let’s bake a cake.

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gluten free white velvet birthday cake.

for a special boy turning nine

  • 2 3/4 cups sifted all purpose gluten free flour 
  • 1/2 teaspoon baking soda
  • 1 1/2 tsp baking powder
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 2/3 cup vegetable oil
  • 1/3 cup vegetable shortening; I used solid Crisco (at room temperature)
  • 2 tablespoons good quality vanilla extract (if you want a pure white cake, use clear vanilla extract)
  • 3 large eggs (at room temperature)
  • 1 1/2 cups buttermilk (at room temperature)
  1. Sift together flour, baking soda, baking powder and salt. Set aside.
  2. Grease and flour 2 eight inch round cake pans and line the bottom with 2 circles of parchment paper. (for this cake I used one larger pan)
  3. In the bowl of an electric mixer beat together the vegetable oil, shortening, sugar and vanilla. Beat well at high speed with whisk attachment until light and fluffy
  4. Beat the eggs in one at a time.
  5. Fold in the dry ingredients alternately with the buttermilk.
  6. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. End the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
  7. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

frost with dairy free marshmallow frosting:

  • 4 egg whites
  • ¼ tsp cream of tarter
  • 2 tsp vanilla extract
  • 1 1/4 cups sugar
  • ½ cup corn syrup
  • 1/4 cup water

In a small saucepan combine sugar, corn syrup and water. Bring to a boil over medium heat and continue to cook until the mixture reaches 240 degrees F on a candy thermometer or when a teaspoonful of the mixture dropped into ice water forms a soft ball that holds its shape when cool.

Whip the egg whites, cream of tartar and vanilla extract to soft peaks in a large bowl. Keeping the mixer on medium high speed, slowly pour the sugar syrup down the side of the egg white bowl in a thin stream. Continue to whip the frosting until it forms stiff peaks.

Frost your cake immediately while it is still slightly warm, this is much easier as it gets sticky when it cools.

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serve to a happy birthday boy (or girl).

begin, again.

 

 

balcony

new balcony.
new apartment.
kitchen

new kitchen and new ideas in mind….stay tuned for updates.

baking

 

(and, as always: find us on etsy and on facebook for your immediate gluten free needs)

facing the cold with photography and chocolate cake.

 

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We’ve been lucky so far this year in Ohio with the weather, but this week we got hit with some f-f-f-freezing cold.

So, what’s a good Cleveland girl to do? Go to the beach, of course.

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I wasn’t going to pass up the sunny day, even though it was only 14 degrees out, to get some stunning ice waves and driftwood photos.

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I spent the weekend preparing a gluten free cake for an order, and updating my etsy shop with a few new listings. I’m really excited about my new Cakes in Tins listing, which enables me to effectively ship individual cakes anywhere in the US. Hop over to etsy and take a peek, and just think of the possibilities!

BiteCan

happy easter!

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today I spent most of the day cooking because my mom can’t seem to (even after two years) wrap her head around the whole “gluten free cooking” concept. so, for most holiday meals I need to bring “my food”. that is, if I want to eat. and, usually I do.

so today I made a sweet potato gratin (using dairy free milk), bacon wrapped potatoes as an appetizer, assembled a cheese tray (ok, my partner handled that!) and assembled a cake that I baked yesterday.

the cake is a recipe I modified from a Barefoot Contessa recipe that I normally use for my coconut cupcakes. I eliminated that coconut and layered it with a dairy-free* pastry cream and fresh strawberries. Frosted with homemade buttercream. Should be a hit! 

*I use lactaid or similar dairy-free milk substitutes in most recipes that call for heavy quantities of milk. I seem to have issues with lactose as well as gluten.