Have Your Cake and Vegan Too (5 page)

Add a large smear of filling or icing on top of the bottom layer up to
^1/4
inch from the edge. You'll want the filling to be a little thicker in the center so when the weight of the top layer presses down on it you'll have a nice, solid layer of filling. Now, carefully center the top layer on the cake.

To frost the exterior, begin with the sides and use your offset spatula to smooth the frosting on. From there, coat the top of the cake and decorate as desired. Carefully remove the waxed paper from around the edges, and you're ready to rock!

Most people tend to call the creamy, sugary stuff on top of a cake either frosting or icing. And, like the soda vs. pop debate, this can lead to bar brawls and fighting. But we're making cake here; there shall be no feuds! While you may not distinguish between them, for the
sake of this book, I do. To give you a better idea of what to expect, here are my definitions:

FROSTING
This is the fluffy, creamy stuff that you spread in copious amounts and induces sugary, fatty comas of delight.

ICING
This is thinner than frosting, but still has structure. It's high in sugar and low in fat and is usually spread or piped.

GLAZE
Sugar-based and thin, glaze is usually drizzled, poured, or dipped. Think of a glazed donut—it's like a sugar shell. Mmm . . . sugar shell.

Sometimes when I'm decorating a cake, I like to speak in a really exaggerated French accent and pretend I'm a fashion designer. Food is the new high art, right? It doesn't take much effort to make your cake look amazing, and unlike fashion models, we get to have our cake and eat it too! Here are some easy tips to take your cake from looking so-so to catwalk ready in no time:
SPRINKLES
Not just for kids and cupcakes, sprinkles can add that extra somethin' somethin' to a simple cake. Try a contrasting color and experiment with a light sampling of sprinkles or more concentrated and focused applications, like stripes or shapes. You can get the same effect from using coarse, chunky sugar.

POWDERED SUGAR
A light dusting of powdered sugar never hurt any cake, can add a pretty contrast, and is especially nice on cakes with no topping. Be sure to use a fine-mesh sieve to lightly dust the cake. You can play with allover dusting or make a stencil using some waxed paper to sift on a sugar heart or polka dots.

DRIZZLE
Even when you frost a cake, sometimes it needs something else. An accessory, if you will. One of my favorite simple decorations is a small batch of Chocolate Ganache (page 133). Let it drip down the sides of the cake, pipe it on in zigzag stripes, write “Happy Birthday,” or add a solid application of a thin, chocolate topping for some extra tastiness. Basic Glaze (page 130) can also add a nice touch. No fancy equipment is needed: Just spoon the glaze into a sandwich bag and snip off the tiniest bit of the corner. Voilà, you're good to go!

GARNISHMENTS
Never underestimate the power of garnish. Putting blueberries in your cake? Reserve some to put on top once it's frosted. A sprinkle of chopped nuts or chocolate-covered espresso beans can add a decorative flair and foreshadow the deliciousness that awaits. Add some fruit sauce or compote when serving. A drizzle of chocolate syrup on the bottom of a plate is a nice touch or some chocolate shavings on top of a cake can quickly take it up a notch. It doesn't need to be flashy or over-the-top. It's just those little finishing touches that make a cake go from nice to wow!

CHAPTER 1

Basic Cakes

The basics are a good starting ground. Everyone needs reliable recipes they can turn to for vanilla cake and chocolate cake. Here, you have a traditional option and also a gluten-free version. These cakes can be dressed up with classic vanilla buttercream or chocolate buttercream frosting (pages 139 and 140) or any other number of toppings. The only limit is your imagination!

This is a basic yellow cake recipe, perfect to have under your belt for birthdays, anniversaries, baby showers, Fridays . . .

 

INGREDIENTS

3 cups
all-purpose flour
1
^½
teaspoons
baking powder
^1/4
teaspoon
salt
^½
cup
canola or other mild vegetable oil
2 cups
organic granulated sugar
2 tablespoons
unsweetened applesauce
1
1/2
cups plus 1 tablespoon
nondairy milk
1/2 teaspoon
mild vinegar
2 teaspoons
vanilla extract

 

DIRECTIONS

 

Preheat the oven to 350°F. Grease and flour 2 (8-inch) round pans or 1 (9 x 13-inch) pan. Line with parchment paper, if using.

 

In a small bowl, combine the flour, baking powder, and salt. In a large bowl, preferably with an electric mixer, cream together the oil and sugar until combined. Add the applesauce, milk, vinegar, and vanilla and beat until combined. Let sit for a few minutes to activate the vinegar. Incorporate half the dry ingredients into the wet ingredients, blending until just mixed, then repeat with the other half. Divide the batter between the prepared pans and spread evenly.

 

Bake for 25 to 30 minutes for 2 round cakes, 37 to 42 minutes for a sheet cake, until a toothpick inserted into the center comes out clean. Let cool in the pan on cooling racks for 15 minutes. Run a butter knife around the edge of the pan and invert onto another cooling rack. Let cool completely before decorating. Store covered at room temperature.

 

SERVINGS:
12

This chocolate cake is my go-to recipe. It yields the fluffiest, moistest chocolate cake you could ever wish for and works well with a variety of toppings and fillings.

 

INGREDIENTS

1
^¾
cups
all-purpose flour
1
1/2
cups
organic granulated sugar
^¾
cup
baking cocoa, sifted
1
1/2
teaspoons
baking soda
1
1/2
teaspoons
baking powder
1/8
teaspoon
salt
1
1/2
cups
nondairy milk
^½
teaspoon
mild vinegar
^½
cup
canola or other mild vegetable oil
2 teaspoons
vanilla extract
1 cup
boiling water