Alice in Wonderland Mad Hatter Tea Party Unbirthday Cake
Try this Alice in Wonderland Mad Hatter Tea Party Unbirthday Cake recipe
Try this Alice in Wonderland Mad Hatter Tea Party Unbirthday Cake recipe
- 2 cups white sugar
- 6 eggs
- 3 cups gluten free self-raising flour
- 1 cup gluten free plain flour
- 300 g of butter melted
- 1 1/4 cups of milk
- 3 tsp of vanilla essence
- 600 g white rolled icing
- concentrated food colouring
- 250 g softened butter
- 3 cups pure gluten free icing sugar
- 1 tbsp of milk
- 250 g of melted copha (keeps it white)
- 3 cups pure gluten free icing sugar
- 1 tbsp of milk
- white icing
- yellow concentrated food colouring
- gold edible pearl powder
- Carbohydrate 304.762740227185 g
- Cholesterol 2931.9 mg
- Fat 1101.453 g
- Fiber 0 g
- Protein 35.8035 g
- Saturated Fat 697.4958 g
- Serving Size 1 1 recipe (2712g)
- Sodium 8547.75 mg
- Sugar 304.762740227185 g
- Trans Fat 76.9837500000001 g
- Calories 11014 calories
Step-by-step
- Preheat oven to 140oC.
- In a mixer toss in 3 cups gluten free self-raising flour, 1 cup gluten free plain flour, 2 cups white sugar, 300g of softened butter (I often melt it before), 1 ¼ cups of milk, 6 eggs and 3 tsp of vanilla essence, and mix well.
- Grease the doll cake pan with either butter or baking spray before filling with the cake mix.
- Place on a baking tray for stability before placing on a bottom rack in the oven.
- Bake for 2.5 hours until a skewer comes out clean.
- Set aside to let cool completely (approx 1-2 hours)
- Meanwhile, mix together ~600g of white rolled icing with pink colouring.
- Start bit by bit, softening the icing with your hands, and adding a thumbprint of colouring at a time, folding it in, then twisting and squishing until it's swirl free.
- Finally, once all the icing is mixed, combine it all together and knead it so the colour is smooth and consistent. If your hands get sticky with the icing, dust them with some icing sugar.
- In a mixer, beat together 250g softened butter (not melted!), 3 cups pure gluten free icing sugar and 1 tbsp of milk.
- In a mixer, beat together 250g of melted Copha (keeps it white), 3 cups pure gluten free icing sugar and 1 tbsp of milk.
- Once cooled slice 1cm off the tiny base so the cake can balance by itself. Don’t level off the top, as it should’ve risen higher in the middle, which will create the arched/curved cake top that the unbirthday cake is shown to have.
- Coat the entire cake with a layer of buttercream icing, using the icing to fill in big gaps on the top of the cake.
- Roll out enough pink icing and drape over the entire cake.
- Use a cake smoother to remove bubbles and smooth the surface.
- Finally, you decorate with white icing and some tiny fondant roses. Not much detail is shown for the type of piping they use, so make your own judgement on what looks good.
- To make the cartoon candle, mix a tiny amount of white rolled icing with blue, roll and cut out with a flower cookie cutter. Drape over a round edge to curve it and let it sit and dry.
- For the candle, mix a small handful of white icing with yellow colouring and mold into a candle like shape. Don't worry too much, this is supposed to be cartoony based afterall. To finish it off, I dusted the candle with some edible pearl powder in gold, and its flower shaped base with blue edible pearl dust.
Baking large cakes requiring special pans or doll molds often leads to structural collapse or raw centers unless the thermal environment is tightly managed. By dropping the oven temperature to 140 degrees Celsius, heat penetrates the dense batter gradually over two and a half hours without burning the exterior sugars or drying out the crumb. Because gluten-free flour blends lack elastic protein networks, the inclusion of six eggs provides necessary structural protein coagulation to hold the massive volume of batter together.
Gluten-free flours absorb moisture differently than standard wheat flour, requiring precise liquid ratios and extended mixing times to hydrate fully before hitting the heat. Incorporating melted butter alongside milk ensures that the starches do not dry out during the lengthy bake time, while self-raising flour lifts the heavy mixture evenly without dense pockets forming near the base. When working with specialty pans, placing the mold on a flat baking tray provides stability during transport into the oven rack.
Sculpting the characteristic skewed silhouette relies on precise trimming rather than leveling, specifically slicing only one centimeter off the base while leaving the domed top intact for height. Utilizing a mixture of butter and pure icing sugar creates a stable barrier that seals in internal moisture, while a secondary batch made with melted Copha maintains a brilliant white hue without yellowing under the fondant layer. Smoothing rolled icing requires working small amounts of concentrated food coloring thoroughly into the dough until the pigment is completely uniform and free of streaks.
Celebration cakes constructed with multiple layers of buttercream and rolled fondant actually benefit from a twenty-four-hour rest period in a cool environment, as the internal moisture redistributes and softens any firm starches in the gluten-free crumb. Slices cut on the second day maintain their structural integrity much better once the fats have fully reset and the sugar coatings have completely bonded to the exterior surface.
