Friday, January 13, 2012
Strawberry Gluten Free Cake Tutorial
It's finally here! My first tutorial...and a gluten free one at that...how great is that! So if you guys didn't know that along with regular cakes and cupcakes, I make cakes/cupcakes for people with food allergies. My biggest food allergy group is those who are on a gluten free diet. So I do get request pretty regularly for gluten free cakes. So I decided to do a gluten free tutorial. Normally I would keep my recipes and such a business secret but since the recipe is already listed on the King Arthur's website, its not mine. If you look on their site under gluten free, you will see a recipe for a yellow cake. Now when you look at the recipe, its a pretty basic recipe in terms of gluten free recipes. So I use this recipe as a basis for my other flavors, just building upon what is already there using other gluten free ingredients.
In this case the cake was gluten free strawberry with gluten free vanilla buttercream filling. Now the biggest tip I can give before I start the actual tutorial is to make sure that all of baking items are GLUTEN FREE that includes the mixing bowl, mixer, measuring cups/spoons, etc. I have a separate set of equipment to use just for gluten free clients. You do not want to make any one sick from cross contamination. For some people, even the smallest bit of gluten can make them sick and that's the last thing you want to do is make someone sick. Now with that housekeeping done on to the tutorial!
Once you do that, then you will add in the flour mix (flour, salt, baking powder and xanthan gum) and milk alternating between the 2. The batter will have slight pink color to it. If you want more a pink color you can add some pink food coloring to it because the pink color does bake out during the baking process.
I bake in the oven on 350. Now most you can go by the time in the recipe, which I never do. I like to baby sit my cakes to make sure they stay moist and don't over bake. So once I start to smell the cake, I keep checking it every 5 minutes until it springs back. I double check done-ness of the cake by putting a toothpick right into the middle of the cake.
Once the cakes have cooled, you can throw them in the freezer for an hour. Since gluten free cakes aren't as stable as cakes with gluten in them and crumble easily, the freezing helps leveling them out better and less mess.
Once leveled, I fill the cakes and let them sit overnight to settle before I start to cover them and decorate. This cake was just for a client of mine whose daughter was turning 2. She wanted a regular cake for everyone else and then a smaller one for a second one for herself. She told me I didn't have to decorate it, but I added some decorations to have it match the main cake.
So that is my first tutorial:) Let me know what you think...
Peace & Blessings