Gluten and Dairy Free Rainbow Cake

Gluten and Dairy Free Rainbow Cake

Here is my recipe for a Gluten and Dairy Free Rainbow Cake which can be decorated any way you like once the sponges and buttercream have been made. This really tasted delicious and would make a great birthday cake for any rainbow cake fan who needs a GF and DF cake.
Gluten and Dairy Free Rainbow Cake

It was Jenson’s 7th birthday a couple of weeks ago, and the weekend before his actual birthday (which fell on Good Friday this year), he had a joint party with his friend Holly with whom he shares the same birthday. Holly cannot eat foods which contain gluten and dairy, and as I offered to make the birthday cake, I decided to have a go at making a Gluten and Dairy Free Rainbow Cake.

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Cadbury’s Marvellous Mix Ups Pinata Cake #freethejoy

Cadbury’s Marvellous Mix Ups Pinata Cake #freethejoy

It was my birthday a couple of week ago but I never actually made myself a birthday cake, so last weekend we had some friends over for a BBQ, which turned out to be an indoor affair due to the rain that decided to arrive not long before it started, and  one of my friends also had a birthday a few days before mine, so I decided that this was the perfect excuse for me to make one for us to share and for our friends to help eat.

I opted to make a chocolate cake and decided to add a touch of the Cadbury’s #freethejoy to it by adding popping candy to the chooclate frosting, making an oreo vanilla buttercream for the inside and creating a hidden surprise element of a pinata middle using the Cadbury’s Marvellous Mix Up sweets and chocolates.

Mmmmmm!! Anyway, here is how I made it



Cadbury's Marvellous Mix Ups Pinata Cake
Cook time
Total time
a chocolate sponge cake, filled with an oreo vanilla buttercream and covered in a chocolate and popping candy frosting. The cake contains a hidden surprise of Cadburys Marvellous Mix Up sweets - a pinata effect once the cake is cut open.
Author: Jenny Paulin
Recipe type: desserts
Serves: 12
  • 175g self raising flour
  • 200g unsalted butter
  • 200g caster sugar
  • 25g drinking chocolate
  • 4 eggs
  • 1 tub of Betty Crocker vanilla flavoured buttercream
  • 6 bags of Cadbury's Marvellous Mix Ups (3 of each variant)
  • 1 x 400g jar of chocolate spread (I used Tesco value)
  • 1 x 200g tub of full fat cream cheese
  • 1 x 55g tub of Dr.Oetker Rainbow Popping Candy
  1. grease and line 2 x 8 inch baking tins
  2. pre heat the oven to 180oC / 160oC (fan)
  3. *To make the sponges:
  4. Cream the butter with the sugar until pale and creamy
  5. Add the eggs and a spoonful of the sifted flour and beat together
  6. Carefully add the remaining flour and the cocoa powder and fold in until combined
  7. Divide the mixture between the two baking tins and place in the oven
  8. Cook for about 20-25 minutes until cooked
  9. Remove from the oven and allow to cool completely before slicing each sponge in half to make 4 sponge layers
  10. Cut a hole in the two middle sponges - I used a large scone cutter - and remove the sponge disks (I ate mine but you might be abel to think of another use for them!).
  11. **To make the Oreo buttercream**
  12. Simply place the vanilla buttercream into a mixing bowl and add 2 tbsp of the cream cheese and beat well. Then remove all the mini oreos from the marvellous mix up bags, and either bash them with a rolling pin or place them in the mixing bowl with the buttercream as I did, and I added it to my free standing mixer and beat it until the oreos crumbled, making a oreo buttercream.
  13. **To assemble the cake**
  14. Add buttercream to the whole of the bottom layer sponge, then carefully add a sponge with the cut out , and carefully cover the outer ring with the buttercream, being careful not to add any in hole. The repeat with the other middle layer.
  15. Remove the large fudge chocolates, and about 10 of the white and milk chocolate buttons, from the mix up bags and leave to one side
  16. Add all of the other sweets into the deep hole in the middle of the cake
  17. The add the final sponge
  18. Place into a fridge for 30 minutes to firm up, to make it easier for adding the frosting
  19. **To make the popping candy chocolate frosting**
  20. Simply mix the chocolate spread with the remaining cream cheese and then stir through the popping candy
  21. Cover the outer of the cake with the frosting and then decorate with the remaining mix ups that you put to one side
  22. Place in the fridge until you are ready to serve and remove about 30 minutes before serving.
  23. Enjoy!






This cake was definately a crowd pleaser and certainly had the wow! factor, which is exactly what I was out to achive. As my friends watched it being cut open to reveal the suprise marvellous mix ups centre, they were not expecting to see the sweets fall out to #freethejoy Nor were they expecting the oreo buttercream inside or the popping candy chocolate frosting on the outside. It was aruddy marvellous cake which not only looked great but tasted great too!

A perfect belated birthday cake indeed!


So if you were presented with bags of Cadbury’s Marvellous Mix Ups what would you create to #freethejoy? I made this cake but the team at Cadbury’s have been very creative and made some great works of chocolate and sweet art to make us smile and #freethejoy.  One thing which is certain to  make you smile and #freeyourjoy is a trip to Cadbury’s World – *this* is something that I have wanted to do for a very long time and while I know that it will not be exactly like Willy Wonka’s chocolate factory, a girl can dream and still get excited at the prospect of a visit!

To win a Family Pass to Cadbury’s World all you need to do is reveal what chocolate creation you would design to #freethejoy. Please fill in the form below to enter and good luck. Closing date is Monday 21st July, 2014.

a Rafflecopter giveaway

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linking up to Supergolden Bakes

I was sent some bags of Marvellous Mix Ups and a family pass to Cadbury’s World as a thank you for posting this give away. The recipe is my own idea

Rainbow Sprinkles Cake

Rainbow Sprinkles Cake

I was having a discussion with some online friends the other night about cakes being either bought or made for you by a cake making professional when it comes to our children’s birthday parties. I am a firm believer in making as much as I can myself because for one thing I enjoy being creative and I like baking, and I think I am good at making cakes. My decoration skills are still not that great, but I am at least practising on a regular basis! However, following my online chat, I do understand why many Mum’s opt to have them either ready made by someone else or  will buy the sponges and then decorate them at home. I think we all take shortcuts where we can – I often cheat with my frosting and buy the ready made because it is means I don’t always have to worry when I dont have any icing sugar or butter in the house.  I have even bought chocolate sponges and decorated them myself  – I think sometimes life is too short to worry and as long as they taste and look great and the recipient is pleased, then no one need know the truth – the whole cake truth!

Another factor to take into account is price. I think that by the time you have bought all the ingredients you need,  especially if starting from scratch, plus the gas/electricity it costs to cook a couple of sponges it can add up. From just £7.40 a ready made vanilla sponge cake can be delivered straight to your front door ready to be pimped by your own cake decorating hands. Which is actually not *that* pricey really when you work out how much baking a cake is (from scratch). And of course, if you are not a good cake baker, then having a cake made for you would be very helpful!

I was recently sent a 6 inch and I decided to have a go at making a Rainbow Sprinkle Cake having seen it on pinterest a lot, and knowing how great it would look and appeal to children for a birthday cake. So with this in mind here is how I made one.


Rainbow Sprinkles Cake
Prep time
Total time
Serves: 10
  • 1 x 6 inch vanilla sponge cake
  • strawberry jam
  • 1 x pot of ready made vanilla buttercream (I used Betty Crocker)
  • 3 x bottles of hundreds and thousands
  1. Slice your cake into 3 layers
  2. spread jam over each one
  3. reassemble
  4. spread the buttercream around the top and sides of the cake all around
  5. place in the fridge for about an hour to firm up
  6. add another thin layer of the buttercream all over the first layer to cover up any cake crumbs which may be on show
  7. pour the hundreds and thousands onto a large serving dish/plate
  8. Very carefully roll the cake in them on its side
  9. turn the cake over on to its bottom and scatter more of the hundreds and thousands onto the top
  10. when covered very carefully place the cake onto your serving plate/cake stand (I used a fish slice utensil) and place back in thre fridge to firm up again
  11. remove from the fridge about 30 minutes before serving






This ready made vanilla sponge cake was easy to work with and sliced with less crumbling than I had anticpated, and remained firm as I spread the jam on to the 3 slices I cut from it. The only issue I had was that when I was trying to coat the assembled cake with the buttercream, small bits of cake came away leaving gaps, which meant I had to push bits back in! It did not affect the overall look of the cake that much really,  but this is the only minor criticism I have really.

The sponge was really nice actually, not too sweet and the texture was just like a victoria sponge type cake – the type of cake I make 85% of the time anyway which is fine by me! It tasted really good and I would happily eat some more. I will continue to bake my own cakes, but I do recommend the cake on its flavour and texture and it smelt like fresh cake should aswell. It does say on the packaging that the cake should be consumed within 5 days of recieving it, which means it will last a while too once served at your party/social gathering of your choice. I think this is a great idea for those who either dont like to bake , cannot bake or are too busy to do so.

With regards to my attempt at the Rainbow Sprinkle Cake – well I think I have escaped an epic fail BUT it could look a lot better. It is actually much harder to achieve than I had thought it would be, as it looks so impressive (on pinterest sites at least!) , and those hundreds and thousands do go everywhere and anywhere – pesky things!! Check this tutorial out if you want to have a go yourself and produce a much better looking decorated cake than mine!! Still, my boys went ‘wow’ when they saw it so it has the desired effect !

I was sent a cake for the purpose of a review. It was my choice to decorate it in this way. All comments made regarding it are honest and my own.

Strawberry & Elderflower Cream Cake Stack

Strawberry & Elderflower Cream Cake Stack

Last weekend was the 30th wedding anniversary of my OH’s Aunt and Uncle, and his cousins arranged a surprise party for them Saturday afternoon with lots of their friends and family present. All the guests were asked to contribute something to eat and , of course, I offered to make a cake (or 3!). With the sun shining and British strawberries very much in season now, I thought that a cake layered with fresh, juicy, sweet strawberries and double cream mixed with elderflower cordial would be the perfect cake for a summery party. A Strawberry & Elderflower Cream Cake Stack if you will, and although it does look a little reminiscent of the Leaning Tower Of Pisa (lol!) due to the weight of  the filling, it tasted lovely and went down very well with the party guests. And here is how I made it


Strawberry & Elderflower Cream Cake Stack
Cook time
Total time
Recipe type: desserts
Serves: 16-18
  • 200g unsalted butter & extra for greasing
  • 200g caster sugar
  • 200g self raising flour
  • 4 eggs
  • 1 tbsp elderflower cordial
  • 450 ml double cream
  • 2 tbsp elderflower cordial
  • 3 punnets of fresh strawberries
  • strawberry jam
  1. Pre heat the oven to 180oC / 160o C (fan)
  2. Grease and line 2 x 8 inch sponge baking tins
  3. In a bowl cream together the butter and sugar for about 4 minutes until pale and soft
  4. Add the eggs, the cordial and 1 tbsp of the flour and beat for a couple of minutes until light and airy
  5. Carefully fold in the remaining flour
  6. Then divide the batter between the 2 cake tins and cook in the oven for about 22-25 minutes until cooked right through
  7. Allow to cool completely
  8. Once cooled, cut each sponge into 2 sponges to give you 4 thin sponges
  9. Slice 2 punnets worth of trawberries (remove the green stalks)
  10. Place the double cream and elderflower cordial into a bowl and whisk until thick - but not too thick, as you want the cream to not be stiff
  11. The assemble the cake by spreading the bottom of each sponge with a thin covering of jam, then add some cream and then some slices of strawberries
  12. Repeat this until you get to the top sponge layer
  13. Re-whisk the cream to make it a little stiffer
  14. Then add some to the top sponge - adding a little height to the centre
  15. Cover the bottom of the top sponge with some more sliced strawberries and then add whole ones ot the top cente and pile them high
  16. Before serving dust with sieved icing sugar


I do not have any photos of the cake cut as it was done so several hours later and I felt a bit silly taking photos of a cut cake in front of people I did not know!! But it was very tasty and the sponges very light, despite the slightly lop sided finished cake!  Great flavours for a summer cake.

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Swimming Pool Cake (#Team Honk Bake Off)

Swimming Pool Cake (#Team Honk Bake Off)

I am not a sporty person. Never have been and probably never will be. However, swimming has always been the one sporting activity that I have kept going over the years. Although I have not actually gone proper swimming by myself for about 5 years. However, both my boys love swimming and are like fishes in the water  and they have such a confidence in the water which makes me both proud and happy.

When I set the Team Honk Great Bloggers Bake Off Challenge back in February, I knew all along that there was only one type of cake I could make (even though it has taken me soooo long to get around to making it!). A Swimming Pool cake of course ! It is just a plain sponge filled with jam and covered in buttercream and then decorated , hopefully, to look like a swimming pool. Here is how I made it.


Swimming Pool Cake (#Team Honk Bake Off)
Cook time
Total time
Recipe type: desserts
Serves: 15
  • 200g unsalted butter
  • 200g self raising flour
  • 200g caster sugar
  • 4 eggs
  • 1 tsp elderflower cordial (or vanilla essence)
  • ½ jar of jam - I used strawberry
  • 100g cold unsalted butter
  • 200g icing sugar
  • 2 tbsp white chocolate spread
  • ½ tube of Dr Oetekar blue liquid gel food colouring
  • 4 bars of white chocolate (4 x 100g bars)
  • 250g approx of white marzipan (white ready to roill icing would work aswell - i didnt have any hence the marzipan)
  • blue edible glitter beads
  • edible sweet necklaces
  • white chocolate fingers
  • playmobil figures (optional)
  1. pre heat the oven to 180oC / 160o C (fan)
  2. grease and line a rectangle baking tin - I used an 8 x 10inch
  3. Cream together the butter and sugar for a few minutes until pale and fluffy
  4. Add the eggs and the elderflower cordial and a spoonful of flour and beat for a couple more minutes
  5. Fold in the remaining flour
  6. Pour into the tin and cook in the oven for 20-25 minutes until cooked right through
  7. Once cooked, remove from the oven and allow to cool
  8. While cooling make your buttercream by beating the butter until soft. then carefully add the icing sugar bit by bit to make smooth paste. Beat in the white chocolate spread.
  9. Divide the buttercream into two portions, and in one lot stir in the blue food colouring
  10. Once the sponge has cooled completely, carefully slice in half with a sharp knife to make 2 sponges the same size as the baking tin
  11. Sandwich together with the jam
  12. Around the outer perimeter of the cake slather on some white buttercream. Divide the white chocolate bars in half length ways, and stick around the sides of the cake. You will have to break some of the chocolate up again to fit into the gaps.
  13. Add the blue buttercream to the top of the cake - no need ot smooth it completely, you want it to look a bit rippled
  14. Roll out the marzipan to about ½ cm thickness and cut out strips to fit along each top side of the cake. I then added the blue glitter to the top of the marzipan.
  15. The I added edible sweet necklaces to make swimming lanes and some white chocolate fingers to make a pool ladder
  16. To finish off the look, I added some Play Mobil figures which came with the Play Mobil swimming set!


So there you have it, my entry into the Team Honk Great Bloggers Bake Off – an epic Swimming Pool Cake.

Why dont you bake something for Sport Relief?

It really does not matter if you are a good or bad cook the main thing is to join in and have some fun and raise some money. It could be as simple as fairy cakes with glace cherry red noses on top, maybe cherry scones, or you could go all out and create a show stopper of a cake with a sporting theme.

The linky is open from today until Monday 28th April allowing you plenty of time to get baking.

After the closing date, there will be prizes for the funniest and most show stopping bakes (2 winners in total) and they will be chosen by

Emma Freud

wooooo hoooooo – so what are you waiting for???

The rules are very simple:

  • bake something with a Sport Relief/Sporty/Team Honk Relay/ Red Nose theme – it can be as OTT as you wish or it can be very modest. It can be funny or serious and even if it all goes wrong, blog about it anyway because it could be chosen for being the funniest
  • the bake must be made by you or your children, no bought cakes please
  • please add the special Great Bloggers Team Honk Badge to your post
  • please add a link to my blog so people know who is hosting it
  • please add the blog hop code
  • you must donate at least £2 to the Team Honk fundraising page which is here and you must leave your blog URL so we can check that you have donated
  • you are allowed to link up more than one recipe but that will mean more than one donation please
  • please try and comment on a few other fellow bakers posts even if it is the two either side of yours on the blog hop
  • please tweet me your linked up bakes (@JennyPaulin) so I know you have linked up and I can RT for you
Mummy Mishaps

So what are you waiting for?
Get your aprons ready and on your marks, get set and baaaaaaaake!

Good luck 🙂

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