Cake Gallery: GF Tiered Cake

Ok, so last time I gave you a few gluten free baking tips.

What was I creating when I was writing that post??

This!

This entire cake was gluten free.  My first tiered gluten free cake.

And it was created to match an invitation with lots of colorful daisies. Shoutout to the cake’s owners, Stacy and Beth!  I hope you enjoyed it. 🙂

And now that it’s successfully been delivered, I can say that it was not without it’s struggles.

The top layer of the second tier decided to crack after it was on the cake.  Which meant baking an entirely new layer for that tier.

No worries, it turned out great! AND it didn’t melt in the Texas heat…also a good thing!

Chocolate (Vegan) Cake

Happy Friday everyone!! I know what you’re thinking “Yes! The weekend is almost here.  Time to celebrate with chocolate cupcakes!”      ….What?  That’s not what you’re thinking.  Hmm, guess I’m not psychic.
Either way, this post is all about a wonderful recipe find for homemade chocolate cake that isn’t dry as a bone and is 100% vegan.  I, myself, am an omnivore.  But I do have veggie and vegan friends that I like to accommodate as well. 🙂

Now all of you omnivores out there, keep an open mind here.  Vegan does NOT mean “gross” or “tasteless” or …believe it or not… “healthy”.  There is still sugar, cocoa powder, and all of the other favorite things you love in a cupcake.  It just means that if you’re out of eggs or milk, you’re in luck here. (I happen to always be out of milk and/or eggs when I go to make a new recipe…Murphy’s Law)

This is the best chocolate cake recipe I’ve found, by far.  Usually home baked chocolate cake turns out very dry.  This is the wonderful exception, and will be my go-to chocolate cake recipe from now on.

Since it’s not my recipe, and I only changed a few things on it, I’m just posting the link instead of typing it all out here.  Here’s the link:  http://www.food.com/
Now here is what I changed:

  1. I used canola oil in place of vegetable oil.
  2. I didn’t make this frosting recipe, so I can’t vouch for that.  I used buttercream.  Click here for my buttercream recipe.

Now let’s get baking!  Hope everyone has a great weekend!

Frost it: Buttercream

Time to come clean…I’m more of a frosting person than a cake person. Whew! Glad to get that off of my chest.

In a lot of posts on here, I’ve mentioned buttercream frosting (or icing, depending on what you want to say). Buttercream is the basic frosting that’s most popular for cakes and cupcakes alike.  I figure I better give you a recipe so you can properly frost your cakes.  I don’t want to leave you with naked desserts.

This buttercream is a variation of what I make (sans a special ingredient I can’t divulge) and is quite stiff so you can smooth it using unquilted paper towels (I use Viva brand or blue shop towels). This is an all-white buttercream so you can frost white cakes or color the frosting as needed.

Basic All-White Buttercream

Makes ~6 cups frosting, more than enough to frost and decorate an 8-10 inch cake.

Ingredients

2 lb confectioner’s sugar (aka powdered sugar)

2 cups all-vegetable shortening

2-3 tsp clear vanilla extract

1 tsp lemon juice or almond extract (depending on your preference)

Water

Directions

  1. Cream shortening on medium speed with hand mixer or stand mixer. (Ihighly recommend a stand mixer if you have one)
  2. Slowly add 1 lb powdered sugar, 1/2 cup at a time, mixing until incorporated.  Scrape sides of bowl often to ensure all sugar is incorporated.
  3. Mix in 2 Tbsp water, the vanilla extract and the lemon juice OR almond extract. Beat until combined.
  4. Slowly add remaining powdered sugar, 1/2 cup at a time, scraping sides of bowl often. Beat until combined.
  5. If the frosting is too thick to spread (or the mixer cannot cut through the buttercream), slowly add more water 1 Tbsp at a time, until desired consistency.

Here are a few Tips/Tricks for you:

  • If you want more of a traditional buttercream, use 1 cup softened butter and 1 cup all-vegetable shortening instead of the 2 cups shortening in this recipe.
  • It is very important to scrape the sides of the bowl often.  This yields a fluffy and smooth buttercream.
  • If at any point the buttercream seems way too thick and your mixer won’t mix it (yes, this happens), just add a little water to thin it out.
  • The lemon juice and/or almond extract are included to cut the sweetness of the recipe.
  • For tips on smoothing buttercream, click here.