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August 14, 2013
Bake someone happy! Try these gluten-free, allergy-friendly cake-baking tips used by professional chefs like Diane Kittle, owner of Dee’s One Smart Cookie, a gluten-free, allergy-friendly bakery in Glastonbury, CT.
Warm It Up Heating your milk of choice to steaming-hot softens the flour and sugar and improves the cake texture. No more “gritty” mouth feel.
Cool It Down An egg at room temperature creams better than a cold egg, adding more volume to the cake. Shortcut: To take the chill off a refrigerated egg, place it in a bowl of warm water for a few minutes before adding it to your recipe.
Be Firm If you have time, refrigerate the cake overnight before you decorate it. This firms up the cake, making decorating easier.
Stack It Right When constructing a layer cake, place the top layer upside down with the flat side up. This gives the cake a professional bakery look.
Stay Smooth To keep crumbs out of your frosting, spread a thin layer of frosting over the cooled cake. Then chill the cake in the refrigerator for about 10 minutes. Remove it and frost normally.
In the Raw Do you want to avoid white table sugar? Replace it with an equal amount of a less-processed granulated sweetener, such as evaporated cane juice, organic cane sugar or coconut sugar. These close-to-raw sweeteners are available at supermarkets and health food stores. Note that your cake will be a bit less sweet.