Today I made the first part of my soon to be baptised Goddaughter's Christening cake. Her Grandmother is a coeliac, so I got some Dove farm gluten free flour and used that for the fruit mixture. I know these mixtures can be a little drier, so I added extra egg (about 2 and 1/2, instead of 2). I've never done a tiered cake before so I was going to do a chocolate sponge for the bottom tier...I have my dowel rods ready! :toothy10:
As the gluten free flour is plain do I just add Bicarb/baking powder?? To make it usable for a sponge? I may have to try and do a trial run next week for the sponge (the baptism is in March), as my sponges are not as good as my fruits!