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Just got my March issue of CHOCLATIER.  As usual, those nice people
included several gf cake and dessert recipes......INCLUDING A WEDDING
CAKE!!!!!

The recipes call for cake flour for which cornstarch can be substiktuted
measure for measure.  However, if you want to insure a really moist
cake, use the old French trick  by applying an apricot glaze.  Julia
Child always recommends it....take a jar of apricot jam, push thru a
sieve to remove the lumps, add a tablelspoon or two of sugar and 2
tablespoons vanilla or Grand Marnier.  Cook over low heat until very
thick, then brush on cake.  You may leave it as is or frost after g;aze
has set.

I must say that I am consistenly impressed with CHOCOLATIER.  I am in
charge of our weekly coffee hour at my church and find their recipes to
be well written and very well received.  I often make the gf recipes.
Ann