- 125ml - icing sugar
- 180g - gluten-free self-raising flour
- 2 - tubs (230g each) creamed cottage cheese
- 45ml - cocoa powder
- - red food colouring powder
- 2 - eggs
- 140g - castor sugar
- 200ml - buttermilk
- - salt
- 7,5 ml - baking powder
- 5ml - red food colouring powder
- 90g - butter
- 10ml - vanilla essence
Preheat the oven to 180°C. Grease a 15cm cake tin and 12-16 cupcake tin hollows with nonstick spray.
1. Using the ingredients for the first batch, sift the dry ingredients together twice.
2. Cream the butter and sugar in a mixing bowl. Add the eggs and beat well. Add the colouring and vanilla essence and beat until well combined.
3. Fold in the flour mixture and the buttermilk in turns, combining well after each addition. Transfer to the cake tin.
4. Bake for 40 minutes or until a skewer inserted in the middle comes out clean.
5. Make a second batch of the batter, transfer to the cupcake tin hollows and bake for 20-30 minutes (depending on the size) or until a skewer inserted in the middle comes out clean. Leave the cupcakes on a wire rack to cool.
6. Transfer the cake to a wire rack and leave to cool completely. Slice horizontally into three equal layers.
7. Mix the cottage cheese and icing sugar.
8. Spread a little icing on two of the cake layers. Stack all three layers on top of one another. Ice the whole cake, then scrape off enough icing for the red colour of the cake to be visible.
9. Mix a little food colouring powder with the remaining icing. Transfer to a piping bag with a rose nozzle and pipe icing on the cupcakes to resemble roses. Arrange on the cake, using kebab skewers to attach some to the sides.