This cake takes a basic sponge recipe and gives it a bit of a glam makeover. I used pink colouring with the plain mixture for this, but you could add a couple more for a rainbow effect;, use browns and greens for a camo’ effect or even black, brown and plain for an animal print effect.

Ingredients

• 6oz self raising gluten free flour
• 1 tsp xanthan gum
• 6oz golden caster sugar
• 6oz room temperature butter
• 3 large eggs
• ½ tsp vanilla extra
• Decorations, I used plain icing with an edible glitter spray.
  Cookie cutters

Pre heat the oven to 160c and line your baking tin, this mixture is enough for two 8inch sandwich tins or a single larger tin.

I prefer the all in one method, so put all the ingredients into a food processor and mix until you have a well-combined, creamy mixture.

Pour into your baking tin/s and bake for about 20 minutes until the edge just starts to come away from the tin and the middle is soft and springy.

Allow to cook then using your cookie cutters gently cut out the shapes.

I didn’t want too much decoration on my cakes because I wanted the tie dye effect to be seen. So I went for a simple icing sugar and water mixture, I’d like to give instructions but when I make icing it starts off with a little icing sugar then I add too much water then I have to add more icing sugar, then it’s too gloopy so I add more water then I run out of icing sugar, have tons of icing and only use a fraction. Once the icing had set I used a light spray of edible silver spray.