The Gluten-Free Girl and the Birthday Cake (Part 2)

So last week, I said I was going to post pictures of the birthday cake my kidlets and I made for their great-grandmother’s 90th birthday. Since I’ve made gluten-free angel food cake before, I’m not going to re-post that recipe. BUT… I will post the recipes for the two glazes we used on the gluten-free angel food cake we made for the party.

And when I say, WE made it, I’m not kidding. Those hands measuring and mixing ingredients belong to both kidlets. Thus proving, even a child (with supervision) can make an angel food cake. 😉

So here’s a photographic recap of making the angel food cake from the first sift to setting the cooled cake on the carrier to be decorated.Sifting2Sifting

 Whipping Egg Whites

Angel food Cake Cooling

Now! We’re up to the fun parts… the glazes. It’s a Behre tradition going back several generations that angel food cake is decorated in both a vanilla glaze and a semi-sweet chocolate drizzle. But…I am me, so I didn’t drizzle. I got a bit more creative. 😉

Fabulous Vanilla Glaze

1 1/2 C Confectioner’s Sugar
3 Tbsp Milk
1/4 tsp Vanilla Extract
1 tsp of Unsalted Sweet Cream Butter (melted)

Mix all the ingredients in a medium-sized bowl until creamy. Using a ladle, drizzle evenly over the cake, allowing the glaze to run down the sides for effect.

*Pure vanilla extract can dye the glaze. For a whiter glaze, use imitation.*
Angel food Cake Vanilla Glaze

This is what the cake looks like after the vanilla glaze is added. Next comes the chocolate…

Chocolate Glaze

1 1/2 C of  Semi-Sweet Chocolate Morsels
3 T Butter
1 T Light Corn Syrup
1/4 tsp Vanilla Extract
In a double boiler over a hot water, mix all the ingredients until creamy.

Finished Product

And voila! There you have it!

*for a thinner chocolate glaze, only use 3/4 cup of morsels*


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