While basking in good feelings about delivering my first baked goods order the day before (with only a few minor snags), I remembered the person who set it all up, namely Bea, who works at the Batia & Aleeza Beauty and Hair Salon. She’d mentioned wanting to get a basket of muffins for her mom, so I made her one impromptu, on the house, and delivered it at the salon all dressed in a pretty basket with cellophane and bows (the muffins, not me!! I haven’t worn cellophane in ages!!). While there I asked how Kathy had liked the cake I had made to order for her husband’s birthday, and I was thrilled to hear they loved it.
To get the word out some more I’ve signed on to do a “Gold Party” for my sister’s dear friend Joanne, a very cool woman I’ve always liked a lot. I’d also like to make something for passover, I haven’t shared a seder with my family in over 20 years so this is a pretty big deal. So overall I am very excited — all my wishes, dreams, hopes and desires are all coming to fruition.
What it’s about at this point for me is that I’m happy doing what I love, which is making food that makes other people happy — homemade food and baked goods tend to do that. As ready as I am for this to take off and soar like a bird in a beautiful trade wind, I am quite content just seeing people enjoying my fare, and here at my sister’s house it seems I can get anybody’s attention by the mere mention of food — or the aroma of something about to come out of the oven! Food is a language all its own; I don’t know anybody from anywhere in the world who doesn’t speak it, as universal as love itself and understood without a single word being said beyond a little “Mmmmmmm” — even babies speak this tongue!
On the other hand I must admit to feeling both joy and anxiety in the process of getting paid to make, decorate and deliver this cake just so . . . but I’m contemplating taking it a step farther! In the works is the idea of my baking select items for overnight mail delivery (so that the goods show up fresh), tasting just as delicious as they sound in the recipe and posts. It’s not happening just yet, but for now I’d like to share this recipe. I did a lot of research to figure out how to make this taste like a regular wheat flour cake, and I succeeded. Homework always pays off! I only wish I had realized that in high school . . .

Gluten Free Yellow Cake:
Preheat oven to 350ºF have ready two 9″ round cake pans, greased
In a lg. mixing bowl put,
1 1/2 cups White Rice Flour
3/4 cup Tapioca Flour
1 tsp. salt
1 tsp. baking soda 
1 TBLS. baking powder
Mix all ingredients well and set aside.

In another bowl put:
1 1/2 cups sugar, (I used 1/2 sugar and 1/2 Splenda, optional)
2/3 cup Mayo (light canola, optional)
mix until light and fluffy, add
4 eggs, 1 at a time, mix well, add,
1 cup milk (2 % works well, optional)
2 tsp. vanilla
Mix well.
Add the dry ingredients just until combined, DO NOT OVER MIX!!!
Divide into cake pans evenly.
and bake for 20-30 minutes, I start to check them around 20 min. and they usually do take 30.
Remove cakes when they spring back when lightly pressed and a toothpick comes out clean.
Let cool in pans for 5-10 minutes and the turn out onto a well oiled rack to finish cooling.

Cream Cheese Frosting:

Mix until well combined
1 8 oz package cream cheese, again, I used lowfat, at room temp
1 stick butter, unsalted, softened
Slowly add,
1 box or 3 1/2 to 4 cups sifted powdered sugar
2 tsp. vanilla 
Mix on med until light and fluffy and spreadable consistency, if it gets to dry add,
1 tsp milk at a time to make spreadable

Apricot or and Fruit Preserves:
I go to Trader Joes, or anywhere I can find a good quality all fruit preserve, meaning no sugar added.

Place the cake on whatever it’s going to stay on, from here on out, top side down,
put preserves on cake, thick but not to the edge, about 1/2 a jar, don’t put it to the edge because it will leak out the side and make frosting the cake virtually impossible, so heed this warning especially if you are planning to decorate.

Place the other cake on top, top side down, and you are ready to Frost, I use a very pliable spatula to do the initial frosting and just a star tip on a pastry bag and do the little star flowers, on this particular cake I got some good quality Dried Apricots and picked thru to get the best of the best, moistest ones and placed them around the bottom with a star “flower” in each one, if you were using strawberry preserves , the same principle would apply and so on and so forth, the possibilities are endless. so experiment.

And as always, Enjoy!!!
© Jennifer Green Alger 2010