Building Site by Karissa

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“The recipe is the carob cake on Cooking for Oscar website. The toys were $5 at Big W.
I made two cakes and sandwiched them with buttercream and crumbled one side of cake, covering the remainder with buttercream, toys and honeycomb.”

Also on this site: Building Site Bulldozer Cake by Tash

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Building site Bulldozer cake by Tash

Here is J’s 3rd bday cake, made with this recipe (so amines). The ‘dirt’ crumbs are from the next recipe (also amines). Using Queens natural yellow coloring, white marshmallows for the middle of the biscuits, and dollar sprinkles also.

RECIPE:
Chocolate Cake –  Vegan (egg, dairy, soy free, and failsafe-if you can tolerate a few amines with the cocoa)

Serves 20, very large cake. Or 24 cupcakes650gms all purpose flour (or 3 cups)
70 gms cocoa powder (or a decent half a cup)
2tsp baking soda
1tsp salt
250gms sugar
220gms brown sugar
500mls water
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

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These are very much like Arnott’s Choc Ripple biscuits I have only done this recipe with Nuttelex, not butter.

Ingredients:

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
330gms sugar
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