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Cake Is Back on the Menu for Gluten Allergy Sufferers

Cake Is Back on the Menu for Gluten Allergy Sufferers on wetakethecake.com

When you’re living with a gluten allergy, it’s easy to believe you can’t have your favorite foods anymore.

With the increased popularity of gluten allergies and Celiac disease, more and more options are becoming available to buy gluten-free food. There’s next to nothing that can’t be made gluten-free these days.

A gluten allergy shouldn’t – and won’t – keep you from enjoying all your favorite foods, especially cake.

What is Gluten?

According to The Celiac Foundation, gluten is the general name for the protein found in most grains. Examples of some of the common sources of gluten are wheat, durum, semolina, spelt, rye, and barley.

Someone with Celiac disease or a gluten allergy can’t eat anything containing these products or depending on how severe the allergy, products that have been cross-contaminated. This list can include oats, pasta, bread, cereal, and soup, but it’s always advised to read the label of any processed food to see if there are hidden gluten ingredients.

Because of how sensitive many people with a gluten allergy are to the protein, it’s easy to think that there are no alternatives and that many favorite foods are off the table.

Gluten-Free Flours

There are many flour alternatives out there. Using alternative flours means that favorite foods are not off the menu anymore!

  • Almond flour. Almond flour is full of Vitamin E, heart-healthy fats, and is particularly high in protein due to its nutty nature. It’s perfect for a denser baked treat such as brownies or blondies and can also be used in savory recipes to replace breadcrumbs.
  • Rice flour. Rice flour is available in both white and brown varieties, each with their own health properties. It’s made from very finely milled rice and is used as a substitute for more traditional baking, such as bread. It can also be used to create rice noodles.
  • Amaranth flour. This seed is over 8,000 years old! It was super popular among ancient civilizations, such as the Mayans and Aztecs, and is known affectionately as the Food of the Gods. Because of its nuttier flavor, it’s best for cookies, especially if you mix it with oil or applesauce to give it a bit of moisture.
  • Potato flour. Made from dehydrated and ground potatoes, this flour has a much earthier flavor than any of the other alternatives. It’s perfect for savory baking, such as bread and waffles, and for adding thickness to soups and sauces.
  • Buckwheat flour. Buckwheat is another ancient grain, commonly referred to as groats. The flour can be bought as is or it can be made at with a high-speed It’s very high in fiber and protein and gives a nutty flavor. Use buckwheat flour in muffin and bread recipes.

Best flour for cake

With so many different flour alternatives, it can be hard to know which one is best for those fluffy cakes. The breakdown above gives you a good idea of what you can use.

For a simple substitution of flours, your local supermarket might actually have a gluten-free flour option. This is usually a blend of different flour alternatives and can be used as an all around substitute for any type of baking.

Different single origin gluten-free flours, as seen above, can impact the texture of a cake or other baked good, and many gluten-free bloggers recommend creating a flour mixture yourself. The most recommended homemade blend contains both white and brown rice flours, arrowroot powder, and potato starch. Experiment to see what works best for your personal baking.

All those extras

The great thing about gluten-free cake is that it’s only the cake that needs to be adjusted gluten free. The rest of the ingredients are usually naturally sans gluten – rejoice!

That means all the buttercream frosting, fondant icing, and marzipan – all gluten free – so you can keep making extravagant, beautiful, professional looking cakes.

Plus, gluten-free cakes can be decorated with all the fruit, jelly, cream cheese, and chocolate as needed.

We Take The gluten-free cake

Of course, if you don’t have time to make your own gluten-free desserts, We Take The Cake offers the best of the best in gluten-free cakes. We truly believe that our cakes should be enjoyed by everyone. We have many gluten-free options to choose from. Contact us to find out more about our delicious, handmade cakes.

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How Do They Do That? Cool Icing Techniques for Cupcakes

How Do They Do That? Cool Icing Techniques for Cupcakes on wetakethecake.com

Four easy ways to frost the perfect cupcake.

It should come as no surprise that our team at We Take The Cake loves making cupcakes. We enjoy every step of the process; from deciding on the mix of flavors, choosing the decorations, frosting them, and – of course – tasting them! Over our 20+ years in business, we’ve received dozens of questions on cupcake making, particularly the different ways to frost cupcakes. For our DIYers out there, we’ve put together a few tips to help you on your way to the frosting that perfect cupcake.

A perfectly frosted cupcake requires the right equipment

There are many different tools out there for frosting cupcakes. You’ll need pastry bags with different sized tips, which is ultimately the most important tool you’ll choose, as it has the greatest effect on how your frosting comes out.

The rose tip is ideal for, you guessed it, the rosette frosting technique. The ruffle tip is preferred for ribbons, bows, and ruffles while the plain tip is best for outlining details or dots.

Your basic pastry bag options will be: disposable, canvas, polyurethane, and plastic coated. Disposable pastry bags may split if you’re using thick icing and canvas can sometimes be difficult to grip, so if you plan on making cupcakes often, you might want to consider trying them all out to see which you like best.

The rosette technique

The rosette technique is what you would expect it to be – decorating the top of your cupcake with a nice shaped rose made of frosting. To do this, apply slight pressure to your pastry bag and make a soft dollop in the center. Continuing to apply pressure, gradually move the tip out from the center and circle around the center dollop.

Pipe one layer, or circle, around the dollop at the time, all the while making sure the tip remains at a 90-degree angle and that your layers are not going on top of one another. Think of writing a cursive O shape with each layer. Once you run out of space on the top of your cupcake, you’re done!

Cupcake frosting filling

This one is a fan favorite and not as difficult as you might think. Insert the tip through the top of the cupcake about one-inch deep. Insert one or two tablespoons of filling into the cupcake, no more than a few pumps of pressure. Unlike the Rosette technique, you’ll start frosting the top of the cupcake from the outer edge and pipe continuous circles until you’ve covered both the hole and the top of the cupcake.

Fluffy cupcake frosting

The fluffy cupcake look is the most commonly seen. You can do-it-yourself by starting at the center of the cupcake and applying pressure to the pastry bag. Be sure the tip is held straight down. As you move, apply more pressure and gradually raise the tip ever so slightly.

Allow the frosting to spill out and fill in with the applied pressure without moving the tip. When you’re done, release pressure and lift the tip straight up.

Ruffle frosting

You may want to verify that the piping tips you have worked well to accomplish the ruffle technique. Usually, the package will specify “ruffle” on it. Add buttercream to your pastry bag with the proper tip and start from the outer edges around the cupcake, working towards the center. The quicker you can pipe around the cupcake, the more textured your ruffles will become.

For more ruffles, make squiggle marks slightly from side to side as you pipe. A few layers of buttercream are ideal. Too many layers might cause the frosting to be unstable and hard to package.

If you’re anti-DIY…

We Take The Cake has all the frosting tricks perfected and covered to take care of everything for you. If cupcake frosting is not for you, or if you’re looking to outsource the task to save time, let us help you sweeten your next holiday, event, or gift.

To us, cake and cupcakes aren’t just desserts. They’re a symbol of celebration, happiness, friends, and family. Contact us today to learn more.