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Tried and true GF birthday cake recipes PLEASE
Asia is 12 on Monday! WOw... how did that happen? Yikes. Please share your birthday cake recipes. She is Gluten-free. Eggs are fine.
Thanks in advance!
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Samantha
Proud Mama to Corey (16), Asia (13) and her special skills dog ^..^ River (8, CGC) ,Raven (10) , Raina Jade (7) ,Sienna Brooke (5)
www.Shanka.ca
Sienna having a blast crossing the river on Daddy's back.
We like the Gluten Free Pantry mixes - both the chocolate and white cakes are good. My personal favorite is the chocolate - you can't tell it is GF! They are made by Glutino.
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Can you get the cake mixes by Namaste up there? The spice cake is divine - makes a great carrot cake or apple spice cake (we make that with cream cheese frosting or just a sprinkle of powered sugar - or even plain!)
And then the chocolate cake, Jodi convinced me to try, and it was SO good. Really more moist than any other chocolate cake I've ever had, even with flour.
tell me what you're looking for: chocolate, banana, spice, ginger, carrot - etc. and I'll give you a recipe tomorrow night. Need frostings too?
I won't be online more today though...
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tyuipos?? NAK
Rivka; mother of A, N, and R & the twins
Do you have Costco? They have a great chocolate one.
Here's a recipe I use for a flourless cake. I don't use the raspberry preserves.
Bittersweet Flourless Chocolate Cake
Preparation: 50 minutes, plus baking and chilling times
Flourless Chocolate Cake
8 ounces bittersweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
6 large eggs, separated, at room temperature
1/2 cup plus 2 tablespoons granulated sugar, divided
1tsp vanilla (or 2 TBS of adult beverage of choice)
Chocolate Glaze
4 ounces bittersweet chocolate, coarsely chopped
1/3 cup heavy cream
2 tablespoons honey
raspberry preserves if desired
Garnish
3 ounces milk chocolate, melted
Make the flourless chocolate cake
1. Position a rack in the center of the oven and preheat to 350°F.
Butter the bottom and sides of a 9-inch springform pan. Line the bottom
of the pan with a round of parchment or waxed paper, butter the paper
2. In a medium saucepan, combine the chocolate and butter. Cook
over
low heat, stirring constantly with a wooden spoon, until the chocolate
and butter are melted. Gently whisk until smooth. Remove from the heat
and stir in the cognac. Let cool.
3. In a medium bowl, whisk together the egg yolks and 1/2 cup of
the
sugar until well blended. Stir in the melted chocolate mixture.
4. In the 4 1/2-quart bowl of a heavy-duty electric mixer, using
the
wire whip attachment, beat the egg whites at medium speed until frothy.
Increase the speed to medium-high and beat the egg whites until soft
peaks start to form. One tablespoon at a time beat in the remaining 2
tablespoons of sugar. Continue beating until the egg whites are stiff
but not dry.
5. Using a large rubber spatula, gently fold the beaten egg whites
into the chocolate mixture in 3 additions. Do not overmix.
6. Pour the batter into the prepared pan. Bake until the cake is
puffed and a tester inserted into the center comes out with moist
crumbs attached, about 30 minutes. Transfer the pan to a wire rack and
cool for 10 minutes. Using a small sharp knife, cut around the sides of
the cake to loosen it. Release the pan side. Invert the cake onto a
wire rack. Peel off the parchment paper and cool the cake completely.
Wrap in plastic and refrigerate overnight.
Make the chocolate glaze
Place the chocolate in a medium bowl. In a small saucepan, bring the
heavy cream to a gentle boil. Using a wire whisk, stir in the honey.
Pour the hot cream mixture over the chocolate and let the mixture stand
for 30 seconds to melt the chocolate. Whisk the mixture until smooth.
Cover the surface of the glaze with plastic wrap and set aside at room
temperature for 30 minutes or until slightly thickened.
Assemble the cake
Remove the cake from the refrigerator and remove the plastic wrap from
the cake. Place the cake on a wire rack set over a baking sheet. Using
a metal spatula, spread the raspberry preserves evenly over the top and
sides of the cake. Pour the chocolate glaze over the cake, covering it
completely; spread evenly with a metal spatula. Drizzle the top of the
glazed cake with the melted milk chocolate. Serve the cake immediately,
or refrigerate. Bring the cake to room temperature before serving.
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Sybil~ Mama to two adorable boys
Every child is an artist. The problem is how to remain an artist once
[s]he grows up.--Pablo Picasso
I hope it turned out well. I wasn't thinking w/ the recipe that I posted that it needed to be free of butter too. Hope you found something you like.
Probably too late but the frosting w/ this recipe is awesome! Recipe: Cookies 'n' Cream Cupcakes - washingtonpost.com We can get a wheat free (hmmmm...I wonder if they are truly gluten free though--but you could use any GF cookie) Newman's here.
Ok, I am going to make this today. I am wondering though... does anyone have a dairy-free/gluten-free icing recipe?
I know it is too late for you now, but for next time maybe this will help.
We sub coconut milk in the icing - pretty much any icing recipe should be GF - just powdered sugar, gf vanilla, and coconut milk works. We add cocoa too it sometimes too. It turns out really creamy and it is really good. You can't really tell it was a sub - it tasted like melted chocolate chips with the coconut milk!
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