Gluten Free Curiosity: Birthday Special Part Two

So, I decided to make the cake for my birthday the night before, because I didn’t know what time I would get home to make it. But before that, I had to do some shopping.

Luckily, most of the supplies I needed were already in my house, so I didn’t have to spend too much money at the store. The problem was that none of the stores I went to sold potato starch. I found potato flour, but that was over five dollars. And I thought to myself, “Hmm, what else would I use the flour for? Do I really need it? Is it worth the money?” After much deliberation, I decided to not get the potato flour and substituted the potato starch with a box of  sweet rice flour I found at a store a few weeks back. It should work out fine…right?

Process: So, after shopping and making dinner, I got to work on the frosting first, because it said it needed to cool to room temperature, which could take a while. While the pan was set aside, I started working on the cake mix and put it inside one of those big cupcake cake pans that were shown on infomercials on kid’s channels. Why? Well, I thought it would be a cute cake, and I wanted a cute cake.

While the cake was baking, I tried to do the second step to the frosting. And as I’m doing so, I’m noticing that the frosting…well, I’ll let the picture speak for me.

The cake on the other hand, came out just fine, but I did have to bake it a little longer than the recipe called for.

Results: Below, I have some cell phone pictures of the results. I don’t have a picture of the final cake, because my phone battery was too low and I forgot by the time I got a slice of it. Oh well.

I had to go back to the store and get a can of frosting, because the frosting did not work out. At all. It looked like it came out of my cat’s mouth. It was gross. I don’t know what went wrong, but something did, resulting in nasty looking soup. Or chowder. Or whatever it is. It isn’t frosting, that’s for sure.

The cake itself, though, that was good. It did come out of the oven unevenly, due to the weird way it rose while baking, but I dealt with it. And the little extra pieces I got from it gave me a perfect sample size to see if it was all worth it.

Conclusion: I would definitely use this recipe again. The sweet rice flour added a lovely hint of sweetness to the cake. It is very moist and spongey, a very nice texture to cake if you ask me. It turned out to be a very good cake for my birthday. I love this recipe, and it is going in my cookbook. The frosting one, probably not, unless someone can tell me what went wrong. Overall, my birthday turned out good with this cake. I am satisfied.

It looks like cat vomit to me
It looks like cat vomit to me
Cake is fresh out of the oven
Cake is fresh out of the oven
Cake is out of the pan now
Cake is out of the pan now
Final adjustments on cake
Final adjustments on cake
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2 thoughts on “Gluten Free Curiosity: Birthday Special Part Two

  1. I’m glad you enjoyed my recipe! Since you had problems figuring out a substitute for the potato starch, I have added a substitute on my recipe page, cornstarch. Potato and cornstarch make things lighter. I’m glad you didn’t buy the potato flour. It makes things heavy, moist, and easily clumps. Rice starch is much starchier/stickier than potato or cornstarch; therefore, the additional time for baking. I hope you get to make it again with a starch. Happy birthday to you!

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