When given a 'blank canvas' for a cake design, where do I start? Well, one of the first things I'll think about is the colour. The colours used in the decoration must compliment each other, and the occasion the cake is being created for. I've stumbled upon an amazing colour palette blog that has been such an inspiration when it comes to colour I just had to share it with you. It is called The Perfect Palette and it's tag-line is 'Colour ideas for wedding, parties and life'...
We are receiving more and more requests for cakes made without gluten here at The Buttercup Kitchen – coeliacs have to avoid gluten entirely, but there are also an increasing number of people aware of their gluten intolerance. Whilst gluten free foods are more readily available, we all know shop bought cakes are rarely as good as their homemade versions. We’ve experimented with lots of gluten free ingredients to make sure our gluten free cakes taste amazing, and we thought we would pass on our top tips for gluten free home baking success!
It is best to avoid just swapping normal flour for gluten free flour: Gluten free flours often require more fluid than regular flours, so you will get better results if you follow recipes designed for gluten free baking. A gluten-free cake batter will be far more liquid than a regular cake batter, don’t be tempted to add more flour, trust the recipe!
Helen owns and runs The Buttercup Kitchen, a cake design company in Woking, Surrey. Welcome to our blog which indulges in all things baking and cake decorating. Do add comments or questions on our posts, we'd love to hear from you!