Let Us All Eat Cake: Gluten-Free Recipes for Everyone's Favorite Cakes
Catherine Ruehle, Sarah Scheffel
Format: PDF / Kindle (mobi) / ePub
A delightful collection of gluten-free takes on your favorite cake recipes, from everyday coffee cakes, layered cakes, and cupcakes to show-stopping special occasion masterpieces.
Celebrate your favorite holidays and special occasions from birthdays to bake sales, Halloween to Christmas—and even the everyday—with delectable gluten-free cakes. In this delightful collection, Catherine Ruehle, a pastry chef and cake artist turned wellness foods chef, shares sixty classic cake recipes that are every bit as indulgent as the gluten-heavy ones we adore, but gluten-free, all-natural, and with alternatives given for vegan, dairy-free, and nut-free renditions. A few of the luscious cakes that await: Pink Velvet Strawberry Cake made electrifyingly pink with strawberries instead of food dye, Peanut Butter and Jelly Cupcakes that children of all ages will be thrilled to find in their lunchboxes, and a dramatic White and Dark Chocolate Checkerboard Cake that’s a cinch to prepare in advance. With positivity and careful guidance, Ruehle provides basic and advanced decorating, piping, and plating techniques to take your cakes from pretty to breathtaking. So go ahead: lick the frosting off the beaters, cut yourself a nice big slice, and let us all eat cake!
nonstick cooking spray or coconut oil. To make the cake: In a medium bowl, whisk together the flour blend, baking powder, xanthan gum, and salt. In a small bowl, mix the milk with the lemon juice and zest. Set both bowls aside. In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar on medium speed for 2 minutes or until light and fluffy. Scrape down the bowl with a rubber spatula. While beating on low speed, slowly add the egg whites. When all the whites have been
until light and fluffy. Scrape down the bowl with a rubber spatula. While beating on low, slowly add the egg whites. When all the whites have been added, increase the speed to medium and beat for 30 seconds. Scrape down the bowl. Add one-fourth of the flour mixture to the butter mixture and beat on low until almost fully incorporated. Add one-third of the milk mixture and beat on low until almost fully incorporated. Repeat with the remaining flour and milk mixtures, starting and ending with the
minutes, or until the mixture thickens and the fruit has become soft enough to easily mash with the spoon. Transfer the berry mixture to a shallow dish to cool for about 15 minutes, and then pour into a blender and blend until smooth. Add the jam and blend again. Refrigerate the blender pitcher until the puree has cooled, about 30 minutes. The puree can be made up to 2 days in advance and refrigerated in an airtight container. Meanwhile, preheat the oven to 350°F. Lightly oil two
Square off the sides and remove the excess. Using the rotary cutter, cut zebra stripes, pointed at one end and straight at the other, starting at the bottom left corner and zigzagging from bottom to top and back with your cutter. After the whole piece of paste is cut, immediately transfer the stripes to the baking sheet with the heart and cover with plastic wrap to keep them from drying out. Frost the top and sides of the cake with the remaining buttercream, referring to Filling and Frosting
rows of petals. STAR TIP DESIGNS Star and rosette The star is one of the easiest piping designs. Holding the bag vertically, use the same squeeze-and-release technique described for the dot to create individual stars. To create rosettes, swirl the tip in a counterclockwise motion while applying pressure. Begin in the center of where you want your rosette to end up, and swirl around this point. (See the illustration for examples.) Star tip borders for cakes Star tips can be used to create many