My birthday was last week. I made my own cake. I know that’s not traditional, but I’ve become snotty about my GF baked goods. Even the fanciest items at the GF specialty bakeries doesn’t taste as good to me as what I make myself–and forget about mixes. I used pretty much the same recipe for my cake as I did for my daughter’s 2nd birthday last month–hers was just 50% bigger. You want the secret? I used an entire pound of chocolate (for hers–this one only has 10 oz). Hey, I said it was gluten-free, I didn’t say it was health food. 😀
A note about flours: I’m still using my version of the Gluten-Free Girl blend. I mix 200 g white rice flour, 200 g brown rice flour, 150 g corn flour, 150 g millet, 200 g potato starch and 100 g tapioca in a big Rubbermaid and use this for everything. Sometimes I sub ~ 50 g soy flour for some of the rice, which adds a little protein and gives a nice texture to the finished goods–but for me, even that small amount makes the batter too beany to snack on. Which might not be a terrible thing, come to think of it.
Here’s the recipe: