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where can I buy the gorgeous metal moulds Eric uses for chocolate & caramel?
I’ve been asked to make a birthday cake for a friend who as dietbetic and is also gluten problems. The question I want to make is what can I use which is gluten and sweet free to replace the marzipan and icing topping what you would usually use when decorating cakes. The making the cake is on problem has I’ve for a number of years I’ve plenty of gluten free Christmas puts etc . Please help.
Hi Lynn
We’ve been having a chat about this in the BakingMad.com kitchen and we’ve come up with a couple of ideas… if you’re making a birthday cake you don’t need to use marzipan, which should cut down on the sugar. We would recommend rough icing the cake with either a chocolate ganache (you could use a sugar free chocolate) here’s a recipe with a ganache without extra sugar http://www.bakingmad.com/recipes/cake-recipes/chocolate-cake-with-rose-petals or you could whip together 300ml of natural yogurt and 300ml of double cream until it stiffens slightly and to sweeten add 10 grams of Truvia and to flavour add 1 teaspoon of Nielsen-Massey Vanilla Extract or 1 tablespoon of Nielsen-Massey Vanilla Bean Paste.
We hope this helps, let us know how you get on!
Happy decorating!!