I am making a cake for someone that has egg, lactose, vanilla, wheat, nut, and soy allergy.
I have finally tracked down a cake I can use and the MMF is fine but just thinking through the crumb layer. Am I better off just not bothering or is it possible to get lactose free chocolate and cream AND still pull of reasonable ganache.
I am thinking of just making side cupcakes and avoiding it but was wondering.
You can use pastry pride (in liquid form) instead of the heavy whipping cream, but chocolate stil has some dairy, not sure about lactose. Where I work some kids are lactose intolerant and cannot drink milk, but they can eat cheese, so I do not understand the difference.
Patty
Enjoy Life makes chocolate chips that are free of all the allergens you mentioned, you should be able to make ganache that way.
We make egg/dairy/gluten/soy/nut-free cakes all the time, the key ingredients are ground flaxseed along with a GF flour mix for the cake and palm oil shortening for the frosting.
Quote by @%username% on %date%
%body%