Monday, August 24, 2009

Decorating Cakes


Decorating cakes without buttercream or royal icing can be a challenge and is one of the reasons wheat and dairy free bakers often make do with cupcakes instead. There are some occasions that require a sheet cake covered in mildly distressing colors of icings. 

The following recipe is how I decorate my cakes when such an occasion arises. 

INGREDIENTS:

1/4 cup vegan margarine, unsalted
1/2 tsp vanilla extract
2 tbs - 1/4 cup vanilla soy or rice milk
3 - 5 cups vegan icing sugar

DIRECTIONS:

In an electric mixer, combine the vanilla and margarine, whirring together until creamy and smooth. Add a few tablespoons of milk. Then add your icing sugar. Alternate the icing sugar and milk until you've reached a consistency that is thick enough to pipe and spread. If you can, use gel food paste as it doesn't change the consistency of the icing as much as the little bottles do. 

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