Amazing Gluten Free Ombre Cake

For one of our posts we have to share this amazing cake with you. I first made this cake back in May last year when my youngest who is gluten intolerant wanted a rainbow cake. Straight to google of course and having gone through a ton of recipes I opted for this one on the fact that actually I could use what I had in the cupboard and didn’t need to head out and find a health store that stocked a about 50 different flours. Now I have to say the first time I made this I panicked! The layers were thin! Very very thin, about a 1cm thin and I had images of it being cardboard or falling to pieces as I tried to empty them out the tins. All I can say is it worked! Not only did I have a happy son but it tasted good, really good! So much so that this has made for every occasion ever since.

Check out below and a lovely girly pink cake with butter cream icing for my mums birthday! I buttered creamed a soft vanilla and with a very thin layer on the outside and top of the layers, officially I think it’s called crumbing a cake, I popped it in the fridge to harden. I had made the mistake of trying to ice with buttercream on the hottest weekend of the year and that icing would not harden! Any how after an hour or two we whisked it out the fridge and got a decent layer on the outside which we covered the bottom half with edible glitter in pink and gold and then edible buttercream flowers on top. And then we transported it an hour in the car! I don’t think my nerves will ever be the same ever again!! Any how the recipe has become a firm favourite in this household. If you want to look it up for yourself head over to Katie Bucknells page here.