Gluten Free Cake Recipes

gluten free cake recipe

 

 

 

 

 

 

Hello cake friends,

Some of my focus has shifted toward a growing concern amongst many people.  It seems that there are many more folks out there with food intolerance, health issues or body management concerns.  Yet everyone still loves the indulgence of cake every once in a while.  Here is my offering today one of my many gluten free cake recipes that I am sure you will enjoy.

Gluten Free Butter Cake                  Oven Temp:   350 degrees F

Ingredients:

 2 2/3 cups Robin Hood Gluten Free All-Purpose Flour Blend

1 Tablespoon gluten free baking powder (Bob’s Redmill Baking Powder)

1/2 teaspoon fine salt

12 Tablespoons unsalted butter

1 1/3 cups granulated sugar

1 1/8 cups milk, room temperature or 80°F

8 large egg yolks, at room temperature

2 teaspoons pure vanilla extract

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Diabetic Friendly Chocolate Cake

2 ingredients

Who would have thought you could make a decandent rich mouth watering chocolate cake with only two ingredients?  And it’s diabetic friendly, celiac  friendly and dieter friendly!!

 

 

 

Two Ingredient Chocolate Cake

French Chocolate Cake

 

 

 

 

 

 

 

 

 

 

Makes one 8” round

Oven temperature:   500 degrees

Prep time: 30 minutes plus 12 hours /overnight refrigeration

Bake time: 8 minutes

 

Ingredients

11 oz. (310 gm) 90 % cocoa solids dark chocolate (for cake batter)

plus and extra 7 oz.(185 gm) dark chocolate ( for topping)

10 large eggs, separated

 

Preheat oven to 500 degrees

Line an 8” springform pan with parchment paper.    The liner for the pan sides, should be an inch or so taller than the pan to allow for rising.

In a large metal bowl, over a pan of simmering water, melt  11 oz. of chocolate.    Do not let the bottom of the bowl touch the water.   Stir often.

Once melted, allow the chocolate to cool slightly but not return to solid.

In a large bowl, whip the egg whites to stiff peak consistency.  Do not over beat.

Transfer the bowl of warm chocolate to your work surface and gently stir in the beaten egg yolks.  Then add a couple of tablespoons of the egg whites to temper this mix. Stir just to combine. Once combined, quickly and gently fold in the remainder of the egg whites until the mixture has the consistency of a light mousse. Do not over mix or you will deflate your mixture.

Pour this mixture into your prepared pan and bake for 8 minutes EXACTLY.

Remove the cake from the oven and allow the pan to cool on a rack for 30 minutes. Place it in the fridge to chill for at least 12 hours.

Turn the cake out of the pan onto a cake plate and pour a thin film of melted chocolate over the surface of it.   (Two ingredient Ganache is a wonderful icing to use for decorating!) Still keeping it diabetic friendly.

To serve, dip a sharp knife into hot water and use it to slice the cake.

 

My personal favorite way to serve (EAT) this is with a few fresh berries and a bit of cognac infused whipped cream.  Or if the eat cake, lose weight thing isn’t your schtick and you just want to  eat cake, it’s great with ice cream too!

Quinoa Chicken Saute

A Healthful One Dish Dinner

As many of you may know, I have always been somewhat connected to the health industry. I have been a runner, a personal trainer, taught cardio kickbox and aerobics classes, studied healthful cooking (raw, vegan, carb sensitive) or just personal choice. But it remains true that I LOVE FOOD and I am a serious Caker.   I have had to find ways to make these two areas of my life work. I am really excited to share some of that with you.

 

Even though today’s posting has nothing to do with cake, I will eventually take you there. I have some absolutely amazing and delicious cake recipes that are very pretty and body friendly too. Safe for diabetics, celiacs, dieters and the likes. Needless to say, I have a pretty healthy sweet tooth, so over the years I have found many ways to be able to indulge without all of the harm that follows indulgence.   But like mama said, you have to eat your veggies first.

My first installment is a wonderful One Dish Dinner that I am sure you are going to love. Quick and easy too!

 

A Healthful One Dish Dinner
A Healthful One Dish Dinner

Quinoa Chicken Saute

 

6 Chicken thighs, cut into cubes (you can substitute breast meat)

½ small onion

1 clove garlic

1 tsp olive oil or coconut oil

1 tsp salt free multi seasoning (ie: Mrs Dash)

½ cup each: finely chopped carrots, baby bok choy or baby kale, chopped green beans or zucchini, chopped celery stalk

(I put all of the veggies, onion and garlic in the food processor and finely chop)

1 cup of quinoa

1 ½ cups unsalted chicken broth  to cook the quinoa in  (This will add significant flavor without extra calories.)

2 tbsp chicken broth reserved

 

In a deep fry pan, sauté chicken thighs. Do NOT use any oil. I call this method  Dry Fry.  Add salt free seasoning.  If you have substituted breast meat, which has significantly less natural fat, you may use olive or coconut oil.

In a separate fry pan with 1 tsp of olive oil or coconut oil,  sauté minced veggies until translucent.

Cook quinoa according to package directions, substituting chicken broth for the water. (I use 1 cup of quinoa to 1.5 cups broth)

Once everything is cooked, transfer it all to the largest of the fry pans. Add 2 tbsp chicken broth to the pan as well. Cover and simmer over very low heat for 10 minutes.

Serves 4

or

Serves 2 with leftovers for lunch the next day.

 

I absolutely love this meal and my husband who has never been a fan of quinoa has no complaints now.

 

I wish you all good health and vitality for this New Year 2015.    I am accepting submissions if you have any good healthful recipes you would like to share. You can email me directly at lesi@lambertacademy.ca

 

On a slightly different note, shortly into the new year, we will be having a Cake Decorating Series on Allergic and Diabetic baking. Please stay tuned, check out the website for class dates and times.

I look forward to hearing from you. In the meantime, happy caking!

 

Lesi

Which Gumpaste do I Use?

Gumpaste Character
Gumpaste Character

Which Gumpaste to Use?

It’s that pesky question,  “Which gumpaste do I use?”   There really is no right answer.  With so many different brands on the market,  it can be very hard to choose. 

I personally only have two preferences and each is dependent on what my project is.

For flowers, by far the very best Gumpaste I have ever used is Platinum Paste.  It is a product out of Great Britain but they have a distributor in Bay City, Michigan, USA.  (Avenues Sweet Choices)     Having to order online from the US may seem rather inconvenient,  but that inconvenience is far outweighed by the fabulous end result.

For Gumpaste characters, my preference is homemade and I will attach my recipe at the end of this post.

 

Platinum Paste: 

It rolls very very very thin. You can literally roll it out thin enough to see through and it will not tear.  Thin petals mean a more realistic looking flower. You do not require cornstarch (cornflour) or vegetable shortening to prevent it from sticking.  My essential tool however would be my silicon mat and I have never had any sticking problems. 

Not having to use cornflour to prevent sticking means I do not have to try and dust off my petals after my flower or leaf is complete.  I steam all my florals after they are complete so cornflour residue is not really an issue but it can be quite messy and I hate the clean up.  Not using vegetable shortening means there is no oily residue that is going to stop my petals dusts from performing the way I want them to.  Platinum paste drys fast enough that you can get to the final construction of your florals quicker.  It dries solid but not brittle so  even with thin petals, the material is surprisingly strong and resistant to cracks and chips.

 

Homemade Gumpaste: 

For figures, as I mentioned before,  I prefer to use homemade Gumpaste.  I can control how quickly it dries by adding a bit of homemade or store bought fondant.  For instance, if I am working on detailed faces, I want my paste to stay firm but moist until I get all of my details in.  There is nothing more frustrating that starting out with a smooth face and after finishing the eyes and trying to move onto the mouth area, it is already drying and starting to crack and form elephant skin.  No princess looks good in elephant skin.

Lots of decorators like to use a 50/50 mix  of Gumpaste and Fondant  but I feel your environment changes this a lot.  It is very dry in Calgary,  where I live,  and especially during the winter I will move to more of the 50/50 mix.  In the summer when there is more humidity in the air, this changes to more of a 75/25 mix. (75% being Gumpaste)

You could also make a “cheater gumpaste” by adding a bit of Tylose, GumTragacanthe, or GumTex to fondant.  Add 1-2 tablespoons of Tylose powder to 1 pound of fondant.   Rule of thumb says in Low humidity use less Tylose – High humidity more Tylose.   Adding Tylose to your fondant allows it to dry solid and quickly.  It’s great if you are in a bind and don’t have the time to make a batch of gumpaste.

I have also included a link at the end of this post that will direct you to a video showing how to turn your left over Royal Icing into a quick and great working Gumpaste.

 

Here is a list of a few gumpastes available in my area.  Depending on where you are, you may have a more extensive variety.  Experiment a bit until you find the one that suits you and your needs best.  It really is just a personal preference.

 

Satin Ice Gumpaste                               2 lb tub  @ $13.99  Wht Only  (Cake Mischief)

Confectioners Choice Gumpaste          2  lb tub  @$14.95   Red/Blk/Wht   (Flour Confections)

Bakels                                                   6 oz.           $6.49   Wht Only    (PM Hobby Calgary)

McCalls Ready Made Gumpaste         300g            $9.80    Wht Only   (McCalls.ca)

Chocopan Gumpaste                           2 lb  tub   @$12.99   USD  (Avail online from US)

Wilton Gumpaste  VariousColors         6 oz.            $6.99  (Michaels)

Fondarific Gumpaste                            1 lb tub        $11.95 (Icing Inspirations)

Plantinum Paste                                     350g          $23.50  Wht Only    (Avenues Sweet Choices, USA)

 

 

Homemade Gumpaste Recipe  (Makes 3 x 8oz bullets)

1 pound powdered sugar (icing sugar)

3 ½ oz.  white cornsyrup (glucose)

2 Tbsp. Tylose Powder

3 Tbsp. water

1 Tbsp. white vinegar

Sift your sugar into the bowl of your stand mixer.   Sprinkle the Tylose powder over top of the sugar and turn your mixer on low to stir this together well.

Pour the cornsyrup into the center of your powdered sugar being careful not drip any onto the sides of the bowl.

Mix the vinegar and water together and with your mixer on low, pour this into the dry mix.  Once it forms a soft ball,  turn out onto your work surface that has been sprinkled with powdered sugar.  If mixture is sticky, put a bit of vegetable shortening on your hands and knead until you have a firm smooth ball of paste.  If  you mixture is very sticky,  add small amounts of powdered sugar at a time being careful not to add too much, making your mixture excessively dry.

Divide the dough into three equal parts and tightly wrap in clingwrap.  Store these “bullets”  in the fridge in a Ziploc bag for up to 6 weeks.

 

 

Click below to Watch a short video tutorial on:

How to turn unused Royal Icing into Gumpaste

 

Check out some of your Gumpaste classes.  They are fun and informative and I promise they will open up a whole new world for your cake decorating.

Introduction to Gumpaste

Advanced Gumpaste

Orchids and Roses

rose-magnolia-orchid

What’s Going on in Lesi’s Kitchen

Hello again cake friends!   I hope this post finds you all well and happily baking up dreams.

My kitchen has been bustling with activity for the past couple of weeks.  Halloween, last minute showers, and building new classes for the 2015 Roster have kept me very very busy.  But putting all of that aside,  it isn’t that long before all of the year end festivities start.  This time of year can be quite the strain on the wallet, but you shouldn’t have to put your hobbies on hold completely.  You’ll be happy to know that we are once again having our annual Winter Sale.  Here at Lesi’s Kitchen it’s our way of  adding a little cheer to this time of year.

Here are all of the specials, followed by the roster of classes for November.  Your gift certificates however can be used on all of the classes, not just the November roster.

 

Special #1 : Sign up to Rose/Orchid Class and receive Intro to Gumpaste Free

Special #2: Sign up for Advanced Gumpaste and receive Intro to Gumpaste Free

Special #3: Sign up to Glamour Wedding Cakes and bring a friend for 60% OFF

BONUS SPECIAL:  FREE GIFT CERTIFICATES

Get a $10 gift Certificate with sign up for Kids Cookie Workshop, Ginger Cookie Mural, Introduction to Gumpaste, or Cake Decorating-The Basics

Get a $50 Gift Certificate with sign up to any of the other classes.

YOUR BONUS CERTIFICATES ARE VALID WITHIN 3 MONTHS OF ISSUE DATE.   BONUS OFFER CANNOT BE COMBINED WITH SPECIALS 1-2-3

 

Just a reminder as well, to sign up for your ONLINE Fat Chef Video Tutorial class at 50% off while the offer still lasts.

https://www.udemy.com/fat-chef-sculpted-cake/

Use  PromoCode 5STAR

 

Are ready to get in on some of these great deals?  It might help shorten your Holiday shopping list as well.  Don’t stop reading yet.  This is what’s going on in Lesi’s Kitchen  for the month of November.

 

 

November 2014 Schedule of Classes

 

Saturday November 15th   9:30 – 12:30

Introduction to Gumpaste

http://lesiskitchen.com/introduction-to-gumpaste/

 

 

Sat/Sun November 15-16th

Gumpaste Roses and Orchids

http://lesiskitchen.com/gumpaste-orchids-and-flowers/

 

 

T/W/TH November 18 – 20 incl.  6:00pm – 9:30pm

Glamour Wedding Cakes Workshop

http://lesiskitchen.com/glamour-wedding-cakes/

 

 

Sat November 22nd

Fundamentals of Cake Design

http://lesiskitchen.com/basics-in-cake-baking-cake-decorating/

 

 

Thursday November 27th

Perfectly Square Cakes in Ganache

http://lesiskitchen.com/perfectly-square-cakes/

 

 

 

Saturday November 29th

Advanced Gumpaste

http://lesiskitchen.com/advanced-gumpaste-figures-female-form/

 

 

 

Watch for new classes coming up in December and January

 

Kids Cookies http://lesiskitchen.com/kids-gingerbread-cookies/

and

Adult Gingerbread Mural classes will be held on Saturday December 6th.

http://lesiskitchen.com/gingerbread-cookie-mural/

 

Toy Chest Cake Workshop will be Tues/Wed December 16th and 17th 6:30 – 9:00 each evening

 

Kids Winterbreak Cake Decorating Day Camp

M/T/W December 29 – 31 inclusive 10am – 2:30pm each day

http://lesiskitchen.com/cake-decorating-day-camp-kids/

 

 

 

I really hope that you can take advantage of some of these savings.  I look forward to seeing you in class.   It has been quite a year and I personally am looking forward to the festivities that start popping up all over the place.

 

Until next time,  Happy Caking!!

 

Lesi