Adapting Cake Flavors, Buttercream, and More
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EPISODES #6 and #7
Today we discuss a simple cake recipe and how it can be adapted to different flavors. We also talk with Vanessa Maltin Weisbrod about her book, The Gloriously Gluten-free Cookbook. We finish the show with frostings and an overview of how to make Swiss Meringue Buttercream and Italian Meringue Buttercream.
PART 1 OF 2
PART 2 OF 2
Show Notes:
The cake recipe we discussed was adapted to three different flavors:
If you’d like to adapt the original recipe, please let me know how it goes by posting a comment below the recipe 🙂
I would like to thank Vanessa Maltin Weisbrod’s for a wonderful interview about her book, The Gloriously Gluten-free Cookbook. And, in case you didn’t catch the name of the Japanese pastry she mentioned on the show, it’s called Umegae Mochi.
- The British Baking Show: Prue Leith's Le Gâteau Vert (yes, it’s made with spinach)
- The best citrus zester for savory and sweet dishes
- If your’e interested in purchasing spirulina powder (or psyllium husk powder), I get mine from Starwest Botanicals online. They also have wonderful teas, and things like rose petals and lavender that I use for baking.
- More about the history of dyes.
