or a petit four? something that looks like these cakes?
http://allrecipes.com/HowTo/Petit-Fours/鈥?/a>Anyone have a simple-read recipe to make a small mini wedding cake?
http://www.countrykitchensa.com/whatshot鈥?/a>
Hope this helps you..Anyone have a simple-read recipe to make a small mini wedding cake?
Mexican Wedding Cakes
INGREDIENTS
3/4 cup sifted confectioners' sugar
1 cup butter, softened
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 cup ground blanched almonds
2 1/2 cups sifted all-purpose flour
DIRECTIONS
Cream together confectioner's sugar and butter. Add vanilla, cinnamon and almonds.
Knead in flour by hand until completely mixed.
Chill dough for about an hour.
Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
Roll out dough to one inch thickness. Cut into 1 inch pieces, and roll quickly and gently into a ball. Place 2 inches apart on cookie sheets. Bake for about 15 minutes.
When baked, dip or roll in confectioner's sugar. Store airtight in layers with waxed paper in between.
Petie Fours are the same as any other cake, just covered in fondant to make it look better, nothing super fancy.
Honestly,even if your going small with the wedding,unless you have good experience or practice I wouldn't attempt a wedding cake. Even I am not that brave. :)
However if you still want to try it, try a cooking class,baking and pastry arts,maybe for a project you could make a wedding cake,this way you have someone to help you and not just be out on your own. Weddings are stressful enough.
Monday, August 23, 2010
A recipe for diet carrot cake?
This one uses Splenda as a sweetner:
***Classic Carrot Cake***
7/8 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 large egg whites
1/4 cup eggbeaters
3/8 cup SPLENDA庐 No Calorie Sweetener, Granulated
3 tablespoons reduced fat margarine
1/2 cup honey
1 teaspoon vanilla extract
3 tablespoons unsweetened applesauce
3 tablespoons canola oil
2 1/4 cups finely shredded carrot
1/3 cup walnuts
butter flavored cooking spray
Directions:
Preheat oven to 350 degrees F. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
In small bowl whisk together egg whites and eggbeaters. Set aside.
In large bowl beat SPLENDA庐 Granulated Sweetener, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.
Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.
Note
Carrot cake can be baked in any size pan. Adjust baking time accordingly.
Nutrition Info:
Servings Per Recipe: 10
Amount Per Serving
Calories: 190
Calories from Fat: 80
Total Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 270mg
Total Carbs: 26g
Dietary Fiber: 1g
Sugars: 16g
Protein: 4g
Exchanges per Serving: 1 1/2 Starches, 2 FatsA recipe for diet carrot cake?
Carrot Cake-Diabetic
1/2 c Grated carrot
1 1/4 c Chopped dates
1 c Raisins
1 1/3 c Water
1/4 c Applesauce,unsweetned
1 ts Cinnamon
1 ts Ground cloves
1 ts Nutmeg
2 c Whole wheat flour
1 ts Baking powder
1 ts Baking soda
Instructions:
Preheat oven to 350 F. Place the carrots, dates, raisins, water,
applesauce, cinnamon, cloves and nutmeg in a saucepan, bring to boil,
reduce the heat, and simmer for 5 minutes. Cool. Stir the dry
ingredients together. Combine the wqet and dry mixtures and stir
until well blended. spoon the batter into an 8x8'; nonstick cake pan
and bake for 45 to 50 minutes. VARIATION: You may add 1/2 cup chopped
nuts to the wet ingredeints before combining with the dry.
Makes 1 cake.A recipe for diet carrot cake?
Low Fat Carrot Cake
1 cup all-purpose flour
1 cup whole-wheat flour
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
4 egg whites
1 1/4 cups firmly packed brown sugar
1 cup unsweetened applesauce
1/2 cup low fat buttermilk
1 tsp vanilla extract
1 8-ounce can crushed pineapple, drained
2 cups shredded carrots
1/2 cup raisins
1/4 cup chopped walnuts
1/4 cup light cream cheese
1/4 cup fat-free cream cheese
2 cups powdered sugar
1 tsp lemon juice
1/2 tsp vanilla extract
PREPARATION:
Preheat oven to 350 degrees. Spray a 13-inch x 9-inch baking pan with nonstick cooking spray.
Combine flours, baking soda, cinnamon, allspice and nutmeg in a large bowl. Stir with a whisk. In another bowl, beat egg whites until soft peaks form.
Beat in sugar slowly, followed by the applesauce, buttermilk and vanilla. Add to flour mixture and stir until just moist. Stir in the pineapple, carrots, raisins and walnuts. Spoon batter into baking pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.
Cool on a wire rack before frosting.
For the frosting:
Beat cream cheeses together with lemon juice and vanilla. Add in powdered sugar until desired consistency. Spread over cooled cake.
Cut cake into 16 squares.
Per Serving: Calories 269, Calories from Fat 29, Total Fat 3.3g (sat 1.1g), Cholesterol 5mg, Sodium 244mg, Carbohydrate 54.9g, Fiber 2.7g, Protein 5g
Try looking through this free E-book, it's got 490 award winning recipes.
Use whole wheat pastry flour instead of white flour
I think if you're going to have cake, just cut a smaller piece.
However, the cream cheese frosting is the most fattening part of the cake. Leave it off and sprinkle with a bit of powdered sugar instead. Also, for the cake, leave out 1/2 the oil and substitute with an equal amount of applesauce.
You'll have a perfectly edible, ';diet'; cake.
***Classic Carrot Cake***
7/8 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 large egg whites
1/4 cup eggbeaters
3/8 cup SPLENDA庐 No Calorie Sweetener, Granulated
3 tablespoons reduced fat margarine
1/2 cup honey
1 teaspoon vanilla extract
3 tablespoons unsweetened applesauce
3 tablespoons canola oil
2 1/4 cups finely shredded carrot
1/3 cup walnuts
butter flavored cooking spray
Directions:
Preheat oven to 350 degrees F. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
In small bowl whisk together egg whites and eggbeaters. Set aside.
In large bowl beat SPLENDA庐 Granulated Sweetener, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.
Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.
Note
Carrot cake can be baked in any size pan. Adjust baking time accordingly.
Nutrition Info:
Servings Per Recipe: 10
Amount Per Serving
Calories: 190
Calories from Fat: 80
Total Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 270mg
Total Carbs: 26g
Dietary Fiber: 1g
Sugars: 16g
Protein: 4g
Exchanges per Serving: 1 1/2 Starches, 2 FatsA recipe for diet carrot cake?
Carrot Cake-Diabetic
1/2 c Grated carrot
1 1/4 c Chopped dates
1 c Raisins
1 1/3 c Water
1/4 c Applesauce,unsweetned
1 ts Cinnamon
1 ts Ground cloves
1 ts Nutmeg
2 c Whole wheat flour
1 ts Baking powder
1 ts Baking soda
Instructions:
Preheat oven to 350 F. Place the carrots, dates, raisins, water,
applesauce, cinnamon, cloves and nutmeg in a saucepan, bring to boil,
reduce the heat, and simmer for 5 minutes. Cool. Stir the dry
ingredients together. Combine the wqet and dry mixtures and stir
until well blended. spoon the batter into an 8x8'; nonstick cake pan
and bake for 45 to 50 minutes. VARIATION: You may add 1/2 cup chopped
nuts to the wet ingredeints before combining with the dry.
Makes 1 cake.A recipe for diet carrot cake?
Low Fat Carrot Cake
1 cup all-purpose flour
1 cup whole-wheat flour
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
4 egg whites
1 1/4 cups firmly packed brown sugar
1 cup unsweetened applesauce
1/2 cup low fat buttermilk
1 tsp vanilla extract
1 8-ounce can crushed pineapple, drained
2 cups shredded carrots
1/2 cup raisins
1/4 cup chopped walnuts
1/4 cup light cream cheese
1/4 cup fat-free cream cheese
2 cups powdered sugar
1 tsp lemon juice
1/2 tsp vanilla extract
PREPARATION:
Preheat oven to 350 degrees. Spray a 13-inch x 9-inch baking pan with nonstick cooking spray.
Combine flours, baking soda, cinnamon, allspice and nutmeg in a large bowl. Stir with a whisk. In another bowl, beat egg whites until soft peaks form.
Beat in sugar slowly, followed by the applesauce, buttermilk and vanilla. Add to flour mixture and stir until just moist. Stir in the pineapple, carrots, raisins and walnuts. Spoon batter into baking pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.
Cool on a wire rack before frosting.
For the frosting:
Beat cream cheeses together with lemon juice and vanilla. Add in powdered sugar until desired consistency. Spread over cooled cake.
Cut cake into 16 squares.
Per Serving: Calories 269, Calories from Fat 29, Total Fat 3.3g (sat 1.1g), Cholesterol 5mg, Sodium 244mg, Carbohydrate 54.9g, Fiber 2.7g, Protein 5g
Try looking through this free E-book, it's got 490 award winning recipes.
Use whole wheat pastry flour instead of white flour
I think if you're going to have cake, just cut a smaller piece.
However, the cream cheese frosting is the most fattening part of the cake. Leave it off and sprinkle with a bit of powdered sugar instead. Also, for the cake, leave out 1/2 the oil and substitute with an equal amount of applesauce.
You'll have a perfectly edible, ';diet'; cake.
Do you have the recipe for a STRAWBERRY Snowball Cake? I have been hunting for mine and can't find it.?
STRAWBERRY SNOWBALL CAKE
2- 8oz. Cool Whip
16 oz. sliced frozen strawberries
6 oz. strawberry Jell-o
1- Angel food Cake, torn in small pieces
1 cup of boiling water
Mix Jell-O into cup of boiling water, and add the strawberries. Add 1 tub of Cool Whip. Mix until it turns pink. Spray bundt pan with Pam spray. Can use any pan to mold cake. Layer 1/3 cake, then 1/3 Cool whip mixture. Repeat layers of 1/3 cake then 1/3 mixture until finished. Cool at least 4 hours or overnight. Unmold %26amp; ice with other 8 oz. Cool Whip. Serve and watch it disappear!
nfdDo you have the recipe for a STRAWBERRY Snowball Cake? I have been hunting for mine and can't find it.?
I think what you're looking for is in this free ebook. It's a compilation of 490 award winning recipes and a free easy download.Do you have the recipe for a STRAWBERRY Snowball Cake? I have been hunting for mine and can't find it.?
STRAWBERRY SNOWBALL CAKE
1 (6 oz.) pkg. strawberry jello
2 c. boiling water
1 c. sugar
Juice of 1 lemon
2 (10 oz.) pkgs. frozen strawberries with juice (thawed)
2 containers Cool Whip
1 angel food cake
Dissolve jello in boiling water. Add sugar, lemon juice and strawberries. Break angel food cake into small pieces and add to other ingredients. Fold in one container of Cool Whip.
Put in large oblong dish and cover top with additional Cool Whip. Garnish with fresh strawberries and coconut (if desired). Recipe can be halved easily
Did you look here .. ??
http://www.wilton.com/
Link included below.
Strawberry Snowball Cake
2- 8oz. Cool Whip
16 oz. sliced frozen strawberries
6 oz. strawberry Jell-O
1- Angel food Cake, torn in small pieces
1 cup of boiling water
Mix Jell-O into cup of boiling water, and add the strawberries.
Add 1 tub of Cool Whip. Mix until it turns pink. Spray bundt pan with Pam spray.
Can use any pan to mold cake.
Layer 1/3 cake, then 1/3 Cool whip mixture.
Repeat layers of 1/3 cake then 1/3 mixture until finished.
Cool at least 4 hours or overnight. Unmold %26amp; ice with other 8 oz. Cool Whip.
Serve and watch it disappear!
1 (6 oz.) pkg. strawberry jello
2 c. boiling water
1 c. sugar
Juice of 1 lemon
2 (10 oz.) pkgs. frozen strawberries with juice (thawed)
2 containers Cool Whip
1 angel food cake
-Dissolve jello in boiling water. Add sugar, lemon juice and strawberries. Break angel food cake into small pieces and add to other ingredients. Fold in one container of Cool Whip.
-Put in large oblong dish and cover top with additional Cool Whip. Garnish with fresh strawberries and coconut (if desired). Recipe can be halved easily.
2- 8oz. Cool Whip
16 oz. sliced frozen strawberries
6 oz. strawberry Jell-o
1- Angel food Cake, torn in small pieces
1 cup of boiling water
Mix Jell-O into cup of boiling water, and add the strawberries. Add 1 tub of Cool Whip. Mix until it turns pink. Spray bundt pan with Pam spray. Can use any pan to mold cake. Layer 1/3 cake, then 1/3 Cool whip mixture. Repeat layers of 1/3 cake then 1/3 mixture until finished. Cool at least 4 hours or overnight. Unmold %26amp; ice with other 8 oz. Cool Whip. Serve and watch it disappear!
nfdDo you have the recipe for a STRAWBERRY Snowball Cake? I have been hunting for mine and can't find it.?
I think what you're looking for is in this free ebook. It's a compilation of 490 award winning recipes and a free easy download.Do you have the recipe for a STRAWBERRY Snowball Cake? I have been hunting for mine and can't find it.?
STRAWBERRY SNOWBALL CAKE
1 (6 oz.) pkg. strawberry jello
2 c. boiling water
1 c. sugar
Juice of 1 lemon
2 (10 oz.) pkgs. frozen strawberries with juice (thawed)
2 containers Cool Whip
1 angel food cake
Dissolve jello in boiling water. Add sugar, lemon juice and strawberries. Break angel food cake into small pieces and add to other ingredients. Fold in one container of Cool Whip.
Put in large oblong dish and cover top with additional Cool Whip. Garnish with fresh strawberries and coconut (if desired). Recipe can be halved easily
Did you look here .. ??
http://www.wilton.com/
Link included below.
Strawberry Snowball Cake
2- 8oz. Cool Whip
16 oz. sliced frozen strawberries
6 oz. strawberry Jell-O
1- Angel food Cake, torn in small pieces
1 cup of boiling water
Mix Jell-O into cup of boiling water, and add the strawberries.
Add 1 tub of Cool Whip. Mix until it turns pink. Spray bundt pan with Pam spray.
Can use any pan to mold cake.
Layer 1/3 cake, then 1/3 Cool whip mixture.
Repeat layers of 1/3 cake then 1/3 mixture until finished.
Cool at least 4 hours or overnight. Unmold %26amp; ice with other 8 oz. Cool Whip.
Serve and watch it disappear!
1 (6 oz.) pkg. strawberry jello
2 c. boiling water
1 c. sugar
Juice of 1 lemon
2 (10 oz.) pkgs. frozen strawberries with juice (thawed)
2 containers Cool Whip
1 angel food cake
-Dissolve jello in boiling water. Add sugar, lemon juice and strawberries. Break angel food cake into small pieces and add to other ingredients. Fold in one container of Cool Whip.
-Put in large oblong dish and cover top with additional Cool Whip. Garnish with fresh strawberries and coconut (if desired). Recipe can be halved easily.
Help need angel food cake recipe for tomorrow!!?
i need to make an angel food cake for tomorrow but i dont have a tube pan. i have a silicon 9x5 loaf pan tho. please help is this possible? also , any great recipes would e helpful.Help need angel food cake recipe for tomorrow!!?
You can bake the cake in two loaf pans.Help need angel food cake recipe for tomorrow!!?
Yes, you can use two 9';x5'; loaf pans. Put parchment paper on the bottom so you can get it out. Do not grease sides, though. When cool, cut cake away from sides w/ serrated knife. You should then be able to turn it over and get your cakes out.
Lemon Angel Food Cake
2 cups sifted superfine sugar, divided
1 1/3 cups sifted cake flour (not self-rising)
1陆 cups egg whites, at room temperature (10 to 12 eggs)
3/4 tsp kosher salt
1陆 tsp cream of tartar
3/4 tsp pure vanilla extract
1陆 tsp grated lemon zest (2 lemons)
Preheat the oven to 350潞 F. Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.
Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.
Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.
--Barefoot Contessa Family Style cookbook
Angel food cakes really should be made in a tube pan. This is because when you cool the cake, you have to flip the pan upside down so the cake doesn't fall as it cools. That's why angel food pans have a tube that's longer than the pans sides. It doesn't fall out of the pan, because the sides are not greased.
Angel food is too delicate to make in a loaf pan. You could however use a bundt pan, it will just be harder to get out of the pan due to the fluting.
Honestly a box mix is the best with good results less hassle and sorry but you NEED the tube pan to invert it onto to cool or it will fall flat.
However, I went to a Pampered Chef party recently and the instructor baked an angel food cake in a casserole dish using a box of Angel Food mix and a 15oz. can of crushed pineapple,including juice, and NOTHING ELSE and baked as called for on the box and it was pretty good. She served it with Cool Whip on top.
Good luck :)
ina garten has the best recipes, but you have to have a stand mixer.
this one is lemon flavored:
http://tinyurl.com/c7p8ck
there are tons of others here:
http://tinyurl.com/d2d2caprescription cream
You can bake the cake in two loaf pans.Help need angel food cake recipe for tomorrow!!?
Yes, you can use two 9';x5'; loaf pans. Put parchment paper on the bottom so you can get it out. Do not grease sides, though. When cool, cut cake away from sides w/ serrated knife. You should then be able to turn it over and get your cakes out.
Lemon Angel Food Cake
2 cups sifted superfine sugar, divided
1 1/3 cups sifted cake flour (not self-rising)
1陆 cups egg whites, at room temperature (10 to 12 eggs)
3/4 tsp kosher salt
1陆 tsp cream of tartar
3/4 tsp pure vanilla extract
1陆 tsp grated lemon zest (2 lemons)
Preheat the oven to 350潞 F. Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.
Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.
Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.
--Barefoot Contessa Family Style cookbook
Angel food cakes really should be made in a tube pan. This is because when you cool the cake, you have to flip the pan upside down so the cake doesn't fall as it cools. That's why angel food pans have a tube that's longer than the pans sides. It doesn't fall out of the pan, because the sides are not greased.
Angel food is too delicate to make in a loaf pan. You could however use a bundt pan, it will just be harder to get out of the pan due to the fluting.
Honestly a box mix is the best with good results less hassle and sorry but you NEED the tube pan to invert it onto to cool or it will fall flat.
However, I went to a Pampered Chef party recently and the instructor baked an angel food cake in a casserole dish using a box of Angel Food mix and a 15oz. can of crushed pineapple,including juice, and NOTHING ELSE and baked as called for on the box and it was pretty good. She served it with Cool Whip on top.
Good luck :)
ina garten has the best recipes, but you have to have a stand mixer.
this one is lemon flavored:
http://tinyurl.com/c7p8ck
there are tons of others here:
http://tinyurl.com/d2d2ca
Recipes for a dairy-free birthday cake?
Sally's first birthday isn't until late July, but I want to start gathering recipes for a dairy free birthday cake so I can taste test.
They don't want to test her for allergies until she is at least one year. I know she's allergic to dairy, but she could very well be allergic to other things. She was getting random breakouts of hives and swelling and it stemmed from me touching food (a piece of bread or something) and then touching her. She's THAT sensitive. So we don't allow her to have any processed foods or dairy. She has fruits, vegetables, fish and beans.
But it is really important to my fiance that she gets a little birthday cake to herself. I'm so afraid that she'll be allergic to wheat or gluten or whatever because she reacts so extremely to ANY food touching her skin.
Are we just out of luck or are there any dairy free, gluten free, everything free cake recipes??Recipes for a dairy-free birthday cake?
Check in specialty or fancy grocery stores near you. Many have cake mixes that are dairy free and gluten free. Whole Foods, Trader Joes and many ';organic'; stores will carry them.
Instead of a cake, could you just make a fruit sorbet for her to have? Mold it to look like a little cake?
http://dairyfreecooking.about.com/od/cak鈥?/a>
http://mudspice.wordpress.com/2007/08/11鈥?/a>
Since the cake will be just for Sally, could you substitute breastmilk for any milk called for in regular recipes? Just a though.
This website looks interesting:
http://www.kidswithfoodallergies.org/rec鈥?/a>Recipes for a dairy-free birthday cake?
This is the recipe for Lucy's birthday cake (you've seen the pics). It is dairy and soy free, but has flour
http://www.recipezaar.com/Non-Dairy-Choc鈥?/a>
You can get gluten free flour so maybe you could try that.. but since she's so sensitive, there's also a possibility of her reacting to the cocoa or other ingredients.
This seems to be the same recipe but halved.... but it also gives intructions on how to make it gluten free (how much flour and other ingredients)
http://www.kidswithfoodallergies.org/fea鈥?/a>
ETA ETA ETA ETA ETA ETA ETA ETA (i.e. read this hahaha)
Just came across this recipe in a magazine:
4 eggs
1 cup castor sugar
200g butter (you could use nuttelex/dairy free marg)
250g dark chocolate (check the labels... there are a few brands here in aus that have dairy free, they don't advertise as such but check the ingredients)
Separate eggs and half the sugar to the yolks and beat well with a mixer.
Beat whites until fluffy and add remining sugar, gradually beat til stiff peaks form.
Melt butter and chocolate over hot water stirring frequently. Fold into yolk mixture.
Once combined add egg whites. Bake 40mins in the lowest third of oven at moderate heat.
I know this has eggs, but you could try with gaurgum. It can be used as an egg substitute, though I'm not sure it would work in this since you need to separate the eggs to work.
A local organic grocery store (like sunflower market) may have something you can buy. You can probably get egg white substitute and gluten free flour and use them to make an angel food cake.
you could arrange some fruit like strawberries blueberries mandarin oranges and kiwi on plate and make it look like a cake and then add non-dairy whipped topping to act like ';frosting';
Try this website there are some recipes:
http://glutenfreemommy.com/recipes/
Hope I helped! Good Luck!!
Gluten is in almost everything, so that would be my prime suspect if I was you.
This makes a cake difficult, of course, but there are lots of recipes for gluten free cakes online. Gluten and dairy free is more difficult, but if you disregard the frosting, there's only usually (maybe) butter in there, so you can substitute some sort of margarine for that.
Frosting is almost pure sugar, so may cause problems, but you can put it on if you think you must have it for a birthday cake! Steer clear of buttercream type frosting and go for plain icing made with icing/confectioner's sugar, a beaten egg white (optional, but it helps with setting) and a teaspoon of water or lemon juice, if needed. You really need hardly any liquid to make this.
If it is purely dairy then just replace the butter with soya margarine - infact that makes better cakes than butter does. A lot lighter. Theres no need to change the recipe if thats all it is. Use dark chocolate with no milk proteins etc for a chocolate cake too...
If the allergy is eggs as well there are things you can do to replace the eggs in recipes as they are usually just providing moisture and binding. Banana is a good replacement but has strong flavour.
Google egg free cake recipes and you'll get loads to suit your preference.
If she can have eggs, I recommend Duncan Hines chocolate cake mix. Delicious, and dairy free. Based on your question, though, it sounds like eggs probably aren't a good idea. My husband is a vegan so when I bake, I don't use eggs or dairy. Here's a chocolate cake recipe that I love!
1 1/2 cups flour
1 cup sugar
2/3 cup cocoa powder
1 tsp baking soda
1 1/2 tsp vanilla
1/2 cup oil
1 cup cold water
Mix all ingredients together, pour into a pan (I've used big, rectangle ones, or two 8 inch circle ones) and bake for 20-30 min at 375.
For frosting, I use Duncan Hines or Pillsbury frosting in a can. There is no dairy (or eggs) in it, but it was processed on equipment that made dairy products. My husband, as a vegan, is OK with that, but I'm not sure if your daughter is allowed any ';contamination';.
Good luck! :)
Hi hun
Egg and dairy-free birthday cake
Serving size: Serves 6
Cooking time: Less than 60 minutes
INGREDIENTS
录 cup water
2 tablespoons vegetable oil
2 teaspoons baking powder
3 cups plain flour
1戮 cups caster sugar
陆 teaspoon vanilla extract
陆 cup Nuttelex polyunsaturated table margarine%26gt;
Extra 1录 cups water
Extra 2陆 teaspoons baking powder
Hundreds and thousands to decorate
Creamy vanilla frosting
1陆 cups Nuttelex margarine
4 cups icing-sugar mixture
2 tablespoons hot water
1 teaspoon vanilla extract
METHOD
1. Grease two deep 20cm-round cake pans; line bases with baking paper.
2. Beat water, oil and baking powder in a large bowl with an electric mixer on low speed for about 30 seconds or until combined. Add remaining ingredients; beat mixture on low speed for one minute or until just combined. Increase speed to medium; beat for about three minutes or until mixture is smooth and thick. Divide mixture evenly among prepared pans.
3. Cook in a moderate oven, 180C, for about 35 minutes or until cooked when tested. Stand cakes in pans for five minutes; turn onto a wire rack to cool.
4. Creamy vanilla frosting. Beat margarine in a small bowl with an electric mixer until light and fluffy. Gradually add icing-sugar, beating until combined. Beat in water and vanilla extract until just combined.
5. Sandwich cakes together with one-third of the frosting. Spread remaining frosting over top and sides of cake. Decorate with hundreds and thousands.
PS click on the link and see a pic of the cake it looks sooo YUMMY!
http://womansday.ninemsn.com.au/article.鈥?/a>
They don't want to test her for allergies until she is at least one year. I know she's allergic to dairy, but she could very well be allergic to other things. She was getting random breakouts of hives and swelling and it stemmed from me touching food (a piece of bread or something) and then touching her. She's THAT sensitive. So we don't allow her to have any processed foods or dairy. She has fruits, vegetables, fish and beans.
But it is really important to my fiance that she gets a little birthday cake to herself. I'm so afraid that she'll be allergic to wheat or gluten or whatever because she reacts so extremely to ANY food touching her skin.
Are we just out of luck or are there any dairy free, gluten free, everything free cake recipes??Recipes for a dairy-free birthday cake?
Check in specialty or fancy grocery stores near you. Many have cake mixes that are dairy free and gluten free. Whole Foods, Trader Joes and many ';organic'; stores will carry them.
Instead of a cake, could you just make a fruit sorbet for her to have? Mold it to look like a little cake?
http://dairyfreecooking.about.com/od/cak鈥?/a>
http://mudspice.wordpress.com/2007/08/11鈥?/a>
Since the cake will be just for Sally, could you substitute breastmilk for any milk called for in regular recipes? Just a though.
This website looks interesting:
http://www.kidswithfoodallergies.org/rec鈥?/a>Recipes for a dairy-free birthday cake?
This is the recipe for Lucy's birthday cake (you've seen the pics). It is dairy and soy free, but has flour
http://www.recipezaar.com/Non-Dairy-Choc鈥?/a>
You can get gluten free flour so maybe you could try that.. but since she's so sensitive, there's also a possibility of her reacting to the cocoa or other ingredients.
This seems to be the same recipe but halved.... but it also gives intructions on how to make it gluten free (how much flour and other ingredients)
http://www.kidswithfoodallergies.org/fea鈥?/a>
ETA ETA ETA ETA ETA ETA ETA ETA (i.e. read this hahaha)
Just came across this recipe in a magazine:
4 eggs
1 cup castor sugar
200g butter (you could use nuttelex/dairy free marg)
250g dark chocolate (check the labels... there are a few brands here in aus that have dairy free, they don't advertise as such but check the ingredients)
Separate eggs and half the sugar to the yolks and beat well with a mixer.
Beat whites until fluffy and add remining sugar, gradually beat til stiff peaks form.
Melt butter and chocolate over hot water stirring frequently. Fold into yolk mixture.
Once combined add egg whites. Bake 40mins in the lowest third of oven at moderate heat.
I know this has eggs, but you could try with gaurgum. It can be used as an egg substitute, though I'm not sure it would work in this since you need to separate the eggs to work.
A local organic grocery store (like sunflower market) may have something you can buy. You can probably get egg white substitute and gluten free flour and use them to make an angel food cake.
you could arrange some fruit like strawberries blueberries mandarin oranges and kiwi on plate and make it look like a cake and then add non-dairy whipped topping to act like ';frosting';
Try this website there are some recipes:
http://glutenfreemommy.com/recipes/
Hope I helped! Good Luck!!
Gluten is in almost everything, so that would be my prime suspect if I was you.
This makes a cake difficult, of course, but there are lots of recipes for gluten free cakes online. Gluten and dairy free is more difficult, but if you disregard the frosting, there's only usually (maybe) butter in there, so you can substitute some sort of margarine for that.
Frosting is almost pure sugar, so may cause problems, but you can put it on if you think you must have it for a birthday cake! Steer clear of buttercream type frosting and go for plain icing made with icing/confectioner's sugar, a beaten egg white (optional, but it helps with setting) and a teaspoon of water or lemon juice, if needed. You really need hardly any liquid to make this.
If it is purely dairy then just replace the butter with soya margarine - infact that makes better cakes than butter does. A lot lighter. Theres no need to change the recipe if thats all it is. Use dark chocolate with no milk proteins etc for a chocolate cake too...
If the allergy is eggs as well there are things you can do to replace the eggs in recipes as they are usually just providing moisture and binding. Banana is a good replacement but has strong flavour.
Google egg free cake recipes and you'll get loads to suit your preference.
If she can have eggs, I recommend Duncan Hines chocolate cake mix. Delicious, and dairy free. Based on your question, though, it sounds like eggs probably aren't a good idea. My husband is a vegan so when I bake, I don't use eggs or dairy. Here's a chocolate cake recipe that I love!
1 1/2 cups flour
1 cup sugar
2/3 cup cocoa powder
1 tsp baking soda
1 1/2 tsp vanilla
1/2 cup oil
1 cup cold water
Mix all ingredients together, pour into a pan (I've used big, rectangle ones, or two 8 inch circle ones) and bake for 20-30 min at 375.
For frosting, I use Duncan Hines or Pillsbury frosting in a can. There is no dairy (or eggs) in it, but it was processed on equipment that made dairy products. My husband, as a vegan, is OK with that, but I'm not sure if your daughter is allowed any ';contamination';.
Good luck! :)
Hi hun
Egg and dairy-free birthday cake
Serving size: Serves 6
Cooking time: Less than 60 minutes
INGREDIENTS
录 cup water
2 tablespoons vegetable oil
2 teaspoons baking powder
3 cups plain flour
1戮 cups caster sugar
陆 teaspoon vanilla extract
陆 cup Nuttelex polyunsaturated table margarine%26gt;
Extra 1录 cups water
Extra 2陆 teaspoons baking powder
Hundreds and thousands to decorate
Creamy vanilla frosting
1陆 cups Nuttelex margarine
4 cups icing-sugar mixture
2 tablespoons hot water
1 teaspoon vanilla extract
METHOD
1. Grease two deep 20cm-round cake pans; line bases with baking paper.
2. Beat water, oil and baking powder in a large bowl with an electric mixer on low speed for about 30 seconds or until combined. Add remaining ingredients; beat mixture on low speed for one minute or until just combined. Increase speed to medium; beat for about three minutes or until mixture is smooth and thick. Divide mixture evenly among prepared pans.
3. Cook in a moderate oven, 180C, for about 35 minutes or until cooked when tested. Stand cakes in pans for five minutes; turn onto a wire rack to cool.
4. Creamy vanilla frosting. Beat margarine in a small bowl with an electric mixer until light and fluffy. Gradually add icing-sugar, beating until combined. Beat in water and vanilla extract until just combined.
5. Sandwich cakes together with one-third of the frosting. Spread remaining frosting over top and sides of cake. Decorate with hundreds and thousands.
PS click on the link and see a pic of the cake it looks sooo YUMMY!
http://womansday.ninemsn.com.au/article.鈥?/a>
Do you have a recipe/idea for a slab cake (e.g. 24 slices) to cut up for a church event?
This is the ingredients for 10 - 15 So you would need to double the quantities.
450gr soft butter
300gr sugar
7 eggs
1 pinch salt
450 gr flour
1 tbsp baking powder
some lemon zest
some orange zest
1 Square or oblong roasting pan ( shallow) Greased.
First preheat the oven to 160 degrees gas mark 2.5
Using a rubber spatula, spoon in butter and suger into a mixing bowl, and slowly blend on a slow to med speed, then increase and blend for a couple of mins, until the batter has become whipped and fluffy.
Slow down the blender speed before adding the eggs individually. mixing thoroughly, before adding the next. continue like this until all the eggs have been added.And are thoroughly mixed in.
Now add the lemon and orange zest, salt baking powder, turn down the speed of mixer and slowly begin to add the flour, little by little allowing each batch to mix in before adding the next.
(If you want to add any fruit or nuts add them at this stage)
Give the bowl a final stir with a spatula then transfer the mixture into your chosen tin, spreading evenly into the mould of the tin.
Place cake in the centre of the oven and bake for roughly 50-55 mins. Check with a skewer to see if it is done, it should come out clean and dry when it is ready.
Allow the cake to cool and sprinkle with icing sugar then cut up into squares.Do you have a recipe/idea for a slab cake (e.g. 24 slices) to cut up for a church event?
Ingredients
4 cups flour
1/2 teaspoon salt
1 teaspoon mixed spice
2 tablespoons treacle
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
3/4 cup butter
3/4 cup sugar
3/4 cup mixed fruits
3 eggs beaten
a little milk
This will make about 14/18 slices, so you will need to make another
Method
- Mix all the dry ingredients together.
- Rub in the butter.
- Add the beaten eggs.
- Warm the milk in a saucepan and melt the treacle into it.
- Add this to the dry ingredients and egg mixture.
- Mix well.
- Bake in a slow oven for 1 鈥?1 1/2 hours.Do you have a recipe/idea for a slab cake (e.g. 24 slices) to cut up for a church event?
Heath Cake
1 German Cocoalate cake mix
1 jar buttterscotch OR caramel ice cream topping
1 Tub Extra Creamy Cool Whip
1 8 oz. Can condensed milk
2 Heath bars, crushed
Preparation
Make cake as directed on mix using 9x13 pan. Immediately after taking it out of the oven poke holes over the entire cake. Then pour the condensed milk over the cake. After the milk is soaked into the cake pour on 1/2 to 3/4 of the jar of ice cream topping over the top. When the cake is completely cooled spread cool whip over the top. Then sprinkle the candy pieces on top of cool whip.
TEXAS SHEET CAKE
INGREDIENTS
1 cup butter
1 cup water
4 tablespoons unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1/2 teaspoon salt
2 eggs
1/2 cup sour cream
1 teaspoon baking soda
1/2 cup butter
4 tablespoons unsweetened cocoa powder
5 tablespoons milk
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped walnuts
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10 inch jelly roll pan.
Bring 1 cup butter, water and 4 tablespoons cocoa to a boil in a large saucepan. While still hot, remove from heat and add 2 cups flour, 2 cups white sugar, and salt. Mix well. Beat in eggs, sour cream, and baking soda. Do not beat too long.
Pour batter into greased 15x10 inch jelly roll pan. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until a toothpick inserted into center of cake comes out clean.
To Make Icing: Bring 1/2 cup butter or margarine, 4 tablespoons cocoa and 5 tablespoons milk to a boil. Remove from heat. While still hot, add confectioners' sugar vanilla and nuts. Beat well. Ice cake while icing is still hot.
Make a simple pound cake recipe, but when cool spread a thin layer of raspberry jam or jelly, and make an icing using confectioners sugar and lemon juice......let the icing set. This is the best tasting cake ever (I guess you can use strawberry jam, but I only had it with the raspberry. (you can also add a little lemon zest to the cake if you wish.)
INGREDIENTS:
* 1 cup butter, softened
* 1/4 cup vegetable oil
* 3 cups sugar
* 5 eggs
* 3 cups all-purpose flour
* 1 cup milk
* 1 teaspoon lemon extract
* --
* Glaze Ingredients:
* --
* 1/2 cup sugar
* 1/2 cup water
* 1 teaspoon grated lemon rind
* 1/4 cup lemon juice
PREPARATION:
Beat butter in a large bowl at medium speed of an electric hand-held mixer; gradually add oil, beating until well blended. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in lemon extract. Pour batter into a greased and floured 10-inch tube pan. Bake at 300掳 for 1 hour and 30 minutes or until a wooden pick inserted in center of the cake comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and place directly on wire rack.
Combine glaze ingredients, stirring until sugar dissolves. Brush lemon glaze on sides of cake and spoon glaze over top, a little at a time. Let lemon pound cake cool completely.
This is a great recipe for a moist chocolate slab cake that needs no filling and is quick and easy to make.
Ingredients:
225 g/ 8 oz butter
100g dark chocolate, chopped
150 ml water
300 g plain flour
2 tsp baking powder
275 g soft brown sugar
150 ml soured cream
2 eggs beaten
Frosting:
200g dark chocolate
6 tbsp water
3 tbsp single cream
1 tbsp butter, chilled
* Grease a 13 x 8 inch square cake tin. In a saucepan melt the butter and chocolate with the water over a low heat.
* Sieve the flour and baking powder into a mixing bowl and stir in the sugar.
* Pour the hot chocolate liquid into the bowl and then beat well until all of the ingredients are evenly mixed. Stir in the soured cream, followed by the eggs.
* Pour the mixture into the prepared tin and bake for 40-45 minutes on Gas mark 5.
* Leave the cake to cool after boling in the pan before turning out onto a wire rack. Leave to cool completely.
* To make the frosting: melt the chocolate with the water in a saucepan over a low heat, stir in the cream and remove from the heat. Stir in the chilled butter, and then pour the icing over the cake using a spatula to spread evenly.
Check this out for ideas:
www.noveltycakeideas.co.uk
450gr soft butter
300gr sugar
7 eggs
1 pinch salt
450 gr flour
1 tbsp baking powder
some lemon zest
some orange zest
1 Square or oblong roasting pan ( shallow) Greased.
First preheat the oven to 160 degrees gas mark 2.5
Using a rubber spatula, spoon in butter and suger into a mixing bowl, and slowly blend on a slow to med speed, then increase and blend for a couple of mins, until the batter has become whipped and fluffy.
Slow down the blender speed before adding the eggs individually. mixing thoroughly, before adding the next. continue like this until all the eggs have been added.And are thoroughly mixed in.
Now add the lemon and orange zest, salt baking powder, turn down the speed of mixer and slowly begin to add the flour, little by little allowing each batch to mix in before adding the next.
(If you want to add any fruit or nuts add them at this stage)
Give the bowl a final stir with a spatula then transfer the mixture into your chosen tin, spreading evenly into the mould of the tin.
Place cake in the centre of the oven and bake for roughly 50-55 mins. Check with a skewer to see if it is done, it should come out clean and dry when it is ready.
Allow the cake to cool and sprinkle with icing sugar then cut up into squares.Do you have a recipe/idea for a slab cake (e.g. 24 slices) to cut up for a church event?
Ingredients
4 cups flour
1/2 teaspoon salt
1 teaspoon mixed spice
2 tablespoons treacle
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
3/4 cup butter
3/4 cup sugar
3/4 cup mixed fruits
3 eggs beaten
a little milk
This will make about 14/18 slices, so you will need to make another
Method
- Mix all the dry ingredients together.
- Rub in the butter.
- Add the beaten eggs.
- Warm the milk in a saucepan and melt the treacle into it.
- Add this to the dry ingredients and egg mixture.
- Mix well.
- Bake in a slow oven for 1 鈥?1 1/2 hours.Do you have a recipe/idea for a slab cake (e.g. 24 slices) to cut up for a church event?
Heath Cake
1 German Cocoalate cake mix
1 jar buttterscotch OR caramel ice cream topping
1 Tub Extra Creamy Cool Whip
1 8 oz. Can condensed milk
2 Heath bars, crushed
Preparation
Make cake as directed on mix using 9x13 pan. Immediately after taking it out of the oven poke holes over the entire cake. Then pour the condensed milk over the cake. After the milk is soaked into the cake pour on 1/2 to 3/4 of the jar of ice cream topping over the top. When the cake is completely cooled spread cool whip over the top. Then sprinkle the candy pieces on top of cool whip.
TEXAS SHEET CAKE
INGREDIENTS
1 cup butter
1 cup water
4 tablespoons unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1/2 teaspoon salt
2 eggs
1/2 cup sour cream
1 teaspoon baking soda
1/2 cup butter
4 tablespoons unsweetened cocoa powder
5 tablespoons milk
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped walnuts
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10 inch jelly roll pan.
Bring 1 cup butter, water and 4 tablespoons cocoa to a boil in a large saucepan. While still hot, remove from heat and add 2 cups flour, 2 cups white sugar, and salt. Mix well. Beat in eggs, sour cream, and baking soda. Do not beat too long.
Pour batter into greased 15x10 inch jelly roll pan. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until a toothpick inserted into center of cake comes out clean.
To Make Icing: Bring 1/2 cup butter or margarine, 4 tablespoons cocoa and 5 tablespoons milk to a boil. Remove from heat. While still hot, add confectioners' sugar vanilla and nuts. Beat well. Ice cake while icing is still hot.
Make a simple pound cake recipe, but when cool spread a thin layer of raspberry jam or jelly, and make an icing using confectioners sugar and lemon juice......let the icing set. This is the best tasting cake ever (I guess you can use strawberry jam, but I only had it with the raspberry. (you can also add a little lemon zest to the cake if you wish.)
INGREDIENTS:
* 1 cup butter, softened
* 1/4 cup vegetable oil
* 3 cups sugar
* 5 eggs
* 3 cups all-purpose flour
* 1 cup milk
* 1 teaspoon lemon extract
* --
* Glaze Ingredients:
* --
* 1/2 cup sugar
* 1/2 cup water
* 1 teaspoon grated lemon rind
* 1/4 cup lemon juice
PREPARATION:
Beat butter in a large bowl at medium speed of an electric hand-held mixer; gradually add oil, beating until well blended. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in lemon extract. Pour batter into a greased and floured 10-inch tube pan. Bake at 300掳 for 1 hour and 30 minutes or until a wooden pick inserted in center of the cake comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and place directly on wire rack.
Combine glaze ingredients, stirring until sugar dissolves. Brush lemon glaze on sides of cake and spoon glaze over top, a little at a time. Let lemon pound cake cool completely.
This is a great recipe for a moist chocolate slab cake that needs no filling and is quick and easy to make.
Ingredients:
225 g/ 8 oz butter
100g dark chocolate, chopped
150 ml water
300 g plain flour
2 tsp baking powder
275 g soft brown sugar
150 ml soured cream
2 eggs beaten
Frosting:
200g dark chocolate
6 tbsp water
3 tbsp single cream
1 tbsp butter, chilled
* Grease a 13 x 8 inch square cake tin. In a saucepan melt the butter and chocolate with the water over a low heat.
* Sieve the flour and baking powder into a mixing bowl and stir in the sugar.
* Pour the hot chocolate liquid into the bowl and then beat well until all of the ingredients are evenly mixed. Stir in the soured cream, followed by the eggs.
* Pour the mixture into the prepared tin and bake for 40-45 minutes on Gas mark 5.
* Leave the cake to cool after boling in the pan before turning out onto a wire rack. Leave to cool completely.
* To make the frosting: melt the chocolate with the water in a saucepan over a low heat, stir in the cream and remove from the heat. Stir in the chilled butter, and then pour the icing over the cake using a spatula to spread evenly.
Check this out for ideas:
www.noveltycakeideas.co.uk
Very firm ginger cake or gingerbread recipe?
searching for a recipe for a very firm ginger cake...so firm that you have to saw a piece off and then let that yummy morsel melt in your mouth. can anyone help?Very firm ginger cake or gingerbread recipe?
1/2 c. butter
1 c. sugar
1 egg, beaten
1 c. molasses
2 1/2 c. flour
1 1/2 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
2 tsp. ginger
1 c. hot water
Bake cake at 350 degrees. Bake cake and let cool. Slice desired amounts and cover with Gingerbread Glaze.
GINGERBREAD GLAZE:
6 tbsp. butter
1 c. sugar
3 tbsp. flour
1 1/2 c. hot water
Mix and let cool a little then add 3 egg yolks. Cook above mixture until nearly thick.
Add slowly:
3 tsp. vanilla
1/4 tsp. salt
1/2 c. butter
1 c. sugar
1 egg, beaten
1 c. molasses
2 1/2 c. flour
1 1/2 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
2 tsp. ginger
1 c. hot water
Bake cake at 350 degrees. Bake cake and let cool. Slice desired amounts and cover with Gingerbread Glaze.
GINGERBREAD GLAZE:
6 tbsp. butter
1 c. sugar
3 tbsp. flour
1 1/2 c. hot water
Mix and let cool a little then add 3 egg yolks. Cook above mixture until nearly thick.
Add slowly:
3 tsp. vanilla
1/4 tsp. salt
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