Hi everyone,
I'm making a cake for next weekend (just a 6 inch, and not decorated) for my soon to be godson's baptism. Easy right? Nope! He's allergic to Dairy, Soy, Eggs, Wheat/Gluten (not sure which yet, So I need to avoid both) and Also need to avoid Peanuts and Treenuts because he's 8 months old.

I found a boxed cake mix that he can have (CherryBrook Kitchen, Gluten Free Dreams) and I'm trying to figure out how to top it. I'm sure he'd enjoy just the cake, but his Mom is nursing him So she's on the same diet restrictions. and I think she'd really enjoy some sort of icing.

I found this one,
http://www.celiac.com/articles/529/1/Butter-Cream-Nondairy-Frosting-Gluten-Free/Page1.html

So, my question is, has anyone tried this recipe or a similar one? Were than any good? Worse case scenario, I can top it with powdered Sugar or a maybe a glaze?

You can just use the regular Wilton bc recipe and sub rice milk or even water. I always make it with water.

i agree use wilton with water. or i believe cherry brook makes frosting too.
if not their brand ive seen other can frosting that is dairy and gluten free.
hth

The basic b/c recipe on the Wilton site:

http://www.wilton.com/recipe/Buttercream-Icing

This recipe uses "shortening" (and most vegetable shortenings like Crisco are made with soy). And the butter or margarine in the recipe (contains dairy or soy).

You'd need to use a non-soy based shortening like Spectrum Organic (palm oil) and a non-soy based margarine (Earth Balance has a non-soy spread but don't know how well that would work in frosting).

However, you could easily use all Spectrum shortening for the fat in the recipe. And of course, rice milk or water for the milk, as has been said.

Spectrum organic shortening:

http://www.spectrumorganics.com/?id=247

Earth Balance soy-free soft spread margarine:

http://www.earthbalancenatural.com/eb_pdfs/products/soy-free-nutrition-info.pdf

HTH

Thanks for the help everyone!
I was talking to his Mom last night, and she said the same thing, that Cherrybrook made a frosting. And she might make a trip to whole foods to grab some!

If not, I'll have to try the earth balance or spectrum shortening!

Thanks again!

Earth Balance is WONDERFUL! They make a soy free version (red container) Good luck!

You mean in making a buttercream?

Awesome! Thanks for the help!

Earth Balance is fantastic to make BC with...they make margarine and shortening as well. Isa Chandra Moskowitz has a cookbook called Vegan Cupcakes Take Over the World---fantastic recipes to bake with, all delicious. I know u r not requesting Vegan recipes, but you may find the book very useful. Also Post Punk Kitchen has a huge database of Vegan recipes that may be of use to you as well.
Cathy

Earth Balance is what they use at the vegan cupcakes class they offer at ICE in NYC.

Theresa

the coffee cake is in the Vegan brunch book...LMK if you don't have the book, I can post the recipe for you. Hey, whereabouts are you in Chicagoland? I grew up in Lombard, but live in Seattle now.
TTYL

If they want something light, how about Rich's Bettercreme?

If you want a more traditional buttercream, Sugarshack's is dairy free because she uses liquid coffee creamer. I'd check the label for the other allergens though.

Small world
That coffee cake is bomb, my favoritie combo is lemon zest and any kind of berry.
Yes, Seattle is a lovely town, but I always look forward to going "home"...Chicago's museums, restaurants, and people are THE BEST!
Today in Seattle we are getting a bit of snow, about 1-2 inches. It is hilarious, everyone FREAKS OUT, schools close, people stay home from work....
take care and have a piece of Lou Malnati's for me ***drooolllll***
Cathy

This is the one I use, and my favorite buttercream recipe overall! :)

http://bakell.com/blog/my-favorite-no-milk-buttercream-recipe/