Bake Off Showstopper Challenge!

The final of GBBO is almost upon us – Wednesday nights will never be the same!!

If you’ve been following me on twitter (@thegfredhead) , you may have seen that I’ve been taking part in the Delicious Alchemy Gluten Free Magic Bake Off for budding bakers to whip up some yummy gluten free bakes which has been running alongside the tv programme. Entries from the first 6 weeks all went to a public vote on Facebook, and the three bakes with the most likes went forward to the final round challenge; the showstopper!! Thank you to everybody who voted for my “Raspberry and Blueberry Drizzle Cake” – very lovely of you all!!

Delicious Alchemy set all three finalist with the challenge of baking a three tier celebration cake using their Vanilla Sponge Mix, but the rest was up to us as long as we stuck to the gluten free criteria. ** Queue some frantic Pinterest/Instagram/cake baking searches for lots of ideas! ** This was, by far, going to be my most adventurous bake yet, and it needed some careful planning and preparation to be competition entry worthy!

A few flavour combinations later, I decided on baking layers of Raspberry and Coconut, Blueberry and Lime, and Cranberry and Orange.

img_2138

CAKES

Pre-heat oven to 180 degrees

Bottom Tier – 9inch tin, Raspberry and Coconut

Ingredients:

  • 2 bags of Delicious Alchemy vanilla sponge mix
  • 6 eggs
  • 360g butter
  • 200g raspberries
  • 50ml milk
  • 50g desiccated coconut

Method

  1. Line 2 9inch cake tins
  2. In a large mixing bowl, add the flour, eggs, butter, milk and coconut
  3. Beat the mixture together in an electric mixer until smooth and fluffy
  4. Fold in the raspberries gently
  5. Split the mixture evenly between the two tins and spread evenly
  6. Bake for 45 minutes until golden brown, and the sponge springs back when touched. You can also check its cooked by using a metal skewer and seeing if the skewer comes out clean when inserted into the middle of the cake
  7. Remove from the oven and leave to cool in the tins for 5 minutes
  8. After the cake has slightly cooled, remove the tins and leave to finish cooling while you make the next tier.

Middle Tier – 7inch tin, Blueberry and Lime

Ingredients

  • 1 bag of Delicious Alchemy Vanilla sponge mix
  • 3 eggs
  • 180g butter
  • 160g blueberries
  • 1 lime
  • 20ml milk

Method

  1. Line 2 9inch cake tins
  2. In a large mixing bowl, add the flour, eggs, butter, milk and zest and juice of one lime
  3. Beat the mixture together in an electric mixer until smooth and fluffy
  4. Cut the blueberries in half and gently fold into the mixture
  5. Split the mixture evenly between the two tins and spread evenly
  6. Bake for 20-25 minutes until golden brown, and the sponge springs back when touched. You can also check its cooked by using a metal skewer and seeing if the skewer comes out clean when inserted into the middle of the cake
  7. Remove from the oven and leave to cool in the tins for 5 minutes
  8. After the cake has slightly cooled, remove the tins and leave to finish cooling while you make the next tier.

Top Tier – 5inch tin, Cranberry and Orange

Ingredients

  • 1 bag of Delicious Alchemy Vanilla sponge mix
  • 3 eggs
  • 180g butter
  • 55g dried cranberries
  • 1 orange
  • 20ml milk

Method

  1. In a large mixing bowl, add the flour, eggs, butter, milk and zest and juice of one orange
  2. Beat the mixture together in an electric mixer until smooth and fluffy
  3. Gently fold in the dried cranberries
  4. Split the mixture evenly between the two tins and spread evenly (you will have enough mixture left over to make a spare one!!)
  5. Bake for 20 until golden brown, and the sponge springs back when touched. You can also check its cooked by using a metal skewer and seeing if the skewer comes out clean when inserted into the middle of the cake
  6. Remove from the oven and leave to cool in the tins for 5 minutes
  7. After the cake has slightly cooled, remove the tins and leave to finish cooling while you make the icing and prepare to assemble the cake

 

 

Assembly and Decoration

Ingredients

  • 2 x tubs of soft butter (500g per tub)
  • 2 x boxes of icing sugar (500g boxes)
  • Vanilla paste
  • 20g desiccated coconut
  • 1 juice and zest of a lime
  • 1 juice and zest of an orange
  • 1 punnet of raspberries
  • 1 punnet of blueberries
  • Icing sugar to sprinkle on the top

Method

  1. In a food mixer, mix the two tubs of butter and two tubs of icing sugar until a butter cream icing is formed
  2. Separate the icing out into three separate bowls – one for each layer of cake; 500g for the bottom tier, 300g for the middle tier and 200g for the top tier
  3. In one bowl of icing, flavour with desiccated coconut. In the second bowl, flavour with the zest and small drizzle of juice from the lime. In the final bowl, flavour with orange zest and a small drizzle of orange juice
  4. Meanwhile, prepare your cake stand and place the bottom layer of the raspberry and coconut cake on it
  5. Fill the piping back with the coconut icing, and pipe onto the top of the cake layer
  6. Place the second layer of raspberry and coconut cake on top and slightly push
  7. Next, place one layer of blueberry and lime cake on top of the previous tier
  8. Whilst you still have the coconut icing in the piping back, pipe some dabs of icing on the overlap of the first and second tier, and then place a raspberry and blueberry on alternate dabs.
  9. Wash out the icing back and re -fill with the lime icing
  10. Pipe the icing onto the blueberry and lime layer of cake and place the second layer on top
  11. Now add one layer of the top tier of the cakes onto the cake
  12. Whilst you still have the lime icing in the piping bag, pipe two circle rows of icing dabs on the overlap of the two layers between the second and third tiers, and place blueberries in between the two rows of icing
  13. Finally, wash the icing bag and re fill with the orange icing and pipe onto the top of the layer of cake.
  14. Add the final layer of cake to the top and use the remainder of the icing to ice the top.
  15. On the top tier icing, create alternate circle rows of blueberry and cranberries and place a raspberry once you get to the centre of the cake.
  16. Lightly dust icing sugar over all of the cake
  17. I made some homemade ribbon bows and attached them to some wires to push into the layers between the fruit and icing, but you can also buy these ready made from most cake shops, or simply decide on your own final touches!!

 

The Finished Bake!

img_4877-002

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s