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Gluten free rainbow monster cakes recipe

At the weekend my youngest sister and her husband threw a fabulous monster themed birthday party for their eldest child, Daniel who turned three yesterday. His favourite pyjamas are covered in cute little monsters and he especially likes the green monster...

My sister asked if I could make some monster cupcakes and when Daniel overheard he asked if they could be rainbow! Hmm!?! After much thought I decided to make mini oval shaped rainbow cakes that could be cut in half and shared. I wanted the rainbow cakes to look as close to his favourite monsters as I could so for the legs and arms I used gluten free chocolate fingers cut in half, the antennae are lollipops and the eyes were made using white candy melts and mini chocolate beans.

With the remaining slices of cake left over I crumbled them up and used them to make monster cake pops. Which I will be sharing soon...

The gluten free monster cakes went down a treat especially when they were cut in half to reveal their fun insides!

Gluten Free

12 Servings

Method

Gluten free raspberry rainbow cake

  1. Preheat oven to 170C (fan assisted)

  2. Lightly butter two 18cm cake tins and line with greaseproof paper, butter paper

  3. In a food mixer on high, beat butter, lemon extract and sugar until light and fluffy

  4. Beat in eggs one at a time to butter mix, beating well after each addition

  5. Gradually add flour, beating slowly between each addition until just combined. Scrape down bowl as needed.

  6. Weight the mixture then divide equally amongst three bowls.

  7. Add the purple food colour a little at a time to one of the bowls of cake batter and mix till you have an even colour. Adding more colour if needed to create a vibrant batter. Colour up the remaining bowls of batter in green and blue. (click the camera icon to see my coloured batter)

  8. Place purple batter into one of the prepared tins. Tap firmly on surface to remove air bubbles, and smooth the top with the back of a spoon. Place blue batter into remaining prepared tin. Tap firmly on surface to remove air bubbles, and smooth the top with the back of a spoon.

  9. Bake for about 15- 20 mins until risen and cakes spring back when lightly pushed in the middle. To test the cakes are cooked, insert Tala Cake Tester spike into cake after cooking. If it comes out clean, the cake is thoroughly cooked.

  10. When first two cakes are ready, remove from the oven and allow to cool for five minutes in the tins, before turning out onto a wire rack to cool completely.

  11. Whilst the first two cakes are baking, repeat the above recipe to make another three bowls of batter that you need to colour red, yellow and orange. (click the camera icon to see my coloured batter)

  12. Wash and dry your cake tins, lightly butter the two 18cm cake tins and line with greaseproof paper, butter paper. Bake the green and yellow batter as before and leave to cool.

  13. Repeat above steps and bake the red and orange batter. Leaving all six cakes cakes to cool completely.

Vanilla cream cheese frosting

  1. Beat the butter until super soft and creamy

  2. Add the cream cheese and vanilla extract, beat until well combined

  3. Add the sifted icing sugar and beat until you have a soft, well combined icing

To decorate

  1. When the cakes are cooled, cut them into thirds. Sandwich the red, yellow and orange cake slices together with a thin layer of cream cheese frosting. Sandwich the purple, blue and green slices together using a thin layer of cream cheese frosting.

  2. Cover each layered cake half in a thin layer of cream cheese frosting.

  3. Sandwich the two layered half cakes together with cream cheese frosting and cover entire cake ovals in a thin layer of cream cheese frosting. (click the camera icon for photos)

  4. To make the monster eyes, pipe a small amount of chocolate icing on the back of a white candy melt, push mini chocolate bean into icing and leave to set.

  5. Cut two chocolate fingers in half. Melt the green candy melts. Dip the cut ends of the chocolate fingers in the melted candy melts and attach to the base of the sandwiched cakes. Leave to set.

  6. Cut two chocolate fingers in half. Dip the cut ends of the chocolate fingers in the melted candy melts and attach to the sides of the sandwiched cakes, to make arms. Leave to set.

  7. Paint melted green candy melts over entire cake and chocolate sticks. Push jelly diamonds along the top of the cakes. Carefully push sugar dots and candy eyes into melted chocolate and lollipops into the top of the cakes. Leave candy melts to set.

Ingredients

Gluten free raspberry rainbow cake

Vanilla cream cheese frosting

  • 200g cream cheese

  • 500g icing sugar

  • 70g butter (unsalted, at room temperature)

  • 1 tsp vanilla (extract)

To Decorate

  • gluten free chocolate fingers

  • 24 lollipops

  • 24 mini chocolate beans (brown)

  • Candy melts (green, white)

  • jelly diamonds (orange)

  • Sugar dots

Equipment

  • Half round silicone moulds

See more...

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