Create an array of heavenly gluten-free cakes, fillings and frostings with cake artist and author Catherine Ruehle. Begin by making two custom flour blends that give you greater control over your ingredients and results. Get simple tips for avoiding gluten cross-contamination and converting favorite recipes to gluten-free. Then, whip up decadent brown sugar and cinnamon cream cheese icing, as well as an airy, amazing chocolate buttercream. Make lip-smacking cinnamon cream, rich chocolate ganache and dreamy caramel cream fillings. Mix up batters for a light and fluffy vanilla cake, an enticing chocolate cake and a carrot cake bursting with flavor. Plus, get confident baking, leveling, filling, layering and icing your cakes. Learn how to make gluten-free cakes everyone will ask for again and again!
Meet your instructor Catherine Ruehle, a professional baker and author of the best-selling gluten-free cookbook "Let Us All Eat Cake." Catherine shares her personal and professional interest in gluten-free baking, explains gluten's role in cakes and discusses some of the high-quality ingredients that will make your gluten-free cakes rise above the rest.
Benefit from Catherine's extensive testing of gluten-free recipes as you learn to make two custom flour blends you'll use in your cakes. Making your own blends is cheaper than buying commercial blends and allows you greater control over the ingredients. Catherine also discusses how to avoid cross-contamination of tools and shares tips on converting your favorite recipes to gluten-free.