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The gluten-free flours used in this recipe yield delicate results. The cake is best eaten right after it's decorated. To ensure that the layers rise properly avoid opening the oven door as they bake.

Source: Martha Stewart Living, April 2009
Servings

Ingredients

For the cake layers

For the seven-minute frosting

Directions

Cook's Notes

We've tinted the finished frosting pink by adding red gel-paste food coloring drop by drop. Feel free to leave it white, or tint it with any favorite color.

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