Quick question, I've only ever made Gf cupcakes before, this time I've been asked to make a 10 inch birthday cake, with the cupcakes I remember it said the creaming method and I normally make it all in one, does it matter because its GF ? Does it have to be the creaming method? I don't want to mess it up as the flour is expensive enough as it is.
It doesn't make much difference, but I do think creaming makes a better rise, and as gf cakes don't rise as much it does help. I add a little extra baking powder and a teaspoon full of glycerine per 2 eggs - the glycerine keeps the cake really moist
Thanks both, the trial run cake I made yesterday was for a 10inch so I used a 4 egg mix, your right it doesn't rise as much, but I took it into work and they all said how fab it was, lasted all of 2 hrs. So will do thats again.