However, the main reason so many desserts end up on the blog is because baked goods tend to be one of the most challenging things about gluten free living. I'm not encouraging you to eat a lot desserts, but I know we all need something for special occasions, especially for anyone with children, so I'm trying to make it easier for you.
Good news everyone!
The big cake box companies are starting to make gluten free box mixes which can satisfy the need for a quick, inexpensive dessert fix. I wouldn't recommend using them often, but they can help in times of need. For Makena's birthday, we were serving a large, mixed crowd, so Laure and I decided to make two of the cakes from a gluten free box mix...
The cakes rose well, they were mildly dry (but frosting fixed it completely), and people were surprised when we told them they were gluten free! Definitely a success!
 |
| Sometimes you compromise and use a little bit of food coloring and candy decorations. Coloring is NOT recommended for children with ADHD or Autism! Not sure why? Read more here |
We also made King Arthur Flour's Seven-Minute Frosting, which is a staple in Laure's kitchen for big events. I also think "7 minute" is misleading, a more honest title would be "10 Minute Boiled Frosting". It puffs up beautifully and is dairy free, so you will likely only need one batch for a 13x9 or two 8x8 or 9x9 cakes. That being said, for cupcakes or cakes with 3 or more layers or multiple colors, I would make a double batch. Doubling the recipe is also recommended for anyone who has trouble with crumb coating like I do. You can also make it a few days ahead if needed!
This would also be a great solution to try if you want to make a batch of cupcakes in advance, freeze them, and then send them to school 1-2 at a time so your child has a treat to enjoy when other parents send in desserts that aren't allergy friendly!
King Arthur Seven-Minute Frosting GF DF NF
Ingredients
1 1/2 cups sugar
1/3 cup cold water
2 large egg whites
1/4 teaspoon cream of tartar
pinch of salt
1 teaspoon vanilla extract (or 1/2tsp vanilla powder and 1/2tsp vanilla extract)
Instructions
1. In the top of a double boiler (not over heat), combine the sugar, water, egg whites, cream of tartar, and the pinch of salt.
2. Beat with an electric mixer set at low speed for 30 seconds, then set the pan over boiling water (the pan shouldn't touch the water). Beating at high speed, cook the frosting for about 7 minutes, or until it's stiff and glossy.
3. Remove it from the heat, add the vanilla, and beat an additional 2 minutes on high.
4. Use immediately to frost a sheet cake, tube cake, or layers. Or refrigerate in an airtight container and use as needed.
You may be able to add 1-2 drops of food coloring if needed or even better, puree a small amount of fruit such as raspberries, blueberries, or kiwi and mix in to add some color! If it thins the frosting too much, add a very small amount of cream of tartar or meringue powder.
You may be able to add 1-2 drops of food coloring if needed or even better, puree a small amount of fruit such as raspberries, blueberries, or kiwi and mix in to add some color! If it thins the frosting too much, add a very small amount of cream of tartar or meringue powder.
 |
| Start with the ingredients away from the heat |
 |
| Mix while heating over boiling water for 7 minutes |
 |
| Starts to look like cake batter here |
 |
| Stiff peaks let you know you're done! |
I hope this serves you well!
Dr. Chelsea
No comments:
Post a Comment