Love eating cake from the garden...

My sister asked me to make her (and now mine hehe) friend a 30th birthday cake. "What are her favorite things?" I ask. "She LOVES the garden" my sister's reply. Done. I googled a few images and this is what I came up with.
The cake: Lemon with lemon buttercream.
I googled once again a lemon cake and substituted the wheat flour with 1/2 brown rice and 1/2 white bean. Oh and I replace the milk with lemon juice. I dont like to use starches and have never found that they make much of a difference.
I know many gluten-free peeps will argue texure, taste, blah blah but no one has eve been able to tell the difference...at least with my stuff ;)

I'm a Ninja!

This was created for my boyfriends 25th. Since he's a second degree black belt (which was obtained in Japan) and because his nickname at work is "ninja Pete" I figured this was the perfect idea for a cake.
For the cake itself is a peanut butter chocolate cake:

I used the Rebar chocolate cake recipe but replacing the flour for half brown rice and half white bean flour.

The Peanut butter filling:

1 cup peanut butter
1 cup sugar
1/2 cup of cream (or more to get desired consistency)
Blend together until fluffy and spread in between layers of cooled chocolate cake.

The cake is covered in buttercream and the decorations are fondant. I made white chocolate slabs then used black fondant for the japanese letters. (you cant "write" on chocolate I found out)

Baby Showers...

I was asked by a friend to make her baby shower cake, after she had some of my brother-in-laws cake I made for him. It was layered chocolate and vanilla.
The reason? Because my sister can't have a lot of chocolate and I wanted her feel ok about eating it.
The chocolate cake I got out of the Rebar cookbook. The vanilla, I just googled "fluffy vanilla cake".
I then layered the cakes with a dark chocolate ganche and my mom's homemade raspberry jam.
The results? ...The new mom was pretty pleased, as well as the rest of the crowd.
Oh and of course it's Gluten-free.
I doubles the recipes for a party size cake

Chocolate Cake:

* 1 1/2 cups brown sugar
* 1 cup of Quinoa flour
* 1/2 cup Brown rice flour
* 1/2 cup cocoa
* 1 1/2 tsp baking soda
* 3/4 tsp baking powder
* 1/4 tsp salt
* 3/4 cup strong coffee
* 3/4 cup Almond milk
* 1/3 cup
* 2 eggs
* 1 tsp vanilla

Cake filling:


150g of Dark chocolate
1/2 cup of organic whipping cream


Vanilla cake:

2 large eggs, separated
1 cup Soroghum flour
1/2 cup Brown rice flour
1 tsp guar gum
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
1 cup (200 grams)organic cane sugar, divided
1 teaspoon pure vanilla
1/2 cup (120 ml) Almond milk
1/8 teaspoon cream of tartar

Christmas delight

Finally! I have made my first Gluten-free gingerbread house. I spent about 5 hrs decorating it! Baking is one of those things I could literally spend hours doing...well decorating my baking anyways hahaha.

Although the actual gingerbread is healthy, the icing however, is not. Oh well 'tis the season and add an extra few minutes to your workout!

Gingerbread house

1.5 cups of garbanzo bean flour
1 cup of Amaranth flour
2.5 cups of Brown rice flour
1 tsp Xantham gum
1 TBLS fresh ginger
2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1 cup butter
1 cup brown sugar
1 cup of molasses

Mix all ingredients together, cut out shapes, bake at 375 for no more than 9-11 minutes!

I used Royal icing for decorating. (I used the meringue powder from Wiltons)

Yes, you can have your cake and eat it too. I am proof.

This is a chocolate cake made for my friend Hayley. This is a perfect example of something that's gone terribly wrong but turned out great! ...I'll take it. Its a combination of Spelt and Brown rice flour. My friend is not Gluten intolerant so I though I would use up what I had left. As for the Chocolate icing? It's also a combo of Raw chocolate Ganace with malted chocolate chips and honey...that equaled to a sloppy chocolaty goodness. So, I added icing sugar. Fixed and ready to go. It was a hit, and since Hayley is a proud owner of Nourish Bistro at Glendale gardens, she though "hmmmm people woud really like this!" And so we have been experimenting with Chocolate cakes, cupcakes, and more. You should check it out sometime.

Any advice?

So today I went for lunch at a new cafe located at the Horticultural Center in Victoria. It was amazing! The fact they had Gluten free options for almost everything on the menu definitely made my day, Plus the meals were fantastic!
I started chatting up the girl taking my order and we got to talking about how I love to bake gluten free... I now have an interview on Friday. I am a little freaked out because I have never baked "Professionally". Is there any rule about just winging it? I am pretty confident that I can do it, but my worst fear is that something wont turn out(it will happen at some point I'm sure).
Any tips would be greatly appreciated!

Cheers,
Steph

Experiments gone wrong

Ok so last night I thought I would use up the last of my carrots in what is usually the best carrot cake EVER! ...But for some reason something went wrong along the way and to my dismay the look on my boyfriends face said it all, "I wont be taking these to work" he said jokingly (ya right).
There were though healthy, at least.
Has anyone ever baked using 100% coconut flour? I usually use a combination but had no other flours. It did not rise at all or cook...no matter how long I left it in the oven. *sigh* At least it was healthy.