I was fortunate to have the opportunity to have a gluten-free cake pop in Cincinnati. Check it out!
Everybody needs a yellow cake recipe, one that is fine with icing or can be fancied. I’ve been itching to try the new caramel recipe I found using dates (yes, dates) and to experiment with different yellow cake recipes. And since the Schmoo cake is one of my favorites, I mixed it all together. I tried the yellow cake recipe from 1000 Gluten-Free Recipes by Carol Fenster and the Layer Cake with Vanilla and Strawberries from Gluten Free Baking by Michael McCamley. I used the Featherlight Rice Flour Mix from The Gluten-Free Gourmet Bakes Bread by Bette Hagman.
I tried combining two different recipes for the cake. I used a gluten-free angel food cake recipe from “Gluten Free Baking” by Parragon Books and Love Food Editors with the caramel sauce and whipped cream instructions from Valerie Lugonja. The cake tasted good, but I want to perfect the cake itself. More experiments to come.
I love the King Arthur Yellow Cake Mix. I’ve altered it to make a coconut lime cake, a Captain America Cake, and now this chocolate cake with mint icing. We used butter, cream cheese, mint extract, and powdered sugar for the icing. And it was thrilling to use my turntable for the first time. Hooray for new cake supplies!
I found this video on YouTube, and it inspired me to attempt my own gluten-free version of this Captain America Cake.
Now that I purchased a cake leveler and a turntable, I am going to try again. I didn’t split the red, white, and blue evenly. This time, I’ll use two boxes of King Arthur Yellow Cake Mix instead of one. Hint: The difference between yellow cake and white cake is egg yolks. If you want a white cake, only add egg whites. I added an extra egg white because I didn’t add the yolks.
Will keep you updated on my next attempt!