unicorn birthday cakeMy 37th birthday cake is literally the unicorn cake of dreams and I adored it! It was gluten-free to boot too!

Kerry Smith of The Berkshire Bakesmith is the artist behind this masterpiece and here she kindly shares the recipe below. Kerry makes cakes in the Berkshire area and I strongly recommend her for all your baking needs!

unicorn cake on leopard print base

Incorporating my love of red and my brown eyes (this is basically me in unicorn cake form) and of course my leopard print obsession, this cake couldn’t be more ME if I’d stuck a pic of my face on the front!

What a beaut!

red and gold unicorn birthday cake

 

Below, is the recipe.

Gluten Free Vanilla Sponge Cake

Ingredients – The Sponge Cakes

  • 4 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 250 g baking margarine
  • 250 g caster sugar
  • 255 g wheat and gluten free self-raising flour
  • 1tsp xanthan gum
  • 1½ tsp gluten free baking powder
  • Ingredients – The Filling
  • 80 g unsalted butter at room temperature
  • 250 g icing sugar
  • 25ml whole milk
  • Vanilla extract
  • Good quality jam

 

Method – The Sponge Cakes

Grease and base line two 8” round cake tins.

Preheat your oven to 195°c/175°c fan/Gas 5.

Using an electric mixer, beat the baking margarine and caster sugar together until it forms a creamy mixture.

Add the eggs and vanilla extract and beat again, scraping the mixture from the sides of the bowl using a spatula halfway through, and beat using the electric mixer until everything is well combined.

Fold in the flour, xanthan gum and baking powder using a metal spoon, making sure that everything is mixed. It is best not to use an electric mixer for this part as you run the risk of knocking the air out of the mixture which may cause your cakes not to rise.

Divide the mixture between the two prepared tins, using your spoon or spatula to smooth the mixture out.

Bake in the centre of your preheated oven for 20-25 minutes until the cakes spring back when lightly touched, or when a metal skewer inserted into your cakes comes out clean.

Allow the cakes to cool in their tins for 10-15 minutes before turning out onto a cooling rack to cool completely.

 

Method – The Filling

Beat the butter and icing sugar in an electric mixer until the mixture starts to come together. Beat slowly at first otherwise you and your kitchen will be covered in a cloud of icing sugar dust!

Add the milk and vanilla extract and beat on high speed for 5 minutes until the mixture is smooth and creamy. 5 minutes might seem like a long time, but trust me, the creaminess of the buttercream is worth the wait!

Spread a generous layer of jam onto one of your cooled cakes and the buttercream, onto the other cake and sandwich together.

Your delicious gluten free vanilla sponge cake is no ready to decorate as you please, or just enjoy as it is!

Please note: To create the unicorn cake, I used 4 layers of sponge cake and double the amount of buttercream filling. To do this, simply double the recipe and divide the mixture between 4 tins instead of 2!

This recipe was adapted from a gluten, wheat and dairy free recipe I tried several years ago from a book entitled Cake Angels by Julia Thomas. It is by the far the best gluten free vanilla sponge cake recipe I have baked, and I have tried a few different adaptations of various recipes!

 

Luckily, you can win a bespoke cake by Kerry up to the value of £100 with free delivery within a 15 miles radius from Winnersh.

Good luck.

UK only

Ends January 20th 2018.

Enjoy and give Kerry a follow on her social media platforms!

Follow The Berkshire Bakesmith on Facebook, Pinterest, Twitter and Instagram.

beautiful unicorn cake

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23 Responses

  1. Sally Collingwood

    It will be my granddaughter’s birthday in January and this would be a wonderful birthday cake for her.

    Reply
  2. Jan Beal

    What a stunning cake, my grandchildren from Vietnam will never have seen anything so fantastic. I bet it tastes as good as it looks!

    Reply
  3. lesley renshaw

    It’s my daughter’s birthday in January and she is obsessed with unicorn so would love this xx

    Reply
  4. Jade Pawley

    It’s my mums 50th soon & she would be over the moon with this. It looks amazing!

    Reply
  5. Rosalind Sargent

    for a big celebration coming in the near future this cake would be perfect

    Reply
  6. Nigel Soper

    Would love to win because I like cake and need cake to maintain my obese figure.

    Reply

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