topping and icing

Freckle cake

coconut oil cooking spray

750 g butternut pumpkin

honey

vanilla extract

baking powder

tsp bicarbonate of soda

eggs

g extra virgin coconut oil

coconut oil

coconut flour

cacao powder

g coconut cream

400 g dairy free milk chocolate

80 g icing sugar

water

Preheat oven to 160°C. Liberally spray 2 springform cake tins (20 cm) with coconut oil and set aside.

Place half of the pumpkin into mixing bowl and chop 3 sec/speed 6. Transfer into a bowl and set aside.

Place remaining pumpkin into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Add all remaining ingredients, including reserved pumpkin, and mix 20 sec/speed 4, with aid of spatula.

Scrape down sides of mixing bowl with spatula and mix 20 sec/speed 4, with aid of spatula.

Scrape down sides of mixing bowl with spatula and mix for a further 10 sec/speed 5.

Divide cake mixture evenly between prepared cake tins. Bake for 55-60 minutes (160°C), or until edges start to pull away from the sides of tin and a wooden skewer inserted into the centre of the cakes comes out clean. Allow cakes to cool in tins (approx. 30 minutes), then cover with plastic wrap and place into refrigerator overnight to cool completely. Clean and dry mixing bowl.

Cake

Place a jug onto mixing bowl lid and weigh 80 g of the coconut cream into it. Set jug aside.

Place chocolate into mixing bowl and chop 5 sec/speed 7.

Scrape down sides of mixing bowl with spatula and melt 10 min/80°C/speed 3.

Scrape down sides of mixing bowl with spatula and mix 1 min/speed 3, without measuring cup.

Mix speed 3, pouring the reserved 80 g coconut cream through hole in mixing bowl lid, stopping when you hear the mixture thicken (approx. 3-5 seconds).

Add coconut oil and mix 1 min/speed 5 (it may appear that the chocolate and coconut oil have split, but this is normal).

Scrape down sides of mixing bowl with spatula and blend 30 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Add remaining 70 g coconut cream and blend 30 sec/speed 7.

Scrape down sides and bottom of mixing bowl with spatula, then allow mixture to cool in mixing bowl for 1 hour.

Insert butterfly whisk. Add 40 g of the icing sugar and mix 20 sec/speed 4. Scrape down sides of mixing bowl with spatula.

Add remaining 40 g icing sugar and mix 30 sec/speed 4. Remove butterfly whisk.

Line a bowl with plastic wrap and transfer icing into bowl. Cover with plastic wrap and place into refrigerator to chill (approx. 5 hours or overnight) or until ready to use. Clean and dry mixing bowl.

Place the bowl of icing into a bowl of warm water, allowing icing to soften enough to remove it from the bowl. Turn out icing onto a chopping board, remove plastic wrap and cut into pieces (approx. 3 cm).

Place half of the frosting pieces and 1 tablespoon of the extra coconut cream into mixing bowl and mix 1 min/speed 5.

Add remaining frosting pieces and another 1 tablespoon extra coconut cream and mix 40 sec/speed 5, with aid of spatula.

Scrape down sides of mixing bowl with spatula and add more coconut cream if needed, then blend 1 min/speed 5.

Spread a thin layer of frosting on top of one cake. Place second cake on top of frosting to create a double layer. Spread frosting all over top and sides of cake until completely covered. Decorate with chocolate freckles (or as desired) (see Tips) and serve or place into refrigerator until ready to serve.

Chocolate 'buttercream' frosting

Buttercream icing

250 g icing sugar

unsalted butter

½ tsp natural vanilla extract

Place sugar and butter into mixing bowl and mix 10 sec/speed 6. Scrape down sides of mixing bowl with spatula.

Insert butterfly whisk. Add boiling water and vanilla and mix 2 min/speed 3. Remove butterfly whisk. Transfer into a bowl and set aside until ready to use (see Tips).

Magic chocolate sauce

g cocoa powder

g maple syrup

salt

Place oil into mixing bowl and heat 1 min/50°C/speed 1.

Add cocoa powder, syrup and salt (optional) and cook 4-5 min/50°C/speed 1 or until melted. Transfer into a sealable storage jar or squeeze bottle and store at room temperature (see Tips).

Royal icing

300 g white sugar

lemon juice

Place sugar into mixing bowl and mill 30 sec/speed 10.

Add egg white and lemon juice and mix 10 sec/speed 6.

Transfer into a sealable container or bowl. Use as required (see Tips).

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Freckle cake

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Top 4 topping and icing recipes from across the web

The most viewed topping and icing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Freckle cake

Buttercream icing

Magic chocolate sauce

Royal icing

The most viewed topping and icing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine