Guilt-less Desserts & Treats for your Family
Hey, remember me?!
I’ve been a bit quiet on Mummy Made.It and social media lately. There’s been a lot happening and, to be honest, I’ve been exhausted. The thought of editing photos and writing recipes has forced me into a Netflix coma; my brain and body have done what they’ve had to do and no more.
7 weeks ago at my 100km goal race I broke a bone in my foot. I can’t tell you when or where because after 55kms everything was hurting; my foot pain was just another obstacle to overcome as I chased my dream. Since then I’ve been hobbling around in my moon boot, unable to run and feeling like an imposter for my 100km SCC effort. I finished, and even in the time I thought I would, but could I have done better?
Rationally I know that I gave more than my all; I went deep and pushed through the desire to quit but was that enough? Did I fail even though I finished?
Over the past 6 months I have trained like a champion, eaten like a horse and really enjoyed the process. I’ve learnt a lot and become a stronger person.
The boot is off now but the foot needs time to heal, strengthen and be runnable again. Maybe this will be the start of a new journey; a chance to learn new skills and practice patience!!!
Now for a new recipe and a special birthday cake for my favourite daughter (my only daughter!!). Miss L turned 4 a while back and as she is My Little Pony obsessed the cake choice this year was easy (last year it was Elsa and her first cake was Snow White).
This Pinky Pie Cake is the partiest of all party cakes, well that’s what I imagine Piny Pie herself would say. The cake itself is my simple 1 bowl Gluten Free Cake and the all naturally coloured icing is made from Coconut Cream and Raspberries. It looks pretty special and sweet but is actually much easier than it looks!
To get the 2 colours of pink for the Pinky Pie Cake I added extra cooked raspberries to the pink cream until the right colour was reached. You could forgo the raspberries and use food colourings but I much prefer to make my food as natural as possible, plus the raspberries make it taste awesome. Between the layers of cake are coconut cream and the cooked rapsberries.
To make the filling and icing process really simple just make a big batch of Coconut Cream and cooked raspberries and use them in the fillings first then combine them to make the coloured icing.
And the facial features….well it wouldn’t be a Mummy Made.It cake without some crazinesss. The eyelashes are made from eggplant skin, the large white eye from a slice of white sweet potato (you could use normal potato), the pupils from blueberries and the blue is a small drop of natural blue food dye. And yet it’s still not as weird as that time I used a parsnip for a Unicorn horn!!
I love the kids Birthdays…my own not so much. I love taking their imagination and putting it in cake form and seeing the smile on their face when they see it for the first time!
Pinky Pie Cake
Gluten Free Vanilla Cake
- 9 Eggs
- 2 1/4 Cups Milk of choice I use Coconut Milk
- 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
- 5 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 creamdiscarding the watery remains. You will need several cans to make 4 cups.
- 7 teaspoons Vanilla Extract
- 7 teaspoons Maple Syrup
- 3 1/2 Cups of the Coconut Cream Frosting recipe above
- Lots of the Raspberry Sauce
- 5 Cups Raspberries/Strawberries frozen is fine
- 5 Tablespoons Water
- 3 Tablespoons Maple Syrup/Sweetener
Pinky Pie Cake
- This cake can be constructed in either a 5 or 6 inch spring form cake tin. I have used a 6 inch tin. Take the bottom of the chosen tin and cut 2 circles from the Vanilla sheet
cake. Make sure at least 1 of the circles is complete. The scraps will
be used to complete the 2nd circle (if needed) and form the bottom
layer. The cake baked in the circle tin will be used on top of the cake. Take
a 6 or 5 inch spring form tin and line the bottom with baking paper.
Line the sides of the tin, ensuring that the paper goes above the level
of the tin edges (you can always add the 2 layer if needed during
construction). Make sure the paper is greased. Using
the scraps of the cake, press the pieces into the bottom of the cake
tin to fill the bottom of the spring form tin. It won't look pretty but
it doesn't matter as there will be lots of layers on top and it will
never be seen.
- Cover with 1/4 Cup of Raspbery Sauce and 1/2 Cup Coconut Cream.
- Top with another cake layer and cover with another 1/4 Cup of Raspberry and 1/2 Cup Coconut.
- Repeat until all 4 cake layers have been used.
- Make the Raspberry Cream from the remaining Coconut Cream (see below)
- Apply a light layer of Raspberry 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 Raspberries and Cream from poking out and the layers from moving.
- Use left over cake, cookies or apple slices to make the ears and stick on top of Pinky Pies head.
- Remove the cake from the freezer and spread 1 1/2 (ish) cups of Raspberry Cream Frosting over the top and sides of the cake. Use more if needed but remember to keep some for the mane.
- Make the remaining Raspberry Cream darker for Pinky Pies main by adding the remaining raspberry sauce to the cream until the desired colour is reached.Use a star tip to pipe out Pinky Pies Mane (refer to photos) and add the facial features.I used potato slices and blueberries for the eyes and egg plant skin for the eye lashes. You could use licorice.
- Serve immediately or place in the fridge until ready to be served.
- This Pinky Pie Cake must be kept in the fridge when not being devoured.
- Preheat the oven to 180C/360F.
- Line and grease a 6 or 5 inch round cake tin and a 32cm x 27cm baking tray
(a similar size will be fine. Just make sure you'll be able to cut at least 1 1/2 to 2 5-6 inch squares out and have left overs for completing the 3rd layer and making up the 4th layer).
- 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 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 15-20 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 let 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).If the cream is too watery from the can it may require Gelatin to thicken it. To do this dissolve 4 teaspoons of gelatin in 1/4 cup of water. Once this has thickened, heat it gently until it dissolves and then add to the cream and whisk in. This won't create a jelly but will help to strengthen the cream.
- Take the remaining Coconut Cream Frosting (after the fillings have been added) and add 1/2 Cup of raspberry, or until the right colour is made. Retain some raspberry to make the extra dark pink for the mane.
- Place the berries, sweetener and water in a saucepan over medium heat.
- Bring to boil, stirring constantly.
- Allow to simmer for 8 minutes, or until the fruit has broken down.
- To make smoother, use a masher or a food processer. Allow to cool before adding to the cream.