Gluten-Free Chocolate Formal Suit Birthday Cake
Cupcakes, Cake and Passion
Cupcakes, Cake and Passion
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  • 2 layers in each cake
  • 460 g dark chocolate
  • 240 g unsalted butter
  • 700 g golden caster sugar
  • 6 large eggs
  • 740 g Doves Farm Gluten
  • 1 teaspoons salt
  • 1 litre semi
  • 4 teaspoons of vanilla extract
  • 175 g dark chocolate
  • 225 g unsalted butter
  • 1 tablespoon
  • 1 teaspoon vanilla extract
  • 250 g icing sugar
  • 200 g Midnight blue sugar paste
  • 500 g white sugar
  • 8 inch square cake tin x 2
  • 6 inch square cake tin x 2
  • 170 c fan
  • 3. In a large mixing bowl cream the butter and sugar until pale and smooth, which should 3
  • 4. Add the melted chocolate to the creamed mixture and beat well.
  • 7. Add one
  • 8. Clean your whisk
  • 9. In a clean bowl whisk the egg whites with a clean whisk, until soft peaks form.
  • 10. Carefully fold the egg whites with a metal spoon into the cake batter.
  • 1 hour
  • 13. If you need to trim the tops of the cakes to make them flat do so at this stage when completely cooled.
  • 1. To make the chocolate buttercream, melt the chocolate as in step 2 of the cake recipe. In a large mixing bowl beat the butter, milk, vanilla extract and the icing sugar until smooth
  • 2. To assemble use a palette knife to spread the icing into the middles of each cake and around the outside of the cakes.
  • 6. Cut a second shorter (7cm long and 4cm wide) and wrap it around the front of the bow, using edible glue to stick two ends of together at back. Allow your bow to dry or it is going to melt
  • 8. Using the previous triangle temple make a lapel shape. Roll out the midnight blue taste (again
  • 10. Take the grey ribbon and wrap around the base of the top tier and seal with double sided tape.
  • 11. Carefully place the top tier onto the bottom tier with edible glue (or any leftover buttercream).



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