About a month ago, my eldest son turned 7! This year celebrations included a family gathering for afternoon tea. Even though I was the only person requiring gluten free food, since I catered I made it all gluten free.
On the Gluten Free Party menu was:
- vegie and dip platter – I use Chris’ Tzatziki Dip (it’s gluten free)
- homemade potato wedges with sour cream
- cheese platter with a variety of cheeses like brie, extra tasty, colby and rice crackers – Woolworths Home Brand ones are gluten free
- fresh fruit platter
- bowls of lollies – yes gluten free ones, I found some at Christmas time from Big W but Woolworths have a Select brand in a green packet that are gluten free
- Plain Smith’s Chips in the blue packet
- Plain Doritos Corn Chips in the green packet
- Jarred salsa as a dip, watch the ingredients not all are gluten free, I use the Woolworths Home Brand one, found in the chips aisle.
- Gluten free cupcakes made from the Basco plain cake mix.
- Cadbury plain freddo frogs
Special Mentions to…
Gluten Free Whoopie Pies – oh they were a big success! Not the first time I had made them but the first time I had been happy enough to put them out and they went like that *snaps fingers* Thanks to Gluten Free on a Shoestring. Oh and I used a simple butter icing as the filling.
And the star of the show was the birthday cake, also all gluten free. The recipe is from the Australia Women’s Weekly’s More Cakes for Kids. It was printed in a magazine but unfortunately I don’t know which one! I did find it here online though so you can check it out. I adjusted a couple of things from the original recipe.
Gluten Free Choc Chip Ice cream Sandwich
Ingredients
- 2 litres vanilla ice cream – I used Cadbury’s Vanilla Ice Cream
- 125 grams butter
- 1/3 cup caster sugar
- 1/3 cup brown sugar, firmly packed
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup gluten free plain flour – I used Orgran
- 3/4 cup gluten free self raising flour – I used Orgran
- 3/4 cup dark chocolate bits – I used the Woolworths home brand (baking aisle)
- 20 chocolate melts – I used Cadbury Melts (baking aisle)
Method
- Bring ice cream out of the freezer to leave it soften. Line a cake pan with glad wrap.
- Spoon the ice cream into the cake pan, pressing down firmly and smoothing surface. Fold plastic wrap over ice-cream to enclose. Freeze for 3 hours or overnight until firm.
- Remove ice-cream from pan, still wrapped in plastic; place on oven tray or plate. Return to freezer.
- Preheat the oven to 180 degrees Celsius (130 degrees Celsius fan-forced). Oil spray cake pan.
- Beat the butter, extract and sugars in a mixing bowl with an electric mixer until light and fluffy.
- Beat in egg until combined.
- Stir in gluten free flours, then Choc Bits.
- Divide the dough in half; press one half over base of pan.
- Push chocolate melts onto top of dough.
- Bake the cookie for about 20 minutes. Stand in pan for 20 minutes; turn, top-side up, onto wire racks to cool.
- Repeat the cooking process with the rest of cookie dough or if you have 2 same sized cake pans then cook them the same time. I put chocolate melts on both halves as then you can serve the best one as the top.
- Place the plain cookie on serving plate top with the ice-cream, then other cookie. Serve ice cream sandwich immediately. Stores well in the freezer if there is any leftovers.
This cake was a big hit and so simple to make, a bit fancy with not a smidge of icing anywhere!
You can also check out the other parties and celebrations I have posted by clicking the ‘Gluten Free Celebrations‘ tab at the top of the page.
