Let’s Bake Great Cakes Allergy and Gluten Free!

October 6, 2012 in Cakes

“Let’s Bake” – 17 Cake Recipes

Just because you or a family member might have a food allergy or intolerance doesn’t mean you have to go without. Birthday and Holiday cakes are ingrained in our history and dessert experience. This chapter contains desserts and cornbreads for all occasions! Pumpkin pie for Thanksgiving, frosted Chocolate and White Cakes for Birthdays, Carrot and Applesauce Cakes for snacking, Cornbread to serve with chili and more.

Here are a few baking tips to help your cakes and breads turn out perfectly.

  • Don’t peek while baking! This can cause the cake or bread to fall.
  • Make sure the oven is preheated to the correct temperature. Use an oven thermometer to determine the temperature.
  • Measure all ingredients accurately.
  • Add the ingredients in the order specified by the recipe.
  • Cream the fat and sugar using the paddle attachment of your electric stand mixer. This adds air to the batter, and lift to the resulting cake. How? Sugar crystals have jagged edges. When they are beaten into a fat, they drag air into it, lightening the mixture. When the cookie bakes, the carbon dioxide created by baking powder and baking soda migrates to the air pockets, makes the dough rise and creates a light, tender texture. Use the paddle attachment of your electric stand mixer.
  • Use the correct size pans. This helps the batter to cook completely in the recommended time and rise to the correct height.
  • Prepare the pans by lining with parchment and greasing the bottom and sides.
  • With the exception of the cornbreads, crisps and crumbles, cool cakes completely before cutting. Cutting into these goodies warn can give them a gummy texture.