I made a classic Victoria sponge recipe (without the Rose water) in two cake tins, though I should have used a hemisphere cake tin for the top half to make it more rounded ! Then I made lots of buttercream with a touch of ground vanilla bean. To make fondant icing I sifted 1 kilo of pure icing sugar and used 500g of white marshmallows in a large bowl, melted them slightly in microwave for 1 -2 mins with 1 tablespoon of water and about 1 tablespoon of Beetroot juice (from a packet of cooked beets in veg section of supermarket) (moderate Salicylates) and then I mixed in all the icing sugar, but kept at least 1 cup for rolling – this was the very tough bit. The recipe I used says to refrigerate the fondant the night before using and then get it out of the fridge a few hours before using to get it back to room temp. I used buttercream in the middle of the cake and smeared it around the top to hold the fondant in place. I used choc icing (very high amines) for the eyes as I couldn’t find anything else but these can be easily pulled off with the icing piece for the eye base when you are cutting. You can also use pear jam in the middle for extra taste and texture. It was very nice with pear jam when I made another cake with leftover fondant. For the muddy part I used carob powder with remaining buttercream which didn’t achieve the desired muddy colour I was going for but worked ok.
I made a Magic Bean Carob Cake in an 18 cm cake tin with a removable base lined with baking paper. One mix is too much. I just 2/3 filled the tin & baked the leftover mix in cupcake tins so it wasn’t wasted.
I then put the cake, once cooled, on a round cake board, covered it with glad wrap & put it in the freezer.
I then made honeycomb ice cream by letting Peters Original Vanillla ice-cream melt at room temperature, just enough to be able to mix through crushed up honeycomb. Then I poured it into the cake tin which was lined (bottom & sides) with baking paper. I covered with glad wrap & froze.
I used another lined tin & melted & poured in vanilla ice cream, covered in glad wrap & froze. The tins I used held 1 litre of ice cream each. (I measured the volume using a jug of water).
I left the cake & ice cream to freeze overnight.
The next day, I assembled the cake just before serving by having chocolate shards, laminated “Happy Birthday” sign, melted carob (1/2 large block of carob) in a bowl in the microwave & crushed up honeycomb all ready.
I then took the honeycomb ice-cream out of the tin, peeled off the paper & put it on the cake, then I did the same with the vanilla ice cream. I ran a warmed knife (run under hot water & then dry) around the edge of the ice cream layers to smooth them & then pushed the chocolate shards into the top of the cake, put the sign on the cake leaning against the shards, sprinkled the honeycomb over the cake & then drizzled carob over the top. The cake was then ready to serve.
For the shards…
I melted half a packet of Nestle white melts by putting them in a bowl over a saucepan of simmering water making sure the water didn’t touch the bowl & stirring when needed until the white melts were smooth. Then I poured the chocolate onto a baking tray, lined with baking paper & spread out until it was thin. I allowed the white chocolate to set at room temperature, then refrigerated. I cut the chocolate into shards & pushed them into the top of the ice cream cake.
“I just used the Fete Cake (from the Fed Up Cookbook), in a pudding tin, double mixture. For the icing it was from Cooking For Oscar – Maple Icing. Then to decorate, just piped the icing on and then decorated with plastic jewels and flowers (“snowflakes”!) from spotlight. Before I piped the flowers on, I did a light crumb coat of icing.”
“Using Best Ever Carob Cake, a basic buttercream with carob powder and lollies from allergy train to decorate.” This is a classic Australian Woman’s Weekly Cookbook cake.
Another creation using Hopper’s colouring, you can see how it’s the non-food items that really make this work. Well, that and Anne’s piping skills.
This doll was a cheapie and has had her legs broken off. (Don’t do this in front of the kids if you don’t want them to have birthday-cake-related trauma!!)
Why has it taken this long to get a Frozen cake???
All failsafe ingredients.
The frosting was butter cream, again all failsafe ingredients.
The green grass was coloured with Hoppers food coloring.
I wanted to put vines and flowers but ran out of time so I put little butterflies on the cake. Admittedly the pink crystals and butterflies aren’t failsafe
Chocolate Cake – Vegan (egg, dairy, soy free, and failsafe-if you can tolerate a few amines with the cocoa)
70 gms cocoa powder (or a decent half a cup)
2tsp baking soda
220gms brown sugar
250mls canola oil
1Tbs vanilla extractPreheat oven to 180Pop water, canola oil, vanilla, salt, sugar, brown sugar and baking soda into , mix on 4 for 20 seconds.
Sift in Flour and Cocoa, (I haven’t attempted this without sifting), mix for 30 odd seconds until combined.
Bake 25-30 minutes, until toothpick inserted comes out clean.
Remove from oven and let cool for 10 minutes. Transfer cupcakes to a wire rack to cool completely before frosting with Chocolate Vegan Buttercream.
To make a cake: divided the batter between 2 9-inch round cake pans that have been sprayed with non stick spray. sprinkle each layer with half the Chocolate chips (opt). Bake at 180C for 40 minutes. Let cake cool for 10 minutes, then invert onto a wire rack to cool completely.
Chocolate Vegan Buttercream
(makes perfect amount for 24 cupcakes or the cake option)
* 3C icing sugar
* 1/2C cocoa powder
* 1/2C marg
* 3 1/2 -4 tbls water
* 1 1/2tsp vanilla extract
Sift together icing sugar and cocoa powder into a bowl. Add margarine, water and vanilla and beat well with an electric mixer until frosting is smooth. I don’t bother making this with thermie, as it only takes a minute to whip up with a hand held blender, and easier to clean up with a blender and bowl!
Recipe from the book ‘The Vegan Lunchbox’
Chocolate Ripple Biscuits
These are very much like Arnott’s Choc Ripple biscuits I have only done this recipe with Nuttelex, not butter.
200gms all-purpose flour
50gms unsweetened Dutch process cocoa powder (homebrand safeway/woolworths cocoa)
1 tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt
150gms unsalted butter/Nuttelex, at room temperature
1 large egg
Preheat oven to 180 degrees.
Put sugar in bowl, blitz to caster sugar.
Add Flour, Baking soda, Baking powder, salt, and Cocoa. Mix, 10 seconds, speed 6, MC in!
Add 150gms butter (cubed), turbo 5-6 times to combine.
Add Egg, knead for approx 30 seconds.
Roll teaspoon sized balls, and squash down in your hands (this is a very easy dough to work with, not sticky). Space well on baking trays, they will get to 2, 2 and a half times their original size.
Bake 9-11 minutes. Keep an eye on them, as it is hard to tell when they are burning
Makes around 35 biscuits.
See also: Building Site by Karissa