I was once a Lady for a day, and attended a wedding as one half of a royal couple. The story runs thus…
Two fantastic friends invited us to their wedding. As tradition demands, I logged onto their wedding-list website and chose a gift. When it came to giving my ‘title’, the drop-down menu displayed a dazzling array of choices! Viscountess, Baroness, in the end I plumped for plain ‘Lady’. It’s amazing what can make a stay-at-home Mum giggle for the best part of a day.
Our fantastic friends approved of our new royal status and duly listed us on their seating plan as Lord and Lady X. You could see the heads swivel as we modestly made our way to our seats. Of course I ‘fessed to the other members of the table and regaled them with my story. I noted some hostility from a guest opposite. He later collared the Groom and berated him for sitting us at the same table, ‘You know I hate the Royals’. I wonder if I have a naturally regal air.
The meal began and the owner of the venue made his way to our table. "Is everything to your satisfaction Sir?" Lord X looked around and nodded his approval, "Great thanks, oh, could we have some water?" The owner retreated. The guest to my left began to giggle, "He really believes it!" Behind our backs the poor man had raced back towards his staff gesturing furiously that they should bring water and fast. He wasn’t doing a tour of all the tables, he had just come to ours. Oh how the other half can get menial stuff done for them in a jiffy.
Our fantastic friends have just had their first baby. She has a beautiful name and this is a cake for her. Congratulations!
Cake for a Lady
This cake is my first trial of Pure Wheatex 9010 Special, which you can buy from HERE. So far, so good. It has a lovely puddingy texture in this recipe, although I think I may have used the wrong-sized tin which increased the pudding texture. This flour is suitable for Coeliacs and gluten-free...give it a whirl! You don't have to use this recipe to make this baby cake, the mix can be used to build any cake you like.
190g dairy-free spread
3 egg equivalents (I used Orgran No Egg Egg Replacer mixed with rice milk)
285g Pure Wheatex 9010 Special flour 3 tsps baking powder
About 6tbsps Rice Milk to give a smooth, 'dropping' consistency
For the icing:
Pale, smooth jam, (apricot?) about 2tbsps
About 250g of white 'regalice' roll out icing (I know it's full of dreadful stuff, but it looks pretty and these are 'special occasion' cakes, you won't be eating them often)
Either 250g pink roll out icing, or pink colouring to colour the white icing, pink.
- Heat the oven to 160 degrees Celsius
- Grease and line a 19 or 20cm round cake tin (a springform tin is ideal)
- Beat the dairy-free spread and sugar together in a large mixing bowl, until pale and creamy
- Add the egg equivalent bit by bit, seiving in a spoonful of flour each time. (I normally hate to sieve flour, I use a tiny whisk and whisk it through. Alas, the Wheatex 9010 special demands it I'm afraid - it's a bit feisty)
- Add the remaining flour and beat well. The mixture will be thick; this recipe has a lot of flour so that the resulting cake will be firm and can withstand the 'modelling'.
- Add enough rice milk to give a smooth 'dropping' consistency, the mix should drop off your spoon, but not too fast.
- Scrape into the tin and bake in the oven for at least 50mins. Do check regularly.
- Because I used too small a tin for this recipe, (18cm) the cake looked done but was still gooey in the middle. If that happens, cover the tin with aluminium foil and place back in the oven. This will stop the top browning too much.
- The cake is done when an inserted skewer or knife comes out clean
- Leave the cake to cool for a good half hour in the tin, then turn out onto a cake rack. Do not be concerned if the cake has a hard crust! I don't know if that is typical with this new flour, but for the purposes of this cake it doesn't matter, you will cut the crust off to get at the lovely springy cake in the middle.
Assembling the cake
- When the cake is completely cooled (you can wrap it in kitchen paper and foil and chill it overnight in the fridge), place it on a chopping board or hard surface.
- Carefully cut off all the hard outside crust so that you are left with the moist, inner cake
- Cut the cake into cubes, they are to be the baby's building blocks. Place them onto the board on which you want to present the cake.
- Melt the jam slightly and spread it over the cake blocks. I dipped my fingers in the jam and smeared it over, far easier than faffing with a brush
- Roll out the white icing until it is about 3mm thick
- Cut off enough to cover the first cube and try to cover the cube. I say 'try', it's not the easiest job and you'll have to pinch and squeeze and cut bits off until you get the desired effect. As you can see from the picture, no Nick Park am I.
- Repeat the process until the cubes are covered. Stack them up as you see fit.
- Roll out the pink icing, or colour the remaining white icing pink. (To colour the icing, dab the colouring onto the icing, fold the icing over the colouring, and roll out. Keep repeating the process until the icing is evenly coloured. Or leave it swirly for a different effect.
- Choose whichever designs you like to prettify your blocks, I chose hearts 'coz they're easy!
- I sprinkled the blocks with some edible glitter which you should be able to get at a good cake decorating shop.
© Pig in the Kitchen 2007