Gluten free vanilla cake!

Okay so today I wanted to make a heart shaped cake. I got the idea at like 2 AM and stayed up way too late, so I woke up later than I wanted to. I ended up just not doing it mainly because parchment paper is my nightmare. The cake still tastes awesome, and trust me; I'm a professional nomer. This cake was made in a 2 1/2 inch pan, this recipe can be doubled, tripled, gazollpled or whatever.

This stuff:
Remember that brown rice flour mix I posted earlier? I used that, I'll post it again.
Mix:
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca flour
Stick in a bag and shake.

Shake.

 After that get out...

3/4 cup sugar
1/4 cup butter
2 eggs
1 cup of the rice flour mix
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum
1/3 cup milk
1 teaspoon vanilla extract

You know where this is going.

Do this....
Blend together the sugar and butter. Then blend in the eggs, after the eggs are blended add in the rest of the stuff.

I'm in total love with this picture. Bryce takes AWESOME photos.

Next it's time to give yourself a headache. Parchment paper. If anyone knows how to properly use this. TELL ME, PLEASE, PLEASE TELL ME.
Line your pan with parchment paper, cook in a stove preheated to 375(F) for 20-30 minutes.

Nightmare.

While it's cooking prepare your icing if you're making it.
Get out:
4 tablespoons of butter
1 tablespoon of milk
1 table spoon of vanilla extract
1 1/3 cups powered sugar
(food coloring if you want)
First, whip the butter with a mixer or whisk. Then add the milk, extract, and sugar. Beat it well then you're done! Or add the coloring then you're done!

Your cake should be done by now, flip it out of the parchment paper on to a cooling rack or something. Let cool then ice.

OMNOMNOM