GF Birthday Cake – Worcester area

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    Jane ToscanoJane Toscano

    I need a GF bday cake for next week. Worcester area – anyone have ideas?

    Portia GordonPortia Gordon

    Have you tried Bean Counter? How sensitive do you need it to be?


    I’d check Whole Foods. They always have some in the freezer.

    chris lewischris lewis

    Preheat the oven to 350°F. Lightly grease and flour (or grease, then line with parchment, then grease again) two eight” x 2″ spherical cake pans. Note: These pans want to be at least 2″ tall; when you have non-preferred, shorter eight” pans, replacement 9″ round pans.

    To make the cake: Whisk collectively the dry substances. Add the eggs, oil, vanilla, and water, beating until easy. Pour the batter into the organized pans.

    Bake the cakes for 35 to 38 minutes (a chunk much less in case you use a 9″ pan), or till a cake tester inserted into the middle comes out smooth. Cool the cakes within the pan for 15 minutes, then flip them out of the pans to chill absolutely on a rack.

    To make the filling: Combine the chocolate and cream in a microwave-safe bowl, and heat till the cream is very hot, and the chocolate very tender. Stir to melt the chocolate completely, reheating very in short if essential.

    Now you have a choice. You may also both flavor the filling all one taste, or use a one-of-a-kind flavor for every layer of filling. For all one taste, use three tablespoons of your preferred liqueur — Frangelico (hazelnut), Kahlua (espresso), or Framboise (raspberry) are all suitable alternatives. Or try 2 tablespoons rum. Alternatively, add 1 tablespoon espresso powder; or taste to flavor with a bottled extract (coconut, peppermint, cherry, almond…) To mix and healthy flavors, divide the filling into 3 components, and taste each otherwise to taste, with an extract; or with approximately 1 tablespoon liqueur for each taste.

    Divide the cooled layers in half horizontally, to make four layers. Place one layer on a serving plate, and unfold with filling. Repeat with the subsequent layers. Top with the final cake layer.

    To make the icing: Combine the chocolate and cream in a microwave-secure bowl, and warmth until the cream may be very hot, and the chocolate very gentle.

    Stir to melt the chocolate absolutely, reheating very in brief if important. Pour and spread the icing over the pinnacle of the cake, letting it drip over the edges and down the sides.

    Once it’s executed dripping, you can clean the perimeters with an icing spatula, if preferred. Allow the cake to rest, blanketed with a cake cowl (or a massive turned-over bowl) until the chocolate is about; in a single day is ideal, though numerous hours are enough like the Bailey’s Fudge Kitchen.


    Chris Lewis Can you post the ingredients for this?

    Abby Kellyabby

    Jennifer Lee’s is opening soon in Worcester and she’s fully allergen-free. We can’t wait!

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