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 Our Content
    eNewsletter
    Donate

Getting A Gluten Free Cake For 4 Year Old's Birthday


lailabean

Recommended Posts

lailabean Rookie

My daughter is newly diagnosed as gluten intolerant. She has had her heart set on a Princess birthday cake for her birthday this September.

What should I do? Any suggestions?


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



zarfkitty Explorer
My daughter is newly diagnosed as gluten intolerant. She has had her heart set on a Princess birthday cake for her birthday this September.

What should I do? Any suggestions?

How much time do you have to plan? I've used Namaste and Pamela's mixes with wonderful results for mixed group (celiac and non-celiac) parties. No one ever knew the difference, until I proudly told them, of course! I recently did my sister's wedding cake and my daughter's birthday cake.

Wilton's website has lots of information about decorating a cake. Once the cake itself is gluten free, how you decorate it doesn't change (just be sure your frosting is gluten free, of course).

What kind of princess does she want? A disney princess? I'll bet Wilton sells a shaped cake pan along those lines.

If you're not comfortable with pastry bags and other cake-decorating equipment, I'll bet you can find a friend who is. But it's seriously easy.

As I'm typing, I just thought of something... if you could "lift" her favorite Princess from a storybook or coloring book somehow. Maybe tracing paper? And somehow move the image to the top of a 9 x 13 cake frosted in white icing, then all you'd have to do is use pastry bag "dots" in different colors to fill the image in. It wouldn't be any harder than coloring in a coloring book. It seems that if you traced on tracing paper, turned the tracing paper over over and used something edible to trace the "negative" like icing gel, then you could just press it onto your iced cake, carefully peel it off and color the image in.

Anyway, I do a lot of cakes, so feel free to PM me if you get stuck.

Guest j_mommy

I buy a gluten-free sheet cake from our local bakery and then decorate it as I want. They will decorate if I ask them to but I have fun decorating it!!

Darn210 Enthusiast

Wilton has a cake pan for Cinderella and one for Ariel and Barbie (as a princess). There is also a pan that makes a cake/skirt for a Barbie that you can decorate anyway you want. And Zarfkitty is right - those shaped pans from Wilton are easy - they tell you what color of coloring paste to buy and tell you what icing tip number to use. Michael's and JoAnn Fabrics carry a lot of Wilton stuff. Wal-Mart, too. You can look at pictures of stuff on Amazon or ebay to get an idea of what they look like.

I've had good luck with the gluten-free yellow cake recipe from allrecipes.com. It did turn out a little better with the finer ground rice flour from an asian market. And Wilton's buttercream icing recipe is ideal for decorating.

If you are having a little party, a friend of mine did cupcakes and put a polly pocket in each one, a base layer of icing and let each of the girls decorate the cupcake "skirt" for their polly pocket. Then they each got to keep their doll.

JennyC Enthusiast

My son's birthday was yesterday. I got some good ideas from this site. They have pictures of homemade cakes.

Open Original Shared Link

zarfkitty Explorer
If you are having a little party, a friend of mine did cupcakes and put a polly pocket in each one, a base layer of icing and let each of the girls decorate the cupcake "skirt" for their polly pocket. Then they each got to keep their doll.

That's waaaaaaaaaaaaaaaay cool!!

kevieb Newbie

we do most of our baking using our old betty crocker cookbook recipes. we just substitute gluten free flour blends for the wheat flour and add xanthan gum. most of our baking is very successful.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Kibbie Contributor
My daughter is newly diagnosed as gluten intolerant. She has had her heart set on a Princess birthday cake for her birthday this September.

What should I do? Any suggestions?

If you are into making your own I'd suggest: Open Original Shared Link with a gluten free cake

Here is the recipe I used for my Daughters 2nd birthday:

Chocolate Cake Recipe: (adapted from Martha Stewart's Chocolate Cake recpie)

Baking Time: 45 to 55 minutes

Cooling Time: 1 hour, 20 minutes

Total Time: 2 hours, 55 minutes

1 1/2 Cups unsweetened cocoa powder, plus more for dusting

1 1/2 Teaspoons salt

3 Heaping Cups Tom Sawyer Gluten Free Flour

1 Tablespoon baking soda

3/4 Cup vegetable oil

1 1/2 Cups buttermilk

3 Cups sugar

1 1/2 Teaspoons vanilla extract

1 1/2 Teaspoons baking powder

4 large eggs, separated* (See directions), and lightly beaten

1 1/2 Cups hot water

2 8-by-2 inch round cake pans

Parchment paper

Flour sifter

Electric mixer and bowl

Rubber spatula

Long serrated knife

Directions

*Egg separation note: Reserve 2 egg whites from your 4 eggs for use at the end of the mixing process!

1. Preheat oven to 350 degrees;. Butter cake pans. Line bottoms with parchment paper, and butter paper. Dust the pans with cocoa; tap out extra.

2. Sift cocoa, flour, baking soda, baking powder, salt, and sugar into bowl. Beat in oil, buttermilk, vanilla, eggs, and hot water one at a time, using a mixer set at low. Beat until smooth, about 2 minutes.

3. In Another bowl beat the remaining egg whites until stiff peaks form.

4. Fold egg whites into batter.

5. Pour batter into pans. Bake 45 to 55 minutes, or until a toothpick inserted into the centers comes out clean; an adult should rotate the pans halfway through and remove cakes from the oven.

6. Let cakes cool in pans on wire racks, 20 minutes, before inverting to remove.Discard paper. Cool completely on racks, top side up

mama2two Enthusiast
My daughter is newly diagnosed as gluten intolerant. She has had her heart set on a Princess birthday cake for her birthday this September.

What should I do? Any suggestions?

My daughter just made five and she is also on a gluten-free diet, so I made her cake with Pamela's chocolate cake mix, there is a recipe on there for a chocolate butter cream frosting, which i used as filling and i made a butter cream frosting which I dyed purple with food coloring, I ordered princess cake toppers on line and it was a hit, everyone went back for seconds, they can't tell you what gluten-free means but they sure loved her gluten-free cake. Hope your daughter has a great birthday!!!!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,705
    • Most Online (within 30 mins)
      7,748

    Garlic
    Newest Member
    Garlic
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Garlic
      I recently noticed a “warning” on the back of Kirkland Quinoa packages sold in my area. It says in part: “Allergen Information: Processed on equipment that also packages products that may contain. . . wheat, . . . .” I have been buying my quinoa at Costco for years and I believe it used to have gluten free on the label. I don’t know when this warning first appeared. I’m concerned that I might be getting gluten through this source. Any thoughts, experiences? Do you think a thorough rinsing of the quinoa before cooking would help? Thank you in advance for any advice. 
    • Grahamsnaturalworld
      Where can I find a gastro in adelaide who can diagnose refractory celiac disease have seen 3 so far and don't understand the most obvious question, why my celiac symptoms did not resolve on a gluten free diet the symptoms just got worse as it is attacking my nervous system. 
    • ShariW
      I recently traveled to Spain and Portugal. I was with a tour group, they knew I needed to be gluten-free and made sure the kitchens preparing the group meals were aware. But just in case, I took Gliadin-X with me and took it for every evening meal - and most other meals. The one time I got glutened was from lunch early in the trip - had to be from cross-contamination. I had not taken Gliadin-X before that meal, which made for a pretty miserable day. Learned my lesson... 😞 
    • Hummer01
      Hi trents, thanks for the response.  The 2nd opinion doctor said that if my CRP is still elevated at that time, he would advise me to look at Crohns/UC or another autoimmune issue. The colonoscopy I had this year seemed to rule those 2 out for now so he still believed celiac may explain it. No previous doctors have suggested any explanation for it even after calling to tell me it was a concerning result.  I guess it feels tough knowing I have positive blood testing, permissive genetics, and visible duodenum changes... and somehow it's NCGS instead of celiac. I'm still surprised the biopsies came back negative when the doctor was so sure they would be positive.
    • trents
      "He also said that my CRP should return to a normal level at this time if the culprit was inflammation in the small intestine due to celiac." But with if the elevated CRP levels are caused by some other inflammatory process going on in your body? "She also said that my positive EMA isn't valuable because it has "a high false positive rate." Totally wrong! This is a highly accurate test for celiac disease, that requires specialized expertise to perform and interpret, and it is more expensive than other blood tests. It is generally used as a last test to confirm celiac disease after a positive tTG-IgA test. The sensitivity of a test refers to its ability to correctly identify individuals with the condition. For the EMA-IgA blood test, the sensitivity is generally very high, ranging from 90% to 98%. This means that the test can accurately detect celiac disease in a significant percentage of people who have the condition. The specificity of a test refers to its ability to correctly identify individuals without the condition. For the EMA-IgA blood test, the specificity is also high, typically around 95% to 100%. This indicates that the test can effectively rule out celiac disease in individuals who do not have the condition. Taken from the following article: Looking at the whole picture, I am wondering if you are transitioning from NCGS to celiac disease. Some experts in the gluten disorder field believe NCGS can be a precursor to celiac disease.
×
×
  • Create New...