It’s a good thing to have friends who willingly double as guinea pigs when it comes to your culinary experimentation. A friend of mine who’s getting married in a few weeks is vegan and her intended is gluten-free. Which, of course, makes for not only an interesting menu but think of the cake(s) alone!
Also, Suzanne’s birthday was last week and we belatedly celebrated it with lunch at Mother’s yesterday. Since our bride to be was joining us for lunch I made the birthday cake gluten-free to see what she’d think: 
I used rice flour, eggs from Vital, almond milk, and regular old ingredients for the rest. The buttercream and fondant were gluten-free. When I make this again I will give the rice flour a whirl in the food processor because it really ought to be finer grain. No one mentioned perceiving grittiness, but being the cake police, I definitely did – just a bit.
For the middle layer I ran Harvest Time Farm’s blackberry jam (made from Sam Watson’s blackberries) underneath a layer of marzipan Joy brought me back from Europe. I just remembered I have a stash left. Going to nibble it now.
