Recipe Index

Ingredients

• 14 oz unsalted butter, softened
• 12 oz caster sugar
• 6 large free-range eggs
• 2 tsp vanilla extract
• 14 oz gluten-free self-raising flour
• 1/4 tsp xanthan gum
• 7 oz butter, softened
• 14 oz icing sugar
• 1 tsp vanilla extract
• a little milk, if needed to loosen the buttercream
• 2 lb 3 oz readymade fondant icing block
• concentrated food colouring gels in appropriate colours for your chosen character
• icing sugar or cornflour, for dusting

Method

1. Heat the oven to 350°F and line a 9 x 13 inch baking tin with non-stick baking paper.
2. Beat the softened unsalted butter and caster sugar together until pale and fluffy, using an electric mixer if one is available.
3. Beat the eggs in one at a time, mixing well after each, then mix in the 2 teaspoons of vanilla, the gluten-free flour and the xanthan gum until the batter is smooth.
4. Spoon the batter into the lined tin, level the top, and bake for 50 to 55 minutes until golden and springy when pressed gently.
5. Cool the cake completely in its tin while the buttercream is made.
6. Beat the second measure of butter for about 5 minutes until very pale, add the icing sugar in two stages beating well between them, then beat in the teaspoon of vanilla and loosen with a few drops of milk only if the buttercream feels too stiff to spread.
7. Turn the cold cake onto a large board, trim the risen top flat, neaten the edges, and cut the sponge into equal squares — two squares for a number two, three for a number three, and so on.
8. Spread a thin crumb coat of buttercream over the top and sides of each square, scrape away the excess, arrange the squares into the chosen character shape, and chill the assembly for 30 minutes.
9. Knead the fondant until pliable, colour the largest portion with the character's main colour by folding in gel colouring until the shade is even, and colour smaller portions for the features.
10. Roll the main fondant on a surface dusted with icing sugar or cornflour to about 1/8 inch thick, drape it over the chilled cake, smooth it against the cubes, and trim the excess at the base.
11. Press straight indents into the fondant to mark the individual blocks, then roll and cut the smaller coloured portions into eyes, mouth, arms and legs and fix them in place with a brush dipped in a little water.

Prep: 30 min · Cook: 2 h

Nutrition not computed — the source recipe data produced an implausible result and is flagged for review.