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Busy days! I’ve been making a birthday cake, pink cupcakes (tomorrow’s post) and my first homemade seitan sausages…! The later ones are not pictured (yet) cause they taste way better than they look…

Oh, talking about looks! I’ve actually never decorated a cake the fancy way. Until now, cake decoration was arranging fruit, cream, nuts or chocolate on a cake. I’ve never used fondant! Actually, living in Germany, I think that’s the “American way of cake decoration”, even though people start using it here more and more, too. Those copycats.

However, you can’t just walk into a store and buy fondant here! You’ll have to be creative and do it yourself. Okay, I was a little lazy. I used almond paste (marzipan) instead. That again is not so readily available in the US. I know you can find in big grocery stores though, sold in tubes or cans.
Almond  paste might be the German fondant. It’s tastes more like almonds, of course and it’s less sweet.

So, that’s what I did. Using natural  food colors and almond paste!

Yes, it is nerdish. It’s supposed to be. Look at the sweet little dragon! And please take into account that almond paste is much harder to form and more sticky than fondant and natural food colors aren’t as bright.  Plus it’s my first cake of that kind… I like it. Fluffy cake layers filled with a chocolate butter cream. I ate way too much cream while making and filling the cake! It’s worth it.

One more. Because I like it.

Level up! Kill the monster, steal the treasure, stab your friends. Something like that. Not those friends who can make cake though.
I guess I’m lucky…

Here’s the recipe!

Fluffy cake layers

  • 300g (2 1/3 cups) all purpose flour
  • 50g (1/3 cup) corn starch
  • 150g (3/4 cup) sugar
  • ca. 450ml (2 cups) almond milk
  • Vanilla extrakt or vanilla sugar
  • 2 tsp baking powder

Mix everything together using a hand mixer or food processor! Line a backing pan (I used a 20 cm / 8 inch ) with baking paper. You can grease the bottom but you should line the side of the pan cause the fat can prevent the cake from rising or pull the cake down again when melting.
Bake for about 25 min at 350F (200C).
Check the oven in between, every oven is different!

Let it cool down completely until you cut it into two halves.

Filling

  • 1 cup / 200g margarine or vegan butter
  • 3 tbsp cocoa powder, unsweetened
  • confectioners sugar

Mix the butter and the cocoa with your hand mixer. Add confectioners sugar. I didn’t measure the confectioners sugar. Actually, there is no perfect amount. Just add enough to make the cream a little thicker and as sweet as you like!

Let the cream it in the fridge for one night.

Fill your cake and decorate it, using either almond paste, fondant, natural food colors, vegan whip… or just leave it plain!

Guard the cake from hungry monsters (do you remember those old lego dragons?).

This is how my cake looked from the inside. It’s just a cell phone pic, but there was no other opportunity to make a better picture at the party, cause the cake didn’t last for too long! (Oh, and please don’t worry about birthday cakes not being overly healthy. It’s just once a year! And all the fun while making and eating it will totally make up for that!)

Yummy.

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