Delicious Gluten-Free Cake
Catherine Ruehle
Class Preview
- In-depth Instruction; over 83 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Explanation of Gluten
9:32
Meet your instructor Catherine Ruehle, a professional baker and author of the best-selling gluten-free cookbook "Let Us All Eat Cake." Catherine shares her personal and professional interest in gluten-free baking, explains gluten's role in cakes and discusses some of the high-quality ingredients that will make your gluten-free cakes rise above the rest.
Replacing Gluten
10:55
Benefit from Catherine's extensive testing of gluten-free recipes as you learn to make two custom flour blends you'll use in your cakes. Making your own blends is cheaper than buying commercial blends and allows you greater control over the ingredients. Catherine also discusses how to avoid cross-contamination of tools and shares tips on converting your favorite recipes to gluten-free.
Gluten-Free Fillings
16:37
Whip up delicious gluten-free fillings and frostings, most of which can also be made dairy-free. Catherine shows you step by step how to follow her recipes that are specifically designed to boost the flavor of your cakes.
Very Vanilla Cake
15:48
Use Catherine's all-purpose flour blend and flavorful vanilla bean paste to make a butter-based cake batter that produces a light and fluffy cake. Catherine shows how to prepare your pans and the batter, and shares tips for cooling and assembling the cake. Layers of cinnamon glaze and creamy caramel filling further boost the flavor, while a decadent chocolate ganache buttercream is the frosting on the cake -- literally!
Chocolate Cake
15:18
Whip up a most sinful and moist chocolate cake with Catherine's oil-based recipe. A cup of coffee in the batter enhances the chocolate flavor, while a splash of simple syrup makes the layers even richer. Chocolate filling, chocolate frosting and an artful drizzle of chocolate ganache make this cake an irresistible treat!
Carrot Cake
14:37
Catherine's oil-based carrot cake has a rich and varied texture, with pops of carrot and coconut flavor. A rich, cinnamon and brown sugar cream cheese frosting topped with chopped walnuts complements this gluten-free delight. It might look rustic, but it is rich and moist. Learn Catherine's tips for putting it all together!
Description
Create an array of heavenly gluten-free cakes, fillings and frostings with cake artist and author Catherine Ruehle. Begin by making two custom flour blends that give you greater control over your ingredients and results. Get simple tips for avoiding gluten cross-contamination and converting favorite recipes to gluten-free. Then, whip up decadent brown sugar and cinnamon cream cheese icing, as well as an airy, amazing chocolate buttercream. Make lip-smacking cinnamon cream, rich chocolate ganache and dreamy caramel cream fillings. Mix up batters for a light and fluffy vanilla cake, an enticing chocolate cake and a carrot cake bursting with flavor. Plus, get confident baking, leveling, filling, layering and icing your cakes. Learn how to make gluten-free cakes everyone will ask for again and again!
Catherine Ruehle
Catherine Ruehle is the author of "Let Us All Eat Cake: Gluten-Free Recipes for Everyone's Favorite Cakes," which has been a No. 1 best-seller on Amazon. During her cake career, Catherine appeared on "Food Network Challenge," "My Fair Wedding" with David Tutera, "Whose Wedding Is It Anyway," and in magazines such as The Knot and Food Network Magazine. After being diagnosed with rheumatoid arthritis, Catherine closed her celebrated cake business, Sublime Bakery. She is now a board-certified holistic health counselor and the owner of a new business, A Well-Nourished Life, offering culinary wellness services to private clients all over the United States. Her website is CatherineRuehle.com.
Bonus materials available after purchase