Adventures in gluten-free, dairy-free baking... all part of the fun and future of FLOURS & HUNNY Bakery

Wednesday, September 5, 2012

Cake, cake, and more cake!

Birthday season just ended in our house.  We call it "season" because all four of us have birthdays between mid-July and early-September.  And that means I've been baking!  Here are a few of our cakes...

To the right are Wylie's 1st Birthday cakes, with the little one being his smash cake.  Alas, he wanted nothing to do with smashing or even eating it.





The next two pictures are from our Funny Hat Party, which was to celebrate both kid's birthdays since they are so close to each other.  It was my best effort at designing a hat and it came out great!  I used two small and one larger round pans, plus real ribbon and a bow.  Since the other part of the theme was rainbows, I even made it a rainbow cake inside.  That was so much fun, though I would have definitely preferred to avoid artificial food coloring.  If anyone has ideas that actually work, I'd love to hear them.

Next was the Tigger cake requested months ago for Amelia's birthday.  Since we had a small party on her actual birthday, she got two cakes!  I know that fondant is all the rage in cake decorating these days, but you still can't beat the fun of a frosted cake full of piped stars.

And this last picture shows some cupcakes that were ordered by a friend for her son's birthday party.  She specifically requested no dairy, gluten, soy or nuts; all easy and my norm, except for the soy exclusion.  I do limit the soy I use, but have yet to find an acceptable frosting that doesn't contain soy.  Sure, you can make glazes, icings, and such but I need to be able to put it into a decorating tube and make things with it.  Thankfully, I did stumble upon a fellow blog with many vegan, soy- and gluten-free recipes and was able to try out her coconut frosting and chocolate frosting.  As you can see from the picture, the coconut frosting wasn't exactly what I wanted, but I improvised and the cupcakes still came out looking great.  The chocolate frosting was perfect!  Both tasted terrific and everyone loved the cupcakes.

I'll be working on another order for cupcakes later this week too...
Vanilla Hunny Cake with Banana Buttercream frosting, and some chocolate for good measure.  Everyone should be surrounded by this much cake!

As a reminder, I've also joined the facebook community with a page for Flours & Hunny.  If you haven't already, please stop by and show us some love in the form of 'liking' our page.  (There's a little button toward the top left that makes you a 'fan' and if you also add us to your newsfeed, you'll get our updates and pictures as they're posted.)

2 comments:

  1. Have you tried Spectrum palm shortening? Between that and soy-free Earth Balance, it makes fantastic "buttercream" frosting.

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    1. Hi - I have not tried it because I like to limit palm oil (though it's in the Earth Balance sticks too), but I have heard good things! Do you know what percentage is from palm oil? Thanks for reading and for your feedback!

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