“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???
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