This month my daughter will celebrate her 4^th birthday. Excitement is already building as she anticipates a day completely devoted to her and her wishes. As I was planning activities and food for this fun-filled day, I started thinking that many other parents of kids with Celiac may also have difficulty coming up with the perfect snacks, cakes and other treats that their children can be proud to serve to the guests of their party.

I believe the key is to keep it relatively simple. Young palates are typically finicky, therefore the food you serve should be things that they are already comfortable with and enjoy.

Great Birthday Snacks:

• Fruit kebabs with bite-size pineapple, apple, grapes & strawberries with gf marshmallows alternating between the fruit.
• Waffle sandwiches — make gf waffles and cut into small squares. Spread with peanut butter & jelly or make savory waffles (omitting the sugar) and fill with sliced turkey and cheese. Hold these adorable sandwiches together with frilly toothpicks for an extra special touch.
• Turkey & cheese cubes served with fancy toothpicks
• Chocolate covered strawberries
• Mini gf blueberry muffins
• Sugar cookies with different colored icing for decoration

The Cake:

You can make your cake as simple or elaborate as you want. There are many character molds at your local craft store if you child is adamant on having the latest action figure cake or popular Disney character. Or you can simply make a sheet cake, ice it and buy little figurines and place on top — finish of by writing "Happy Birthday" with colored icing.

Usually the favorites are either chocolate or vanilla cake. Here are two great basic cake recipes:

Chocolate Cake:

Ingredients:

• 2 Tablespoons unsalted butter, melted
• 2 Tablespoons gf flour
• 1/2 cup buttermilk
• 1 stick unsalted butter, cut into pieces
• 1/3 cup Hershey's cocoa powder
• 1 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 5 large eggs, separated
• 1 cup gf flour

Directions:

Preheat the oven to 325 degrees and set the rack on the lower level.

Cut pieces of parchment paper to fit the bottom of two 8" cake pans. Brush 2 Tablespoons melted butter all over the bottom and sides of pans. Place the parchment paper in the bottom of pans and coat with melted butter. Sprinkle with 2 Tablespoons flour and shake pan so that flour covers bottoms and sides.

Heat the buttermilk and butter pieces in a small saucepan over low heat until the butter melts. In a separate bowl, mix the cocoa and 1/2 cup sugar together. Blend in baking soda and vanilla and then the warm buttermilk butter mixture. Whisk until the sugar and cocoa are dissolved. Set aside.

In a large bowl, beat with an electric mixer the egg whites on high until foamy and gradually add the remaining 1/2 cup sugar. Continue beating at high speed until peaks form. Whisk the egg yolks into the chocolate mixture and then blend in the flour. With a rubber spatula, fold in the egg white mixture until all is blended. Pour the batter into the pans and bake for 35 minutes or until an inserted toothpick comes out clean. The pans should be about 1" apart. Remove from oven and set on racks for 5 minutes. Turn the cakes out onto the racks, leaving the parchment paper attached. Let cakes cool completely.

Basic White Cake

Ingredients:

• 2 sticks of unsalted butter, room temperature + more to butter the pans
• 3 cups gf flour
• 1 Tablespoon plus 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1-3/4 cups granulated sugar
• 2 teaspoons pure vanilla extract
• 1 cup whole milk
• 1 8oz. cup gf vanilla yogurt
• 1 egg yolk
• 6 egg whites, at room temperature

Directions:

Place the oven rack in the center of the oven and preheat to 350°F. Grease the bottom and sides of a 13x9 inch baking pan. Line the bottom with parchment paper. Grease the top of the parchment with butter. Lightly flour the bottom and sides of the pan with gf flour. Tap out any excess flour.

In a large bowl, whisk together the gf flour, baking powder and salt. In a large bowl, or the work bowl of a stand mixer, beat the butter on medium speed until smooth, about 1 minute. Add 1-1/2 cups sugar and vanilla extract; continue to beat until well combined and fluffy, about 2 minutes. Stop and scrape down the sides of the bowl. On low speed, add 1/3 of the dry ingredients to the butter mixture; mix until combined. Add half the milk; mix until combined. Continue adding dry ingredients and milk alternating as you go and ending with the dry ingredients. Scrape down the sides of the bowl; add the yogurt and egg yolk; beat for about 30 seconds to make sure everything is thoroughly combined. (The batter will be thick.)

In a separate bowl, beat the egg whites with an electric mixer until soft peaks form. Increase the speed to high and gradually add the remaining quarter cup sugar. Continue beating until the whites form medium-firm peaks. Scoop out about one-quarter of the egg whites and stir into the cake batter to lighten. Gently fold in the remaining egg whites until just blended.

Scrape the batter into the prepared pan. Bake until the top is golden or a toothpick inserted into the center comes out clean, about 30-35 minutes. Set the pans on a rack and let cool for about 15 minutes. Invert the cake onto a rack, lift off the pan and peel away the parchment paper. Let cool completely before frosting.

If you would rather have a round layer cake instead of a sheet cake, the above recipe will make (2) 9-inch round cakes for a layer cake.

Buttercream Frosting:

Ingredients:

• 4 large egg whites
• 1 cup sugar
• Pinch of salt
• 3 sticks unsalted butter, at room temperature
• 1-1/2 teaspoons vanilla extract
• Food coloring (optional)

Directions:

In a large heat-proof bowl, combine the egg whites, sugar and salt. Place bowl over a pan of simmering water and stir constantly with a spatula until the sugar dissolves and reaches 140-150 degrees F. Remove the bowl from the pan of water.

Using an electric mixer, beat the egg white mixture at high speed until thick and cooled to room temperature (see tips above). Add the butter, a little bit at a time, and beat until the buttercream is smooth, thick and spreadable. Add the vanilla and beat briefly until incorporated.

Chocolate Frosting:

Ingredients:

• 2/3 cup water
• 1-1/2 cups sugar
• 1/4 cup light corn syrup
• 2 sticks cold unsalted butter, cut into 1/2" slices
• 4 ounces bittersweet gf chocolate, cut into pieces, and cooled to room temperature
• 1 teaspoon vanilla extract

Directions:

Pour water into a heavy saucepan and stir in sugar and corn syrup, stirring until sugar has completely dissolved. Set pan over moderately high heat and boil to soft ball stage at 235 degrees F.

Pour hot syrup into a large bowl and beat with an electric mixer at moderately high speed. Add a piece of butter and continue whipping until it has been absorbed then add another piece. Continue until all butter has been added. Whip in cool, melted chocolate and vanilla; continue whipping until frosting is smooth.

Note: As with most of our baked goods we used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click here.

We hope these basic tips and recipes make your next kid’s birthday party a huge success!