Tomorrow is my birthday, which, if I hadn’t developed a wheat allergy, would mean that I could go down to my local Wal-Mart or grocery store and grab any cake with yummy frosting and pay for it later. But, since most store-manufactured cakes are made with wheat flour, that has presented a problem for me. And as I learned from my graduation cake, going into a bakery and asking for a gluten free cake can be very expensive. So, I can’t go and grab a cake and have it done with, nor can I go in and order a special cake that is nearly double the ordinary cakes’ price. What am I left with?
So, I can’t go and grab a cake and have it done with, nor can I go in and order a special cake that is nearly double the ordinary cakes’ price. What am I left with?
Yep. Baking my own birthday cake. That’s what I’m left with.
I mean, I’ve baked my own cakes before the allergy came along and screwed over my taste buds. But I’ve never done it with gluten free cakes. I know it’s completely doable, because I’ve seen gluten free cake mixes at grocery stores. They’re usually five dollars a box, but they don’t seem to be too bad.
However, do I really want to pay five dollars for a generic box mix that may or may not give me problems? Hm, I don’t think I do. Because if there’s one person that’s going to make my birthday special, it’s going to be me.
So, this means that I will be making a gluten free cake from scratch, which is a totally new thing for me to do. It’s going to be difficult, especially when considering that I work on my birthday (boo, hiss), but I think I can do it. And besides, nothing wrong with trying anything new. Life is all about trying new things, isn’t it?
I’ve found a cake recipe and a frosting recipe that looks good and doable, so it’s time to get my kitchen set up. And also go shopping for the ingredients. And I pray that it will not break my wallet. It’s fragile enough already.
Let’s hope it turns out yummy.