Gluten free wedding cake



Yes, gluten free wedding cake is possible to have. Numerous bakeries will create cakes for clients with gluten intolerance.

If you're making your own wedding cake then experiment with different gluten free mixes and recipes to create the right texture and flavour.

Layer the cakes with buttercream, mousse or fruit filling. There are lots of recipes for cake fillings and these are mostly gluten free anyway.

I've discovered that "Satin Ice" fondant is gluten free. So decorating with fondant you are safe to cover your lovely tiers with satin fondant and decorations to finish the look.

Satin Ice Fondant:

  • Seals the cake
  • Keeps it moist and allows for an extended shelf life
  • 0g trans fats, 0mg cholesterol.
  • Gluten free
  • Dairy free
  • Nut free
  • Certified kosher pareve
  • Contains no animal byproducts(vegan)

Decorate your gluten free wedding cake with flowers, stencils, fondant cutouts, ribbons or whatever unique idea that comes to mind.

Wedding cakes aren't what they used to be. Today they are fun and imaginative, full of colour and personality. They reflect the personality of the bride and groom and that's just neat.

There are the beautiful traditional cakes too...

Using fondant to cover gluten free wedding cakes can create any mood or theme you want. You're only limited by your imagination.

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We're starting a directory for gluten free wedding cakes and would love to have your wedding cake "STAR" on our site.

If your one of those talented people who has baked and decorated their own wedding cake ... submit the recipe and photo to us and we'll post it.

Hoping to receive many imaginative and creative designs ... and some really good gluten free cake recipes.

Here are a couple of great buttercream recipes that can be coloured and flavoured.

Buttercream Icing by Wilton

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted confectioners' sugar (approximately 1 lb.)
  • 2 tablespoons milk

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

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Chocolate Buttercream

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine, softened
  • 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted confectioners' sugar (approximately 1 lb.)3-4 tablespoons mil

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Did you Know ...Chelsea Clinton's wedding cake was gluten free and was created by La Tulipe Desserts.

Happy Baking!











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