Your wedding day is a special day where you want everything to be perfect including the wedding cake. It’s not easy to create your extra special cake when you have trouble finding a gluten-free bakery nearby. For you soon to be brides and grooms, we have a few recipes that can be the base of your unique creations. Also, try any of our delicious cake mixes and frostings.

1- Old Fashioned Layer Cake
-3 2/3 cups Old Fashioned Cake & Cookie Mix
-1 cup softened butter,margarine or vegetable shortening (or acombination)
-2 tsp. gluten-free vanilla
-4 large eggs, lightly beaten
-¾ cup milk or water

Preheat oven to 350 degrees. Lightly grease 2 9-inch round cake pans. In a large bowl, beat shortening and butter until fluffy. Add mix. Beat to combine. Add vanilla and eggs and beat. Add milk. Stir to moisten. Spoon into pans. Bake 30 minutes. Cool 10 minutes. Remove from pans and cool completely. Frost with your favorite frosting. For Chocolate Cake: add 1/3 cup unsweetened cocoa powder and 1 cup chocolate chips to cake mix.

2- Orange Chiffon Cake
-5 egg whites
-1/2 tsp. Cream of tartar
-3 cups Gluten-Free Pantry Old Fashioned Cake & CookieMix
-3 egg yolks
-3/4 cup orange juice
-1/2 cup vegetable oil
-1/4 cup frozen orange juice concentrate, thawed
-1 tsp grated orange rind
Glaze:
-2 cups confectioners’ sugar
-3 Tbs. orange juice

Heat oven to 325. Beat egg whites and cream tartar on high speed until whites form stiff peaks (about 3 min.). Combine cake mix, egg yokes orange juice, oil, orange juice concentrate and orange rind in a large bowl. Beat on low speed for 1 min. Scrape sides of bowl and beat on medium speed for 2 min. Turn egg whites onto top of batter and fold into mixture. Pour batter into ungreased 10-inch tube pan. Smooth top. Bake 45-50 min or until golden brown and top of cake springs back to touch. Remove from oven and turn upside down on neck of a glass bottle to cool 1 hour. Run a sharp knife around the edge of the cake. Invert onto wire rack then turn upright onto serving platter. Beat together glaze ingredients for 1 min. Spread over cake. Let stand 20 minutes. Slice and serve.
Serves 12.

3- Gluten-Free Pantry's Fantastic Almond Cake
-5 Tbs. unsalted butter
-1 1/4 cups Almond Flour (#956003)
-1/2 cup plus 1 Tbs. sugar
-3 Tbs. Gluten-Free Pantry French Bread/Pizza Mix (#126060M)
-1 Tbs. cornstarch
-1/2 tsp. gluten-free baking powder
-3 large eggs
-2 tsp. gluten-free almond or vanilla extract

Lightly oil an 8-inch cake pan. Line base of pan with a circle of parchment paper or waxed paper and coat with vegetable oil. Preheat oven to 375 degrees. Melt butter and let cool. Combine almond flour and sugar. Mix French Bread Mix with cornstarch and baking powder. In a medium bowl, beat 1 egg with almond and sugar mixture on low speed until blended, then at high speed for 2 min. Add remaining eggs, one at a time, beating on high 3 min. after each addition. Add vanilla and beat. Sprinkle French Bread mixture over the top and fold in gently. Add butter in slow and steady stream and fold gently. Pour into pan and bake 25-30 min. or until cake pulls away from the sides of the pan and tester comes out clean. Turn onto wire rack and cool. Remove paper and wrap in plastic wrap. Will keep 4 days or may be frozen. Serve with fruit puree or chocolate glaze or dust with powdered sugar.
Serves 8.