We were flying back from Lima on Kay’s birthday and then I was in Hong Kong, but by late November, it was time to make the boy a cake. Or two, considering this was only the “shareable cake” and not his beloved, private cheesecake that I would make later on.
After two years eating gluten free, making cakes is not quite so scary any more. The recipes from The Everything Gluten-Free Baking Cookbook seem to work very well. I decided to make a standard white cake and then spice it up to be a pseudo spiced cake.
I added in spices like cardamom and cinnamon, as well as a pinch of cloves.
Frostings usually confound me, but this time I made a delicious, delicious, delicciooooous maple cream cheese frosting, recipe below.
Prepping the cake for frosting.
Considering that we were getting close to Christmas, it made for a really nice, wintery cake.
We had a belated dinner for Kay at his father’s house and I brought the cake along as dessert.
This one turned out a tad denser than other cakes I have made from this book, but still perfectly acceptable. š
It was only a shame that Kay had a stuffed up nose and could barely tastemy yummy creation. Oh well, too bad for Kay!
Maple Cream Cheese Frosting:
- 113g butter
- 8oz/200g cream cheese (1 pack Philadelphia)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp maple extract
- 1/2 tsp cinnamon