Its not that this cake was a pain in the butt to make; however, due to certain circumstances, it was delayed quite a bit. I had made these gorgeous two layer cakes and 4 cups of butter cream that I had to freeze in order to not spoil. I hate freezing cakes but all in the same it was a great opportunity to find out how durable the recipe turned out to be for future wedding purposes. The cake was a delicate, light, and airy simple every day sheet cake. No one knew it was gluten free and I told my soon-to-be aunt that I’m good at what I do and I’m cheap..Well I have to advertise someway. It was so funny when I brought the cake into the house. I think the reaction of my ‘customers’ is the best part of decorating cakes. She looked and was absolutely astounded. The next greatest reaction was the actual birthday girl, my almost cousin who just turned one. She was given a piece of the cake and instinctively shoved it into her mouth smooshing it all over her face. She ate a whole piece, too, so that means it was some good cake. I didn’t eat it since I added actual milk and butter into the recipe but the milk can easily be substituted with a non-dairy alternative and the butter I would substitute with Crisco since the fat has to be creamed into the sugar. Another darling moment was when she was first introduced to ice cream. She was shocked at the temperature and reacted almost as if she was sucking on a lemon, letting it drop out of her mouth. So she had a wonderful birthday, I felt successful so I claim this another mission accomplished.