Flour & Fondant and the World of "Allergy-Free"

I have always taken pride in what my cakes are like on the inside...the actual cake part. My ingredients are whole, fresh, and always natural. That is how I feed my family and the only way I would want to treat my clients. But recently, our family has been through a food revolution. We discovered that my husband is very gluten intolerant, my son has a handful of allergies and intolerances, including soy, yeast, all dairies, gluten, and eggs. Since we are a family, and I have noooo desire to cook per each persons allergies, we decided that we would all eat the same diet. So we are all on a very strict diet that we love. Seriously, the kids tell me all the time they love our food, even if they can't have grilled cheese anymore!

Well, cakes are a kind of big part of our life, obviously. At first I didn't know if we were going to be able to keep making them...the struggles baking and decorating caused were close to unbearable. Now that we have settled in to our new normal, no one really minds much anymore that they don't get scraps for snacks...except for my hubby! So, for that I am thankful.

But what about our special celebrations??? The kids, and my dear husband, are not ready to give up cake for their birthdays. They have had all kinds of extravagant cakes in the past and working on cakes with me is all part of the birthday fun. They have been begging me for months to start experimenting on cakes that they can eat. So with my husband's birthday celebration tonight and my daughter's 5th birthday in two weeks I had to start working!

I am so pleased with this chocolate cake. It is the perfect consistency for covering with fondant. I was concerned that it would be too delicate and crumbly, but it turned out exactly like I had hoped. The cake pictured is for my husband and I filled and covered it with coconut cream and topped with walnuts and chocolate. It is completely gluten free, egg free, soy free, dairy free, and all natural! A year ago I didn't think this would be possible and still be edible, but it is good. REALLY good.

So how will this impact my business, you ask? I really don't know, but we will see where it takes us. I would like to offer up the option for allergy-free cakes, vegan cakes or cakes to meet your dietary needs. The cakes will still be decorated with fondant as always, but the inside will now be edible for those who normally don't get to eat cake. I do not use a separate kitchen or utensils for allergy-free baking, since I only have one kitchen in the cake shop. It works for us and if you think it works for you, give us a try. You may be as surprise as I was.

Word from the kids, "Mom, this is exactly like REAL cake!"



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