The last time we made a gluten free cake from a mix it was ok, but a bit on the dense/dry side, and my son refused to eat it. This time was much different. The cake mix was for a basic white cake, and my mom iced it with her 7 minute icing, which is gluten and dairy free. She used the bread hook when beating the mix, and the result was a lovely, soft, fluffy cake.
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| The look of anticipation on my son's face is priceless |
Unlike our previous attempt at a homemade cake, this cake was light and airy inside. Many cakes from gluten free mixes don't rise the same way a regular cake would, but this cake had the consistency of a regular, plain white cake. The flavour was subtle and really let the icing shine. And my son liked it so much that he eventually dropped the fork and just grabbed a chunk to shove in his mouth!
The verdict: This product looked and tasted like a real cake, and would fool anyone who didn't know that it was actually gluten free. I'm thinking about using the mix to make cupcakes for Easter, and it will be my go-to mix when I need to whip up a quick cake for dessert. I don't know if using the bread hook made a difference, but that's the way I'll be making it!


