Here is Sarah's yellow cake recipe. As you can see, the cakes she made for 3 year old Emily and her 1 year old Miranda are absolutely beautiful.
No Gluten, No Kidding
1 3/4 c. brown rice flour
3/4 c. cornstarch
1/2 tsp. xanthan gum
3/4 tsp. salt
2 1/2 tsp. baking powder
3/4 c. butter, softened
1 3/4 c. sugar
4 large eggs
2 large egg yolks
1 1/2 c. milk
2 tsp. vanilla
Preheat oven to 350. Grease and rice flour 9x13 pan.
In medium bowl, whisk together dry ingredients.
In large bowl, cream butter and sugar until light and fluffy, about 45 seconds. Add the eggs one at a time, mixing well between additions. Add half the dry ingredients and blend until combined (med-hi on handheld mixer, med. with stand mixer.) Add milk and vanilla; blend 45 seconds.
Add remaining dry ingredients and blend until smooth.
Pour batter into prepared pan, bake for 35 minutes or until pick inserted in center comes out clean.
Cool completely on wire rack (in pan if you want to jello poke it).