cake will be more rounded and you will need to trim the cake to get the right shape. This video from ‘How to Make That’ has great tips on doing it.
There are special Dolly Varden tins. These are tins in the shape of the dress, sometimes with a hole in the middle (think ring tin), which are specifically made with this project in mind. If you are lucky enough to have one then use it and adjust the baking times accordingly.
Make sure that the cream has separated from the water in the tin before whipping, otherwise it will never be firm enough. To do this place an opened can of coconut cream or milk in the fridge overnight. This allows the cream to thicken and separates out the water. You can use the water to make a smoothie or throw it out.To help hold the cream together I have used gelatine. Adding a small amount of gelatine makes the cream firmer, but still spreadable. I have added gelatine to a small spoonful of cream and then warmed the thickened mixture to become liquid again. I find this helps to incorporate the gelatine better into the cream and prevents jelly lumps forming in your tasty cream. Make the cream when the cakes are cooking so it has time to thicken in the fridge whilst the cakes cool.
Lemon Curd Frosting
Making Lemon Curd involves using a double boiler (placing a heat proof bowl over a pot of simmering water). It sounds harder than it really is; just make sure the bowl isn’t in the water and you’ll be fine. Stir the coconut oil through the curd mixture as it melts otherwise it will separate and form a skim on top the curd. If this does happen just whisk it vigorously until it is combined again. Adding the cream to the frosting makes it easier to spread. Make the curd whilst the cakes are cooking so it has time to cool and be whipped before using it.
This Snow White Cake is the result of only throwing boys birthday parties for the past 7 years. I know, there should be no such things a boys or girls parties, but if I’d tried to make this for either of my sons there would have been tears and screaming. Instead, Miss L smiled and laughed as I presented her with the most girly thing to come out of my kitchen ever… well at least until next birthday I’m sure!
If you are wanting to make a healthier Dolly Varden Cake this is the recipe for you. This recipe is Gluten Free, Dairy Free, Paleo, Refined Sugar Free and can be made Fructose Friendly. You could swap the lemon curd for a coloured cream (like raspberry or strawberry) and give a Barbie Doll a party dress. If you are feeing daunted by the steps please contact me with your questions and I’d be more than happy to help. I found watching this video from ‘How to Cook That’ extremely helpful too. Good luck!
- Lemon, Zucchini and Blueberry Cake- baked in a 2 Lt Pudding tin and a 6 inch cake tin (see recipe below)
- 3 Cups Blueberry Cream (see recipe below)
- 1/2 Cup Whipped Coconut Cream (see recipe below)
- Lemon Curd Frosting (see recipe below)
- Snow White Barbie Doll
- 1 1/2 Cups plus 2 Tablespoons Coconut Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 4 teaspoons Baking Powder
- 12 Eggs
- 1 1/2 Cups grated Zucchini (lightly squeezed to remove excess moisture)
- 1/2 Cup plus 1 Tablespoon Maple Syrup or Rice Malt Syrup
- 1 3/4 Cup Milk (of choice)
- 1/4 Cup Lemon Juice
- 2 teaspoons Lemon Zest
- 1 teaspoon Vanilla Extract
- 1 Cup Blueberries (fresh or frozen)
- 400 grams Blueberries (fresh or frozen)
- 2 Tablespoons Maple Syrup (Optional, depending on tartness of berries)
- 2 Tablespoons Water
- 3 Cups of Coconut Cream (Taken from 2 to 3 400ml cans of coconut cream/milk; open the cans and leave them in the fridge overnight and use the thickened cream and discard the watery remains)
- 4 teaspoons Vanilla Extract
- 4 teaspoons Maple Syrup
- 2 teaspoons Gelatine (Optional; will create a firmer cream)
- 1/2 Cup Coconut Cream (the thickened cream taken from an opened and chilled can of coconut cream)
- 1 teaspoons Maple Syrup
- 1 teaspoons Vanilla Extract
- 3 Eggs
- 2 Egg Yolks
- 1/2 Cup Maple Syrup or Rice Malt Syrup
- Zest of 1 to 2 lemons (start with 1, increase depending on taste)
- 2/3 Cup of Lemon Juice
- 1/2 Cup Coconut Oil (softened slightly)
- 1/2 Cup Coconut Cream (the thickened cream taken from an opened and chilled can of coconut cream)
- Take the Pudding cake and slice it into 3 layers. Place the 3 layers and the 6 inch cake on the bench.
- Using a cookie cutter, cut a small circle from the centre of each cake. The circle must be big enough to fit the dolls legs through (mine was 5 cms). Retain the cut pieces as they may be needed to add extra height to the cake. Using a pudding tin gives an instant skirt shape, however if you are using a more rounded bowl then now would be the time to trim it form a more skirtly shape.
- Place the 6 inch cake on a cake board and cover the top with blueberry cream. Place the largest piece of the pudding cake on top and cover the top of it with cream. Repeat with the next 2 layers. Try not to let too much blueberry cream go over the outside of the cake, as this wil taint the lemon curd frosting.
- Wrap the legs of the doll in plastic and place the doll in the middle of the cake. If the cake does not yet reach her waist, add additional levels using the centre cut out pieces. To do this, cut the circles into thirds and place them around the cut out middle of the top layer. Use the cream as ‘glue’ to stick it all together.
- Once the correct height has been reached cover the cake in plastic wrap and place in the freezer for a minimum of 1 hour. (DO NOT freeze the doll!!)
- After 1 hour, remove the cake and thinly spread the whipped coconut cream over the sides of the cake. This will act as a crumb coat for the cake. Place the cake in the freezer again for a further 1 hour. At this point the cake can be left in the freezer overnight and then decorated the next day, just allow 3-5 hours of defrosting time in the fridge before serving.
- Cover the dolls legs with plastic wrap and place her in the cake hole. Remove the Lemon Curd Frosting from the fridge and using an offset spatula, or a long, flat knife, spread the frosting over the cake using a side sweeping motion to create the flow of a long skirt. Alternatively, use a 6 star piping tip and pipe the frosting onto the cake (I did try this method first but found that I didn’t quite have enough frosting as my dolls legs were too long. If you have not needed to add extra cake height this may work however it is a harder and more time consuming option).
- Place the cake in the fridge for at least 30 minutes before serving. After several hours the curd may take on a slight blue tinge in places (due to the layers of blueberry cream underneath) so serve it within 5 hours of adding the skirt.
- Preheat the oven to 175C/350F.
- Take a 2 Lt Pudding Basin and a 6 inch cake tin. Place a small piece of baking paper on the bottom of the pudding basin and grease the entire tin. Line and grease the 6 inch tin as normal. For alternative tin choices see the notes above the recipe.
- Place the egg whites into the clean bowl of a kitchen stand mixer fitted with a whisk attachment.
- Whisk the egg whites on medium/high until soft peaks form.
- Slowly add the maple syrup, 1 tablespoon at a time, until large peaks have formed,
- Continue whisking on medium/high and add the vanilla extract.
- Add the egg yolks, one at a time. Only add the next yolk when the previous one has been fully incorporated. Whilst still whisking, add the zucchini and pour the milk, lemon and zest into the egg mixture.
- In a separate bowl, lightly whisk the dry ingredients together. Ensure that the coconut flour has no lumps in it.
- Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour). Once incorporated, return the whisk speed to medium/high and fully mix all the ingredients for 20 seconds.
- Fold the blueberries through gently.
- Pour the cake mixture into the prepared tins and bake for 1 hour and 20 minutes (the pudding basin) and 30-40 minutes (for the 6-inch tin), or until cooked through. After 1 hour, cover the top of the pudding basin with foil to prevent the top of the cake from burning.
- Remove from the oven and allow to cool completely in the tray.
- When removing the pudding cake; run a knife or skewer around the edge of the tin before inverting it. The cake edges may be broken and ugly but that’s ok as it will all be covered in cream and frosting.
- Place the blueberries, maple syrup and water in a small saucepan and bring to a slow, rolling boil.
- Decrease the heat to medium/low and cook for 10-15 minutes, or until thick. Ensure that the pot is stirred regularly to prevent sticking or burning.
- Use a masher or blender to break down the berries slightly if still chunky. Allow the mixture to cool completely before adding to the cream.
- In a bowl of a kitchen stand with a whisk attachment, add the thickened coconut cream, maple syrup and vanilla extract and whisk on high until thick.
- Turn the whisk off and add the cooled blueberry mixture. Whisk on medium until combined.
- Take 2 Tablespoons of the cream and place in a small bowl. Sprinkle the gelatine over the cream and allow to thicken for 5 minutes. Place that small bowl in a larger bowl full of boiling water, ensuring that no water is able to get into the gelatine mixture. Stir the gelatine mix until it has melted. Add the gelatine liquid to the cream and whip to fully incorporate.
- Place the cream in the fridge and allow to thicken slightly before using (allow 4 hours)
- Scoop the thickened cream from the tin, discarding the watery liquid at the bottom. Place the cream in a mixing bowl of a kitchen stand and beat using a whisk attachment.
- Add the maple syrup and vanilla and continue whisking until incorporated. Place the cream in the fridge to thicken further before using (allow at least 4 hours)
- Whisk the eggs, egg yolks, maple syrup, lemon zest and juice in a heat proof bowl until the mixture is well combined. Place the bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water.
- Once the mixture has started to warm, add the coconut oil 1 spoonful at a time. Whisk after each addition. Only add the next spoonful once the previous one has combined. Stir regularly.
- This should take approximately 15 minutes. When done the mixture will be thickened and able to coat the back of the spoon. Cool and place in a glass container. Store in the fridge
- Once the lemon curd has cooled, place it in a mixing bowl and add the coconut cream. Whisk the coconut cream into the curd (this can be done on a kitchen stand mixer or by hand) until no white streaks remain. Place the curd in the fridge to thicken (allow at least 4 hours).