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Gluten Free Christmas Swirl Cake




INGREDIENTS

  • YesYouCan Vanilla Cupcake Mix

  • YesYouCan Red Velvet Cupcake Mix

  • 160ml water (2)

  • 60g margarine (2)

  • 4 eggs or YesYouCan Vegan Egg Replacer

  • 100g margarine for frosting

DIRECTIONS

  1. Preheat oven to 160C (fan forced) or 180C (conventional)

  2. Add eggs, margarine, and water to a mixing bowl and add YesYouCan Red Velvet Cupcake Mix*

  3. Mix ingredients together using an electric mixer for 2 minutes.

  4. Set batter aside

  5. Add eggs, margarine, and water to a mixing bowl and add YesYouCan Vanilla Cupcake Mix

  6. Mix ingredients together using an electric mixer for 2 minutes.

  7. Add green food colour to Vanilla Cupcake batter

  8. Fold colouring into batter until colour is uniform

  9. Set batter aside

  10. Spray cake tin with oil and place batter dividing ring

  11. Pour red velvet cake batter and green-coloured vanilla cake batter in the rings alternately

  12. Bake for 30 minutes

  13. Let cool

  14. Spread icing on first layer and stack the second layer

  15. Decorate

*If Red Velvet Cupcake Mix is not available, follow step 5 and use red food colour


Frosting:

  1. Cream the margarine in slow speed using electric mixer and gradually add the frosting mix.

  2. Add food colour until desired colour is achieved

Decorations:

  1. Print template and cut out

  2. Dust surface with icing sugar

  3. Knead icing until smooth and roll to the thickness of a pencil

  4. Use printed template and trace using a dull knife

  5. Arrange decorations


Watch this short video below to follow the recipe:



 

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