I’m just going to say it. Shocking but true, when it comes to gluten-free kids’ birthday cakes, I am an out-and-proud packet cake user. There. The sky hasn’t fallen in … yet. I opt for packet cake because invariably I am far too pushed for time and really, really need the cake to work on the first attempt. Also, icing a gluten-free cake that has been cut to shape is not easy. Gluten-free cakes are notoriously crumbly and I simply find that packet cakes are a little less so.
My kids love novelty cakes, so it was a heartbreaking prospect that my Little Coeliac might miss out on them altogether because of the crumble factor. Enter the wonderful Kate Francis, wedding cake specialist and owner of Sugarush Cakes, who gave me this incredibly simple, and very effective tip. It works for any cake, regardless of the gluten content.
Make plenty of icing (frosting) – enough to cover your cake twice. Cover cake with a thin layer of icing and don’t worry about the cake crumbs breaking off and mixing into the icing. Refrigerate the cake for 30 mins. Then cover the cake with a second layer of icing. You will find that the icing goes on beautifully, with no trace of crumbs, and it’s quick and easy. The end result is fantastic.
I’m not normally one to trumpet my birthday party efforts, but the cake above was the first time I applied this advice, and I was delighted with the results. It’s a bling box for my Little Coeliac’s disco-themed birthday party.
Do you have a favourite cake decorating tip? Please feel free to share it by posting a comment.