Let Us All Eat Cake: Gluten-Free Recipes for Everyone's Favorite Cakes

Let Us All Eat Cake: Gluten-Free Recipes for Everyone's Favorite Cakes

Catherine Ruehle, Sarah Scheffel

Language: English

Pages: 224

ISBN: 1607746298

Format: PDF / Kindle (mobi) / ePub

A delightful collection of gluten-free takes on your favorite cake recipes, from everyday coffee cakes, layered cakes, and cupcakes to show-stopping special occasion masterpieces.

Celebrate your favorite holidays and special occasions from birthdays to bake sales, Halloween to Christmas—and even the everyday—with delectable gluten-free cakes. In this delightful collection, Catherine Ruehle, a pastry chef and cake artist turned wellness foods chef, shares sixty classic cake recipes that are every bit as indulgent as the gluten-heavy ones we adore, but gluten-free, all-natural, and with alternatives given for vegan, dairy-free, and nut-free renditions. A few of the luscious cakes that await: Pink Velvet Strawberry Cake made electrifyingly pink with strawberries instead of food dye, Peanut Butter and Jelly Cupcakes that children of all ages will be thrilled to find in their lunchboxes, and a dramatic White and Dark Chocolate Checkerboard Cake that’s a cinch to prepare in advance. With positivity and careful guidance, Ruehle provides basic and advanced decorating, piping, and plating techniques to take your cakes from pretty to breathtaking. So go ahead: lick the frosting off the beaters, cut yourself a nice big slice, and let us all eat cake!

















Let us all eat cake : gluten-free recipes for everyone’s favorite cakes / Catherine Ruehle with Sarah Scheffel. pages cm 1. Gluten-free diet—Recipes. 2. Baking. 3. Cake. I. Scheffel, Sarah. II. Title. RM237.86.R84 2014 641.81′5—dc23 2013049695 Hardcover ISBN: 978-1-60774-629-4 eBook ISBN: 978-1-60774-630-0 Food styling by Robyn Valarik Author photograph by Craftsy v3.1 I dedicate this book to the memory of my father, William Ruehle. Everything that I value most in myself I owe to his

at the last minute. MAKES 12 MINI CAKES (12 SERVINGS) Chocolate Cake batter 2 pints chocolate hazelnut ice cream, sorbet, gelato, or dairy-free ice cream, or any flavor you prefer VERY BERRY PUREE 2 cups sliced fresh strawberries 2 cups frozen strawberries (no sugar added) � cup organic cane sugar 1 tablespoon water 2 tablespoons natural strawberry jam Swiss Meringue Icing Preheat the oven to 350°F. Spray a 13 by 18-inch jelly-roll pan with nonstick cooking spray, line with parchment

eyeballs on the top of the cake, just slightly above the centerline, where eyeballs would be on a face. Then lay the strips of modeling paste over the cake to create the mummy wrapping, leaving the eyeballs exposed. Overlap the strips and leave some of them askew so the mummy looks disheveled. Store the finished cake in an airtight container (or tented with plastic wrap) at cool room temperature until ready to serve, up to 1 day. The cake will taste best served at room temperature. The decor

and Culinary Arts, where she studied health-supportive cooking and vegan and gluten-free diets. She divides her time between Brooklyn and Woodstock, New York. --> INDEX A Allergen-free cakes chart of ingredients for Almonds Almond Buttercream Apple-Cinnamon Coffee Cake with Almond Streusel Big-Batch Almond Buttercream Cinnamon Spice Cake with Almond Buttercream extract meal Nana Banana Snack Cake Polenta Breakfast Cake with Honey-Citrus Syrup toasting Ancho chiles Ancho Chile,

Citrus-Ginger Syrup German Chocolate Cake Hummingbird Cake with White Chocolate Cream Cheese Icing Pineapple Upside-Down Cake Rocky Road Cupcakes toasting Peppermint Big-Batch Peppermint Buttercream Chocolate Peppermint Cake with Peppermint Buttercream Chocolate Peppermint Ganache Peppermint Buttercream Pineapple Hummingbird Cake with White Chocolate Cream Cheese Icing Pineapple Upside-Down Cake Pink Buttercream Pink Princess Cake Pink Velvet Strawberry Cake with Strawberry

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