The Cake Mix Doctor Bakes Gluten-Free in Milwaukee

It’s no secret around here that I am a fan of cake.

So imagine my excitement when I found out the Cake Mix Doctor is coming to Milwaukee!

And not only is she coming, but we’re hosting an event over at Boswell Books on Downer Ave. Before we get to the details, let’s take a little tour of her book.

About the author, Anne Byrn:

  • she has millions of fans (we trust her)
  • she wants you to have your cake, and eat it too (the recipes are EASY and all start with a cake mix)
  • she developed this book by request (so many fans asked for a GF version… so she did it, how great is that?)

I will be baking out of this book for the next couple of weeks… and perfect timing too; I’m headed home to see my family on Friday and planning to spend plenty of time in the kitchen with my little chefs.

First on the list: Susan’s Lemon Cake (p. 110)

This was the first time I had ever made a Bundt cake, can you believe it?

I thought about not sharing the pictures where you can see the obvious cracks in the cake. (this girl didn’t do a very good pan preparation) But then I decided, these pictures are all part of the process. Not everything turns out the first time. I got lucky though. My guy helped me get the top piece out of the pan and put it right back together.

And no amount of cracks could change the great lemon flavor, enhanced by the lemony glaze.

*As a bonus, you just witnessed the sun setting and the dark Wisconsin winter creeping in during my photo shoot*

What you guys are going to love about the book:

  • Anyone can make these recipes — well, anyone who can properly grease and flour a pan.
  • Ingredients are accessible, even in a small town in Minnesota.
  • No flour combining or weighing. (this will make a few of you happy in the kitchen)
  • Almost all of the recipes contain notes on how to make them dairy-free too. (Karen x 2 — just for you!)
  • The author adds her notes at the end of each recipe, and there is a space to jot down your own notes too.
  • It’s not just cakes, there are recipes for layered cakes, Bundt cakes and sheet cakes… but also bars, brownies, cookies, cupcakes and muffins — all in one book!

What am I making next?

You should come to the event at Boswell Books to find out… we’ll be serving up some of my favorites from the book that night!

Check out the invite on Facebook.

(from Boswell Books website)

Anne Byrn, author of The Cake Mix Doctor Bakes Gluten Free

Friday, March 25 | 7:00 pm | co-sponsored by Celiac in the City and Gluten Free Trading Company

A gluten-free diet is a complex one, requiring a very careful scrutiny of ingredients in order to eat free of gluten, which excludes food items such as wheat, barley, rye, malts and many common food additives. Since most baking is done with flour or other similar products, it is difficult for someone suffering from Celiac disease, or other gluten intolerance, to simply run out and whip up a cake. Anne Byrn, the Cake Mix Doctor, hopes to change that. Learn how to transform gluten-free cake mixes into 76 rich, decadent, easy-to-make, impossible-to-resist desserts, from Tres Leches Cake with Whipped Cream and Summer Berries to brownies, bars, muffins, and cookies. Doctoring mixes with additions like almond extract, berries, coconut and cinnamon, Anne Byrn puts delicious desserts back on the gluten-free menu!

Author bio: Anne Byrn is the author of the bestselling Cake Mix Doctor series, with over 3.3 million copies in print. She makes frequent appearances on Good Morning America and QVC. Her website is www.cakemixdoctor.com.

gluten free crazy cake

I love cake.

Big time.

The kind of love that puts a dreamy look on your face…just seeing cake.

Look how happy he is. Not just because it’s his party. Or all the presents he just opened. But because there is cake.

And it’s not just any ol’ cake. It’s a family favorite — one that has made an appearance many times over the years. It has to be the most requested birthday cake around.

People go crazy for it.

Crazy, I tell ya.

Think that’s why they call it Crazy Cake?

Probably.

And although I’m practicing moderation in 2011, when there’s cake, I’m in.

Think about it. How often do we go to parties that have gluten-free cake? (well, in my case, all the time, but I am in a very fortunate situation with extremely supportive friends, families *thanks, Krista-Crocker* and co-workers…sadly, many folks are still convincing their own families that this gluten-free diet isn’t a “fad”)

So, I figured, since I’m eating cake, you should be too.

You really do want to make this cake. It’s dense, moist and works wonderfully for specialty cake pans. And no one will know it’s gluten-free, so you can make just one cake, for everyone to share.

WHAT? You think they’ll know it’s gluten-free? Trust me. They won’t.

Gluten-Free Crazy Cake

3 cups gf flour : 1 cup rice flour (brown or white, we’ve use both) 1 cup sorghum flour, 1 cup potato starch

1 tsp zanthan gum

3 cups warm water

2 cups sugar

1/2 cup baking cocoa

2 teaspoons baking soda

1 teaspoon salt

2 tablespoons vinegar

3/4 cup oil

Mix dry ingredients together.  Add vinegar and water and stir.  Next, add the oil and stir.  Grease  and flour pan. Bake at 375 degrees for about 40 mins.

When you pour the batter in the pan it may come up higher on the side than regular cake batter, but it won’t go over.  If it gets a funny, raised spot when baking you can cut it off before  you take the cake out of the pan.  You need to make the cake level on the bottom or it may split when it rests.  You can use pieces to fill in any not-quite-level spots.  When the cake is completely cool put a thin layer of frosting on it.  That will hold any loose crumbs down and make a clean surface to decorate.  Plus,  if you don’t have time you can just leave decorating until the next day or so.


Frosting
1 1/2 cup shortening
1 pound powdered sugar
1/2 teaspoon salt
1 teaspoon vanilla
1/4 cup cold water

Beat shortening.  Alternate adding powered sugar and a little bit of the cold water. Add rest of ingredients.  You can chill frosting for at least 1/2 hour before decorating, for best results.

Cool things about Crazy Cake:

  • you can freeze it, make it ahead, take it out the day before to thaw
  • the flour choice is up to you, just use three cups of gf flour mix
  • make it a couple days before you will serve it (it’s more moist the day after you bake it)
  • frosting can be made ahead too
  • lasts quite a while in the fridge