Unleash the Colour! This gluten free Party Ring Cake makes quite a show-stopper and is as pretty as it is delicious… Tender vanilla sponges layered and decorated with custard buttercream, Party Rings and sprinkles. For kids (and big kids). Optional dairy free.
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A perfectly colourful gluten free Party Ring Cake
I had SO much fun making this gluten free Party Ring Cake. I HAD to share it with you. Whether it’s made for kids or grown-ups, it’s a cake that makes people happy… How can it not?! It’s so perfectly colourful and a total show-stopper. And surprisingly not over-sweet either.
The inspiration to make it came after I perfected my Gluten Free Party Rings biscuits recipe. I ended up with so many biscuits from all the testing and development, that I couldn’t resist playing with a few… I may be in my fifties, but we all need a bit of ‘childhood’ in our lives… 😉
Is this gluten free Party Ring Cake easy to make?
For anyone looking at the photos and thinking ‘that looks complicated’… stop right there! It’s not. Honestly. If I can make it, anyone can. Essentially, it’s just cake, buttercream, and biscuits… all layered together. Three elements… none of them particularly tricky…
- My ‘go-to’ Vanilla Sponge Cake (that’s straightforward and super-versatile).
- Custard Buttercream (which uses custard powder alongside standard icing sugar to make it both more stable and less sweet).
- Gluten Free Party Rings (homemade, but really not difficult (although definitely a bit messy))
- Plus… Your favourite sprinkles to jazz it up even more!
I’ve included ALL the recipes that you need to make my Gluten Free Party Ring Cake at the bottom of this post… The sponge and buttercream are on the main recipe card and the Party Rings recipe is just below that.
Can I use a different sponge recipe to make this cake?
Yes… of course you can. If you have a favourite sponge recipe that you think will work well for a Party Ring Cake, then go ahead and switch it in. However, I definitely recommend giving this one a try… It’s not only absolutely delicious, but is robust yet tender and has a fantastic shelf-life!
Can I buy gluten free Party Rings instead of making them?
Unlikely! Sadly, at the time of writing, there are no mainstream manufacturers who make them. So, creating a gluten free Party Ring Cake will mean making your own. But don’t panic… They are pretty straightforward to make. Even better, I’ve done all the hard work for you in developing a recipe that is not only gluten free, but can also be made dairy free as well.
AND… you can make them ahead of time, as they store well for several days…
Make it your own… change up the colours of your Party Rings and buttercream
While it may be an extra thing to do, the beauty of making your own Party Rings is that YOU get to choose how they are coloured… So, if the party girl or boy wants ‘galaxy’… or ‘Barbie’… or ‘Halloween’… or even ‘Shrek’, choose your colour scheme to match… Biscuits, buttercream and sprinkles!
You could even opt for a matching sponge with either the addition of food colouring to the mix… OR by making a Funfetti Cake batter with added sprinkles. I did consider it myself… But it felt like one add-in too many.
Is this cake safe for Coeliacs?
Yes. As long as the cake, buttercream and biscuits are made with gluten free ingredients as stated in the recipe, then my Party Ring Cake is safe for people with Coeliac Disease (Celiac).
PLEASE remember however to check ALL ingredient labels (including the decoration sprinkles) to be certain that nothing contains hidden gluten and there are no ‘may contain’ warnings. If you are not sure about what to look for when reading labels, then have a read of my post Coeliac Disease + Food.
Can I make this Party Ring Cake dairy free as well as gluten free?
Yes again. The recipes shared can all be made with a simple sub of dairy free alternatives for butter and milk where stated. If you’re making custard buttercream, double-check that the custard powder is also dairy free to the level of safety required for you.
A few key tips when making and decorating a Party Ring Cake
I’m not going to go overboard on tips for making this cake, as most of it is pretty standard process… And you can always have a look at the original posts for Gluten Free Vanilla Cake and Party Rings for extra information and advice.
However, when it comes to putting it all together, it may be helpful to give you a few suggestions…
- Once the sponges have been layered with buttercream (and an optional smear of jam), pop the stack in the fridge to chill for 30 minutes or so. This will ‘set’ the buttercream so that the sponges don’t slide off each other when you coat the outside.
- For the neatest finish, ‘crumb coat’ the sides and top of the cake. That is… Spread a thin under-layer of buttercream all over the cake, scraping it (preferably using a palette knife and cake scraper) so that it ‘seals’ the sponge ready for a smooth top layer.
- … Remember to discard any scraped-off icing that contains cake crumbs (do not put it back in the buttercream bowl)!
- … AND chill the crumb-coated cake before adding the second layer of icing to ensure it sets cleanly.
- Add any sprinkles to the side and top of the cake while the buttercream is still soft. This will ensure they stick in place.
- And lastly… Make sure the icing swirls are large enough to support the Party Rings and that the biscuits are stuck into them while the buttercream is still soft.
Party Ring Cake done!
How to store this cake
If it has been made using the sponge recipe shared below, this gluten free Party Ring Cake should last for a good 3 to 4 days, providing it is stored at room temperature in an airtight container/wrapping. If (for any reason) it needs to be placed in the fridge, bring it back to room temperature before serving to ensure the sponge is at maximum tenderness.
But here’s the thing… Once a Party Ring Cake is topped with Party Rings, it becomes quite a tall cake. I made mine as a two-layer version and it was still too tall for my standard cake carrier. So… Unless you already have a suitable cake box, you have a couple of options:
- If it is completely coated in buttercream, the cake will be protected from ‘drying’ to a significant degree BEFORE it is cut. Thus, it will be fine to leave for 18 to 24 hours uncovered.
- Once it has been cut (or if leaving it for longer before serving), store it as best you can, covered and sealed with a blanket of clingfilm or foil.
- The best option of all however, is to buy a tall cake storage box. Lakeland does an adjustable tall cake carrier which is also available (cheaper) on Amazon.
Although I have not tried freezing the cake after decorating, I wouldn’t advise it. Buttercream doesn’t freeze well. However, you could freeze the plain sponges and then decorate them when you are ready to use them.
Have you made my gluten free Party Ring Cake?
I hope you love my gluten free Party Ring Cake. The recipes for the sponge (and custard buttercream) and the Party Rings are just below (scroll down a couple more inches).
If you make it, I’d love to hear (and see) how it turned out. You can leave a comment at the bottom… Rate the recipe (⭐️⭐️⭐️⭐️⭐️) or tag me on social media with your colourful photos. (Facebook, Instagram or Pinterest).
Don’t forget we also have an epic Gluten Free Recipe Index too, packed with inspiration. And for other celebration cakes, we have a Big Cakes & Celebration Cakes Index. If making a Party Ring Cake doesn’t get you excited, you could try one of my other favourites…
- Coffee and Walnut Cake
- Funfetti Cake
- Orange Celebration Cake
- Banana Layer Cake
- Layered Banoffee Cake
- Black Forest Cake
- Carrot Cake
- Lemon Blueberry Cake
- Flourless Chocolate Torte
Always shared with my love
NOTE: The Party Ring Cake shown in the photographs is a two-layer 7 inch cake… However, the recipe shared will make a three-layer 7 inch cake or a two-layer 9 inch cake.
Gluten Free Party Ring Cake
Key equipment
- three 7 inch (or two 9 inch) round, non-stick baking tins
- Oven
- measuring jug
- palette knife/cake scraper
- fridge
Ingredients
Vanilla Sponge
- 320 g plain gluten free flour blend I use GFA Blend A (see NOTES), but an alternative flour blend should work fine.
- 160 g ground almonds (almond meal)
- 1 tsp xanthan gum (use only ¼ tsp if flour blend already contains)
- 2 tsp baking powder gluten free
- 1 tsp bicarbonate of soda (baking soda)
- ½ tsp fine sea salt
- 270 ml milk dairy free as required
- 1 tbsp white wine vinegar
- 170 g unsalted butter (or dairy free alternative) softened
- 360 g white caster sugar
- 3 tsp vanilla extract good quality
- 3 large eggs At room temperature – lightly beaten – UK large size (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’
Buttercream (may need to increase quantity dependent on cake size)
- 240 g unsalted butter softened (or dairy free alternative)
- 385 g icing sugar confectioners/powdered sugar – sifted
- 55 g custard powder (check gluten free and dairy free as required)
- 2 tsp vanilla extract
- food colouring of choice (optional)
Jam – Optional
- 4 tbsp raspberry or strawberry jam (optional)
Party Ring Biscuits and Decoration
- 8 to 15 Party Ring biscuits – make via separate recipe (see notes for link)
- colourful sprinkles of choice
Instructions
- Base-line three 7 inch ((18 cm)(or two 9 inch (23 cm)) round, non-stick baking tins with baking paper.
- Preheat the oven to 180 C/350 F/Gas 4 (170 fan).
- Weigh and mix together the flour, almonds, xanthan gum, baking powder, bicarbonate of soda and salt, making sure the ingredients are fully combined and all lumps are broken down. (TIP: weigh into an airtight container and shake vigorously). Set aside.
- In a jug, stir together the milk and vinegar and leave to stand for 10 minutes (it will become clumpy and make 'buttermilk').
- In a large bowl, cream together the softened butter and caster sugar with an electric whisk until pale, light and fluffy.
- Break the eggs into a small bowl and beat together with a fork to combine. Add a little at a time to the butter mixture, beating thoroughly between each addition until smooth.
- Add and beat in the vanilla extract.
- Finally, alternately fold the 'buttermilk' and flour mixture into the batter about a third at a time. Work gently but quickly, until just combined and even. Be careful not to over-mix.
- Divide the mixture between the baking tins and smooth the tops.
- Bake for approx 25 to 40 minutes (dependent on cake size and oven) until golden, the top springs back to the touch and a skewer/toothpick inserted comes out with just a few crumbs attached.
- Cool for 10 minutes in the tins, before gently turning out onto a wire rack to cool completely. (If necessary, carefully run a flat knife around the edge of the tin to release)
Custard Buttercream (may need to increase quantity dependent on cake size)
- Beat the softened butter until smooth.
- Gradually add and beat in the icing sugar, custard powder and vanilla extract until well-blended, light and creamy. Beat well to ensure the custard powder dissolves into the butter.
- If colouring the buttercream, add a tiny dot of food colour at a time and mix through, increasing the intensity of colour little by little. IMPORTANT: If piping swirls of a contrasting colour, remove approx ⅓ of the buttercream to a separate bowl before colouring.
- If the buttercream feels too 'firm' for piping, add a very tiny drop of milk and beat again, to achieve the desired consistency.
Party Ring Biscuits
- Make via separate recipe – See NOTES for link. The recipe is also shared on the Party Ring Cake post below the main cake recipe.
Putting the cake together
- If using a different colour buttercream for the swirls, separate this out (if you haven't already) into a bowl before starting to layer (approx one-third of the buttercream is good).
- Once the sponges are cold, layer them together with a little of the buttercream and (optional) jam.
- Chill the cake before adding a side-coat of buttercream to stabilise the layers so that they don't slide.
- Using a palette knife, spread and smooth a thin 'crumb coat' layer of buttercream around the sides and across the top of the cake.
- Chill in the fridge for half an hour to set the crumb coat.
- Add and smooth a top layer of buttercream around the sides and top of the cake. A cake scraper will be helpful here.
- While the buttercream is still soft, press any sprinkles or decorations into the side of the cake.
- Add an (optional) drop of contrasting colour to the remaining buttercream and mix well.
- Use a piping bag fitted with a large open star nozzle to create large buttercream swirls around the top edge of the cake.
- Add colourful sprinkles to the centre top of the cake.
- Gently position and push Party Ring Biscuits into the buttercream swirls or decorate as you wish.
- Store in an airtight container (or cover) at room temperature.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free Party Rings Biscuits
Key equipment
- fridge
- cookie cutter(s)
- Oven
- cocktail sticks
Ingredients
Biscuit Dough
- 220 g white gluten free plain flour blend I use GFA blend A – See NOTES
- 20 g tapioca starch
- ¼ tsp xanthan gum
- pinch fine sea salt
- 100 g white caster sugar
- 100 g unsalted butter – softened (or dairy free block alternative)
- 1 tsp vanilla extract (or lemon extract or other alternative)
- 1 egg (liquid weight around 54g) UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
Icing
- 300 g icing sugar (powdered/confectioners sugar)
- TINY drop boiling water
- GEL food colours of choice (if using liquid, don’t add the water until the colours are in)
Instructions
Biscuits/Cookies
- Line a couple of large baking trays with baking paper.
- Weigh and mix together the flours, xanthan gum and salt until evenly combined with no lumps (Tip: weigh into an airtight container and shake vigorously) – Set aside.
- In a large bowl, cream together the butter and sugar until smooth, light and creamy. This can be done with a hand mixer or using a firm wooden/silicone spoon.
- Add the vanilla extract and egg and mix well together BY HAND with a wooden/silicone spoon, until fully blended.
- Add the dry ingredients and continue to mix BY HAND until the mixture becomes an even, smooth dough.
- Bring the dough together into a ball and place it in the fridge to chill for about half an hour (this will make it easier to roll without stickiness).
- Once chilled, roll out the dough (using a rolling pin) on a lightly floured sheet of baking paper/work surface to a thickness of about 5 to 6 mm. Very lightly dust the top of the dough to prevent the pin from sticking and also lift the dough occasionally to prevent it sticking underneath. It may be easier to work with half of the dough at a time, to ensure it remains cool.
- Use a round cookie cutter to cut the dough into shapes (about 6 cm in diameter/across is good, but the size is flexible).
- Use a very small round cutter or the round end of a small piping nozzle to cut out circles from the centre of each of the cookies. Using a palette knife transfer the cookie dough shapes to the baking trays as they are cut, leaving a gap of a couple of centimetres between each.
- Bring together, re-roll and shape the off-cuts and remaining dough by the same process until all the dough has been used. If the dough becomes too sticky at any point, pop it back in the fridge to chill.
- Place the trays with the cut dough cookies in the fridge to chill for about 20 minutes before baking. This will help to prevent any unexpected ‘spreading’.
- Meanwhile, preheat the oven to 170 C (325 F).
- Bake the biscuits for about 10 to 14 minutes until they are becoming golden at the edges, but not brown. Trays placed at the bottom of the oven may need a couple of minutes longer.
- Once baked, remove from the oven and leave on the baking trays for 10 to 15 minutes to cool, before transferring to a wire rack to cool completely.
Icing the Party Rings
- When ready to ice the Party Rings, ensure you have all the equipment needed ready (a small bowl for each colour of icing being used (3 is perfect for mixing and matching colours and feathers); wire rack, squeezy icing/piping bottles or piping bag and small nozzle; cocktail sticks (for feathering).
- Weigh the icing sugar into one of the bowls (if the icing sugar is very clumpy, then it should be sieved).
- Add a TINY drop of boiling water (less than a teaspoon at a time to allow the greatest control over thickness) and mix with a spoon or fork until the icing is smooth and very thick in consistency (not too runny, but still spreadable).
- Divide the white icing between each bowl (for the number of colours that are needed – 3 is perfect).
- Use a TINY amount of food colour gel to colour each bowl of icing and mix well until even (eg. pink, purple, yellow).
- Working quite quickly, use a flat knife to spread the icing across the surface of each of the biscuits. (Spreading gives better control and is less messy than dunking, but if it’s easier for you to dunk, then that’s fine). Set each biscuit aside on the wire rack as it is iced.
- Before the icing ‘crusts’ on the top, use a squeezy icing/piping bottle (or a piping bag fitted with a very small round nozzle) to pipe thin lines of contrasting coloured icing across the top of each biscuit. It helps to do this one colour at a time.
- Using a clean cocktail stick, drag it through the icing lines (cross-ways/opposite direction) to create a ‘feathered’ look.
- Set the Party Rings aside on the wire rack to set completely (the time will depend on the wetness of the icing as well as temperature and humidity).
- When completely dry, store in an airtight container.
- The Party Rings should stay fresh for 3 to 4 days after which they will start to soften a little, although will still be good to eat for 1 to 2 weeks.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free Party Ring Cake shared with
- Full plate Thursday #634 with Miz Helen’s Country Cottage
- Fiesta Friday #478 with Angie
- What’s for Dinner #412 with The Lazy Gastronome
This cake is beautiful. I’ve never seen a ring cake until now. I’ll have to give it a shot and make this cake.
Thank you Christy. It was such fun to make! I hope you love it xx
What a beautiful and fun cake!! Thanks for sharing at the What’s for Dinner Party – hope your week is awesome!
Thank you Helen. You have a great week too xx
You are just so clever! I just mixed up a very large amount of your B blend because I’ve been thinking about a carrot cake. I had bought 2 little containers of pureed carrots for your recipe and have 1 left. I’m trying to clean out my cabinets. I am a pack rat. Lol! My husband tells me I’m just like my late father who drove my mother crazy. It was a revelation!!
Thank you Alene. You are very kind! Blend B would be fine for this cake too. The only issue would be that because it is a darker flour blend, you would lose the pretty colour. But then… as long as it tastes great, who really cares? xx