Wednesday, February 24, 2010

Gluten Free Red Velvet Cake Recipe

Gluten Free Southern Red Velvet Cake
1 3/4 c. canola oil
1 1/2 c. sugar
2 eggs, beaten (room temp)
1 c. brown rice flour
3/4 c. sorghum flour
3/4 c. tapioca starch
1 tsp. baking soda
1 tsp. xanthan gum
1/4 tsp. salt
1 c. buttermilk (or 1 Tbsp cider vinegar and 1 c. milk substitute)
1 tsp. vanilla
4 oz beet juice or 1 oz. red food coloring
1 Tbsp. cocoa
Frosting Ingredients:
1 box confectioner’s sugar
8 oz. cream cheese (can sub vegan cream cheese)
1 stick butter (room temp)
1/2 tsp double strength vanilla
Cake Instructions:
1. Preheat the oven to 350 degrees F.
2. Use a mixer to cream oil and sugar. With the mixer still going, add one egg at a time and beat until the eggs are thoroughly incorporated. (This step creates an emulsion that holds the batter together)
3. Mix all of the dry ingredients together in a separate bowl. Make sure they are well mixed, either by sifting the flours or whisking them.
4. Add the flour to the oil and sugar mixture in four parts. Alternate the flour with the buttermilk. You should begin and end with dry ingredients and each part should be mixed in completely before you add the next. (If you were to start with the liquids the emulsion would break.)
5. Make a paste of the cocoa, red food coloring, and vanilla and gently stir it into the batter.
6. Pour the batter into two greased and floured round cake pans. Bake at 350 degrees F for approximately 25 minutes. (A toothpick stuck into the middle of the cake should come out clean when the cake is done)
7. When the cakes have completely cooled, frost with Cream Cheese Frosting.
Frosting Instructions:
1. Cream the confectioner’s sugar, cream cheese, and butter.
2. Mix in the vanilla.
3. Spread over cooled cake.

Friday, January 1, 2010

hello 2010

Thursday, December 3, 2009

on the cusp of 2010...

we've come so far, yet not quite to market yet. after a fall, winter, spring and summer of designing and testing in and out of the kitchen and studio, we look forward with anticipation of things to come in the new year. grateful for all the support and commitment of so many friends and design colleagues, we thank everyone who has shown support in bringing sweettoof studios and to fruition.
  • our first public showing of products was thursday, december 10th at tbwa|chiat|day's holiday fair. a lot of excitement both for ticings sheets and the artisan sprinkle mixes which we'll introduce soon.

  •  just before thanksgiving, we were contacted by the fabulous  amy atlas, who blogged about us and brought many, many interested parties to the table. we thank everyone for their patience as we make sure all systems are ready to deliver.
  • on the east coast, thistle and clover invited our friends and fans to their holiday trunk show wednesday, december 16th. featuring the collections of clothing designer lewis, jewelry designer jane pope and accessories designer teeny house bunny, partners rand and camilla offered complimentary cupcakes decorated with ticings SWIRL line of edible icing sheets to their guests. thank you for spreading the word.

  • we will be in san francisco to attend the fancy food show from january 17-19, and look forward to meeting many people at that time. stay tuned for news of an event there, which we hope to host.
    thus, with many other opportunities and business relationships underway, please check back  often. at a moment's notice we hope to be live. meantime, we send best wishes to all for a healthy and fruitful new year—and happy decorating!