I'm new to this site and love it already!
I'm also new to decorating cakes and have been asked to make my first birthday cake (outside of family members) so I'm very excited! The cake is for twin boys. One boy has a peanut allergy and the other boy is lactose intollerant. What I wanted to do is make one recipe and use it for both cakes. Can anyone point me in the right direction?
The theme is baby sesame street and the mother wants their cakes to be very plain with not many colors used. Any suggestions on how to make cute smash cakes but still honor the mother's wishes?
Thanks!
SUPER MOIST CHOC FUDGE CAKE
2 c sugar
¾ c cocoa
2 ½ c flour
1 ½ ts baking powder
1 ¼ ts salt
1 ½ ts baking soda
2 eggs, beaten
½ c oil
2 ts vanilla
1 c rice or soy milk
2 ts instant coffee in 1 c boiling water
Combine dry ingredients. Add eggs, milk, oil, and vanilla to dry. Beat 2 mins on medium.. Stir coffee into batter until combined. Pour into two 9" pans [3" deep], or three 9 or 8 [2" deep] 350°F 30-35 mins.
PASTRY CREAM - EF/PF/LF
1/2 cup unbleached flour
2 cups soy or rice milk, divided
1/3 cup sugar
pinch of salt
1/4 cup lemon juice
2 tsp. grated lemon zest
1/2 tsp. vanilla
In a small bowl, place the flour and whisk in 1/2 cups soy milk, and set aside. In a small saucepan, place the remaining soy milk, sugar, and salt, and whisk to combine. Add the flour mixture to the liquid ingredients and whisk well to combine. Cook the mixture over medium heat, while whisking constantly, for 5-6 minutes or until thickened. Add the remaining ingredients, whisk well to combine, and cook the mixture an additional 1 minute. Remove the saucepan from the heat and transfer the mixture to a glass bowl. Place a piece of waxed paper or plastic wrap directly on top of the pastry cream to prevent a skin from forming on the top. Place the pastry cream in the refrigerator for several hours to cool completely. Use as a filling for pies, tarts, pastries, or phyllo dough, or as a topping for desserts.
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