Another birthday party passed through my house this weekend and I can finally relax a little bit. The next cake isn't needed until August 15th. I was originally going to make my favorite chocolate cake and try it dairy free but the cake I was making suggested to use a white cake mix and I figured I better follow the directions to keep the color of the cupcake liners bright. This prompted me to take a gluten recipe and convert it to GF/DF. It tasted really good but it was chewy. I didn't care for the texture though everyone seemed to love it so it wasn't a total fail at least. The two things I was really happy with were my frosting and how cute the cake turned out.
Creamy White Frosting GF/DF
Adapted from Better Homes and Gardens New Cook Book
1 C shortening, I used Spectrum
1 1/2 t vanilla extract
1/2 t almond extract
4 1/2 C powdered sugar
3-4 T rice milk (regular milk or another DF milk will work also)
Beat the shortening, vanilla, and almond extracts on medium speed for 30 seconds. Add half the sugar and beat well then add 2T milk until incorporated. Add the remaining sugar beating well again then add enough milk to reach your desired spreading consistency. I used all 4 T but start with 3T to ensure you don't over do it.
The cake my girl picked out came from the Hello, Cupcake! book. It's the Big Birthday Cake design. It was easier to put together than I expected and the candies on top made for a nice treat when eating the cupcakes. The bottom layer has 17 cupcakes (I could only get 16 to fit), then 8, 5, 3, and 1 for the remaining layers. I used Skittles and Runts for the candies since I needed to avoid chocolate candies to keep things dairy free. The only thing I omitted was the pirouette cookies the book had for candles. I couldn't find GF pirouette cookies so I made some but I didn't really have room for them once the cake was put together. The layer everyone wanted was the yellow one, if I did this again I think I'd do that layer in the middle so more people could enjoy the banana Runts.