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do not mention products that I don’t personally consume (or give to my
Every time we turn around there’s another holiday or celebration just around the corner, and buying season-specific treats can become pricey quickly. Add on to this the restriction of buying gluten free and usually the expense adds up even faster, but that doesn’t have to be the case.
In our home, we are always on the lookout for gluten-free products that look good, taste good, and are inexpensive. While we try to make good choices about extra chemicals in our treats via coloring, additives, and preservatives, we also make exceptions on holidays. If we were to get all-natural, organic food for everything our kids ingest, we’d go broke. So, we try to make the best choices we can given our set of circumstances.
Believe it or not, there are a ton of easy, gluten-free choices in terms of candy. However, those with Celiac Disease, Gluten Sensitivity, and other allergies should always be cautious, especially around the holidays.
Stay AWAY from molded chocolates!
As a rule, I find that molded chocolates are a NO GO. Yes, I’m afraid that means no more Cadbury Eggs, Reese’s Peanut Butter Eggs, and basically any other Chocolate egg you can find. Bunnies, my friends, are OUT too!
These types of specialty chocolates are difficult for manufacturer’s to maintain as gluten free. Some of the additives needed to ensure the chocolate fits the molds and stays together by the time it gets to the consumer contain gluten. Also, the many of the production facilities that the candy is produced are not gluten free, so the risk of cross-contamination goes up.
Thankfully, my kiddos never noticed that the “Big” Chocolate Bunny was replaced with a plush version instead, so all is well in my home!
Plenty of Other “Candy” Choices
Now, that you know what to generally stay away from, let’s talk about what you can include in your Easter baskets. It sounds like I say this ALL THE TIME, but it always bears repeating.
Please Double Check!
Please double check all of the products you pick up and make sure that the allergens that you are personally trying to avoid or to take out of your child’s diet are not on the ingredient list. For a quick check, I always scan for the “Gluten Free” stamps on the labels.
1. Jelly Beans
Hooray! What would Easter be without jelly beans? Most of the manufacturers of these candies list gluten free on there packages. Jelly Belly are the favorite in our household, because of their unique flavors.
(ASIDE: If you haven’t tried Bean Boozled with your family yet, you have to give it a try. You’re kids will love it! It’s a fun, quick game where you have to try to pick the good tasting jellybean over the identically-looking gross one. So, it definitely bring out the laugh in our house. We LOVE this game for car rides or long lines.)
2. Reese’s Peanut Butter Cups
That’s right, Reese’s Peanut Butter Eggs are on the “No List,” but the Reese’s Peanut Butter Cups that are regular sized and miniature sized are on the “SAFE” list. YAY! 🙂
They even have some wrapped in spring colored foils, so your Easter treasure hunter will still get to enjoy some chocolate and peanut butter goodness. Prior to going gluten free, Peanut Butter Eggs were my kiddos favorite treat, so these cups are a good substitute for him.
3. Peeps (Bunnies & Chicks)
Missing that BIG chocolate bunny in the Easter basket? Well, you might be leaving the chocolate behind, but don’t forget the bunny! Peeps are an excellent way to include the bunny in your basket without the risk of gluten.
Do you have a Pez dispenser collector in your home? If so, this is a great treat to pack in that kiddo’s Easter Basket. Of course, Pez has Easter themed dispensers, like the ones pictured above. I always pick up a refill pack or two of the candy, so the novelty of the dispenser lasts a bit longer.
5. Double Bubble Egg-Shaped Gum
Are you missing the idea of little candy eggs in your child’s basket? Well, Double-Bubble Egg-Shaped Gum is a great choice for you then. These egg-shaped gum balls are a wonderful addition to Easter Egg Hunts as well. My kids devour these. Plus, they are both gluten- and peanut-free, which is a nice bonus!
6. Tootsie Roll Eggs
Not interested in gum in your house? That’s OK, because Tootsie Roll, has an Easter Candy alternative that may work for you! These “eggs” are Tootsie Rolls with pastel-colored candy shells. They are perfect for baskets or for stuffing in eggs for a hunt!
7. Charms Fluffy Stuff Cotton Tails Cotton Candy
OK, I’m not sure how the cotton candy keeps its form in these bags, and I’m guessing I don’t want to know. However, these bags are adorable additions for any Easter Basket. With the lack of a giant chocolate bunny, these bags take up plenty of room and the cottontails are always a hit with my kiddos. So, instead of biting of the the ears first, my kids get to chomp on the tails! 🙂
8. Welch’s Easter Fruit Snacks
For an Easter Basket addition that can also (conveniently) serve as a packed lunch addition, grab some of these Welch’s Easter Fruit Snacks. They are sized just right for stuffing into Easter Eggs for a hunt prize!
9. Tootsie Roll Easter Basket Mix
Tootsie Roll also makes a mix pack of gluten-free and peanut-free treats that you can put into any Easter basket. The mix includes Tootsie Roll, Juniors, Snack Bars, Mini Dots, Tootsie Pops, and Tootsie Fruit Chews. All of the candy is wrapped in pastel colors and make cute additions to any Easter Basket.
10. Hershey’s Chocolate Kisses In Easter-Colored Packaging
Thank goodness that there is some chocolate that is safe! Plain milk chocolate kisses wrapped in Easter-Colored foils are a GO! These bite-sized yummy treats are perfect for both Baskets and for hunts, so make sure to grab some. BE CAREFUL though, some of the “other” flavor may not be gluten free, so please double-check the packaging on these.
OR… How’s this for an easy option?
At the end of the day, time is tight, and maybe you are looking for the easiest solution with some easy gluten-free chocolate options. If that is the case, you might like this pre-made Easter Basket solution for your gluten-free kiddo!
With our next gluten-free adventure just around the corner, look for more gluten-free content coming soon. Want to stay up-to-date on when new content is published? Please LIKE and FOLLOW me at https://www.facebook.com/momlifemusings
***** Much like most blogs, this blog contains affiliate links. I
do not mention products that I don’t personally consume (or give to my
Do you have any idea how hard it is to knowingly give something to your child, when you know that it is hurting him? This is how I feel about gluten. It goes against every fiber in my body to feed it to my oldest child. While he’s not been officially diagnosed with Celiac, my husband and I are both certain that his body hates gluten.
This week, we are finally going in for my Gluten Free Kid’s (GFK) endoscopy to find out one way or another if he has Celiac Disease. I say finally, because it has taken us two years to get to this point. He’s been in and out of doctors’ offices; he’s had tons of blood tests, swab tests, xRays, etc., and now we’re gearing up for a 2-hour trip to get his endoscopy done this week.
You may be wondering why it takes so long to get a diagnosis. Why is there the need for so many tests? Well, believe it or not, it is extremely difficult diagnose Celiac Disease. There are many factors that need to add up in order for a gastroenterologist (GI) to diagnosis someone with the disease. If you are interested in learning more about the facts of Celiac Disease, check out this Celiac Disease Facts and Figures document from the Celiac Disease Center from the University of Chicago Medical Center.
My kiddo has been through so many tests, and in many ways, it is a relief to know that he (we) will finally have something concrete to pin all of his symptoms on. In other ways, getting the procedure done is a bit unsettling. Any time your child is put under anesthesia, there is the potential for something to go awry. Everyone has told us that it is an easy procedure, but I’m a mom people. It’s my job to worry.
Whatever happens on Wednesday, he will once again be gluten free on Thursday. We all know (including him, us and his GI doctor) that he is much healthier when he doesn’t eat gluten, so back to a GF household we go.
Yes, I say back to a GF household. A little over two years ago, we started our gluten-free adventure. However, my son has been reacting to gluten since he was an infant, we just didn’t know it then. Here’s what his gluten reactions looked like as a infant and toddler…
My Sick Baby
So my GFK was a generally happy baby, BUT he was sick. All. The. Time. Thank God he didn’t have colic too, because I’m not sure how I would’ve lived through that. We were in and out of the doctor’s office several times a year getting prescription after prescription of antibiotics, steroids, creams, ointments, and sprays. You name it, he was on it to combat his symptoms.
His list of symptoms included constant congestion, runny nose, puffiness, rashes, and itchiness. He had his tonsils and adenoids removed, when he was four to try to alleviate some of the symptoms. He had allergies. Clearly, he had seasonal allergies, but he was also reacting to something in the environment.
So, naturally, I started cleaning everything. He slept hiked up on pillows, so he could breathe at night, and I always had a humidifier running. He was on allergy meds year round (he takes Children’s Zyrtec). Then in the spring and summer when his seasonal allergies really kicked in, he was also taking Benedryl several times a week to combat clear allergic reactions. During those times, he was also taking a daily dose of a nasal spray (prescription) and eye drops as needed. Ugh, my perfect little kiddo was struggling with something, and I couldn’t figure it out
Symptoms in School
As he started to play sports and go to school, I noticed that these symptoms were slowing him down. When he was in kindergarten, I found him scratching the palms of his hands like crazy. Again, we went to the doctors for a steroid to kick the symptoms out of him. I finally asked them, when do we start looking into what is causing his symptoms rather than just treating them. (Pandora’s box officially opened right then.)
That moment started our journey from the pediatrician’s office, to the allergist’s office, then onto the two different pediatric gastroenterologists’s offices. At first, I was certain that he was allergic to something, I just didn’t know what it was. I was relatively certain it was something in the environment, like a perfume or other chemical. It hadn’t yet occurred to me that it might be something he was ingesting.
Bye, Bye Chemicals
We tried eliminating as many chemicals from our house as we could. Goodbye candles, harsh detergents, air fresheners, and the like. I stopped using chemicals to clean and instead moved to using white vinegar and Norex products. For his personal cleansing products we exclusively used the California Baby Super Sensitive Products.
So did it work, getting rid of the chemicals? Umm, it helped, but it didn’t work. I was able to calm his symptoms faster using more natural and safer products, but he still had all of his symptoms. So, we managed them. (Six years ago, I wrote this post about his Eczema. (We have since moved away from Tide -> Check out My Green Fills, you can get 50 Loads FREE Here. It smells great; the company is eco- and socially- responsible; and it works for all of the laundry in our home.)
What is Celiac Disease?
In the midst of trying to see what my child was reacting to, some surprising information came our way. My husband’s brother was diagnosed with Celiac’s Disease. So, naturally, our family was chatting quite a bit about what Celiac Disease is and how his diagnosis was going to affect future family meals, holidays, etc. Truthfully, he was quite startled by the diagnosis too, because he didn’t have any symptoms. (Well, not any intestinal discomfort or things you would naturally assume Celiac Disease would cause.) He had been going back and forth to the doctor because his blood work kept coming back strange. His thyroid numbers, cholesterol, and liver enzymes were all wonky.
Shortly after these discussions started, my kiddo went in for his annual checkup. For this appointment, the doctor ran a blood panel, which was the first one that he had received. When we went in for his appointment, all looked OK, but my son’s cholesterol was elevated. What? I know I haven’t mentioned this before, but we’re talking about a kid who LOVES steamed rice, chicken, and broccoli. He is not and was not on a steady diet of deep-fried food. Both my husband and I were stunned by this information; it just didn’t seem right.
In the spring of 2016, I saw this post. It was so simple, but it was something I hadn’t considered before. According to the article, “Can Allergies Be Causing Your Baby’s Sniffles?” from the Burdett Birth Center,
“Even though pollen counts are high, and the breezy spring days have you sneezing, it’s unlikely your infant is suffering from seasonal allergies. According to physicians, allergies develop only after cumulative exposure to allergens. Your infant would need to have significant exposure to something like tree pollen, grass or ragweed to trigger a seasonal allergy, and most infants simply don’t spend that much time outdoors in their first year of life to make that happen.
While you can probably rule out seasonal allergies as the culprit for your little one’s symptoms, you can’t rule out allergies altogether. In fact, the CDC reports that allergic reactions to food and indoor elements are on the rise in children.”
Wait, what?!? It was unlikely that my baby had had seasonal allergies? Then what the heck were we treating with all of those antihistamines for all of those years? Is there something more here? Was I inadvertently giving him something to eat that he was allergic to?
So, Gluten Showed Up Too!
In the summer of 2016, I ran across an offer for an allergy and intolerance test that I could perform at home and then send away for the results. I just sent a lock of his hair to the group. Then, two lists came back from that test. The first was a list of deficiencies that he had, and the second was a list of intolerances that he could potentially have. So, we were not surprised to see ragweed on the list, as well tree allergies. However, lo and behold, gluten showed up too!
At this point, I had so many questions. Could gluten really be at the bottom of all of his symptoms? So, grrl, you know what I did. That’s right, I Google’d my heart out; I started asking questions; and I began watching my boy like a hawk. Yes, of course, my family and friends thought that I was crazy. That’s not news though, I’ve always been a bit on the wacky side.
It was a huge leap for the people close to us to see a connection from my son’s symptoms to any type of gluten issue. Plus something new started to emerge, my GFK started to react emotionally to the foods he was ingesting. Have you heard of people reacting to food colorings and additives? Well, for a few years, there were several families locally speaking publicly about this. The way that these parents were explaining how their kids were reacting to the dyes in food were very similar to the way that my son was reacting to food in general.
Symptoms After Eating
For several months, I just watched him and cataloged the way he responded to food. It quickly became apparent to me that he was, in fact, reacting to gluten. After meals, he would get bloated, he was on the toilet constantly, his rashes continued (the worst rash appeared behind his knees and in his elbow crevices), and shortly after he ate he turned into the incredible hulk. He would become frantic, sad, and angry. It was like my 8 year old had teenage angst.
Frankly, my husband thought I was nuts. He said, “he’s just emotional, he’s being bad, he’s too sensitive, etc.” And then it happened. We were in the perfect situation, where I could predict his reaction right before my husband’s eyes.
We had taken a family day trip to Niagara Falls, and everyone’s spirits were elevated. We were all smiles and giggles, and we stopped to have a bite to eat. My son had not had anything that contained gluten all day, and then he asked for pizza for lunch. My husband says, “sure,” and I’m delighted, because I know exactly what’s about to happen. The light-hearted chatter continued, and I leaned over to my husband, while my boys were busy playing a game together and I said, “Just watch. He’s fine now, right? Watch what happens after the pizza.” My husband agreed to play along and watch my son as he ate.
Sure enough, within minutes of eating the pizza, he was crying at the table. What’s worse was that he couldn’t articulate why he was crying. When we asked him, he said, “I don’t know, I just don’t know!” While there was nothing amusing about the situation, because it was awful to see him helpless, it was wonderful that my husband finally saw it with his own eyes. My husband saw that maybe there was something more to this gluten thing than he originally thought.
With my husband as part of the watch team, he was able to see my son continue to display clear emotional symptoms within minutes of eating gluten. He also noticed the bloating, the rashes getting worse, and his loss of healthy coloring in his face. My GFK had dark circles under his eyes and an ashiness that didn’t not look right.
Doctors, Doctors, and More Doctors
By this time, the allergist couldn’t confirm or deny a gluten issue, because if it was Celiac, it wouldn’t be an allergy. Then they didn’t want to do a panel on him, because they thought he was too young to proceed with that type of testing, since no reactions so far seemed life threatening. I know, you can imagine how deflating that is to hear as a mom.
Next, we moved on to the first pediatric gastroenterologist. AND we had taken my son off of gluten. At that point, it was clear as day to us that he was reacting to gluten, and I couldn’t bear to keep him on something I knew his body was rejecting. We saw the first GI doctor several times. He did have the Celiac gene, and I laid out all of his symptoms. I was dismissed and asked if I had considered counseling for my son. (Umm, counseling? Listen, I’m not opposed to counseling, I have seen a counselor a couple of times when I was working through some bereavement issues. But, what would my son need a counselor for here? That really struck a “hey, crazy mom, you have no idea what your son has or needs” nerve.”) It wasn’t until I mentioned the family history of my brother-in-law’s Celiac diagnosis and my mother-in-law’s Colitis diagnosis that he started to really listen to me. The next step there was to schedule an endoscopy, but I left that appointment both disappointment and upset with the whole process.
Granted, healthcare professionals should absolutely rely on real data to diagnose conditions, but to so flippantly disregard the information I was bringing to the table made me realize that wasn’t the doctor my son needed.
We’re Done With Doctors
So, we walked away from doctors for close to two years. Obviously, we still saw his pediatrician, who understood our situation. He continued to emphasized the importance of a GF diet to our kiddo, even though we never received the formal diagnosis. However, we were done with specialists.
Ahhh! He Feels Better!
Over the course of time, he stopped taking every one of his medications and has moved to an only as needed status. So for two weeks in the spring, when the trees are in bloom, he will take his allergy medication. That’s it. It’s absolutely amazing and such a relief. Even my eleven year old can see the change within himself. He has no interest in eating gluten, because he understands how much better he feel off of it.
For such a long stretch, this was our normal, and it was just fine for us. Of course, this article started with the anxieties of a mother bringing her child in for an endoscopy, so how do you do that without a doctor’s orders? Well, you don’t.
Do We Need a Diagnosis?
Next year, my GFK starts middle school, and it will be difficult to get him out of class for long stretches of time. And that is only going to get worse as he gets older, so we had to consider that it’s now or never. By some stroke of luck, I overheard a friend talking about her experience with a pediatric gastroenterologist who she respected. He wasn’t a doctor I had heard of before and he was two hours away.
Well, we took a shot on him, and he turned out to be fantastic. He listened to me, asked questions, AND explored the family history. Plus, he spoke with my son extensively. He eased his concerns, and he made him laugh. So here we are, after numerous blood tests, an upper GI with a follow through, prepping for an endoscopy.
In order to prep for all of the tests he took this year, we had to put gluten back into his diet. So, every day, our son had a small serving of food with gluten in it. Guess what? His symptoms returned. His rashes, his congestion, his mood swings, his tummy issues and bloating. All of the symptoms returned, so we knew without a doubt that our child has some significant gluten issues.
Now, to find out if he has Celiac Disease…
So, he did it. He made it through his endoscopy. He was a champ and the procedure took about a half hour. We’re home before school let out for the day. We had to wait a couple of weeks for the results. Here’s what we found out…
The test results were inconclusive enough for the GI doctor to hold off on the Celiac diagnosis, rather he’s treating him for Non-Celiac Gluten Sensitivity. Some of his blood tests indicated Celiac, while others were normal. The his intestines looked good, but a couple of the biopsies came back indicating inflammation.
With the family history, and the fact that my son was off of gluten for so long before he had the endoscopy, the doctor admitted that the diagnosis could’ve swung to early stage Celiac. The doctor explained that in the future there will be different types of Celiac to help zero in on some of the symptoms and causes. So some people will have something like Celiac Type A, while others have Celiac Type B.
If he were to diagnosis my kiddo with Celiac, he would be obliged to follow up with him at regular intervals, to give him tests and to follow the progression of the disease. With the Non-Celiac Gluten Sensitivity diagnosis, my son still needs to follow a gluten free diet, but we can follow up with the doctor if/when we notice any symptom changes. As a rule, we would rather try to combat something through diet and exercise, if it is possible, so this seems like the perfect outcome for us. No one wants to have their kid spending too much time in a doctor’s office, especially if we can manage his symptoms at home.
So here we are, years after we started this journey, and it looks like by some amazing stroke of fate (and a bit of luck), we were able to determine that my son reacts to gluten. We hope that he never develops Celiac Disease and that now he’s in a better place to ward off the other autoimmune conditions and concerns that come with it.
However, in the meantime, my husband has now started his Celiac inquiry, because his recent blood work came back wonky. It looks like his doctors are faster to diagnose him than our son.
As far as I’m concerned, I’d rather my son not have Celiac Disease, so I’d say his endoscopy was a success. Who knows, perhaps those couple of years off of gluten gave his system enough time to heal, so he didn’t actually develop it. There is so much research that still needs to be done in order to get a clear understanding of these murky conditions. While it is nice to be able to definitively say this is the problem, I’m much happier in limbo knowing my son is feeling better and growing well.
Now, onto the next kiddo. His struggle went from a slow bowel as a toddler to a constantly loose bowel as an elementary school student. Anyone else thinking, what I’m thinking? Here we go again…
How’s your kiddo doing? Does he or she have any similar experiences to my GFK? Please share your stories in the comments below.
Two and a half years ago, my husband and I started piecing together that our then 8-year old son reacted negatively to gluten. After weighing the options of having him run through a slew of non-exact testing or eliminate gluten from his diet, we decided on the latter.
For over two years, my oldest was on a gluten-free diet. At the start of this year, my husband and I decided that it was time for our son to go through testing for Celiac’s Disease. Next year, he’ll start middle school, and he’s now old enough to understand the purpose of the tests. In the fall, we started taking a monthly drive to see a pediatric gastroenterologist whose practice is about two hours away. Due to the progression of the tests, and, finally his endoscopy, we made the trip three times this month alone! It’s been a lot to say the least.
Well, long story short little did we know that all this investigating for our son would lead to my husband’s gluten issues surfacing. My husband has had to eliminate gluten from his diet too, because it looks like he probably has Celiac’s Disease.
Well, this wife’s heart aches, because he takes such good care of himself. He watches what he eats, he works out, and he even takes supplements. It was a total shock to find out that he could be sick too. Armed with this newfound knowledge, he didn’t waste any time “going” gluten free. As I mentioned before, our home has been predominately gluten free for over two years now, so making the switch was as easy as deciding to do it.
However, the timing couldn’t be worse, as he found out this information two weeks before his birthday. This man, who takes uber care of himself only eats cake once a year–on his birthday, of course. This wouldn’t be such a hard adjustment, if he would eat normal cake, but no, he loves carrot cake.
All of my baker friends out there know that this is a particularly challenging cake to replicate, since there are so many elements that build its flavor.
Honestly, I felt defeated before I even got started, because I was sure this was going to end badly (as so many of my first time GF recipes do). I took a look at my go-to recipe for Carrot Cake from the 2004 Gourmet Cookbook, edited by Ruth Reichl. Could I just substitute Bob’s Red Mill Gluten Free 1-to-1 Baking Flour in place of the recipes flour? I took a couple of days to ponder this, because honestly: I HATE WASTING FOOD and MONEY. When I fail at a recipe, I really beat myself up. (My chickens are usually happy, but, quite honestly, I’d rather the humans in the house enjoy the treats over them.)
As I thought about the recipe, I wondered what could go wrong with the cake if I just substituted the flour. As my GF Tribe knows, it could be too grainy, it could fall apart, it could taste kind weird, and the list goes on… With carrot cake, there are so many flavors to pull from, that I wasn’t too concerned about the cake tasting blah. I was concerned that it would be dry and grainy though. Recently, I have figured out how to make moist cupcakes that are impossible to keep in my house, because they get devoured so quickly. The trick is super simple… I use a banana and cut down on the other sugar in the recipe. So far, no one has noticed the banana. They are too busy inhaling the goodies. So, I figured it was worth a shot in this recipe too. I also used another moistening trick that my father-in-law figured out by accident, use sesame oil. Now, because of the depth of the flavor and the price, I only use a fraction of this oil and supplement with vegetable oil (from Wegmans) to make up the difference.
Well, I took a chance on these substitutions and something amazing happened! I was able to convert my traditional carrot cake recipe, with a few modifications, to this new Ultimate Gluten Free version. 😊😍😊😍 I’m tooting my horn here, friends, it tastes amazing!
Last week we had a dinner party for my husband, and everyone loved the cake, even the non-gluten freers wanted seconds. My heart is full that I was able to replicate one of my hubby’s favorites and still give him a ton of birthday love. #glutenfree#gffamily#gfrecipes 🎂💕🎂
So, here’s what I did. Please remember to check all of your labels to ensure the ingredients are gluten free. Most of these items are naturally gluten free, but it is worth a double check . If you are cooking this for someone who has Celiac Disease, they might need you to use separate cookware, utensils, and prep areas to ensure that there is no cross contamination. Good luck and please let me know in the comments below how it turns out for you.
Ultimate Gluten Free Carrot Cake
Moist and delicious cake choke full of extras makes this gluten free treat a stand out among others. With cream cheese frosting and pecan crumbles, this cake is a must try.
Preheat oven to 350°F. Put a rack in the center of the oven. Grease and flour two 9-inch pans.
In a large bowl, sift together the flour, sugar, salt, baking soda, cinnamon, and nutmeg. Whisk together to make sure everything is incorporated. Set aside.
On low level, using a stand mixer or hand mixer cream together the ripe banana (yes, use a brown one) and the sugar until it is a smooth, gooey liquid.
Keeping the mixer level on low, add the eggs, sesame oil, vegetable oil, vanilla, carrots, pecans, coconut, and pineapple and mix well.
Slowly add the dry ingredients to the wet ingredients while the mixer continues to mix. Push down the sides as the batter creeps up the edges to make sure all of the ingredients are mixed together.
Take the bowl containing the batter off of the mixer and fold it a few times. Then divide the batter evenly and pour it into the 9-inch pans.
Bake on the center rack for 50 minutes or until a wooden pick inserted in the center of the cake comes out clean. Let the cakes cool for 15 minutes in the pans. Run a knife around the edge of the pans and invert on a wire rack to cool completely.
Frosting and Finishing the Cake:
Using a stand mixer or hand mixer set on medium-high, beat together cream cheese, butter, and vanilla until it’s a fluffy consistency similar to whipped cream.
Reduce the mixer speed to medium and slowly add the confectioner’s sugar.
Place cake layer bottom-side up on the cake plate. Spread some frosting on top of this layer. Make sure to cover the whole layer. Then place the remaining layer right-side up on top and spread the rest of the frosting all over the cake.
Taking small handfuls of the pecans set aside for frosting, press them into the frosting around the sides of the cake.
NOTE on Pan Greasing: I use shortening, complete cover the pan with it using a paper towel and then sprinkle Bob’s GF 1-to-1 to flour in the pan. Once I make sure that the pan is completely covered in flour I discard the excess in my sink. This step make it easier for the cake to pop out of the pan when it has cooled.)NOTE on Creaming Bananas and Sugar: I usually run the mixer while I sift the dry ingredients. You can’t over mix it at this point.NOTE on Adding Confectioner’s Sugar to Frosting: Make sure to add the Confectioner’s sugar to the mixture slowly. Otherwise, your kitchen will look like a sugar bomb was set off in it! 🙂NOTE on Prepping Ahead: This cake keeps well on the counter and fridge, if covered, so feel free to make it a day or so ahead of your event.