Our son recently got married and we wanted to have gluten-free cake at the wedding luncheon for those in our immediate and extended family who have celiac disease. Our 12-year-old daughter loves art and so we decided to let her decorate the gluten-free cake. We tested two brands of gluten-free cakes. The Arrowhead Mills chocolate cake was very dry and didn't have great flavor. Rating: 3. Photo source: http://www.arrowheadmills.com/product/gluten-free-chocolate-cake-mix The King Arthur chocolate cake was delicious and moist. Rating: 9. Photo Source: http://www.amazon.com/King-Arthur-Flour-Chocolate-22-Ounce/dp/B00473U3BM We also used the following recipe from my cookbook, and we all LOVED the substitution of raspberry flavoring we used (we ran out of lemon flavoring). Necessity is the mother of invention, right? Cake Decorating Frosting 2½ cups powdered sugar ¼ cup shortening ⅛ cup butter, softened 2 teaspoons egg white ¼ teaspoon salt ¼ teaspoon vanilla ¼ teaspoon lemon (or raspberry) flavoring 1 teaspoon almond flavoring 2½ tablespoons milk Combine all ingredients and whip for 4-5 minutes on medium speed. We had a hard time finding the pearl centers for the flowers. Every craft store we checked carried the Wilton brand, and they are not gluten free. Happily, my older daughter eventually found this brand and they are gluten free. :) Photo source: http://shop.hobbylobby.com/products/celebration-silver-pearls-candy-812917/