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Gluten Free Cake Flour Recipe

by on February 18, 2011 in Blog, Cakes, Gluten Free, Recipes

If you’re like me you love to bake cakes!

Here’s my flour formula for when I make gluten free cakes for clients, friends and family. It’s really easy to put together and you can make a big batch and store it in a bag or container in the cupboard.

You’ll need to sift the gluten free flour before adding it to a recipe to help aerate the batter and make the cake rise nice and fluffy.

I’ve given you both imperial and metric measurements. As I’ve said in my previous post Baking Cookware: Top 10 Must Haves for Professional Results you really should invest in a digital scale for best results in measuring ingredients for baking. But if you’re not there yet then go ahead and use cups and teaspoons. Just be sure to sift the flours before using.

You’ll notice that the following recipe replaces 1 cup of wheat cake flour with only 3/4 cups of gluten free cake flour mix. It’s okay, you’re not measuring wrong,  it just works out that way when I convert from metric to imperial.

Gluten Free Cake Flour Mix

makes 3/4 cups, equal to 1 cup of wheat cake flour

1/4 cup tapioca starch 43 g

1/4 cup cornstarch 45 g

1/4 cup white rice flour 42 g

1/4 teaspoon guar gum or xanthan gum 1.25 g

Happy Cake Baking!

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Dark Chocolate Body Paint for Valentine’s Day

by on February 12, 2011 in Blog, Chocolate, Recipes

Ever wondered how to make chocolate body paint to brush, finger or drip all over your lover? Well here’s my easy recipe to help you on your way!

You can use the chocolate body paint right away or make it a day or two ahead and store it in the fridge. You’ll need to warm it up in the microwave over low heat for 1-2 minutes.

Use a paint brush or your fingers to apply the chocolate body paint or drizzle it  from a spoon or squeeze bottle. Get creative and have fun!

Any leftover chocolate body paint can be used as sauce for ice cream or cheesecake.

Chocolate Body Paint

250 grams semi-sweet chocolate chips (1/2 pound)

250 ml whip cream (1 cup)

15 ml brandy or other liqueur, optional (1/2 ounce)

Put the chocolate in a medium bowl and set aside. Bring the cream to a boil over high heat in a medium pot. Immediately pour the cream over the chocolate and stir until smooth. Stir in the brandy or other liqueur if using.

Set aside to cool and you’re ready to go!

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