March 14, 2010

So How Does a Dairy-Free Birthday Cake Work?

My little caboose turned one!  Can you believe it?   Xander is an entire year old!  As many of you know, he has been kicked off of dairy again!  That means some of life’s greatest pleasures are withheld: cheese, milk, yogurt, sour cream, are taboo, gone, struck down, not to be had.  Oh, the agony….  I digress.
We had to restart Xander’s dairy/soy free diet again, one week before his birthday.  A few days into the diet, it hit me, his cake!  How am I going to make him a dairy free cake?  There is no way I’m going to make this little guy a birthday cake that he can’t eat, NO WAY!  I’m crazy about birthday cakes, especially first birthday cakes.  Over the years I have made some horrible, ugly, birthday cakes (see an example below), but they have been made from the heart, except for one.  It’s one of my biggest guilts (ok, I know it’s trivial) is that I bought an ice-cream cake for Daniel’s first birthday.  So, there is no way that my caboose, is not going to have a homemade first birthday cake.

Picture 117
The research began and I settled on a Cherrybrook chocolate cake mix.  I know it was a mix, but it was dairy and soy free.  I then tried their frosting… it was awful.  I don’t know if it was the shortening that I used, but it was too sweet and had an awful texture.   After some goggling I found this recipe, it’s essentially a meringue frosting, and super easy to make.  I whipped up three batches of frosting and decorated the cake, and I must say it looked and tasted pretty darn good.  Yippee!!!


Now, on to my confessions.  Number one, I was so focused on making a successful dairy free/soy free cake, I didn’t make enough.  So pretty much only the kids got a taste of the cake, seriously only an idiot does something like that.  My second confession is that by the time I had the last quarter of the cake to cut, it just started falling apart.  The frosting became too warm and started slipping.  I sort of suspected this might happen, while I was decorating the cake.  I had a conundrum.  I have started freezing my cakes before I frost them, because it is so much easier to decorate them.  But now I have a frozen cake, that needed to thaw, but the frosting had to stay cold….why does stuff like this always happen to me?  Someone explain, I swear, I try to think things through.  At any rate, we left the cake in the garage overnight, and we took our chances and brought it in to defrost in the morning, and the cake started falling apart.  So next time I use this frosting the cake won’t be frozen.  I will use the frosting again, because it tasted pretty good and didn’t have any of the forbidden fruit dairy.  What matters, is in the end, Xander ate his homemade dairy/soy free cake, and loved it!

1 comment:

Chichiboulie said...

My children all all dairy sensitive and myself I cannot have any dairy at all. I have found that rice milk isn't too bad. And rice milk mixed with coconut milk and a teaspoon of 100% makes a very nice hot cocoa!

Lovely cake and thank you for the idea!