Can I make the cake and eat it?

The Rare Teaching Bear

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Last weekend I thought I would make some cakes ready for my lunch to take to school for the coming week and due to my girlfriend being wheat intolerant, I made them with gluten free flour (which is another story in itself). For any anti-glutenists out there who want to recipe, I used 200g caster sugar, 200g butter, 200g gluten free self-raising flour, 3 large eggs, white chocolate chip chunks and pieces of dried raspberry, as well as some interesting icing sugar that I have never used before to make some strawberry milkshake flavoured buttercream. We were both fairly pleased with the outcome; those of you who have baked cakes using this type of flour probably know that the results are variable! But then here comes the real ‘ba-doom-boom’ of the story…

Never used this before. but the idea of this is rather sweet (do not mind the pun). Never used this before. but the idea of this is rather sweet (do not mind the pun).

I took them…

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