About Jesicakes

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A BFA Painting and Drawing graduate gone cookie designer and decorator.  I bring my knowledge of art, composition, and color to pastries to create the perfect cookies and cakes for your events or occasions.
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Tuesday, January 31, 2012

Get ready for Valentine's with Red Velvet Cupcakes!

With Valentine's Day two weeks away we've already started preparing for it at the bakery.  Our cupcake of the month is a Red Velvet Cupcake with Cream Cheese Icing.  We found a recipe that seemed more moist than others we had tried in the past with a few extra ingredients to make them more flavorful.  Red Velvet can sometimes be bland, but the addition of buttermilk and yoghurt give the cake just a little bit of tang that pairs wonderfully with the hints of cocoa and the cream cheese icing.  The weekend after we made them at work I gave it my go at making this recipe gluten free and had success!  The same great flavor, same moisture but gluten free!  So whether it's for Valentine's or just because you love red velvet try these cupcakes out for a little extra treat!

Red Velvet Cupcakes with Cream Cheese Icing
Recipe adapted from Epicurean Mom
Made Gluten Free by Jesicakes
Makes 24 cupcakes
- 3/4 cup sorghum flour
- 3/4 cup brown rice flour
- 1/4 cup white rice flour
- 1/2 cup tapioca flour
- 1 tsp xanthan gum
- 3 Tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking gluten free powder
- 1/2 tsp salt
- 1 3/4 cups buttermilk
- 1 1/2 tsp red gel food coloring*
- 1 tsp distilled white vinegar
- 1 tsp gluten free vanilla
- 1 1/2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 large eggs
- 3 Tbsp Greek yoghurt (I used Chobani 0% plain)

*food coloring is an estimate, I did it until I achieved the color I liked.  Use food gel colors if possible, red food dye can have a distinct taste, and to make the cupcakes red you'd have to use A LOT of unpleasant tasting liquid color.  Food gel adds more color with less gel.

Sunday, January 22, 2012

Pancake Sunday!

Pancakes Sundays are a pretty motivating reason to actually get out of bed on a Sunday.  We don't do it every Sunday, but when we do it's always a cheery (and delicious) way to start the day.  Having nice warm, fluffy pancakes is especially delightful on a day like today when here in New York it's chilly and everything is covered in snow.  Now I know, pancakes are not technically a dessert or baking, but you know what, they have the word "cake" in them so I decided to post this here anyway!  This recipe is too good to not share...pancakes that are gluten free yet possibly the best I've ever had?  How could I not share.  I've done this two ways:
  • 1/2 cup brown rice flour and 1/2 cup white rice flour:  makes a very light, fluffy, moist pancake with a little extra hint of sweetness and brightness from the white rice flour
  • 1/2 cup brown rice flour, 1/4 cup white rice flour, and 1/4 cup oat flour: A rich, moist, and denser texture yet has a more complex flavor from the oat flour. 
Both ways are delicious, so it's really if you want light and fluffy or rich and dense...now onto the recipe.

Gluten Free Pancakes
Recipe adapted from Galanter's Kitchen
Makes 5 four inch pancakes
- 1/2 cup brown rice flour
- 1/2 cup white rice flour OR 1/4 cup white rice flour and 1/4 cup oat flour
- 2 Tbsp sugar
- 2 tsp baking powder (gluten free)
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 egg
- 1 cup of almond milk*

*can substitute rice or dairy milk

The process is super simple...

Thursday, January 12, 2012

Classic Snickerdoodles

 I've made them once before going gluten free and I wasn't too thrilled with how they came out.  I don't know if it's just that I'm using a new recipe or if it's the fact I made them gluten free but this time they were delectable.  They're sweet and crispy from the rolled sugar with a warm spice from the cinnamon.  They're slightly crispy on the edges with a soft chewy center (the way every good cookie should be).  There is something about that warmth and sweetness that brings me back to being a kid.

Classic Snickerdoodles
Recipe adapted from Itsy Bitsy Foodies
Made Gluten Free by Jesicakes
Makes 3 1/2 dozen cookies
- 1 cup butter, room temperature
- 1 1/2 cups sugar
- 2 eggs
- 1 cup sorghum flour
- 3/4 cup brown rice flour
- 1/2 cup white rice flour
- 1/2 cup tapioca flour
- 1 tsp xanthan gum
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cream of tartar
Ingredients for Cinnamon Sugar
- 4 Tbsp sugar
- 1 Tbsp cinnamon