Gluten free birthday cake

Discussion in 'Pastries & Baking' started by cheftobesoon, Apr 4, 2013.

  1. cheftobesoon

    cheftobesoon

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    A friend has asked me to bake her son who is gluten intolerants birthday cake and wants it covered in fondant. Will the cake hold? I have searched every where and can not find any help with regards to this. I don't want to commit to the cake and then not be able to deliver.
     
  2. siduri

    siduri

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  3. chicagoterry

    chicagoterry

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    You are correct, Siduri. The Art Deco cake recipe begins on p. 204. 

    As written it serves 50 and in her instructions she says to start making the layers 4 days before serving to allow for enough chilling time for the layers and the fondant and other decorations. You could certainly shorten that somewhat with simpler decoration.

    I would also check out some of the many Paleo diet and/or gluten free cookbooks out there. They do a lot of baked goods using almond flour.
     
    Last edited: Apr 4, 2013
  4. mezzaluna

    mezzaluna

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    I have a dear friend who was diagnosed with celiac disease about five years ago and must eat gluten free. She isn't a skilled baker, and I have no experience myself with GF baking but would like to be able to bake for her. I've done some digging and learned the King Arthur's Flour products have pretty good ratings for taste and texture. You might give them a try. They have a good selection of ingredients and products on their website at www.kingarthurflour.com

    I'm going to a Gluten and Allergy Free Food Expo in Chicago later this month with over 100 exhibitors, most of them food products. I'm going with my friend, who's a travel agent, as her food advisor, but I'll also be keeping my eyes open for a chef who's interested in being a member-resource for us on gluten free cooking and baking here at Chef Talk. Stay tuned!

    Mezzaluna
     
    Last edited: Apr 4, 2013
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  5. siduri

    siduri

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    Now that you mention it, chicago terry, i make a hungarian cake with ground nuts.  I prefer walnuts.  My hungarian friend who gave me the recipe said it was called eszterhazy torte, but I had eszterhazytorte in Budapest and it had a different filling, but maybe it's just a name for walnut cake. 

    Beat 6 eggs till very light and fluffy, beat in 1 cup sugar, gradually, beating all the while.  Add 1/4 tsp salt, and fold in a cup of ground toasted walnuts.  pour into two lined and greased 9 inch pans. 

    Bake at 350 for about 25 minutes. 

    When cool, beat a pint cream till stiff peaks.  Fold in about half a jar of raspberry jam.  Fill and frost the cake with it.  It's wonderful.  You could split the layers, fill them with the raspberry cream and then cover it with fondant, if that's what they like. 

    You can do it also with almonds or hazelnuts but i like walnuts (or pecans) for this. 
     
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  6. chicagoterry

    chicagoterry

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    Oh my, Siduri. That torte sounds heavenly.
     
  7. siduri

    siduri

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    Yeah, and it's so simple.  You can get it in the oven in about ten minutes, then when it's cool, you just whip cream and add raspberry jam.  The original had the egg yolks beaten separately with the sugar and the whites beaten stiff and folded in, but i found it works fine this way. 

    You can fill an angel cake, hollowing it out, with the same raspberry cream, and frost it outside, and it's really nice. 
     
  8. missyd

    missyd

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    It should hold up.  I've done a few gluten free cakes w/o any problems.  (I have friends who are Celiac and I am gluten intolerant)

    There are lots of different gluten-free flour mixes out there.  The last one I used was Pamela's & just substituted it cup for cup with my regular recipes.  

    http://pamelasproducts.com/products/baking-mixes/pamelas-baking-pancake-mix/

    Mezzaluna - I went to the gluten-free expo in Vancouver when it was here a couple months ago. 

     Tons of vendors & so many free samples.  Unfortunately the venue wasn't large enough to accommodate all the people who showed up so it was VERY crowded.  Overall definitely worth it :)
     
  9. katbalou

    katbalou

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    having been gluten free for 7 years now and a retired chef,  in my opinion the King Arthur mixes and flours are the best for infrequent gluten free bakers. a few things to remember also - be very careful of cross contamination. Clean the baking area thoroughly of any wheat flour, be careful with anything in the baking area, flour the pans with some of the cake mix or gluten free flour. read every label of other ingredients you might be using, you'd be surprised where gluten is hidden. if you're baking in a commercial kitchen bake the gluten free first as you don't want flour flying around in the air at the same time. and when you're decorating, follow the same  rules, make sure there is not any residual flour anywhere. and no barley syrup items either,

    hope that helps, please feel free to ask me any questions.

    kathee
     
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  10. cheftobesoon

    cheftobesoon

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    Wow, thanks guys. I have a better understanding now and will start experimenting right away. Will post any flops and successes. That's how we learn right. I'm from South Africa, so we unfortunately do not have the products here most of you have mentioned, but I will try the ones we have and post for any other South Africans that might have the same questions.
     
  11. lowcarbhomechef

    lowcarbhomechef

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    I have over a dozen low carb cookbooks and most of the recipes are gluten free, too. You might look into the low carb world to find recipes.