Need advise on gf cake making

[isto]

My daughter's 18th b-day is the 30th. We are having special out-of-town guests here to celebrate. My plan is to make a white or yellow cake. I want to make it in 2 round pans, then use vanilla custard inside the cake. My question is two-fold:

-What custard recipe would work well in between layers?

-Has anyone ever sliced a round layer through horizontally and spread custard inside, so that there would actually be 4 layers? Will it work with a gf cake?

Any thoughts or suggestions would be greatly appreciated - I want her cake to be really nice.

Thanks!

Danita

[ostrich]

I've seen the 4 layer thing work. Alton Brown did it on his show once. But he used frosting, which I imagine would hold up better than custard.

Good luck finding a decent yellow/white cake recipe. I don't think many people have had much success in that department.
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Ostrich :>--O==={

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[isto]

I didn't realize that! Yikes! I'd better do a test run this week with the recipe I chose! Thanks, Os!!!

[The Edifying Conscience]

I always slice 8-inch round cakes in half. Just be sure to do it with a serrated(sp?) knife and do try to keep it even. When you go to place a filling be sure to not put any around the edges as it will ooze out the side and make an unsightly mess of your finished product.

As far as yellow/white cakes I've had success with both. There are a couple listed under cakes. Mrs. P posted a white cake recipe that's really quite good.

Custard...it's not my thing...can't offer any suggestions.

[isto]

thanks, TEC.

i tried the Ryeburg yellow cake recipe today. good flavor, but very tough on the outside! it makes for a good snack cake that you can just pick up in your hands and go, but it would not be good for a frosted cake. i had to saw through it to cut it.

i am going to make mrs. p's cake.

[mrsppmrxky]

If you are going to slice your cake, you might want to chill the cake layers or slightly freeze them so they are more sturdy to work with while you slice/saw them into thinner layers.

I do not know about the custard in between the layers as I have never tried this. I have made up whipped topping and added pudding to that and put that in between the layers but never for a decorated cake.

I have also found a recipe that I use a lot now that I really love. Analise Roberts cake recipe. If you go to http://www.foodphilosopher.com/assets/docs/dbfiles062804/printerfriendly.cfm?ID=26 and double the ingredients, this is her basic white cake mix. I love this recipe. It has a wonderful taste.

This is the one cookbook that I have bought that I actually love! I could give away the others and not be too upset. LOL Analise's recipes turn out very well and I would love to find a new cookbook by her. I would not hesitate to purchase a new book from her.
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[celiacmaine-iac]

I second the suggestion for Analise Robert's recipes. They make fabulous cakes. I have used a custard that you would use to fill eclairs or Boston cream pie with and had good luck, basically just a vanilla pudding. For a cake filling I omit a little of the milk called for in the custard/pudding. Usually I omit about 1/4 c. in a custard that calls for 2 c. milk. It will make it a little less wet, and won't soak into the GF cake that way.

Hope it all works great. Wish your DD a Happy Birthday for me!
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Steph

[The Edifying Conscience]

How about a recipe for the Roberts cake?

[ostrich]

[Lizbuppers]

Just in case you guys didn't know, Annalise Roberts has just released an updated version of her cookbook, and it's available on Amazon. It not only has many (or all) of the recipes from the first book, but apparently also has many new recipes. I haven't gotten it yet, but am thinking about it. If anyone gets it, they should post and let us know if it's worth it to replace the other or augment it.
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[isto]