Last night was of my friends Theresa’s birthday, so myself and her roommate decided to make her a birthday dinner. As a part of that, we made her a surprise cake that ended up being rather successful. I was under a bit of a time crunch, so I decided to try Betty Crocker’s gluten free cake mix and see how it turned out. Â From what I could tell, I still prefer home made gluten free cakes (they taste a bit more moist than the box mix) but the Betty Crocker Gluten Free cake mix is a wonderful alternative for when you don’t have time to spend making one from scratch.
-Betty Crocker Gluten Free Yellow Cake Mix
-zest of one orange
-zest of two lemons
-1 stick butter
-2 tsp vanilla
-2/3 cup water
1. Prepare the cake as directed on the back of the box, mixing the zests into the batter. Fill the cake batter into two greased 2 9×9 round cake pans. Bake for about 20 minutes until a toothpick inserted comes out clean.
2. Cool the cakes on cooling racks until completely cool.
1. In a bowl, whip the butter until fluffy.
2. Cup by cup, whisk in the powdered sugar until combined.
3. Beat in the vanilla and milk until a creamy consistency is created.
-Store-bought Icing for decoration
1. Place on of the cakes onto the center of a flat plate.
2. Spread lemon curd onto the top of the cake until fully covered.
3. Place the second cake on top of the other. Skewer the cakes with toothpicks to secure the two layers before icing them. (This prevents the cakes from sliding everywhere when you ice them.)
4. First ice the sides of the cakes with the icing. I find it easier if you use a small amount of icing as you do the sides. The less icing there is, the easier it is to control where it goes.
5. Second, ice the top of the cake, smoothing it out with your knife. Pull out the toothpicks when done.
6. If desired, decorate with decorating icing.