Besides culinary school full time, and working on a research paper for class, several draft blogs not yet made public and drafting scholarship applications essay, I have made a few cakes in the last week. After all, this blog is named Cakes and Options. 😉
The following cakes are dairy-free and egg-free, aka vegan. I often get mistaken for being gluten-free as it seems to be the buzzword of the moment, but for your full disclosure, these are not gluten-free cakes.
I’ve made these Guinness chocolate cupcakes with whisky frosting a couple of times now and they always turn out yummy, light and fluffy from the carbonation in the beer. The amount of alcohol used in the frosting is highly flexible depending on the occasions. Recipe can be found here: http://chefchloe.com/sweets/chocolate-beer-cupcakes-with-irish-whiskey-buttercream.html
I love how the rose technique originating from iambaker.net, now a Wilton cake class staple, always add sophistication to the cake for a really quick method of frosting the cake. I did run into some issues with the first set of roses that I made where I didn’t have a firm enough buttercream, so I remade a batch of American buttercream with enough icing sugar to set them.
I contemplated using a ganache under the white frosting for this Hello Kitty cake, but decided to keep it dairy-free and made a white buttercream which was smoothed several times before applying the fondant over top. I used the ganache for the filling instead. 😉
My favourite go-to chocolate cake recipe after trying many different dairy-free and egg-free options has been Chloe Coscarelli’s. You can find some of her recipes here. Her cookbook is one of my favourite in the kitchen, and I highly recommend you picking one up too.