I’ve gotten such a great response to the pictures that I’ve posted about this triple berry ombre cake! It really did turn out beautiful, which is largely due to all the berries. If you even want to class up your dessert fast, go with berries for the win. They are so simple and elegant and appetizing, you can’t go wrong.
This cake was made with my classic white cake batter and three different buttercream frostings make with blackberries, raspberries and strawberries. I wish you could all taste the fresh buttercream! There’s really nothing better. I always use real butter and pure extracts in my frosting and try to keep them from getting too heavy so that they really are treat on the top of the cake, and NOT the part you scrape off because you’re drowning in it.
I’d like to figure a way to put it on my menu, but I’ll have to make some changes to it first. I mean, I could bake this cake for exactly the way that it’s pictured, if you’d like one, but it was really a massive cake. There was literally enough cake to serve up to 50 people… and it costs a lot to make a gluten free cake that large. I’ll need to work on the proportions and try to get it on my menu.
I will also be trying to offer other ombre layer cakes with classic buttercream on my menu. If it is something that you are interested in before I get all the details listed menu and pricing page, please got ahead and contact me directly.
Hi! My name is Laura Stringham and I’m a gluten free baker. You should know, though, that while I do all my cooking and baking gluten free, I don’t eat that way myself and THAT, my friends, is why my cakes are so good. I know what good cake should taste like. I started cooking gluten free about 5 years ago, when my husband and daughter were both diagnosed with celiac disease, and like so many people that I talk to, our family knows the frustration of trying to make meals work, adapting our recipes and most of all, trying to find a decent treat. Its a rough transition. Many a tear have been shed in this house over wheat.
We started by trying to find decent store bought cookies and cupcakes and cake mixes. Because that’s what you miss when you can’t eat wheat… the treats. We’ve tried so many. We’ve tried them from specialty stores and bakeries and while my celiacs were just grateful to have something that resembled a baked treat, as a flour eater, I wouldn’t even bother wasting the calories on most of them. Somewhere along the way, something in me clicked, and I became determined to make gluten free cake and cookies that were every bit as good as regular ones. You have no idea how much cake I’ve made over the past years and how many batches I’ve just had to throw away. But it’s all paid off now, because I really believe that I can make a gluten free cake that is not only as good, but it is actually preferred over regular cake.
I’m so excited to share that cake with people out there everywhere, gluten free or not, who just want to eat really, really, really good cake.