GF MAPLE SYRUP CAKE:
3 cups gluten-free Namaste flour
teaspoons baking powder
1 teaspoon bicarbonate of soda
Pinch of salt
3/4 cup grapeseed oil
1 1/2 cup maple
3 teaspoons vanilla
Preheat oven to 350 °. Place rack in center of oven.
grapeseed oil to grease three 8-in diameter cake tins. Line
with parchment paper.
In a bowl, sift flour, baking
powder, baking soda, and salt.
Mix oil and maple syrup together.
Add eggs and vanilla, and mix well.
Add sifted ingredients and
stir in well. Separate batter into 3 bowls and
pour red natural
food dye (plus a bit of beet juice) into one bowl, blue &
yellow into another bowl, and yellow into another bowl. Pour batter
Bake in oven for 30-35 minutes or until the
middle bounces back when
touched. Let cool 10 minutes, then run
a thin blade around cakes to
separate from tin. Remove cakes
from tins and leave to cool completely on
a wire rack. Wrap in
plastic wrap to stay moist until ready to ice.
ICING IN BETWEEN LAYERS:
1/2 c Salted butter, softened
3/4 c Powdered sugar
1/2 c Honey
1-2 TBSP of honey to taste
Beat softened Butter on high speed until light and fluffy.
Slowly add powdered sugar on medium speed until fully mixed in.
Add honey and vanilla extract and beat until icing is smooth and free
Chill for 15 minutes until icing thickens and
spread on the cake
1/2 c scalded heavy cream
4 oz grated Baker's
1 t vanilla extract
1/4 maple syrup
Heat over boiling water in a bowl until smooth with boiling water
touching the bottom of the bowl or use double boiler.
To assemble cake:
Put one layer on cake stand, ice the top, then
apply the next layer, ice that
top, and then add the next
Pour warm ganache over the top of the cake and decorate
with gum paste