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Wow! I'd have no idea how to even bake a snake form---how did you accomplish that? Nice job on the fondant, love the vibrant colors!
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File CommentThis is the video recording from the live webinar Kids With Food Allergies Foundation (KFA) presented on 11/28/12. Our guest speaker was Colette Martin, author of Learning to Bake Allergen-Free . We received almost 200 questions during the webinar. For those that were not answered, Colette will be responding on our blog soon. Thank you! In the meantime, here are some resources to help answer some of the common questions: How to Read Food Labels to Find Food Allergens (U.S.) Basic Recipe...
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Blog Post CommentGreat post. I have a question about baking larger sheet cakes. Do you use a metal core (I can't remember if that is the "real" name for that, or not) when you bake them? I usually make a half sheet for birtday parties and find it is difficult to get the center done without over cooking the side.
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Blog Post CommentI am new to this food allergy thing. My son also has EoE and has now been put on the six food elimination diet. i love to bake. to have purchased buckwheat flour, quinoa flour and tapioca flour. I want to make a flour blend that is also nutritious. I'd like to make his bread as well as muffins pancakes, and anything else a 2 year old might like. I'm not sure of the nutritionsl content of the king Arthur flour blend that you've recommended. I will definitely use that when making cakes etc,...
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Blog Post CommentI do have a heating core, but I've found that allergen friendly cakes don't always bake well in larger sizes. This is especially true of egg free cakes since they lack key structure. If you can get it baked through, the chance of cracking or crumbling while handling it is pretty high. I've found that Wacky Cake doesn't do well in anything bigger than 9x13 - it takes so long for the center to heat up that the single acting leavening just fizzles out. Gluten/wheat free cakes are very difficult...
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File CommentThese were created by Meg : Make Chewy Cookies recipe from KFA's recipes , and pat into a foil liked, greased cookie sheet-type baking pan (with sides). Bake at temp in recipe for 12 min and allow to cool completely. Gently slide foil from pan on to a flat surface. Using a biscuit cutter (or other round item, like a glass) cut circles of cookie. Try to place the cuts as close together as possible to get the maximum number of cookies. (How many you get will depend on how large your cutter...
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File CommentIt's more of a technique than a recipe. I've made a few from the wacky cake recipe that is listed as a free featured recipe. I'm not sure the tutorial is still available but here's the idea. Bake 3 or 4 layers of cake. Each batch of wacky cake is one layer. I did two 9" and 2 in an 8" but if they're all the same it's okay too. Take a round cookie cutter that is just a bit larger than Barbie. Cut a hole in the center of each layer and stack and frost between them. So now you have a very tall...