I kept it simple.
I mixed up two Betty Crocker gluten free yellow cake mixes and baked them in a sheet pan.
I lined the bottom of the cake pan with wax paper so it would be easy to remove from the pan.
After the cake was cool I cut out mini cakes using a heart shaped cookie cutter.
I sliced the cakes in half and filled the centers with strawberry jam.
Then I pour icing over them (I had them on a wire rack with wax paper underneath to catch the drips).
And then I let Andy decorate them.
Next time I think I will make them smaller - and cut them into squares so there is no wasted cake.
I put the cut away cake in the freezer. I think I will make it into cake balls.
6 comments:
I love the concept, but do you really think Betty Crocker cake mix is a wise choice? I wanted to look up what the leavening agents were and they kind of scared me. I mean check this out: http://en.wikipedia.org/wiki/Sodium_acid_pyrophosphate . A chemical that can be used to remove iron stains on leather is an ingredient in that mix. Considering the other ingredients are things like potato starch and rice flour I would think it might be safer to make your own batter and use a gluten free yeast.
Oh, I totally agree. I try to avoid processed foods whenever possible. I make over 90% of my food from scratch (many of it grown and/or canned myself).
I just have not been able to perfect a gfcf white or yellow cake. Chocolate I can do great but my son is not a chocolate fan.
This was a last minute thing and a mix was easy. I did cook the icing from scratch. Cake mixes are not a staple in my household, but once in awhile I see no harm in them.
They are adorable? What kind of icing recipe did you use? I'd love to make my little guy some snack cakes like these. He always admires the boxes of Little Debbie's at the store.
The Betty Crocker yellow cake is really quite good, I agree. Although it still has the faintest hint of a cornbread flavor to me. I actually wish they'd put some of that fake vanilla flavor like they do for the regular cake mixes. LOL.
Hi Rebecca,
I agree about the cornbread taste. I added extra vanilla.
Here is my icing recipe -
2 cups granulated sugar
1/8 teaspoon cream of tartar
1 tablespoon ghee (or use margarine)
1 cup hot water
1 pound powdered sugar
Combine granulated sugar, cream of tartar and water in saucepan. Cook and stir over medium heat until sugar dissolves. Cook to 226 degrees with minimal stirring. Cool to 110 degrees (took a little over an hour). Blend in powdered sugar gradually, beating until smooth. It will be thicker than icing. Add ghee and vanilla or other optional flavoring. Thin the icing with hot water until it is the consistency you want for pouring.
Gluten-free since 1968 and still healthy (besides the self-inflicted); my g/f gluten and lactose free for 6 yrs; its difficult but not impossible.
Strive on. Best wishes.
Robin Catling. UK
They are so perfect - They remind me of the snack cakes sold in stores with out all of the bad ingredients!
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