gluten-free princess cake with raspberry butter-cream icing
This cake is gluten-free and dairy-free. Use a dairy-free margarine in place of butter in the icing if preferred. You can buy Dolly Varden cake tins online, or do as I did and search your local op-shop. You never know what you may find!
To make the cake
I used my trusty gluten-free chocolate cake recipe, using brown sugar in place of raw (it’s what I had, use either) and baked it in a 2.5 litre (10 cup) Dolly Varden cake tin. Bake at 180 C/350 for 1 hour 20 minutes or until a skewer comes out clean when pushed into the centre. Depending on your oven you may need to turn the temperature down a little towards the end if the top is getting too dark but the centre is still raw. Once cooked, remove from the oven, leave to cool 10-15 minutes in the tin before turning out onto a wire rack to cool completely.
Be sure to check your icing sugar (powdered sugar) is “pure” if you are gluten-free; some brands contain wheaten cornflour (gluten).
- 135g butter (or use dairy-free margarine if preferred), softened
- 1 1/2 cups pure icing sugar (powdered sugar)
- 2 tablespoons raspberry puree*
Beat the butter in a medium bowl with electric mixer until light and fluffy; beat in the icing sugar and raspberry puree.
*To make the raspberry puree; use approximately 1/3-1/2 cup of fresh or frozen (defrosted) raspberries. Mash them and pass through a fine sieve to make a smooth puree, discarding the pips. You should get around 3-4 tablespoons, eat any extra!
Place cake on a serving plate. Using a teaspoon, scoop out a little hole in the top of the cake (what was the bottom of the cake when cooking), big enough to fit your doll into. If you can remove her legs, you will only need a little hole, if you can’t and are using a smaller doll like we did, with shorter legs and no feet, simply wrap the legs in tinfoil (aluminum foil) or plastic wrap before pressing gently into the cake. (Brat dolls have detachable shoes/feet that ours was missing… I know this because I have a little sister, 18 years younger than me that was obsessed with Brat’s dolls for a minute there!)
I suggest you press the doll into the cake un-iced first, to make the hole big enough, then remove to ice before adding her back in after.
Spread the raspberry butter-cream all over the cake, working in long smooth strokes. Cut each mini marshmallow (I used just the white ones) into 3 thin slices using a sharp knife. Arrange yellow m&m’s symmetrically around the cake placing 6 marshmallow petals around each one to make a flower. Gently push the doll back into the cake to waist level. I wrapped a little pink Barbie scarf around the join to disguise it.
Keeps 2-3 days, although like most cakes, it’s best eaten within 1-2 days.
Recipe linked to: Slightly Indulgent Tuesdays @ Simply Sugar & Gluten-free