Now, I chose pandas because they are cute, and really easy to replicate. I cheated and bought some of the black candy melts (never again! Really hard to work with compared to chocolate and the taste was not good either. Normal dark chocolate next time!) and the ready-made candy eyes. Now is the easy part, I drew a template of big, panda eye circles in biro on a white sheet of paper, a triangle nose piece and two half circles for ears. Mstr H did the same, but smaller for the cupcakes. Then I made a baking paper cone for piping and melted the black candy melts. If you place baking paper over the templates, you can use it as tracing paper and the set chocolate/candy melts come right off with no fuss. It also means you can use one template for many shapes.
I melted the chocolate/candy melts and piped the shapes and filled in, and while still wet, placed the candy eyes on top of the eye pieces.
You may think that mocha is a strange flavour for a 7 year old, but you need to understand that with the strict nature of Miss A's diet, her tastes are slightly different to most kids her age. And yes, I use organic, decaffinated coffee in my cooking, so they get the taste, not the nasties.
The following cake recipes are not mine, they have come from cookbooks, but I am not sure which ones. Since we started this diet, we have been copying and altering recipes to see us through from books from the library, so this is part of the collection.
1 1/4 cup gluten free SR flour
1/2 cup caster sugar
1/4 cup cocoa
1/2 cup Sweet William dairy free choc chips
1/3 cup vegetable oil
2/3 cup water
1 tsp vanilla essence
Preheat oven to 170C and grease and line a 12 hole muffin tin with patty pans. Mix dry ingredients in a bowl. Make a well in the centre and add wet ingredients. Mix until they form a batter, but do not mix too much. Spoon into prepared pans, filling close to the top of each case. Bake for 15-20 mins, or until a skewer comes out clean. Cool in tray for 5 mins before turning onto a wire rack. Top with chocolate frosting or vanilla buttercream when cool.
3 tbsp strong coffee
250g Sweet William dairy free choc chips
1 tsp vanilla essence
1/3 cup cocoa powder
1 cup caster sugar
1/2 cup fine rice flour
1/4 cup potato flour
1/4 cup maize flour
1 tsp xanthan gum
Preheat oven to 160C. Grease and line a 20cm round cake tin. Place the coffee, chocolate, Nuttelex, vanilla and cocoa powder in a medium glass bowl. Set over a saucepan of simmering water (make sure the base of the bowl does not touch the water) and stir until melted and well combined.
Place the sugar and eggs in a large bowl and beat with electric beaters on high for 3-5 mins, or until light, fluffy and doubled in volume. Gradually fold in the chocolate mixture, stirring gently with a metal spoon to combine.
Sift the flours and xanthan gum three times into a large bowl. Gradually fold into the chocolate mixture with a metal spoon.
Pour the batter into the tin and bake for 50-60 mins. Remove from oven and allow to cool in the tin for 15 mins before transferring to a wire rack to cool completely.
VEGAN VANILLA BUTTERCREAM
500g pure icing sugar, sifted
1 tbsp vanilla essence
Beat the butter until light and fluffy. Add half the icing sugar and the essence and beat until all the sugar is combined. Add the remaining icing sugar and beat til light and fluffy. Add colouring of choice or leave white for a fluffy look.
To create the panda look, I covered the cake completely in the buttercream, topped with a sprinkle of dessicated coconut for fur and added the chocolate shapes. Voila! Easy cake decorating! haha
Let me know what you think in the comments.