Recipes

Buttercake

Ingredients:

200g butter, softened

2¼ cups gluten free self-raising flour

1 cup caster sugar

½ milk

2 eggs

2 egg whites

3 x 10g packets gluten free edible sugar roses

Fluffy Frosting:

1 cup caster sugar

½ cup water

2 egg whites

Green and pink food colouring

Cooks Tools:

Measuring cups/spoons

Heart cake pan/cake pan

Medium bowl

Sieve

Electric mixer

Whisk

Wooden spoon

Piping bag

Wire rack

Small saucepan

Butter knife

Small bowl

Candy thermometer

Step 1: Preheat oven to 180°C/160°C fan-forced. Grease and line deep 25cm heart cake pan.

Step 2: Beat butter in medium bowl with electric mixer until changed to a paler colour. Sift flour and ¼ cup of the sugar together. Beat flour mixture and milk into the butter, in 2 batches, only until combined.

Step 3: Beat eggs and egg whites in a small bowl with electric mixer until thick and creamy. Gradually add remaining sugar, one tablespoon at a time, beating until sugar dissolves between additions. With motor operating on low speed, gradually pour egg mixture into flour mixture; beat only until combined.

Step 4: Spread mixture into pan; bake about 50 minutes. Stand cake 10 minutes; turn, top-side up, onto wire rack to cool.

Step 5: Make fluffy frosting. Stir sugar and the water in small saucepan over low heat, without boiling, until sugar is dissolved. Boil, uncovered, without stirring, about 5 minutes or until syrup reaches 116°C on a candy thermometer (syrup should be thick but not coloured). Remove from heat; allow bubbles to subside. Beat egg in whites in small bowl with electric mixer until soft peaks form. While mixer is operating, add hot syrup in a thin stream; beat on high speed about 10 minutes or until mixture is thick and cool. Reserve 2 tablespoons of the frosting in small bowl; tint green. Tint the remaining frosting pink. Spread top and sides of cake with fluffy pink frosting; decorate cake with roses. Spoon green fluffy frosting into small piping bag with small plain nozzle; pipe leaves onto cake.