Guilt-less Desserts & Treats for your Family
So it’s my birthday week… which as an adult pretty much means it’s just an average week but with the impending threat of old age and looming hip fractures.
There’s no fanfare as an adult, no countdown or dizzying excitement but there is one special part of having a birthday that I look forward to all year… making the Birthday Cake. The tradition in our house is that you get to choose and design your own birthday cake (a past time that has left me pulling my hair out and regretting my decision), have your favourite meal cooked for dinner and you get to pick the movie we watch whilst eating all the tasty food. The kids always know months in advance what they want, but this year I can’t decide.
My husband keeps asking me what I want to do for my birthday and I can’t give him an answer as I have no idea. It’s not that I can’t think of fun things to do (and eat) it’s just that I’m not used to thinking of something to do for myself.
I’m having trouble putting my needs above those of everyone else.
It’s silly I know, on your birthday of all days, but I don’t think I’d be the only one. As parents we organise our lives around the schedule of our kids, our partners, drop offs, pick ups, appointments, Fireman Sam. We get so used to thinking of ‘me time’ as a long lost past time or something that requires us to feel guilty about it afterwards that the thought of choosing something that is just for us or about us becomes an impossible task.
The question was simple. Do you want to go out for your birthday?, but the internal chatter that followed was enough to drown out a 747. Instead of thinking like a child and the carefree joy of birthday selfishness, my brain can’t turn off from the mum guilt and the feeling of unworthiness. If wasn’t going to rain all day I’d take the family to one of the special places I love on the trails…but I think I’d be too tempted to run off on them and score a Strava (birthday) crown!
What I do have no worries about is the cake part of my birthday. I usually make myself two cakes as I have so many ideas… but this also means I have to eat double the cake, but lucky for me birthday calories don’t count (plus I can now make left over cake into this amazing brownie).
This Fairy Bread Layer Cake is the perfect birthday cake.
I’ve made this Fairy Bread Layer Cake to be as simple as possible, yet still fun, tasty and super awesome to look at (you may want to actually eat it too!).
The Cake is a 1 bowl master and both the frosting and filling are from the same recipe; you just add jam to some of the frosting to create the coloured filling. It’s the type of cake that will impress everyone who sees it…and only you will know how easy it was to make!
This Fairy Bread Layer Cake, as you can see in the photos, is decorated with lots and lots of sprinkles. I mean, seriously, how can you make Fairy Bread anything without at least ½ a pack of sprinkles?! Yes, I know; sprinkles are made with sugar, however I am a firm believer in adding colour and sparkle to my life where ever possible, so I make the exception when it comes to the occasional shake of sprinkle fun. When you are using sprinkles please make sure you check the labels as not all sprinkles are the same. I have used sprinkles that are colouring and additive free which are usually available at most heath food shops and now even in the baking aisle of most major supermarkets. The colours aren’t as bold and bright as their chemical cousins, and they do tend to fade quicker and lose their colour if stirred but that’s OK as I know my kids won’t be hitting the roof and running naked down the street after a dose of artificial colourings.
I have made this Fairy Bread Layer Cake as a 4 layered cake using 2 6inch/15cm tins (actually it was only the 1 tin that I used twice as I’m too stingy to buy a 2nd tin!!). I then sliced the cakes into 2 layers each and then layered them with Raspberry Cream. If you prefer you can use 3 20cm/8inch tins and create a 3 layered cake, but it won’t be as tall.
As I mentioned before, the Coconut Cream Frosting is used to decorate the outside of the cake and it is used to create the Raspberry Cream Filling. To make the Raspberry Cream Filling you just add jam to the frosting. I have included a Sugar Free Berry Jam recipe below but to make your life even easier you can use commercial jam. In either case add enough to both flavour and colour the cream (I started with ½ cup and added more as required). Both the creams will need a few hours to firm up in the fridge before decorating so it’s a good idea to make the Frosting and filling before baking the cakes so they can all be ready for assembly at the same time.
Fairy Bread Layer Cake
Fairy Bread Layer Cake
- 2 15 cm/6 inch Gluten Free Vanilla Cakes
- Lots of colouring and additive free spinkles
- Coconut Cream Frosting
- Raspberry Frosting
- Lots more colouring and additive free spinkles
- 9 Eggs
- 2 1/4 Cups Milk of choice
- 3/4 Cup Maple Syrup/Rice Malt Syrup
- 4 teaspoons Vanilla Extract
- 1 1/2 Cups plus 1 1/2 Tablespoons Coconut Flour
- 1 Cup Arrowroot
- 5 teaspoons Baking Powder
Coconut Cream Frosting
- 4 Cups Coconut Cream use the thickened cream from a can of opened Coconut Cream/Milk that has been left in the fridge overnight. Only use the thickened cream, discarding the watery remains. You will need several cans to make 4 cups.
- 5 teaspoons Vanilla Extract
- 5 teaspoons Maple Syrup
- 1 3/4 Cup of the Coconut Cream Frosting recipe above
- 1/2-3/4 Cup of Raspberry or Strawberry Jam make your own or use commerical jam
- This makes more than you need but more is better then less!
- 2 Cups Raspberries/Strawberries frozen is fine
- 2 Tablespoons Water
- 2 teaspoons Gelatine in 2 Tablespoons of Water
Fairy Bread Layer Cake
- Take the 2 15cm/6inch cakes and slice in half to create 4 layers of cake (this is not required if you have baked 3 20cm/8 inch cakes).
- Place 1 layer of cake on a serving tray and cover with 1/2 Cup of Raspbery Cream.
- Top with another cake layer and cover with another 1/2 Cup of Raspberry cream.
- Repeat until all 4 cake layers have been used. There should be 1/4-1/2 Cup of Raspberry Cream remaining.
- Apply a light layer of Coconut Cream Frosting around the sides of the cake, cover and place in the freezer for 30 minutes. This helps to set the layers and prevent the Raspberry Cream from poking out and the layers from moving.
- Remove the cake from the freezer and spread the remaining Coconut Cream Frosting over the top and sides of the cake, keeping 1/3-1/2 Cup (or more if not needed for frosting) for the piping on top.
- Spread the remining Raspberry Cream over the top edges of the cake and pipe the remaining Coconut Cream Frosting around the edge of the top layer of cake using a star tip (refer to photos).
- Liberally sprinkle lots and lots of sprinkles over the top and sides of the cake.
- Serve immediately or place in the fridge until ready to be served.
- This Fairy Bread Layer Cake must be kept in the fridge when not being devoured.
- Preheat the oven to 180C/360F.
- Line and grease 2 15cm/6 inch round cake tins. I only have 1 so I bake a cake and then reuse the tin. This cake could also be baked in 3 20cm/8 inch cake tins.
- 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.
- Fold through a few shakes of sprinkes.
- Pour half the mixture into one 15cm/6 inch tin and smooth the top.Pour the remaining mixture into another 15cm/6 inch tin or keep to bake in the same tin.
- Place in the oven and bake for 25-30 minutes, or until cooked through.
- Remove from the oven and allow to cool in the tin. Do not remove until cooled completely (unless you need the tin for the 2nd cake and then lest it rest for 20-30 minutes before removing).
Coconut Cream Frosting
- 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 combined.
- Depending on your taste buds you may require more sweetener.
- Place the cream in the fridge to thicken before using (this can take 4 or more hours).
- Take 1 3/4 Cups of the Coconut Cream Frosting and add 1/2 Cup of Jam.
- Whisk the jam into the cream frosting until combined. Add more Jam if required to reach the desired colour.
- Place the berries and water 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 4 hours to set.