In order to spend a little time with my family who’s visiting from overseas, I’ll be featuring a few guest blog posts in the coming weeks. Today, I’m happy to share a recipe from the owner and head chef of Loveletter Cakeshop in New York City! They make each of their cakes from scratch using only the highest quality ingredients – their eggs are all organic and Certified Humane®, and all of their jams, curds, mousses, and buttercreams are made in-house.
I can’t even tell you how great it is to have quality gluten free products out there. I have very little time to bake anymore, so I’m always happy to have access to sweet treats that don’t make me sick. That being said, I’ll be trying this recipe this week (especially for my husband, who isn’t the biggest fan of coconut flour). If you do too, share a photo on my Facebook page!
“Finding the right gluten free cake recipe can be tricky, because the binding power of gluten is one of the key factors that holds a cake together. If you’re looking for a GF cake recipe that can be stacked and withstand a good deal of abuse, this is it. We use this recipe for stacking wedding cakes with absolutely no issues. At Loveletter Cakeshop, we prefer using Pamela’s Artisan Gluten Free Flour Blend for its neutral, pleasing flavor and its textural similarities to wheat flour. Best of all, it can replace wheat flour 1:1 in most conventional recipes.This is by far our most popular gluten free cake flavor because of its richness, its depth of flavor, and because it’s just downright sinful. You won’t miss wheat one bit. Enjoy!”