[Photographs and original illustrations: Cakespy]
I was trying to make cakes with polka dots, but it didn’t quite work out that way. While my cakes didn’t bake with perfect polka dots, I ended up with a pretty, kaleidoscope-like multicolored starburst pattern which was rather sweet and elicited morale-boosting “ooh” and “ahh” sounds when served. Ultimately, they turned out so well that I decided to put the frosting in the middle, sandwich-style, rather than sully the artistic tops.
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Ingredients:For the Brownie Base4 ounces (1 cup) white rice flour2 ounces (1/2 cup) sweet rice flour1/2 cup cocoa powder1/2 teaspoon salt1/4 teaspoon xanthan gum8 ounces (2 sticks) butter, softened14 ounces (2 cups) granulated sugar4 large eggs2 teaspoons vanilla extractFor the Cheesecake Topping:8 ounces cream cheese, softened1/3 cup granulated sugar1 large eggRaspberry Swirl:1/3 cup raspberry jam
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