Halloween Cake/Gâteau d’Halloween

 

I thought I’d use this post to kill two birds with one gluten free stone.  It was my third blog anniversary a couple of days ago and the only thing I did to celebrate was make a gluten, dairy and egg-free cake that once out of the oven, could only be described as a confused pudding.  Never one to waste a failed bake.  I did a quick google and discovered that failed cakes taste damn good when they’re ‘popped’ and it all just blossomed from there. Cake pops become eyes, eyes become monster, monster becomes Halloween Cake and Halloween Cake becomes Anniversary bake. You can see my logic right?

So yeah it’s a bit of a hassle and takes a little work to put all the bits of bobs together, but if you plan it in advance and make the cake pops and main cake early, that’s the most of the work out of the way. The addition of cream cheese to icing tastes makes the cake taste like cinnamon ice cream and gives the whole cake a nice autumnal feel. You can make it today or save it for the weekend, but this is something I won’t be giving out to the local trick or treaters😉

Halloween Cake

Main Cakes

  • Two sponge cakes from this recipe.  The only thing I did differently was replace the corn starch with potato starch and add a teaspoon and a half of cinnamon.

Cake pops

(if you don’t have cake pop sticks to hand you can roll the cake into a ball and still use the cake balls as eyes without the sticks).

  • Cake pop sticks
  • Gluten free sweets for eyes
  • 150g white chocolate
  • 1 prepared chocolate cake
  • Icing (or 2 spoons of cream and 4 of icing sugar).

Add cake to a large bowl and crumble until mixture is crumbly.  Add icing a little at a time and mix well till the cake starts to form in your hands and hold it’s shape.  Roll the mixture into a tight ball and place on a plate.

Melt the white chocolate in a bowl, then take a cake pop stick and dip in the white chocolate then push the stick into the cake ball, the white chocolate will act as a glue so place it in the freezer and give it time to dry and stick. After about 20 minutes, bring out the cake balls, (you may need to reheat the chocolate ). Take one stick then then dip it into the melted chocolate.  Stick the sweet eye on one side of the cake ball and leave to dry.  Most people use a styrofoam block but who has that hanging around the kitchen? I used my grater but a colander would work well as well.  Repeat for the second eye.

Icing/Decoration

  • 140g/9 1/2 tbsps/ 3/4 cup of unsalted butter
  • 225g/1 2/3 cups of icing sugar
  • 210g/1 cup cream cheese
  • 2 tsps ground cinnamon
  • 1 1/2 tps vanilla extract
  • gluten free orange food colouring

Decoration

  • Triangular shaped sweets for teeth
  • Chocolate syrup for mouth

Beat the butter in a bowl until pale and fluffy, sift in sugar and beat until well mixed.  Add cream cheese, vanilla and cinnamon and mix well until combined.

Spread a layer of the icing on the top layer of the cake, then dye the rest of the icing orange.

Using a #233 icing nozzle tip, squeeze the orange icing over the edges of the cake. Place the second layer of the cake on top of the first one, spread icing around the edges of the cake to smoothen any rough edges then squeeze the icing over the edges of the cake.

Place the two cake pops inside the cake for eyes, then add the cake pop nose and lastly squeeze a strip of chocolate syrup as the mouth then using the ice cream sundae sweets, cut the tips of the sweet and place on the mouth.

Gâteau d’Halloween

Genoise principale

2 génoises, suivez cette recette

Les pop cakes

(Si vous n’avez pas de bâtonnets vous pouvez mettre des directement sur le gâteau comme yeux).

  • 150g de chocolat blanc
  • des bonbons sans gluten pour les yeux
  • des bâtonnets en bois
  • 1 gâteau au chocolat
  • 6 c à s de glaçage ou (2 cuillères à soupe de creme et 4 cuilleres à soupe de sucre glace)

Émiettez finement le gâteau au chocolat jusqu’à l’obtention d’une “poudre”.  Malaxez à la main avec 6 cuillères à soupe de glaçage à sucre glace, jusqu’à l’obtention d’une pâte homogène, compacte et malléable.Formez des boules de taille identique que vous roulez avec vos mains.Les disposez sur une plaque recouverte de papier sulfurisé et passez 30 minutes au congélateur, il faut qu’elles soient fermes et froides.Faites fondre le chocolat blanc à feu doux au bain marie.Trempez votre bâtonnet ou pic sur 1 cm dans le chocolat et piquez la boule de pâte, laissez le chocolat durcir 2 minutes.Trempez ensuite la boule entière dans le chocolat fondu, laissez égoutter en tapotant doucement pour faire tomber l’excédent de chocolat.Parsemez de bonbons pour les yeux.

Glaçage

  • 140g de beurre
  • 225g de sucre glace
  • 210g de fromage Philadelphia/fromage à la crème
  • 2 c à c de cannelle en poudre
  • 1 1/2 c à c d’extrait de vanille
  • colorant orange alimentaire sans gluten

Décoration 

  • Des bonbons, sans gluten en forme triangulaire pour les dents
  • Des bonbons sans gluten en forme cercle pour les yeux

Battez énergiquement le beurre pour faire blanchir, tamisez le sucre dans le beurre et mélangez jusqu’à l’incorporation. Ajoutez le fromage, la cannelle et la vanille et mélangez jusqu’à l’homogénéité.

Mettez une couche de glaçage sur le premier gâteau, puis mettez le deuxième gâteau sur le premier et colorez la glaçage avec le colorant, puis à l’aide d’une douille Wilton 233, glacez les bouts du gâteau.

Mettez le pop cakes dans les génoises pour les yeux, ajoutez un pop cake sans glaçage, pour le nez et puis utilisez du sirop au chocolat pour faire la forme de la bouche. Ajoutez les bonbons en forme triangulaire pour les dents.

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