Recently, I’ve been making
more gluten-free cakes for friends with special dietary needs.
When I first started, I
simply picked up a box of gluten-free cake mix and made it as is. It was ok, but not spectacular.
Then I started to try other
gluten-free brands and picked up a copy of The Cake Mix Doctor Bakes Gluten-Free
. If you’re starting to cook gluten-free for
yourself or for someone else, I can’t recommend a better resource. It’s full of tips and tricks and includes a
section titled “How to Bake Gluten-Free in a Gluten-Filled Kitchen” (note: I’m not being compensated in any way for my review, I’m just really
impressed with the book. If you click
the link, I may be credited through Amazon if you choose to purchase).
Once I got more comfortable
baking gluten-free in my gluten-filled kitchen, and armed with a great resource,
I started tweaking mixes to open up more flavor possibilities, such as the
gluten-free lemon cake recipe I’m sharing below.
Last week was Dude’s 7th
birthday! Since his birthday fell on a
holiday, he invited a few of his classmates over for a movie party (and he took
some amazing Hot Cocoa Cookies to school the next day!)
Originally, he was going to
watch Planes with his friends, so we sent out the invitations.
Then, the week of his
birthday, Hubs bought Planes Fire and Rescue , so he switched to that, along
with a Fire & Rescue Cake.
And then the fun began!
First, to construct the cake,
I made a double batch of my absolute favorite: Rich Chocolate Cake. I baked it into two 8-inch square pans, a
small batter bowl, and a 1-cup oven safe bowl (note – if using a batter bowl,
place a greased flower nail in the bottom for even baking).