Guilt-less Desserts & Treats for your Family
We have a new life rule in our place.
Real friends don’t pants you
It all began a few months ago when 8yo H was having problems with some kids from school, which ended in a schoolyard dacking.
For all the non-Aussies out there a ‘dacking’ is where someone pulls your pants down in public. It is not meant as a gesture of respect or friendship but instead trying to inflict embarrassment upon the dackee. It may be an age old school yard prank, but I would consider it an act of bulling in many cases.
He tried to shrug it off but he was obviously upset, so I asked him if he thought it was funny and if he would do it to one of this friends. He didn’t and said he wouldn’t. That is where Real friends don’t pants you was born.
Would a real friend inflict embarrassment and humiliation upon you on purpose?
Does a real friend try and make themselves seem better or cooler by putting you down?
No. No they don’t.
Real friends don’t pants you doesn’t just apply in the literal sense. As adults we don’t often find ourselves with our pants around our ankles in the school yard but there are times when we are made to feel the same humiliation and shame at the hands of our (so called) friends or colleagues.
As I constantly tell my kids, it’s not about you; it’s about them, their ‘stuff’ and often their insecurities. Don’t lower yourself by thinking that their behaviour is acceptable or appropriate; cause Real friends don’t pants you!!!! Real friends support, encourage and share with you.
Real friends share cake with you.
This Wagon Wheel Cake is (yet another) a #tastebaketheissue entry. It was actually an accidental entry as I had seen a photo of the impressive Giant Wagon Wheel Cake on my FB feed the week before the magazine arrived. The boys love the idea of supersizing desserts (even though I am pretty sure they would have no idea what an actual Wagon Wheel was) and so we made this Wagon Wheel Cake.
Making this Wagon Wheel Cake has a few steps, the trickiest of which is making the home made Marshmallows. If you’ve never eaten home made Marshmallow then you are in for a treat! They’re much softer than the commercially made versions and they melt in your mouth. Making Marshmallow involves adding a warmed liquid to an egg white and then letting the whisk do the work. You’ll no doubt experience feelings of dismay and frustration in the first few minutes as nothing seems to be happening…but then WOLLAH!!!! Fluffy marshmallow appears out of no where and your patience is rewarded. It’s much like making meringue in that it’s ready when there are firm peaks and nothing drips off the whisk when it’s lifted.
This Marshmallow recipe makes more than you need for the single layer of this Wagon Wheel Cake, but it’s hard to do a half recipe when you are only using 1 egg white. Just fill the prepared cake tin to the level you desire and then spread the remaining mixture into a prepared tin or pipe it out into rounds (this can be messy but fun!).
The cake from this Wagon Wheel Cake is my super easy 1 bowl Gluten Free Cake recipe. It’s a quick no fuss recipe, which is the way to go when you have to make ganache and marshmallows. I have made my own Sugar Free Jam but feel free to use a commercial Jam if you prefer. You can also use commercial chocolate for the ganache if you prefer, but making home made chocolate is really easy…plus there’s left overs for you to snack on!
- 20cm Cake
- 1/2 Cup Jam (use commerical Jam or see recipe below)
- Chocolate Ganache
- 6 Eggs
- 1 1/2 Cups Milk (of choice)
- 1/2 Cup Maple Syrup/Rice Malt Syrup
- 3-4 teaspoons Vanilla Extract
- 1 Cup plus 1 Tablespoon Coconut Flour
- 2/3 Cup Arrowroot
- 3 teaspoons Baking Powder
- 100ml Water
- 3/4 cup Maple Syrup or Honey
- 2 Tablespoons Gelatin
- 100ml Water
- 1 Egg White, at room temperature
- 1 Tablespoon Vanilla Extract
- 1 1/2 Cups of Strawberries or Raspberries; diced (frozen is fine)
- 2 Tablespoons Maple Syrup or Honey (optional depending on the sweetness of the berries)
- 1 1/2 Tablespoons Water
- 1 1/2 teaspoons Gelatine
- 150 grams Chocolate
- 1/2 Cup Coconut Cream
- 1 1/2 teaspoons Vanilla Extract
- 1 1/2 Tablespoons Coconut Oil
- This recipes makes 200 grams. You will only need 150grams or use commercial Chocolate
- 1/2 Cup Coconut Oil
- 1/2 Cup Cocoa
- 2 Tablespoons Maple Syrup
- 2 teaspooon Vanilla Extract
- Dash of Salt
- Take a serving plate and place 1 layer on cake on it.
- Spread half the jam over the cake and place the marshmallow layer on top.
- Take the over half of the cake and spread jam over the bottom of it (this is easier than spreading jam on top of the marshmallow).
- Place the jam side of the cake on top of the Marshmallow
- Pour the ganache over the top of the cake and spread evenly over the top and the sides.
- Place the cake in the fridge to set the ganache for at least 10 minutes.
- If desired, decorate the cake with raspberries, chocolate shards and marshamallows.
- Depending on your temperature the cake can be kept at room temperature unless warm/hot or humid as the ganache will melt.
- Preheat the oven to 180C/360F.
- Line and grease 1 or 2 20cm/8 inch round cake tins (if using 1 tin the cake will need to be sliced in half...I don't trust my slicing skilles so I made 2 seperate cakes).
- In a large bowl place the wet ingredients and lightly whisk by hand. DO NOT over whisk/mix.
- Add the dry ingredients into the bowl and lightly whisk until just combined. DO NOT over whisk/mix. I like to sift my dry indredients straight into the bowl.
- Pour the misture into the tin and smooth the top.
- Place in the oven and bake for 35 minutes for 1 cake or 20-22 minutes for 2 tins, or until cooked through.
- Remove from the oven and allow to cool in the tin. Do not remove until cooled completely.
- Place 100ml of water and Maple Syrup/Honey in a saucepan and bring to the boil over a medium heat.
- At the same time sprinkle the gelatin over 100ml of water and allow to thicken.
- Once the mixture is boiling reduce the heat slightly and add the thickened gelatin mixture, whisking vigorously to incorporated the gelatin and ensure no lumps remain.
- Return to medium heat and return to the boil and boil for 1 minute, continuing to whisk.
- Place the egg white in a clean bowl of a kitchen stand mixer with a whisk attachment.
- Place mixture on medium and whisk until the egg white is frothy.
- Pour the hot mixture in to the bowl, pouring slowly along the edge of the bowl. Add the Vanilla.
- Turn whisk to high and whisk for 5-7 minutes.
- The mixture should be shiny and thick, but still able to be piped and spread.
- Line a 20cm cake tin with plastic wrap, making sure the edges hand over the tin.
- Immediately spread 1/2 (ish) of the marshamllow mixture into the tin and smooth the top. Use as much (or little) Marshmallow as you need to get the height you need.
- Spread the remaining Marshmallow into a greased and lined dish or pipe out onto a greased and lined tray.
- Allow to sit at room temperature for at least 4 hours
- Place the berries and maple syrup in a saucepan over medium heat.
- Bring to boil, stirring constantly.
- In a small bowl, add the gelatine to the water and allow to sit for 3 minutes.
- Once boiling, reduce heat to medium and add the gelatine mixture.
- Whisk to combine and allow to simmer for 8 minutes, or until the fruit has broken down.
- To make a smoother jam, use a masher or a food processer.
- Store in fridge for at least 3 hours to set.
- Break the chocolate into small pieces and place in a heat proof bowl. Add coconut oil and vanilla extract.
- In a saucepan, over medium heat, bring the coconut cream to the boil.
- Pour boiling cream into the chocolate bowl and allow to sit for 5 min, before whisking to combine.
- Allow to cool slightly before using.
- If ganache cools and hardens, place the heatproof bowl over a saucepan of simmering water.
- Whisk gently until the lumps have broken and the ganache is smooth.
- Over a very low heat, melt the coconut oil. Add the maple syrup and vanilla extract and whisk until combined.
- Add the cocoa and whisk until combined and slightly thickened.
- Pour into a dish lined with baking paper and freeze until set (minimum 30 minutes)