Pinky Pie Cake
This Pinky Pie cake was made for my My Little Pony obsessed 4 year old. Underneath all that tasty raspberry cream is 4 layers of vanilla cake with jam and cream between the layers.
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.
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.