Re: birthday cake

[Guest guest]

How about the Bette Hagman's <featherlight yellow cake>?

1 1/4 c GF flour mix,2 tsps baking pwdr,1/2 tsp baking soda,1/2

tspsalt,1/2tsp xanthan gum,1tsp egg replacer(optional),1tsp pwdr

vanilla,2eggs or 1/2 c liquid egg sub,2/3 c sugar,1/3 c non-dairy

sour cream(or soy based nondairey creamer+ 1 tbsp vinegar),1/3 c

mayonnaise

Oven to 350^ spray pan (8 " square) Wisk flour, baking

pwdr,xanthan,salt, egg replacer, vanilla, baking soda.Set aside.w.

mixer, beat eggs,sugar until light and foamy.mix flour mixture on

low, beating only until smooth.Stir in sour cream and

mayonnaise,until well blended.do not beat.pour batter in pan andbake

30-354 min or until top springs back and sides pull slightly from the

sides.

I got this from another board and sounded good for topping.

gfcf cooked frosting (whipped topping)

1 cup gfcf " milk " (I used a combo of Mocha Mix and Pacific Rice Milk)

6 Tbs. gfcf flour (I used rice flour)

1 cup Crisco (I used a blend of regular and butter flavored

Crisco...1/2 cup of each)

1 cup sugar

1 tsp. gfcf vanilla extract

Pour flour into a medium sized sauce pan. Using a wire wisk slowly

add " milk " , wisking as you add it.

Make sure you wisk out any lumps.

Put pan on medium heat. Constantly wisk while mixture thickens(this

only takes a minute or two). Once it is really thick take it off the

heat and cover it with a lid (this is important, otherwise it will

lump up). After it has cooled a bit, whip it with wire wisk once more

(to get out any lumps) cover with lid again, and then put it in the

fridge to finish cooling.

With an electric mixer, cream together the Crisco, sugar, and

vanilla. Beat until fluffy (scraping sides of bowl often)

Once it's fluffy, add the cooled flour and " milk " mixture. Beat with

electric blender until desired consistency. The longer you whip it,

the fluffier and more whip cream like it gets (remember to scrape

sides of bowl often while whipping it)

You can use it right away if you're using it as a whip topping. You

need to refrigerate it for about a half hour if you're using it as

frosting.

It's yummy, and not too sweet.

Good luck Cristina-WA

[Guest guest]

>

I use the white cake mix by GLUTINO.

Besides being GFCF my son can't do eggs.

The GLUTINO mix is the only mix I've been

able to successfully make that rises, looks and tastes like

a 'real' cupcake.

I usually top it off with the 'cooked' icing someone

posting here. This also subs as our whipped cream.

doris

sville MD