Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Celiac.com!
    eNewsletter
    Donate

I Used To Make Cakes...now What?

Motherbird7

Recommended Posts

Motherbird7 Rookie
Motherbird7
Posted

I started making cakes last year. I found I really enjoyed the decorating aspect, especially modeling chocolate. I found I might have a real talent for it (lots to learn and practice though) but I am not an enthusiastic or patient baker. In fact, discovering I have celiac a few months ago has been freeing because I no longer have the pressure to make cakes for people who were asking. For my sister's graduation I bought a costco cake(for the BBQ guests) and some gluten free cupcakes (she is also celiac) and used gluten free fondant decorations to personalize them. It was very enjoyable so I think I may skip the baking aspect altogether and not miss it but I want to keep decorating.

My question is, I have frosting tips, modeling tools, cutters, cutting boards and candy molds. I tossed the modeling sponges already and gave away my baking pans because they had a rolled edge I didn't trust. Can I wash these other things well enough to be gluten safe? Or do I need to start over with my collection? I wouldn't be entirely unhappy with doing that but my husband might... I am moving so it will all be packed at least 3 months until we find a new house, does that help?

Thank you

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


pricklypear1971 Community Regular
pricklypear1971
Posted

It depends. Can you thoroughly clean them? I scrubbed my pans with Bon ami and soap, sometimes with a toothbrush. Decorating items like push cylinders/frosting bags may be tougher. If you can scrub it, try it. If its dishwasher safe try that. I scrubbed my rolled-edge springform pans with a toothbrush and so far so good.

If you have scratched surfaces thats what you need to look out for.

And you can use box mixes for the cakes. King Arthur makes a fabulous chocolate cake mix.

Link to comment
Share on other sites
Motherbird7 Rookie
Motherbird7
  • Author
Posted

Thanks pricklypear1971

1971 was a good year for me too! :) Yes, the items I have chosen to keep I can thoroughly clean. I guess I was not sure if that was enough or if there would be a residue I couldn't see. Anything with a too tight place I can't get to is going to be replaced, like my rotary cutter. I only use disposable bags anyway so that makes that easy. I do have a cylinder tool that will be hard to clean but since it only had fondant in it which I have since found out was gluten free and I never used it when I was baking with flour, I think it is fine. Only used it twice anyway.

Link to comment
Share on other sites
pricklypear1971 Community Regular
pricklypear1971
Posted

Gluten comes off with soap and hot water... I have some cookie sheets I could replace but since I put parchment on them for baking gluten-free stuff anyway, what's the point? I'll get around to it eventually.

Link to comment
Share on other sites
mushroom Proficient
mushroom
Posted

I would encourage you to continue making your cakes, using the mixes at first until you become more experienced at gluten free baking. One of our forum members has a gluten free cake business baking special birthday (and other occasion) cakes. She makes the most fabulous creations.

Link to comment
Share on other sites
sa1937 Community Regular
sa1937
Posted

I don't think you need to replace everything. My rule of thumb was that if I could get it clean, I kept it. If not, out it went. But then I had some really ancient pans. So I found an excuse to buy new.

I doubt your frosting tips would be a danger. At least I never made decorator icing that had flour in it.

I kept my cookie sheets as they had only been lightly used and I love parchment paper as cookies don't stick to it.

Prickley's suggestion of using King Arthur gluten-free cake mix is a good one. While I didn't make it, the chocolate cake is to die for!

Link to comment
Share on other sites
pricklypear1971 Community Regular
pricklypear1971
Posted

I don't think you need to replace everything. My rule of thumb was that if I could get it clean, I kept it. If not, out it went. But then I had some really ancient pans. So I found an excuse to buy new.

I doubt your frosting tips would be a danger. At least I never made decorator icing that had flour in it.

I kept my cookie sheets as they had only been lightly used and I love parchment paper as cookies don't stick to it.

Prickley's suggestion of using King Arthur gluten-free cake mix is a good one. While I didn't make it, the chocolate cake is to die for!

I just checked and they do have a yellow mix, too. That chocolate is GREAT.

I'm going to look for the yellow at Whole Foods next time... I think I looked last time but didn't see it.

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


sa1937 Community Regular
sa1937
Posted

I just checked and they do have a yellow mix, too. That chocolate is GREAT.

I'm going to look for the yellow at Whole Foods next time... I think I looked last time but didn't see it.

Their gluten-free yellow cake mix is a new product.

Link to comment
Share on other sites
pricklypear1971 Community Regular
pricklypear1971
Posted

Their gluten-free yellow cake mix is a new product.

I am looking forward to being a taste tester :).

Link to comment
Share on other sites
Motherbird7 Rookie
Motherbird7
  • Author
Posted

Alright, you have all been so helpful, but now I am hungry for cake too! lol I will check out the cake mixes you have so temptingly recommended.

Link to comment
Share on other sites
pricklypear1971 Community Regular
pricklypear1971
Posted

I was at Whole Foods today and asked about the yellow mix. The guy said they aren't approved to sell it - I believe that applies to all stores, but anyway, just an FYI.

I may order a box, since I'm not interested in perfecting a yellow cake recipe. I know, lazy - but I just don't bake with grains enough now to care.

I generally do flourless stuff and nut cakes/cupcakes; however, if I need to do something like a birthday cake, etc. I need something that can fool people. Not to mention not spend a fortune of nut/coconut flour for people who don't care what they're eating.

Link to comment
Share on other sites
sillyken Enthusiast
sillyken
Posted

The BEST cake mix I have found to date is the 123 Gluten free bunt pound cake mix. It is rich and moist like I remember cakes made from scratch. Check it out.

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      121,188
    • Most Online (within 30 mins)
      7,748
    Carol Fletcher
    Newest Member
    Carol Fletcher
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Seeking Gluten-Free Advice for My Trip to South Korea!

      By Scott Adams · Posted

      Yes, wheat is common in most soy sauces now because it speeds up the fermenting process.
    • JoeBlow
      glutenfreedrugs.com

      By JoeBlow · Posted

      For 16 years I have relied on the website glutenfreedrugs.com to determine if a pharmaceutical is gluten-free. The website has been down for at least a week. Does anyone have any information about this outage, the status of the website founder and maintainer pharmacist Steven A. Plogsted or a phone number? I did not get a response for my email to glutenfreedrugs@gmail.com in October of 2022. Steven did respond to my emails in 2012. Thanks.
    • Beverage
      Finding out I’m coeliac whilst pregnant

      By Beverage · Posted

      Sounds like you are in the UK. With blood numbers that high, I thought docs in UK would give an official diagnosis without the biopsy. You should ask about that, so you can get support faster.  I'd try to find and print out anything that supports that in your country, get another appointment and take all of it with you. Even in the US now, some docs are doing this, my 19 year old step granddaughter got an official diagnosis here in US with just blood results a few months ago.
    • Beverage
      Seeking Gluten-Free Advice for My Trip to South Korea!

      By Beverage · Posted

      Is soy sauce in Korea also made from wheat like it usually is in US? I'd be concerned that even if asking about gluten, they would not be aware of or think of some like that. 
    • trents
      Not Sure What to Think

      By trents · Posted

      That's a good idea. It can at least establish the potential for developing celiac disease and can help people decided between a celiac diagnosis and NCGS (Non Celiac Gluten Sensitivity). And it doesn't require a gluten challenge and can be had without a doctor's prescription.
×
×
  • Create New...