Fondant Flowers

Posted on 11/26/2012 by urb_banal
G.D.'s b'day91 032  This is a picture of the cake I decorated using premade fondant and shape cutters.  The cake itself was gluten free from a mix but I'm nt really happy with it. Most of the people who tasted it at my mother's 91st birthday party gave it only a six out of ten. (They liked the flowers though!)

Does anyone have a reasonably simple gulten free recipe?  I have a great carrot cake recipe that I am going to use for my daughter's wedding cake but I have yet to find an alternate to offer the guests who can not eat wheat.

Some things I Iearned about fondant:
  • You have to let the air harden the shapes before you do too much manipulating. 
  • Regular icing works as the glue.
  • Remember to remove the paper stamen before serving!

etty_kay 26th-Nov-2012 03:53 pm (UTC)

I'm not sure if you already have a gluten free carrot cake recipe but I have this one from a friend and it is lovely

Almond Carrot Cake
5 eggs, separated
1tsp lemon rind
1 1/4 cup caster sugar
2 cup almond meal
2 cup grated carrot
1/2 cup self-raising flour (I'm guessing you can gluten free!)
2tbs toasted silvered almonds
100g cream cheese
80g unsalted butter
1/2 cup icing sugar
1 tsp lemon juice
Pre-heat oven to 180C/160C fan forced. Grease a deep 19cm square-cake pan, line base with baking paper. Beat egg yolks, caster sugar and lemon rind in a small bowl with an electric mixer for about 5 mins or until mixture is thick and creamy. Transfer to a large bowl. Stir in grated carrot, almond meal and sifted flour. Beat egg whites in a clean small bowl until soft peaks form. Fold into carrot mixture in two batches. Pour mixture into prepared tin and bake for 1 hour 15 mins, or until cooked. If cake is browning too quickly, cover with aluminium foil for remainder of cooking. Stand cake for 5 mins turn, top side up onto wire rack to cool.
Frosting: Beat cream cheese and butter until light and smooth. Add sifted icing sugar and lemon juice. Mix to combine. Spread onto cooled cake and sprinkle with toasted slivered almonds.

Hope it helps!


-edited because I should know better then to blindly copy and paste :)

Edited at 2012-11-26 03:58 pm (UTC)
frenchroast 26th-Nov-2012 04:04 pm (UTC)
...Isn't self-raising flour still a regular wheat flour? If someone's got a wheat allergy (rather than just a gluten intolerance or Celiac), including that as an ingredient could possibly trigger an allergic reaction.
knittinggoddess 26th-Nov-2012 10:39 pm (UTC)
Agreed. GF baking is a rather different beast than gluten baking, and a direct swap won't always work even if you use an awesome GF flour mix. (Plus, those flour mixes can be expensive!)

I love everything Gluten-Free Girl does, but she doesn't appear to have a carrot cake recipe. Gluten Free On a Shoestring is also good, here's her carrot cake cupcake recipe. I haven't tried it though.

OP, don't forget to double check whether the fondant is GF! Call the company if you have celiac or super super sensitive guests.
urb_banal 27th-Nov-2012 04:14 am (UTC)
Oops, I'll check the fondant. I never thought of that!
knittinggoddess 27th-Nov-2012 04:17 am (UTC)
It's not likely to contain verboten ingredients, but it might be processed on contaminated equipment. For some people, even that's enough to cause problems. The celiac group might be useful if you have questions your GF friends or other commenters here can't answer.
bitterblueb 26th-Nov-2012 06:26 pm (UTC)
Decoration is beautiful!
urb_banal 27th-Nov-2012 04:14 am (UTC)
dark_phoenix54 26th-Nov-2012 08:07 pm (UTC)
I have no help to offer you, but just wanted to let you knwo that the cake is BEAUTIFUL!
urb_banal 27th-Nov-2012 04:14 am (UTC)
Ah shucks! Thank you!
cappyhead 26th-Nov-2012 08:41 pm (UTC)
I have a great gluten-free chocolate cake recipe. I've made it several times and it comes out perfectly each time. I use a vanilla cream cheese frosting to top it.
urb_banal 27th-Nov-2012 04:13 am (UTC)
It looks great! Thanks for sharing!
cappyhead 27th-Nov-2012 04:23 am (UTC)
No problem! The only tricky part with the cake recipe is to make sure you get the batter spread as evenly in the pan as possible. This is tricky because the batter is somewhat gelatinous.
hjtlwm 29th-Nov-2012 03:13 am (UTC)
Very fresh and very light feeling
rachelpage 8th-May-2015 02:12 pm (UTC)
This is fantastic.
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