Hi,
I've said that I will attempt to make a cake for a friend who is on a wheat and dairy free diet. I have a suitable cake recipe, and fondant is fine, but does anyone have any suggestions for a crumb coat/ undercoat? Buttercream is out, obviously, and ganache. I can't think of anything else :-(
If all else fails I can do a design which doesn't require a smooth finish to the fondant, but I'd like to try if I can.
Thanks,
Lizzie
AYou can make buttercream using soy-based margarine and high-ratio shortening, we used Earth Balance vegan buttery sticks (available from Whole Foods) and Sweetex.
Sorry, I should have pointed out that I'm in the UK. Do you know if those products are available over here?
Thanks for your input, Jason, you're a great help on here :-)
Lizzie, would you be willing to share your dairy free cake recipe?
Thankyou!
I have never tried it but Vitalite is dairy free margarine which may work and I think Cookeen might be an equivalent to high ratio shortening? Trying a post on the UK cupcake forum might get better substitues than my suggestions!
Just after thinking - Oatly have a dairy free cream substitute, would that and dairy free (dark) chocolate produce ganache?
Sorry they are more my rambling thoughts than a useful post!
Thanks (belatedly) for your suggestions. I'll have a wee shop around and experiment for a bit. If I succeed in getting something good then I'll post it here.
Last year, as a companion to the Leland Awards cake, I baked a single(!) cupcake for a severely dairy-allergic fellow docent, and frosted it with a simple maple-cinnamon glaze (I think it was Vermont Grade B thickened with powdered sugar and ground cinnamon). Earth Balance is not exactly cheap, and it wasn't something I particularly wanted to keep on hand.
Just an update, I used Soya Vitalite for the buttercream, and although it tasted ok, the consistency was a bit off. I use a variant of the Hummingbird Bakery's American buttercream but with using the Vitalite instead of butter, I didn't need to add any milk, and it didn't crust as well. I think a bit more experimenting is needed. The cake was fine, and the people I gave it too said it was "mouth-wateringly delicious", so that's ok!
SweetTreat, I just used this recipe: http://glutenfreegoddess.blogspot.co.uk/2006/02/dark-goddess-cake.html, and subsituted the Vitalite instead of the butter.
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