An easy way to make adorable mini gluten-free cakes for your next special occasion!
From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh
While I normally bake from scratch, I am realistic enough to know that many will use pre-packaged mixes for various reasons. So choose your favorite gluten-free cake recipe (yellow or pound cake) or cake mix – gold, chocolate or spice and make these adorable mini cakes for your next special occasion!
To make the 6 houses in the Nordic mold. First select a mold. Here are a few options I’ve found:
To Make the Cakes:
I’ve used half of Pamela’s Products 21 oz gf vanilla cake mix or King Arthur 22 oz, gf yellow cake mix. Roughly ½ c of batter, ¾ filled to ‘ground level’ line. This just makes 6 houses, and batter doesn’t overflow or need bases cut off. 350* oven for about 20-25 minutes. These cakes are only a little bigger than cupcakes. To use whole box, you could cook additional batter in jelly roll pan and once cold cut out Easter shapes, Christmas shapes – whatever special occasion you are celebrating. Decorate with 4th July flags, school colors, get creative. Or use the jelly roll as the garden underneath the houses. Color regular shredded coconut with green food coloring, shaking well in a bag. Let kids put the candies they want around the ‘grass’.
You need to carefully spray inside of pan, so every detail looks wet, then carefully dust with some of cake mix. Bake and then leave cake to sit for 10 minutes after removing from oven, loosen top edges of cakes with thin plastic spatula, then turn upside down, tap and turn out to finish cooling. Soak in soapy water to clean, use washing up brush to remove bits of cake, then smaller brush, q tip to get into crevices.
I have poured white chocolate ganache on the cake and finished with Easter M&M’s, saturated in alcohol laden syrups for Adults or just dusted with powdered sugar.
Have fun and enjoy!