Mirror mirror on the wall, who’s the fairest of them all….
Three failed cakes and 2 kgs of butter later, and an hour to go before my flight, and there I was frantically snapping photos of my finally complete cake.
The cake was inspired by the costumes in the recently released movie, Mirror Mirror, in particular the queen’s wedding dress and the collar of her red dress. It seemed fitting to make an angel food cake with a fluffy frosting to reflect the lightness of the dress.
My mom, usually the non baker in the family, came to my rescue and whipped together the final angel food cake. Want to know where I went wrong? I forgot to flip the cake over once it was out of the oven… Three cakes later and I finally learnt. Sometimes? It’s important to follow instructions. *rolls eyes*Print
Snow White Inspired Mirror Mirror Cake
Gluten free angel food cake
- 3/4 cup gf plain flour
- 1/4 cup gf cornstarch
- 3/4 cup superfine sugar
- 11 large egg whites
- 1/4 teaspoon salt
- 1 1/2 teaspoons cream of tartar
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 3/4 cup plus 2 tbsp of superfine sugar
- craft frame
- food safe mold
- milk chocolate melts
- royal icing
- silver pearl dust
- 2 room temperature egg whites
- 1 1/2 cups white sugar
- 1/4 tsp cream of tartar
- 1/3 cup cold water
- and a dash of salt.
- 1 tsp of vanilla extract
Gluten free angel food cake
- Preheat oven to 175oC (350oF) and adjust the oven rack so it’s low in the oven
- Whisk together in one bowl the gf plain flour, gf cornstarch and superfine sugar.
- In a mixer, beat together the egg whites, salt, cream of tartar,
- Add in vanilla extract and almond extract.
- Increase the speed until the egg whites have thickened and puffed up.
- Gradually beat in, bit by bit, the superfine sugar until it ‘peaks’ and softly holds its form.
- Fold in the flour mixer (gently!) until it’s all mixed together.
- In an 10′ angel food cake pan, pour in the cake batter, and tap the pan on the counter so the batter settles.
- Bake the cake on the low rack in the oven for about 45 minutes.
- Once cooked (the top will spring back back when lightly pressed), turn the cake upside down (important!) onto the neck of a bottle (we wrap a bottle with al-foil) for 2 hours while the cake sets and cools (If you don’t, it sinks into itself and goes all warpy).
- The mirrors were created by making a food safe mold of a wooden Kaiser craft frame for scrapbooking. Once set, several chocolate molds were created by tempering chocolate, filling the molds and letting them sit to set. The ‘mirror’ was flooded with royal icing, and when it was all dry (a day later, so make ahead), silver pearl dust was brushed onto the mirror and the frame.
- Place a metal bowl over a small saucepan filled with 2cm of water.
- Add into the metal bowl, egg whites, white sugar, cream of tartar, cold water and a dash of salt.
- Mix all well together.
- Turn heat to medium until brought to a simmer.
- Using an electric beater, beat constantly for 7 minutes until peaks form.
- The mixture will be thick and fluffy.
- Turn heat off and mix in vanilla extract.