Welcome to my blog, through which I hope to be able to share my experiences of gluten free cooking, baking, experimenting and eating.
When my daughter was diagnosed (age 6) with Coeliac Disease, our world of eating changed overnight. From breads, pastry and pasta to cakes, biscuits and puddings.......... suddenly most of what we knew was 'off the menu'. I think I must have tested every available gluten free product on the market, seeking out replacements to try and keep things as normal as possible. I was disappointed to find that what was available was often dry, crumbly and flavourless.
Not one to shy away from a challenge, I decided to turn my kitchen into a laboratory, turn all I knew about cooking on its head and start creating!

Thursday, 12 January 2017

Deliciously Healthy Chocolate, Cherry, Pear & Pecan Granola (gluten free, dairy free, optional vegan)

By the time this post goes live, my batch of Chocolate, Cherry, Pear & Pecan Granola is already a distant memory, the last bowl having been devoured with this morning's breakfasting in the GF household. So good was it, that Miss GF is already demanding another batch and to be shown exactly how to make it, so that it remains available at all times!

No doubt we will move onto another recipe and another fad fairly soon, but for now, this is the breakfast (and snack) of choice. I am happy with that! This granola is full of really healthy ingredients which are perfect for energising the day ahead.

Packed full of crispy-crunchy, immunity-enhancing, cholesterol-busting, slow-energy releasing oats, this is a bowl that seriously satisfies. It's loaded with a generous quantity of protein-rich pecans and almonds. Both are known for their high ratios of healthy unsaturated fats, which support a lowering of cholesterol, as well as containing positive quantities of flavonoids which help fight inflammation.

Sweetened with natural unrefined sugars in the form of maple syrup and coconut palm sugar, the chocolate in this granola is also on the virtuosity continuum, being a hefty dose of cacao...... Packed full of antioxidants, cacao will also boost your serotonin levels to literally put a smile on your face!

And if that isn't enough good news ingredients, I also used coconut oil to roast and bind the mix, which we all know is fantastically good for you at a whole number of levels, as well as being very trendy!

This granola is totally delicious without the addition of the fruit, but throwing in some dried pear and cherries took it to a higher level. Both compliment the chocolate really well, adding an alternative chewy texture and zingy tang to the mix. I recently discovered the dried pear (from Whitworths) in Tesco's and can't get enough of the stuff. It comes in individual snack packs and is perfect for keeping in the car for traffic jam munchies!

All in all, this is a perfect breakfast and is so easy to make. Not having made granola before, I thought it would be a bit of a faff, but it really is a case of mixing and then baking to dry it out! Store it in large Kilner jars or airtight food-savers and it will stay fresh for ages, although I challenge you to have any left after a few days....... I (stupidly) left ours in full view on the kitchen table and couldn't walk past without dipping my hand in. Whilst it tastes amazing in a bowl doused with ice-cold milk, it also makes a very moreish snack..... beware!

I am linking my Deliciously Healthy Chocolate, Cherry, Pear & Pecan Granola with the following :

We Should Cocoa with the lovely Choclette at Tin and Thyme, who works tirelessly every month to help us showcase our lovely chocolatey treats.

Recipe of the Week with A Mummy Too

Cook Once Eat Twice (or make a huge batch and eat everyday for breakfast!) with Searching for Spice

Cook Blog Share, this week with Hijacked by Twins

Brilliant Blog Posts with Honest Mum

Sunday Fitness & Food with Ilka's Blog and Marathons & Motivation

Free From Fridays with Le Coin De Mel (& Free From Farmhouse)

Chocolate, Cherry, Pear & Pecan Granola


400g gluten free oats
60g cacao powder (available from health shops)
100g raw pecan nuts
40g flaked almonds
65g coconut palm sugar
large pinch fine sea salt
160g maple syrup
2 teaspoons vanilla extract
100g extra virgin coconut oil - melted
1 large egg white (optional - if egg-intolerant or vegan, leave out)

90g dried pear pieces (I used Whitworths) 
100g whole dried cherries (I used Tesco's)


  1. Preheat the oven to 150 C/300 F/Gas 2.
  2. Line a couple of large deep'ish baking trays/roasting tins with baking paper.
  3. In a large bowl, weigh and mix together the oats, cacao powder, pecans, almonds, coconut sugar and salt.
  4. Add the maple syrup, vanilla extract and melted coconut oil and stir through thoroughly, until the mixture is completely 'damp' looking.
  5. In a separate small bowl, whisk the egg white until light and frothy.
  6. Add to the granola mix and fold through thoroughly.
  7. Spread the granola mix onto the trays, ensuring the layer is not too thick. 
  8. Bake for 20 minutes and then toss the granola with a spatula to turn over.
  9. Bake a further 20 minutes and toss again.
  10. Bake a further 10 minutes (approximately or until the mixture feels dry) and then turn the oven off, leaving the granola on the trays in the oven to cool as the oven cools.
  11. Remove from the oven when cool, tip into a large bowl and add the dried cherries and pear. Stir through evenly.
  12. Store in an airtight container and enjoy as a snack to nibble on or with your favourite milk for breakfast.
Gluten Free Alchemist © 2013-17 unless otherwise indicated

Sunday, 8 January 2017

Healthier Banana Layered Flapjack-Crumble Cake - gluten free, dairy free, soy free, rice free, egg free, vegan

Meet the Healthier Banana-Crumble Layered Flapjack Cake. Bit of a long name I know, but I couldn't come up with anything better to describe it.

It was born out of a need to use up some bananas which, with the excess of Christmas food, had been left ignored in the fruit bowl and were on the way to binsville. Mr GF (who hates waste even more than I do) was not happy, so it was time to get inventive.

Being a bit overdosed on decadence after the seasonal binge, this is a healthier treat. Full of good stuff, it passes for a sustaining breakfast as much as it does a sweet snack. Doused in custard and served warm or cold, it also makes an incredible dessert.

What's in it?

Choc-full of cholesterol-busting, slow energy-release oats, which are complimented by wholegrain sorghum and buckwheat flours, this treat is also loaded with the goodness of the coconut, in no less than four forms..... coconut palm sugar, syrup, oil and (of course) straight desiccated. Layered with mashed banana and a sprinkling of nuts and cherries, this all adds up to a plateful of goodness and a happy tummy.

The next question has to be flapjack, crumble or cake?

To be fair, it is closer to a flapjack, being distinctly oaty and slightly chewy when you eat it, although definitely not so sugary sweet. However it also has huge overtones of crumble, being crunchy and slightly crumbly on a top which overlies the sweet fruitiness of the banana hidden within. The cake element comes from the addition of the flours which slightly temper the density of the oats and the decision to make it round rather than as a traybake.

Whatever you call it, this bananary bake is delicious and very very moreish.

It is pretty allergy and intolerance friendly too! If you scan the list of ingredients, you will see that it is not only gluten free, but also free of dairy, soy, rice, egg and is also vegan.

So if you are looking for a little treat which is nutritionally naughty and uses up those rank bananas, look no further. This is the layered flapjack-crumble cake for you!

I am sharing with the following linkies to share the brown spotty banana love far and wide!

Love Cake with Jibber Jabber - this month's theme is Nuts About Cake

No Waste Food Challenge with Elizabeth's Kitchen Diary

Gluten Free Fridays with Vegetarian Mamma

Cook Blog Share with Sneaky Veg

Sunday Fitness & Food with Ilka's Blog and Marathons & Motivation

Other recipes for using up bananas on Gluten Free Alchemist :

Double Chocolate Banana Muffins
Chocolate-Banana Coconut Brownies
Banana Buttermilk Pancakes
Coco-Banana Freeze Bites
Best Banana Bread
Banoffee Cake
Raw Chocolate-Raspberry 'Fudge'

Healthier Banana Layered Flapjack-Crumble Cake


170g coconut oil (melted)
75g light soft brown sugar )
75g coconut palm sugar    ) or combine the sugar weights and use 150g straight coconut palm sugar
45g coconut syrup 
130g GF porridge oats
50g cornflour
80g sorghum flour
50g buckwheat flour
60g oat flour (as made from this post)
big pinch fine sea salt
¾ teaspoon xanthan gum
3 medium to large over-ripe bananas
20g chopped walnuts
15g chopped roasted hazelnuts
30g rough-chopped glace cherries
15g dried desiccated coconut
extra brown sugar to sprinkle


  1. Base-line a deep 8 inch/20 cm round loose-bottomed non-stick tin with baking paper.
  2. Preheat the oven to 180 C/350 F/Gas 4.
  3. In a large bowl, beat together the melted coconut oil with the sugars and coconut syrup until very well-blended.
  4. In a separate bowl, weigh together and mix thoroughly the oats, flours, salt and xanthan gum.
  5. Add the dry oat-flour mix to the beaten sugars and oil and stir until completely blended and 'wet' looking. Set aside.
  6. In a separate bowl (you can use the one that you weighed the dry ingredients into), mash the bananas and mix thoroughly with the nuts, cherries and coconut. Set aside.
  7. Spoon half of the oat-based mix into the baking tin, spread to cover the surface and press down gently with the base of a glass or the back of a spoon to condense.
  8. Next spoon all of the banana-nut mixture onto the base layer and spread evenly with a spoon.
  9. Finally, spoon the rest of the oat-based mixture on top of the banana layer and again spread to cover evenly, gently pressing the mixture with the back of the spoon to bring together.
  10. Sprinkle over a little brown sugar and bake for 25 to 30 minutes until golden and crisp on top. (Before you place in the oven, ensure you have put the baking tin on top of a baking tray as there is likely to be a little leakage of oil as the 'cake' cooks.)
  11. When done, remove from the oven and allow the cake to cool for about 10 minutes in the tin.
  12. Loosen the sides and carefully remove the 'cake' from the tin. Set aside to cool completely (or serve warm with custard as dessert).
Gluten Free Alchemist © 2013-17 unless otherwise indicated

Sunday, 1 January 2017

Winter Ginger & Pear Trifle - gluten free

Best trifle EVER. Seriously! I have made and eaten a lot of trifles in my time, but this one tops them all. And it is with this trifle that I wish you all

Happy New Year!

Inspired by a comment left on my Jamaican Ginger Cake post back in November by Katie (of Apple & Spice fame) :'Try some (ginger cake) in the base of a trifle - It's amazing'..... I did and she's right! (I loved Katie's blog, but sadly she decided to give up posting. There are still some fantastic recipes to be found over there though....).  So thank you Katie. This one is a keeper for sure and perfect for the Winter season.

As with so many trifles in our house, this one was also devised to use up left overs, on this occasion from the many sponges I made to perfect my Ginger Cake recipe. If you don't have any left overs, then make some! This trifle is THAT good, it is worth every minute of effort just to try it.

The ginger cake in this trifle has been married with a layering of simple home-made pear and brown sugar compote. Pears are still amazing at this time of year and go really well with warming winter spices, so whilst we ummed and ahhed over all sorts of fruit combos for the cake, pear seemed the perfect choice.  Be sure to pick very firm pears and when making the compote, be careful not to over-cook them. The texture of the wet, slightly crisp pear against the soft, slightly sticky, alcohol-soaked cake is to die for!

Did I say alcohol? Surely no trifle is complete without a little added tipple and this one is no exception...... But which tipple to add was a bit of a conundrum! I wanted to work with whatever we had in the cupboard, but wasn't sure of natural pairings for the ginger. Several testers of liqueur-soaked cake cubes later (which were, I admit, more alcohol than cake), we settled on a happy dose of Cointreau for each serving. Feel free to make your own trifle tipple test-lab...... it's fun regardless of what you end up choosing!

As with any good trifle, this one has the standard custard and whipped cream layers, but for extra seasonal pizazz, it has been topped with a sprinkling of our favourite (crushed) home-made Ginger Biscuits. If you haven't made these biscuits, I really recommend them. They are incredibly crunchy, gingerly-warming and totally delicious. They are the perfect addition to the trifle to give a contrasting crunch against the pillowy soft wetness of the cream, custard and alcohol-soaked cake.

Being the season of decadence and piggery, the trifles are also topped with a sparkly twinkle of edible glitter and a very special Hotel Chocolat Chocolate Gingerbread Man. This ginger-infused cutie makes each trifle look as truly special as it tastes.......

Decadent, delicious, sumptuous, divine!

The eagle-eyed among you may have spotted a darker coloured trifley imposter in the photos. Your eyes have not deceived you...... Miss GF decided she would prefer a non-alcoholic Black Forest Trifle for dessert on this occasion (with additional ginger biscuits and a chocolate ginger bread man, of course) and being the Christmas holiday, I obliged!

I am sharing (but only virtually) this incredible Winter Ginger & Pear Trifle with the following linkies :

No Waste Food Challenge with Elizabeth's Kitchen Diary

Recipe of the Week with A Mummy Too

Gluten Free Fridays with Vegetarian Mamma

Brilliant Blog Posts with Honest Mum

Cook Once Eat Twice with Searching for Spice

Treat Petite with Cakeyboi and The Baking Explorer

Cook Blog Share with Sneaky Veg

Other Trifles on Gluten Free Alchemist :

Boozy Orange & Strawberry
Raspberry-Lemon Drizzle
Lemon & Berry
'Angelic' Strawberry & Cointreau (with Angel Cake)
Nutella Trifle
Banoffee Coconut Crunch
Black Forest Trifle
Cupcake Trifles
Strawberry Trifle Cake

Winter Ginger & Pear Trifle


GF Jamaican Ginger Cake as from this recipe - cut into cubes
approx 500g pot good quality fresh custard
a few tablespoons Cointreau orange liqueur
approx 300 to 400 ml double cream
4 firm pears
2 tablespoons soft light brown sugar
a few crunchy GF ginger biscuits (I used this recipe) - crushed
Hotel Chocolat Chocolate Gingerbread Men (or alternative to decorate)
edible glitter to decorate (optional)


  1. To make the Pear Compote : peel and core the pears and cut into cubes. 
  2. Place the pear with the brown sugar in a saucepan and heat stirring until the sugar dissolves and the pears begin to give off a little liquid. Turn down to a simmer and leave to cook for about 5 minutes, stirring occasionally. Remove from the heat and allow to cool completely.
  3. Whipped cream : Whisk the cream until it forms soft peaks. Set aside in the fridge until ready to assemble the trifles.
  4. To assemble the trifles : Take your chosen serving dish(es) and place a layer of ginger cake cubes in the base.
  5. Drizzle the cake layer with Cointreau.
  6. Top with a layer of pear compote and a little juice.
  7. On top of this add a layer of custard.
  8. Next repeat the layers of ginger cake, Cointreau and pear compote.
  9. Add a top layer of whipped cream.
  10. Sprinkle with some crushed ginger biscuits.
  11. Finally top with a chocolate gingerbread man (or alternative) and a sprinkle of magical edible glitter and enjoy!
Gluten Free Alchemist © 2013-17 unless otherwise indicated

Wednesday, 28 December 2016

Miss GF Makes #7 - Snowman Cakes (made from gluten free cake leftovers)

Christmas came and Christmas went...... but there is still time for a fun and wintery cake recipe..... courtesy of Miss GF!

This amazingly creative idea for using up left-over chocolate cake and glittery sweets from our Christmas Tree Cake was all hers.... from the moment it stirred in her head, to the cute little snowmen that ended up on our plates. And let's face it..... if you live in the warmer, southern coastal neck of the UK woods, then these are probably the only snowmen that are going to be seen this winter! With the ever increasing global temperatures, I do wonder whether the kids of today will ever get to enjoy the joys of snow-building that we took for granted as children.

On another note, I am also incredibly proud of Miss GF's recent coup in her school cookery classes. Those of you who are regular readers of the blog, will know that I was a tad anxious about the probable disasters that would result from poor understanding of gluten free cookery by a (no doubt) non gluten free teacher. The likely straight weight for weight substitution of GF flour for wheat flour without any other re-jigging of wet to dry ratios was never going to end well.

Her first 2 weeks of lessons seemed a little amusing for 11 year old Miss GF, who is reasonably confident in the kitchen..... Fruit salad followed by chicken salad were hardly the most complex of dishes for her to tackle (yet even then, the teacher managed to provide glutenous bread to make croutons, rendering it unsafe for her to eat).

Week 3 was 'apple cake' week however...... Armed with lots of good knowledge about adding more moisture to compensate for dodgy ratios, Miss GF tells me she crept round the class (unbeknown to her teacher), grabbing any extra spare milk and egg that she could lay her hands on and secretly snuck her stash into her cake mix....... Her cake was best in class and was graded an A*! What a star!

Sadly, she had not enlightened her teacher of her exploits (for fear of being told off)...... so no shared learning this time round.

Anyway..... back to the Snowmen.... Miss GF has yet to learn about crumb-coating and the sides of the cake discs were somewhat crumby as a result of being cut-out and exposing the softer inner sponge. Once iced, the result was not as 'clean' and snow-like as Miss GF would have liked.... But then we realised that it was probably as good as the real snowmen we get down south, which (if built at all) are usually rolled from such a thin blanket of snow, that they end up splodged with brown lumps of mud anyway.

The extra crumbiness also made it harder to get a smooth finish, so (again true to southern snow-form) Miss GF's snowmen look like they have started to melt in the warmth of our salty coastal air!

Crumbs aside, I think Miss GF did a fantastic job and her decoration with leftover sweets and glitter made these a perfectly lovely tea time treat...... and yes..... we all bit the heads off first!

I am sharing Miss GF's Snowmen with the following linkies :

Love Cake with Jibber Jabber - celebrating a Winter Wonderland.

Cook Once Eat Twice with Searching for Spice.

The No Waste Food Challenge with Elizabeth's Kitchen Diary.

Brilliant Blog Posts with Honest Mum.

Recipe of the Week with A Mummy Too.

#TheFoodCalendar with Charlotte's Lively Kitchen. Celebrating Christmas.

Snowman Cakes (made with cake leftovers)


off-cuts or leftover cake (Miss GF used leftover chocolate sponge from this tree cake recipe)

small portion of vanilla butter-icing (we used a ratio of 1 part softened butter to 2 parts icing sugar + a little milk to loosen and a teaspoon vanilla extract) (method as in the same tree cake recipe)

Various leftover gluten free sweets, chocolates and edible glitter


  1. Use 2 round cookie cutters (one about 2 cm smaller than the other) - Miss GF used a 7 cm and a 5 cm cutter. Cut one round of each for a snowman (and as many snowmen as you have left-over cake for).
  2. Completely coat (except for the underside) each larger cake with butter-icing (if you want a really 'clean' colour with no crumbs embedded, then you need to do a crumb coat first (do this for both large and small cake discs at the same time), chill and then top with a second layer...... We neglected this step as you can see!
  3. Repeat the process for the smaller cake discs and place on top of the larger frosted discs to make snowmen.
  4. Decorate as you wish straight away, using any sweets. chocolates, etc that you have to hand.
Gluten Free Alchemist © 2013-16 unless otherwise indicated

Wednesday, 21 December 2016

Layered Chocolate-Mint Christmas Tree Cake - gluten free

Its very nearly Christmas! I had wanted to get this post out before now, but it has been a hell of a week and I simply ran out of time. Sorry!

Before I introduce my latest crazy Christmas treat, I just want to take a moment to thank all the lovely lovely people who voted for me in the Allergy Blog Awards. I was so thrilled to find that I had got through to the finals of the Most Innovative category....... and I could not have done it without YOU! So thank you, thank you, thank you!

This little blog is on the map and I feel so proud that I have achieved some recognition, despite my struggles to box and cox it around a full time job and busy family life. On those days when it feels like one thing too many, it is so good to know that the time I put into it is worthwhile to other people too.

If you are wanting to make something a little fun this Christmas and have plenty of mouths to feed (it is quite large!), this Layered Chocolate-Mint Christmas Tree Cake may be just the thing. It is really very straight forward to put together and the kids can have plenty of fun helping to 'decorate the tree'.

The sponge recipe is fast becoming a bit of a 'go too' in our house, especially when we want a cake that will hold a structure...... originally developed as a bundt cake, it is moist, keeps good shape, is still light, full of chocolateyness, and stays fresh for several days.

Layered with mint butter icing, this popular flavour combo is also perfect for ensuring compatibility with a green tree!

You can decorate your tree with whatever you have to hand, but I decided to go with a bit of a sparkly bauble and star theme and some traditional candy canes (I hunted high and low for the mini ones, and eventually found an enormous box for £1 in Poundland). We were going to make some marzipan presents to put round the base, but time has not been on our side....... oh well, there's always next year.

I am not particularly happy with the photos either..... they don't really do the cake justice. But as we are mid-extension, the scaffolding outside the kitchen window prevented almost any light getting to my usual 'studio' area and my next favourite light space has been subsumed by a whole new (as yet unfinished) room. That combined with very short days, too much winter darkness and later work hours resulted in hurried pics on a rainy weekend.

The piece de resistance is the crisp, sparkly dark chocolate star on the top of the tree (well every tree needs a sparkly star doesn't it?). I treated myself to a Lekue Decimate Kit which I had seen reviewed over at Elizabeth's Kitchen Diary. It made drizzling the chocolate into a star shape so easy!

I am sharing my Layered Chocolate-Mint Christmas Tree cake with the following linkies :

Love Cake with Jibber Jabber - I haven't managed to join in with this for a while, so am pleased to be part of it again! This month's theme is Winter Wonderland.

We Should Cocoa with Tin and Thyme.

#TheFoodCalendar with Charlotte's Lively Kitchen - Celebrating Christmas!

Cook Blog Share with Easy Peasy Foodie.

Sunday Fitness & Food with Ilka's Blog and Marathons & Motivation.

Layered Chocolate-Mint Christmas Tree Cake


For the chocolate sponge :

Chocolate Sponge using recipe as in this post (for full mix - 5 egg quantity)

Mint Butter-Icing
250g butter - softened
500g icing sugar
1 to 2 tablespoons milk
peppermint extract - to taste
green food colouring paste 

Tree Decorations :
mini candy canes
GF mint chocolate sticks 
GF chocolate-mint balls 
GF chocolate mini stars
GF shimmer-coated chocolate truffles 
edible food glue (available in Lakeland or on-line)
edible glitter - various colours
a little dark chocolate (for the star)


  1. If you are planning on using glitter-covered chocolates, I suggest you prepare these in advance, so that they have time to dry ready to place on your cake as soon as you ice and before the icing hardens.
  2. Place a little glitter of your chosen colours in a tiny dishes (I use soy sauce dishes). Use a clean paint brush (I keep one especially for food use) to smear a very thin layer of food glue on the areas of your chocolate balls, stars, etc that you want to glitterize. Dip the glued areas into the glitter to cover and then place to dry on a sheet of baking paper (on a plate/baking tray). Set aside.
  3. Prepare your chocolate star by melting a little dark chocolate in the microwave (I tempered mine, but if you are adding glitter, any 'blooming' will not show much), carefully drizzling into a star shape on baking paper and then adding a good sprinkle of glitter to the surface. Set aside to set.
  4. Base-line your round, deep, loose-bottomed cake tins - you will need the following : 1 x 8 inch/20 cm; 1 x 6 inch/15 cm; 1 x 4 inch/10 cm; a non-stick large muffin tin for the remaining mixture from which you can cut the final two layers.
  5. Pre-heat the oven to 170 C/325 F/Gas 3 and make your sponge batter as in this recipe.
  6. Distribute your batter between your tins to a depth of 4 to 5 cm (1½ to 2 inches), using any remaining batter in the muffin tin (you can make snowmen with any left-overs).
  7. Bake your cakes for between 20 and 40 minutes (dependent on depth and size), arranging them in the oven so that the smaller ones are at the front for easy removal without significantly disturbing the larger ones that need longer. They will be ready when a skewer comes out clean. These cakes do not massively sink if a little air gets in the oven, but try and avoid opening the door too often or for too long!
  8. As the cakes come out of the oven, remove from the tins and place on a wire rack to cool completely.
  9. Meanwhile, make the butter-icing : Place your softened butter in a large mixing bowl and gradually whisk in your icing sugar a little at a time until you have a smooth soft icing. Add a very little milk as the mixture thickens, to loosen slightly. (Tip : to avoid too much icing sugar dust ending up around the kitchen, I add about 50g at a time and first carefully stir into the wet butter mixture with a silicone or wooden spoon, before whisking. It takes extra time, but you don't end up in a cloud of white sweet dust and your kitchen doesn't end up looking as if the ceiling fell in!)
  10. Add peppermint extract and green food colouring a little at a time until you have your desired mint flavour and colour, whisking as you go.
  11. Layer your cakes : Start with the largest 8 inch/20 cm sponge (you can either place on your serving dish or on a clean chopping/cake board and transfer later with a flat, wide spatula/fish slice) - Carefully, but quite roughly spread a layer of icing on to the top and sides of the sponge, to cover completely, using an icing spreader or palette knife.
  12. Place the next largest sponge (6 inch/15 cm) on top of the first iced sponge and repeat the icing process to completely cover. 
  13. Repeat again with the 4 inch/10 cm sponge.
  14. For the top two layers, take a couple of the chocolate muffin sponges and use cookie cutters (2 inch (5 cm) and 1 inch (2½ cm) to cut cake rounds. You may need to square off the the top of the larger muffin sponge to flatten for stacking.
  15. Repeat the icing and stacking process for these two layers (you will need to work extra carefully to avoid too many crumbs getting mixed into the icing layer or add a thin 'crumb' layer of icing to each small cake before you put them on the main cake, chilling to firm up and then adding a second icing layer when placed on the main cake.
  16. Decorate your cake with glittery sweets, truffles, candy canes and your chocolate star.
Gluten Free Alchemist © 2013-16 unless otherwise indicated