Gluten free wedding cake
Replies to This Discussion
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Permalink Reply by suziq auzzi on
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What recipe did you use? Some recipes, regardless of GF, do not easily increase sizes without serious tweaking.
Boxed cake is fine - most brands work well, but as with most, you can tell they are boxed ...
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Permalink Reply by Carol Lageson on
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I made it from scratch. They came out of the oven beautiful, but within 10 minutes they shrunk and became mis-shapened. Also they were heavy. It was so frustrating. I had to fox each cake so it resembled a circle. . The mother of the bride made it clear she didn't want boxed cakes. I will never make those again. Thanks so much for responding.
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Permalink Reply by June Kowalczyk on
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Carol
My daughter can't have gluten, and I have made gluten free for her. I must admit, never a yellow, white & chocolate. Plus she is partial vegan, so no milk or butter!! I also made a 2 wedding cakes gluten free, although, not stacked. I have a local bulk barn who has gluten free mix in bulk. Otherwise, I use potatoe starch & rice flour, being that rice flour is much lighter than others. Unfortunately, gluten free cakes do tend to be "heavier" than a normal cake. I also add extra vinegar, in place of xanthan gum, which works well, but is expensive. Helps cake rise. Since I don't bake gluten free all the time, Once I ran out, didn't buy the xanthan again, I sprinkle 2 tsp of vinegar over the batter, just before putting in the pan, fold in.
Hope this helps. :o)
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Thanks! I researched recipes, but never saw that suggestion only a something called an enhancer. It would have been fine if they only had me make one layer and the rest regular, but this was a 4 tiered cake. It's too stressful. A wedding cake is beyond special and if I feel that I would mess up someone's special day, well, it would just make me feel horrible. I've decided to turn down those jobs that are for gluten free cakes. I get very few requests anyway.
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Yes, I totally agree Carol. Making a wedding cake has enough stress on it's own, then trying to make a "special needs" cake, like gluten free, vegan, etc. It is just a hobby for me, but if I was in business, I would refer the customer to a bakery that specialized in these types of cakes. In my city & surrounding area, we have at least 3 bakeries that do these types of cakes. I won't do large orders of cupcakes anymore either. Don't have the capability to transport. You need special carriers, and preferably, a refrigerated receptacle. Which I don't have. Did it twice, and it was too stressful. Hot August, melting icing...... enought said. :o))
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Yes! I only do it as a side job. Used to own a bakery too! . Funny though, only asked to do gluten free once the whole time i owned it. Yikes remember all the deliveries I did. So glad I'm doing it now for enjoyment and slower pace.
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I wish I could get at least one order a month, but alas, I don't. Good decorator friend who got me started, now deceased, said, if you want to enjoy decorating...... don't go into business. She was in business 15 yrs., got fed up & packed it in. :o)
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Permalink Reply by Sweet P's Custom Cakes on
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Do you have the recipe for GF and vegan cake? My daughter is getting married and I will be making the cake. She has celiac disease, is a vegetarian and is very sensitive to dairy. Like you said, wedding cakes are stressful enough, any recipe would help. She said she wanted a faux cheesecake wedding cake. The main ingredient is supposed to be derived from nuts. Any ideas?
June Kowalczyk said:Carol
My daughter can't have gluten, and I have made gluten free for her. I must admit, never a yellow, white & chocolate. Plus she is partial vegan, so no milk or butter!! I also made a 2 wedding cakes gluten free, although, not stacked. I have a local bulk barn who has gluten free mix in bulk. Otherwise, I use potatoe starch & rice flour, being that rice flour is much lighter than others. Unfortunately, gluten free cakes do tend to be "heavier" than a normal cake. I also add extra vinegar, in place of xanthan gum, which works well, but is expensive. Helps cake rise. Since I don't bake gluten free all the time, Once I ran out, didn't buy the xanthan again, I sprinkle 2 tsp of vinegar over the batter, just before putting in the pan, fold in.
Hope this helps. :o)
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Well Sweet P's I used eggs which isn't truly vegan. I used almond milk because milk, it makes her break out. Faux cheese cake?? Interesting. I made a vegan red velvet & a chocolate. I misplaced the chocolate. . grrr. Searched on the net & never found it. I will email my daughter and see what she has in her recipe file. :o)
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I found the recipe for yellow cake on line. It tasted good, but I wouldn't use it.
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That would be great, I'd have somewhere to start. Still trying to figure out how I'm going to do this. She lives in NY and I'm in Florida.
June Kowalczyk said:Well Sweet P's I used eggs which isn't truly vegan. I used almond milk because milk, it makes her break out. Faux cheese cake?? Interesting. I made a vegan red velvet & a chocolate. I misplaced the chocolate. . grrr. Searched on the net & never found it. I will email my daughter and see what she has in her recipe file. :o)
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ingredients
Volume Ounces Grams
3 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
1 teaspoon xanthan gum
2 tablespoons gluten-free King Arthur Cake Enhancer, optional
1 1/2 cups sugar
12 tablespoons soft butter
1 teaspoon salt
2 1/2 teaspoons baking powder
1 tablespoon gluten-free vanilla extract
4 large eggs
1 cup milk, at room temperature
*See recipe for this blend below.
tips from our bakers
Note: For a dairy-free version of this cake, substitute margarine for the butter, and soy milk, almond milk, or rice milk for the milk called for in the recipe. Results may vary from the original.
directions
see this recipe's blog »
Note: As of 6/6/13, this recipe has been amended to make a two-layer cake.
1) Preheat the oven to 350°F. Lightly grease two 9" round cake pan.
2) Whisk together the flour or flour blend, xanthan gum, and Cake Enhancer.
3) In a separate bowl, use an electric mixer to beat together the sugar, soft butter, salt, baking powder, and vanilla until smooth. beat for 45 seconds at medium high speed until combined. At this stage the batter will be very thick.
4) Scrape the bottom and sides of the bowl. Still using the mixer, beat in the other eggs one at a time; the mixture should become quite fluffy. Scrape the bottom and sides of the bowl again.
5) Continuing to use the mixer, beat in the milk, at low speed, alternately with the dry ingredients, adding about 1/3 of each at a time, and ending with the dry ingredients.
6) Scoop the batter into the prepared pans. Bake the cake for about 25 to 30 minutes, about 3 to 4 minutes past the point where the cake springs back when touched lightly in the center, and a cake tester (or toothpick) inserted into the middle comes out clean. The finished cake's internal temperature should be 210°F.
7) Remove from the oven, and cool for 5 to 10 minutes before turning out of the pan to cool on a rack.
Yield: two 9" round cake.
*Make your own blend
Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.
The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.
Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).
nutrition information
Serving Size: 1/16 of recipe, 85g Servings Per Batch: 8 Amount Per Serving: Calories: 273 Calories from Fat: 91 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g. Cholesterol: 76mg Sodium: 173mg Total Carbohydrate: 42g Dietary Fiber: 1 Sugars: 20g Protein: 4g.
* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.
Hope this helps
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