Experimentation Continues!

The last few months I have been experimenting in different products.

My most prized product is my white chocolate Swiss meringue buttercream.  I call it perfection in a bowl!  I find American buttercreams very heavy and gritty, mostly from the powdered sugar.  Icing that has a meringue as its base is very light and fluffy.  And quite delicious!

Gluten-free cakes are also part of my experimentation.  With the increase in gluten allergies, I think this is an important group that needs targeting.

Currently, I am also working on an all natural red velvet cake.  Yes, all natural.  No red food coloring.  This is quite a challenge since originally, beetroot was used to color red velvet cake.  In order to use beetroot, it is critical that the batter be as acidic as possible.  Also, beetroot can cause the cake to be a little gummy if not baked correctly.