Wednesday, September 18, 2013

USA cake + the best glutenfree bronwnies ever!

So this weekend we celebrated my sister's graduation from American studies so we had a USA-themed party with tons of food! She is also lactose and glutenfree and it was therapeutic for me to see that we could still create so many different types of food with some alterations here and there.

The USA cake was my baby, I don't think I've made a cake this big (3 cake mixes) or this awesome before!

I got the idea from pinterest where they had a tutorial on how to do the american flag cake but I ended up using wilton checkerboard pans which made life easier. I also baked the stars the night before and added them in the blue batter frozen, unfortunately they don't come out too well on this picture.

Of course an american themed party isn't complete without brownies, and believe me where they good! I found the recipe on this website and I can advise anyone to make them! My family didn't even notice they were glutenfree ! And it get's better, it's like the easiest recipe ever! Which is saying a lot of glutenfree recipes are usually a bit hard, especially for a beginner, especially making it from scratch!!
So everyone click the link for the best brownies ever!!

Unfortunately I don't have a picture of these, but I am going to make them again soon and will then post a picture again!

Tuesday, August 6, 2013

Glutenfree + Lactose free donuts w/o hole

After having read a fantastic book: Me me at the cupcake cafe, by Jenny Colgan I decided to try a recipe which was in the book [it's not only a fun read but has good recipes which are easy to follow!]

The recipe for 'Helena's secret doughnuts' is directly from the book, but I made some changes to make it gluten and lactose free:

900g plain flour -> I used Schär mix C
4 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt -> I didn't use any
1 1/2 tsp grated ginger -> book states to use fresh ginger
400 grams sugar
2 oz crystallized ginger
500g well-shaken buttermilk -> I used Minus L lactose free milk and added some lemonjuice for the sour taste
60 g unsalted butter, melted
2 large eggs
1 tbsp vegetable oil
45 cl lime curd -> I made my own as in the Netherlands only lime curd is available [this is the recipe I used]

1-Whisk together flour, baking powder, baking soda, salt and 3/4 grated ginger in a large bowl
2-Whisk together 300 gram sugar and remaining 3/4 grated ginger in a shallow bowl -> this is for topping the doughnuts, however, I had about 3/4 left so I am pretty sure half of this would be plenty
3- Pulse remaining 100g sugar with crystallized ginger in a food processor until ginger is finely chopped -> I didnt have crystallized ginger so I just used some more grated ginger and I didn't have a food processor thus I grated it on a fine grater which was fine for me
4- Transfer the pulsed sugar mix to a bowl and whisk in buttermilk, butter and eggs until smooth
5- Add buttermilk mixture to flour mixture and stir until a dough forms, dough will be sticky -> After two stirs I couldn't stir anymore so I started kneading earlier
6- Turn out dough on to a well-floured surface and knead gently just until it comes together, 10 to 12 times, then form into a ball
7-Dust worksurface and ball with flour, then roll out dough into a 13-inch round (about 1/3 inch thick) with a floured rolling pin
8-Cut out rounds with a floured cutter and transfer to a lightly floured baking sheet
9-Gather scraps and reroll, then cut out additional rounds (re-roll only once) -> I didn't have much rolling space so I took a little bit of fresh dough each time and added the scraps from the last batch which worked fine
10-Heat oil in a wide heavy pot until a splash would result in third-degree burns
11-Carefully add rounds, one at a time, to oil and fry, turning over once, until golden brown, one and a half to two minutes in total per batch -> I have no idea how they did this with only 1 tbsp vegetable oil, I would have 3-4 doughnuts per round in the pan and they would soak up the oil like crazy, I would have about 1/2 cm oil layer and would fill it up every 2-3 rounds, my doughnuts also took about double the time, usually about 2-3 minutes per side
12-Transfer to paper towels to drain
13-Cool slightly, then dredge in ginger sugar -> I wet my doughnuts on top by dipping my fingers in a bowl of water and spreading 4-5 water drops over the top and then dipping it in the sugar. This made the sugar stick better to my doughnut
14-Gently slice doughnuts in half and spoon lime curd on the bottom half, top with the second half of the doughnut -> Most of mine were too thin to slice so I put to on top of each other, this was very filling and next time I will try to make them a little thicker and perhaps add half a tsp of both baking powder and baking soda to increase the height of the doughnuts. The rounds I had made thicker were suitable to slice like a shoarma bread [I didn't dare slice them all the way open as it is still glutenfree and I was to afraid it would collapse otherwise].

The doughnuts were delicious although I think the recipe can probably be adjusted more to make them even better!

Below are pictures corresponding with the numbers of the steps:

Step 8. Cutting the rounds

Step 11. Frying the rounds

Step 13. Dredge rounds in sugar

Final result


Sunday, July 28, 2013

Gluten and lactose free vacation cake + Minions cakes

Since a couple of weeks I am now both gluten and lactose free.
To help accepting this fact I made a big cake on the first day of my vacation!

This was the result:

As my sister is also glutenfree she is teaching me all the tips and tricks how to eat yummy glutenfree cake so last week we made our own minion cakes after having seen Dispicable Me 2!

Monday, March 19, 2012

Christmas Cakes With and Without Gluten

Glutenfree christmas cake

Christmas cake

The christmas trees are made from gumpaste using cookie cutters and slicing them a little bit as to make them 3-D. Ribbon is made with ribbon cutters, Merry Christmas letters are made with the cricut cake cutter.

Tuesday, September 6, 2011


I received some pretty awesome things from the USA like double colored icing and metallic colored sprinkles! So what better than to try it out on chocolate cupcakes ?!