Last week I made a princess cake to celebrate a little girl’s 3rd birthday. Amongst all the ideas I suggested to her mother, she was happy about the one of a princess formed by tiny gluten-free cupcakes, as it would be a pretty original design and it’d be easier to serve than a regular cake (you don’t have to cut it, so no mess at all!).
Using a gluten-free recipe, we take care of all those people with wheat allergy. Gluten-free doesn’t mean tasteless at all! Those cakes can be also very yummy, as well as beautiful, since they can be decorated in many ways.
To make this lovely princess (wheter gluten-free or not), you’ll need:
♥ 18″x14″ oblong cake board
♥ 2 regular cupcakes + sugarpaste >> Head, plait & upper body → Decorate them before attaching to the board.
♥ 30 tiny cupcakes + pink buttercream piped with a closed star tip >> Dress → Pipe them after attaching to the board.
◊ The cupcakes can be attached to the cake board with a bit of buttercream applied on their base. Then, press them against the board. It’ll act as a glue.
I’d also like to share some tips about gluten-free cakes which I learnt whilst making these ones:
♣ Gluten is a protein that gives structure to the cake. Our gluten-free cake can be very crumbly, dry and unstable because of the lack ot this specific protein if we don’t take some measures like the following ones:
♠ Use a gluten-free mix (flours and starchs) instead of just one type of flour, specially if that’s low in proteins (like rice flour). In this case, I used 65% rice flour and 35% cornflour. You can also use commercial gluten-free mixes, easy to find in most of the supermarkets and ready to use.
♠ Use a bit of xanthan gum powder to give more structure to your cake (I use 1/2 tsp per 150 grs of flour).
♠ Use a recipe that produces a pretty liquid mixture -to prevent the sponge from drying (gluten-free cakes tend to dry quite a lot) and to keep it moister-.
I hope you give this princess a try!
Thanks for reading.