Monday, July 5, 2010

Cake - 4th of July Cake

The girls and I made a 4th of July cake today. We used two boxes of Cherrybrook Kitchen's yellow gluten free (also dairy, egg, nut free) cake mix, and then added the cut up strawberries and blueberries, then our own white icing (made without vanilla since we do not have any clear vanilla on had at present) and then we topped it with strawberries and blueberries to make it look like a flag. Who says you can't have a pretty cake that is also wheat/gluten, egg, dairy, soy, etc. free. It tastes good too!
This is the recipe for the icing we used.
6 cups powdered sugar
6 tsp. filtered water
3 tbs. Spectrum organic vegetable shortening
*** You would normally use about 3 tsp. of vanilla, but if you use it with this recipe your icing will be a dark cream or beige, not white (unless you have clear vanilla on hand).
Mix all ingredients until smooth and creamy. You can add more of any ingredient to make it the consistency you need for your project.

1 comment:

  1. Hi. Kate Callahan referred me to your blog. I think my son may have a wheat intolerance. She knows I have been looking for gluten free recipes. Thanks for sharing!