Apologies for not being a more diligent blogger. For some reason, in my mind posting on this blog seems to be more of a production than the quick little updates I often post on Tumblr. I’m not sure why that is, except maybe since I pay for the hosting on this blog (whereas Tumblr is free) I feel obligated to make things at least appear more professional, like having better photos and stuff, but I’m going to try and let that go since a long lapse in between posts isn’t good.
It’s not that I haven’t done anything cake-related for the past few months, it’s just that I’ve also been doing other stuff. And I will freely admit that I have a bad habit of procrastinating. I need to work on that.
I hope everyone had a fantastic holiday season to finish up 2014 and is having a great year so far. I made two Chocolate Logs from Titli’s recipe for Christmas–one filled with whipped cream to share at the family gathering and another with seedless raspberry jam for filling since I have a kid who can’t eat dairy. Both turned out great. This is a flourless recipe, so it’s an ideal thing to make if you’re feeding folks on a gluten-free diet. Granted, there’s a ton of sugar in the cake and chocolate fudge icing, buy hey, it’s for the holidays when we’re allowed to indulge a bit, right?
I’ve also been dabbling in some gluten-free baking, trying recipes I find online or in free Kindle ebooks downloaded from amazon.com. This was necessary to clear out a bunch of random flours I bought ages ago for one reason or another and have been occupying space in my freezer ever since.
I decided that there’s really no need to mix my own flour blends since there are plenty of gluten-free flour options on the market these days. And honestly, I’m now at a point where I’m trying to avoid most processed and refined foods anyway. But I can’t just throw out the various flours I’ve stockpiled, so I need to use them up.
The gluten-free sour cream coffee cake recipe from the Pamela’s Products website turned out very well, and I would definitely make that again. But I didn’t have much luck with the dinner rolls recipe I tried. I think I overfilled the muffin pan cavities, and perhaps I left the dough to proof for too long. They tasted fine when they were first baked, but the ones I’ve kept in the freezer have gone a bit dry. As for the gluten-free buttermilk biscuits, they would have been spot-on if the texture hadn’t been gummy. I blame the xanthan gum for that.
But the really good news for those more interested in cake decorating than my attempts to bake without gluten and eat healthier is that I finally uploaded some new video tutorials to my YouTube channel. These cover simple figure piping and are part of my “Cake Decorating: Piping Techniques” series using the Wilton Deluxe Practice Board. I only have a few more practice board sheets left to demonstrate, so be on the lookout for more videos soon.