Gluten Free Wedding Cake can taste fabulous!  So fabulous in fact, that now everyone is trying to copy our Gluten Free Wedding Cake idea!  I guess you read about Chelsea Clinton and her nine tier Gluten Free Wedding Cake.  Well, HELLO!  Where do you think she got the idea for that?  Ob-vee-us-lee –  from our Wedding!

Here’s the scoop (that I’ve heard from very reliable sources)
The reason why Chelsea Clinton decided to get in the act and follow our decision to make Gluten Free Wedding Cakes is because truly  delicious Gluten Free Wedding Cakes are the happiest Wedding Cakes in the world!  

In fact, at our Wedding; everyone was so happy eating cake that people lined up for thirds.  Did you hear that? THIRDS.  Now, that never happens at weddings because  no one really likes Wedding Cake.  You know how it is…Wedding Cakes are generally beautiful, but tasteless, overly sweet, loaded with hydrogenated oil and usually dry.  So knowing this, after dinner, the Wedding Coordinator informed the newlyweds, “No one wants cake.  Let’s serve it after the dancing.” 
  

But my son and his beautiful new bride knew that they were not serving traditional cake – they were serving something wonderful, delicious and…HAPPY!  So, they insisted that we serve all the cakes, immediately “You’ll see,” the Wedding Coordinator replied sagely, “No one wants to eat cake now.  Everyone is too full; we just finished eating dinner.”

But, much to the Wedding Coordinator’s shock and amazement, there was a MOB SCENE when we served the cakes!  Even with five of us ladies, cutting and plating cake, we could not cut the cakes fast enough!  It was incredible!  Then a line formed – people had come back and wanted seconds and thirds of BOTH kinds of cake! (They really are great cakes!)  

The wedding was planned for 125 people but I had made enough cake to serve 350 people.  I know, I know, how ridiculous was that?  I went a bit overboard, but I always worry about not having enough food.  Thank goodness I had made so much cake!  We would never have had enough if I had made the standard serving amount for Wedding Cake!

Well, just in case you want to try the same Gluten Free Wedding Cake recipe (that I’m sure inspired Chelsea Clinton)
Here is the recipe for the Happiest Carrot Cake in the World
  

 

Gorgeous photos:  

Angela Caspers
 Photography
 
Thanks Angela!  
You ROCK!

 

Carrot Cake with Cream Cheese Icing
Note:  The Carrot Cake is both Gluten and Dairy Free, but the Cream Cheese Icing contains Dairy. 

INGREDIENTS:
3 cups of my GF Flour Mix  (see below)
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
4 teaspoons cinnamon (1 TAB. + 1 teas.)

2 cups granulated sugar
1-1/4 cups mild tasting olive oil
5 large eggs
1 TAB. Vanilla extract

1 pound grated carrots
2/3 cup crushed, DRAINED, packed pineapple
2/3 cup packed, shredded coconut (I used Bakers Angel Flake)  

  • Preheat oven to 325ºF.  Position rack in the center of oven.  
  • Spray two 8″ round cake pans with cooking spray and place a parchment round in the bottom of each.
  1. Place flour mix, baking powder, baking soda, salt and cinnamon in a medium mixing bowl and whisk until thoroughly combined. Set aside.
  2. Beat sugar, oil, eggs and vanilla in a large bowl with an electric mixer until smooth and almost fluffy,  for 2 minutes.  Add carrots, pineapple and coconut.  Beat again, 1 minute
  3. Slowly add flour mixer into the carrot/oil mixture and beat at medium-low speed for one minute.  Use a rubber spatula to make sure everything is evenly mixed together.   Pour batter into prepared pans and bake in the center of oven for approximately 50 minutes or until an inserted toothpick comes out clean.
  • Cool cake layers in the pans on a rack. Use a small knife to cut around pan sides to loosen cake. Invert cake layers onto a rack, peel off paper.


Lynn’s Basic Gluten Free Flour Mix Recipe 

  • Before you measure each dry ingredients, stir each dry ingredient.  If you don’t do this, the dry ingredients can “clump together” and you’ll spoon out too much, which will make your cake heavier than it should be. 
  • You can double or triple this Dry Mix Recipe and keep it on hand.  Just remember to always stir, then measure.

INGREDIENTS:
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

1/3 cup coconut flour  
1 teaspoon xanthan gum 


Whisk until well mixed: Brown rice flour, potato starch, tapioca starch, coconut flour and xanthan gum.



WEDDING CAKE NOTES: 
The Carrot Cake batter makes:

  • Two 8-inch cake rounds  or  
  • One 10-inch + 1-6-inch round.   
  • A double batch = 14-inch round.  

 Cream Cheese Icing
2 – 8 ounce packages cream cheese, at room temperature to soften
2 level tablespoons sour cream
1 cup (two sticks) butter, softened
1 tablespoon pure vanilla extract
2 pounds (8 cups) sifted powdered sugar

Beat softened cream cheese and butter in a large mixing bowl until smooth.  Beat in sour cream (the sour cream will keep your frosting soft, don’t leave this out!)  and vanilla.  Add powdered sugar and beat until smooth.

  • Note:  The entire cake was frosted and decorated with only this frosting.  My goal was to have the entire cake taste absolutely delicious with no hydrogenated oils being used.  The Icing does get very soft; as I was piping the edges, the heat from my hand would melt it!  My advice to you….WORK FAST!
  •  Chill the entire cake in the refrigerator.  If you need to transport it, be sure it is thoroughly chilled.  I put it in the refrigerator the day before.  Yes, we transported both three-tiered cakes, completely stacked and decorated, except for the little topper which I popped on at the Wedding.  (I like to live dangerously!)  Now, of course, the lower tiers had dowels and bubble tea straws to support the upper layers.  However, if the cake is not completely chilled, it may start to slide when transporting it.  Actually the word “may” is incorrect – the cake WILL slide if it’s not completely chilled when transporting it.

Serving the cake  This is important!

  • Serve the cake at room temperature.   

In case you are wondering if it’s safe to leave the frosted cake out at room temperature, here’s the scoop: Cream Cheese doesn’t turn into “soup” like whipped cream does when it’s at room temperature.  (However; remember that the butter in the icing will melt if the room is hot).  And here’s another interesting thing about Cream Cheese:  Some bakeries actually leave their Cream Cheese out at room temperature the night before to be sure that it is completely softened before making their Icing.  Fascinating!

The flavor and texture of the cake is superb at ROOM TEMPERATURE.  So be sure to serve it that way – room temperature!  If you insist on serving your cake chilled, the texture will not be as soft and the frosting will be firmer…I know I’m a perfectionist, but I really want you to enjoy your cake at it’s best!

Oh, just in case you want the recipe for the Chocolate Tortes:
Scandinavian Chocolate Torte

Have a wonderful, HAPPY day!!!  Smiles, Lynn  

UPDATE:  July 2011
Read how Erin made her first successful cake from scratch! 
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