Vegan1
1 post
Aug 03, 2006
4:43 PM
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For the cake recipe, when it says earth balance, does that mean the margarine or the shortening? I have the same question for the lemon curd. I'm planning on making this on the weekend, and don't want to mess it up. Thanks!
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Debbie
1218 posts
Aug 03, 2006
4:46 PM
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THE MARGARINE ONE not SHORTENING! A very good cake. The trick is not to beat too long, just follow the recipe on the timing.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Bryanna
Owner/Moderator
1737 posts
Aug 03, 2006
5:11 PM
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Yes, Debbie's right. Whenever I say "earth balance", I mean the margarine. I seldom use shortening, even the non-hydrogenated kind, but when I do, I'll specify it in the recipe.
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"To look like a goddess, eat like a peasant." Karen Andres
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Vegan1
2 posts
Aug 05, 2006
10:09 AM
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Thanks so much. I made the cake and it was fantastic. I especially love the lemon curd. My husband said it was the best vegan thing I ever made.
I did have trouble with the frosting. It just never really got the consistency of frosting. I added more powdered sugar, a little at a time, almost 1 1/2 cups and still..
Any suggestions? The pictures from the wedding look so great, I must have done something wrong.
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Bryanna
Owner/Moderator
1741 posts
Aug 05, 2006
2:46 PM
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Hmmm, I don't know what happened with the frosting. I've made it many times. Maybe the sugar varies from brand to brand (powdered sugar contains starch and maybe the amount varies), so just add until it's right. But, BTW I always chill it before using it, and it gets thicker, and I chill the cake after icing.
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"To look like a goddess, eat like a peasant." Karen Andres
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Vegan1
4 posts
Aug 06, 2006
1:02 PM
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I did leave the frosting to chill overnight and it still seemed more like a glaze--very runny.
Your recipe from the pumpkin cupcakes seemed like the wedding frosting, though 1/4 of the recipe.
Is it possible these proportions aren't right? I used earth balance (both margarine and shortening) so I still can't figure out what to do next time. I'm making this for dinner for someone and want to get it right.
Any suggestions? Thanks!
BRYANNA’S VEGAN LEMON “BUTTERCREAM” FROSTING
© Bryanna Clark Grogan 2006
This is a creamy vegan “buttercream” with a lower percentage of fat than most “buttercreams”.
1/4 cup Earth Balance (tub)
1/4 cup non-hydrogenated shortening or stick Earth Balance
about 2 cups+2 Tbs. organic powdered sugar (such as Hains, Wholesome Foods or Florida Crystals), sifted (have a bit more on hand in case the icing needs thickening-up)
1 Tbs. fresh lemon juice
5 Tbs. water
1 1/2 Tbs. grated organic lemon zest
1/2 tsp. vanilla
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Bryanna
Owner/Moderator
1742 posts
Aug 06, 2006
2:19 PM
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OMG!! I'm glad you pointed this out! It should be 5 1/2 TEASPOONS water, NOT tablespoons! I will change this on the blog immediately! I'm so sorry! Typos like this can be crucial!
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"To look like a goddess, eat like a peasant." Karen Andres
Last Edited Bryanna on 6-Aug-2006 2:20 PM
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Vegan1
5 posts
Aug 08, 2006
5:32 AM
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Thanks for checking. I made the cake again and it turned out perfect. My husband now said if I never make any other cake that would be fine -- if you haven't made this recipe, make it now. It's fantastic.
One last question. The recipe is for 2 9" rounds; can you make it into 3 8" rounds?
Last Edited Vegan1 on 8-Aug-2006 5:36 AM
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Bryanna
Owner/Moderator
1745 posts
Aug 08, 2006
8:18 AM
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I don't think it would make 3/ 8" rounds, but you could probably do it in 2/ 8" rounds, but they would be higher.
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"To look like a goddess, eat like a peasant." Karen Andres
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Debbie
1222 posts
Aug 08, 2006
10:44 AM
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Hi Vegan1,
I am glad you like this cake. I agree that this is the BEST vegan cake. I have tried many different version of this genoise cake. Bryanna posted many different versions of it such as the orange cake, lemon crunch cake (see the pic of Strawberry Lemon Crunch cake that I baked under the tab 'Subscribe to newsletter'), coconut cake, etc. I think I have done it with mocha flavor and banana too. These cakes are different versions of the original Bryanna's Vegan Genoise Cake (which is great for tiramisu). So have fun with it and check out past newsletter too! Happy baking!
The first time I made the Strawberry Lemon Crunch Cake, I knew that the cake itself will be great for a wedding cake.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Dori
392 posts
Aug 14, 2006
6:50 AM
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I made the strawberry lemon crunch cake from way back when (finally). I think it also uses this same genoise cake mix. I used a strawberry jam for the center of my cake. The frosting for this cake is obviously different from the wedding cake frosting... I actually made mine sugar free, both the cake and the frosting, the rest of the ingredients I left the same. I use KAL brand stevai extract powder and sub ata ratio of 1 scant tsp = 1 C granulated suagr sweetening power. This recipe works esp well with stevia because of the heavy flavoring of lemon.
This is my daughter posing with the cake. I made it as a special homecoming treat when she returned from a two week long stay away from home.
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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