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self-raising flour (to make gluten-free, substitute with a gluten-free self-raising flour blend, plus ¾ tsp xanthan gum)
Chill the cake in the fridge for at least one hour, or in the freezer for 10 minutes until the buttercream is chilled and firm. Then cover the whole cake in another layer of vanilla buttercream to cover most of the crumbs. Use a palette knife (heating it under hot water for a smoother finish) to smooth the buttercream around the sides, then smooth the buttercream on the top, smoothing it in from the edges and towards the centre. (Make sure there is a little vanilla buttercream left for the decorations). Scatter sprinkles all along the bottom of the cake, then chill in the fridge for at least one hour again, or in the freezer for 10 minutes until the buttercream is firm. Biscoff spread (this is added to a third of the buttercream; omit this if making the recipe gluten-free) The decoration on top is like doing a simple oil painting, but in buttercream that you can eat – and remember that asymmetrical faces are all part of the charm, so there’s no need to be too exact.” To make the dough, place the flour, salt and yeast together in a stand mixer fitted with a dough hook attachment (you can also use a bread machine just to knead). Make sure that the salt is not directly touching the yeast. Stir together, then pour in the water and olive oil. Place the dough in a lightly oiled large bowl, cover with oiled plastic wrap and leave to rise for about one hour or so (this depends on the ambient temperature – if the room is warmer, it will rise faster), or until doubled in size.
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Leave the pizzas to prove at room temperature for about 20 minutes, or until puffed up slightly. They shouldn’t increase much in size. If you did an overnight first rise, then just wait for the dough to come to room temperature (up to two hours) before you bake it. verifyErrors }}{{ message }}{{ /verifyErrors }}{{ Add the milk and white wine vinegar to a large bowl and whisk together. Add the treacle, oil, salt and vanilla, then whisk again until combined. Note: You only need to make half the quantity of royal icing, as it’s hard to make a much smaller quantity and divide it up to create different colours. Any leftover icing can be piped out onto baking paper in long thin strands and left to dry. Once dry, chop up – and you have made sprinkles! Store these in an airtight jar.
Add the flour (plus xanthan gum, if gluten-free), bicarbonate of soda, ginger, sugar and salt to a large bowl, and stir until combined. self-raising flour (to make gluten-free, substitute with a gluten-free self-raising flour blend that contains added xanthan gum, plus ½ tsp xanthan gum)The cutest and chonkiest fat cat in its spiritual food form”, is how former Bake Off star Kim-Joy describes these pizzas – for the uninitiated, ‘chonky’ refers to animals that are delightfully pudgy.
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