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I was baking for two birthday boys this weekend, one with a gluten intolerance. I started with my favorite chocolate cake recipe which has much less flour than the typical recipe – I wanted there to be no discernible difference between the gluten-free and gluten-full versions. From there I decided on a salted caramel frosting – firstly because I have been dreaming of it since I tasted Trilly’s a few weeks ago – secondly given salted caramel is all the rage in San Francisco since B-Rite opened their creamery , it would surely be a crowd-pleaser and thirdly since I would end up with a masculine colored, latte-brown frosting, it would be perfect for a man’s birthday celebration. As for the cake, I didn’t want to just do the gluten-free version. I did both side by side so I could compare the two.
I didn’t want to have to be the one to tell you this, but March has almost come to a close. You know what’s next? We’re going to steamroll through April, freak out through May, scream through summer, then Christmas music starts. It’s scary. Time is an unstoppable beast… unless you’re sleeping (but even then). I think we should make time work for us this weekend.