Back in July, I bought a new, taller cake tin in preparation of having to maybe transport a dessert to my FIL’s house for Swiss National Day August 1. We ended up doing the meal at our house, but I still wanted to test some cake to see how it stores in my new toy.
Having made a couple from my Blackbird Bakery book already, I wanted to try out the easier and simpler recipes from my Everything Gluten-Free Baking Cookbook. I decided to try a basic yellow cake, because everyone needs a reliable cake for future birthday parties and events!I did, however, decide to try out a coconut frosting from Blackbird Bakery, which while it was delicious… it was again not that easy to make and it was quite liquid even a few days later. It was not the most pretty icing. I am not sure I will make it again because it requires a lot of multi-tasking in three different containers and cooking liquids to the just perfect, not boiling temperature, before adding to the other ingredients. So much room for error!But look at that cake below! The yellow cake turned out fabulous. I made two cakes in my 8″ pans and then frosted. I was a little unsure how much frosting there really was, so I didn’t do as much as I could have and I ended up putting a thick layer on top to take care of it.
The cake itself was light and airy, which is uncommon for gluten free cakes. Normally they are extremely thick and dense, especially the store bought ones which are closer to rocks.For Swiss National Day, I decided to make a new attempt at chocolate cake with the Everything GF book because the recipe from Blackbird Bakery did not turn out so well for me.This was for a mocha chocolate cake, so I made a cup of coffee from our automated coffee machine (so quick and fast) which was the perfect amount for the recipe.I made the mistake of licking the spoon above because it LOOKS like chocolate syrup, but it was pure cocoa powder with coffee and it tasted disgusting! 🙂This time I just made a chocolate frosting from the Everything GF book instead of trying something difficult and it turned into a much nicer frosting. I could have put a bit more water in to make it smooth on better, but it was fine.I decorated the outside and top with almonds. I also left the top layer puffy and round. Both cakes puffed up more than the yellow cake, but I didn’t want to cut too much away, so I trimmed the flatter layer for the bottom and left the more round one on top. It was a pretty sumptuous cake. Again it was light and airy and you couldn’t tell at all that it was gluten free. I wanted to make a really nice gluten free cake while my BIL was in town to show him that just because something is GF, doesn’t mean it has to have a terrible texture or taste. We made a pack of store-bought pasta in the summer at my FIL’s house with minimal toppings and he really wasn’t impressed, so I hope I made up for it with this cake. 🙂
If you are interested, check out the books!