Wilton Course 1, class 2

So this week we practiced our star tip! The book wanted us to do rainbows or something equally stupid, so since I enjoy being different I decided what a GREAT time of year to do a Fall Cake (I know I know ingenious)!

I started with a gluten free pumpkin spice cake recipe from Karina's Kitchen. It was amazing! Even Chris LOVED it!

Recipe follows:
3 extra large organic free-range eggs
2 cups organic light brown sugar
2/3 cup light olive oil
1 15-oz can cooked pumpkin (or two cups of fresh cooked pumpkin)
2 teaspoons vanilla extract
2 cups gluten-free flour mix* see notes
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon Pumpkin Pie Spice
1/2 teaspoon sea salt

Preheat oven to 350 degrees F. Line a 10 x 13" baking pan with greased foil or parchment.

Beat the eggs in a large mixing bowl till light and frothy; add the brown sugar, beat till smooth; add the oil, pumpkin, and vanilla; beat to combine.

In a separate bowl, whisk together the dry ingredients (the GF flour mix through sea salt). Add the dry ingredients into the wet mixture a little at a time and beat to combine- for two minutes.

Pour the batter into the prepared baking pan. Bake in a pre-heated oven for 30 minutes, or until the cake is firm and a wooden pick inserted into the center emerges clean.

It is a thick batter so make sure when you put it in a pans you shake it to get it to level out.

Then for the Filling!!! I did an APPLE PIE filling! OH YEA!
Basically I just used my pampered chef chopper to get 3 granny smith apples (skinned and cored) into TINY little bitty pieces. Then I put them in a pot with around 1/2c sugar, 2 or so tbsp of gluten free flour, a tbsp or so of cinnamon, some nutmeg, and a bit of butter and I cooked until softish (can't you tell it was an exact science~).
I then lined my bottom layer with butter cream icing and filled it in and topped it off with the other layer.

My icing is just regular Wilton butter cream with almond flavoring. I would have preferred to use cream cheese frosting but the point of this cake was for my decorating class, not for personal enjoyment. HAHAH!

And that's all... enjoy the pics while I enjoy eating it!



Awww I'm so cute putting my wedding date on it!


Yea as soon as I got home Chris was like "WOW looks great woman! Cane we eat it now?" So we did!
Just LOOK at that yummy filling!