I Try A New Cake And This Is What Happens!!
Decorating By FerretDeprived Updated 9 Jul 2006 , 3:46am by shrek
I think i'm going to take pictures of my kitchen just to show you why this is such a disaster. Grrr
As some of you knwo i was craving a good strawberry shortcake recipe and i finally found one! So i get out all the ingrediants and tell myself i am NOT going to make a mess because i wanted cake but not a big mess to clean. Yeah, right.
So once the cakes are in the oven everything s going great. I start the vegan icing. You have to mix the soymilk with flour in a pot and what do i do?? I cook it to long without stirring and it lumps! I didn't realize it then.
To top that i realized i had no powdered sugar so i get some sugar and stick it into the blender for 5-7 minutes with some cornstartch. It does great and then it starts to STEAM. I know the small crystals made heat but i didn't realize it'd make it so hot i couldn;t touch it and steam was coming off. Well i shut it off and the sugar is ok, no lumps or anything, and so i stick it into a bowl. I measure and mix with the margirine and crisco and the whole things starts to melt! I didn't know what to do so i stick it into the freezer. It did nothing to help it come back into solid form. So i go on and follow the directions hoping the flour/soymilk mixture will make it thicker. No luck. So back into the freezer it goes. But the cakes come out fine and perfect.
So after a little whipping in my KA(which has broken AGAIN because of all the ignorant people in my house. 
) my blender and in a pie dish i finally get this stupid non-dairy creamer to get creamed. But while the cream was int he fridge i take out the icing and to my luck it has thickened a great deal. So i start to ce the bottom layer which was a regular 8" round. I get it covered alright but then the cing starts to slide off so i put it back into the freezer. so i start to cut the strawberries, that went ok. So then i take the whipped cream non-creamer(which taste GREAT! i lov eit more than the real stuff). So i take my icing bag and fill it up with first the blue vegan icing. I start to make shells and then icing starts to melt off the side again, ok, no big deal thats what i have th enon-dairy whipped cream for. So i stick everythng back intot he freezer. And then try again. I put the non-dairy creamer in the bag AND IT STARTS TO MELT. Grr I was so frustrated. I took the creamer and jsut pipped a big ring all around, stuck the strawberry filling in and then started to ice the top layer which was a mini bundt. That went on and i put the mini bunt top layer on and the creamer starts to go all over. So now i get some paper towels and start to clean up all i can. No luck, theres a big puddle of icing in the plate. Ok! N big deal!
So then i re-ice it and stick more jam in the middle with the strawberry peices in the middle. Then i add the cut strawberries to the outside of the cake to make it look pretty. The strawberries start to slide. So i put it straght into the freezer. So now seeing i have a bag of frozen blueberries i take that and wahs them to fill the sides of the cake and more of th emiddle ot make it look nice. And what do i find??? THE CAKE HAD A HUGE GAP FROM WHO KNOWS WHAT?!?! So i take that and stuff blueberries all around and in the gap to make it look lek something split. It'll be ok, i thought. BUT THEN IT STARTS TO CRACK ON THE OTHER SIDE. As fast and gentle as i coudl i stick it back in the freezer. And here i am hoping to god it will be ok when i open the freezer.
I think i'm going to make some coconut cake now. 
Can i call this a disaster??
Oh no Ferret! After all that longing yesterday ! I bet it still tasted good though, it's all gonna get smooshed up in your mouth right 
?!
So after a little whipping in my KA(which has broken AGAIN because of all the ignorant people in my house.
)
Sorry about the cake however I laughed so hard over this line and the ignorant people.
I'm so sorry this happened! My husband would take care of it by grabbing a spoon, a big bowl, and dumping everything in! "Disaster? What disaster? Tastes good to me!"
But what a time you had...get going on that coconut cake!
Lol thanks everyone. Yeah i guess it does sound like a i love lucy show(i'm young but i have watched a good bit of Lucy 
). Hmm i guess it is ganan be quished in my face... i jsut wish it still looked pretty, it woulda been for the famiyl to try. Then they could see a vegan cake is jsut as good as any normal cake. Ah well a vegan coconut cake will have to work.
The coconut cake is almost done. I have coconut cream to whip later and toasted coconut to add ontop. Haha Karen i bet he's handy sometimes!
So after a little whipping in my KA(which has broken AGAIN because of all the ignorant people in my house.
) Sorry about the cake however I laughed so hard over this line and the ignorant people.
Lol Well it's true. My whipping wisk got squished into a drawerer so now it;s bent and makes a HORRIBLE scratching noise whnever used. The dang motor is loud enough.
And when they moved my KA to another counter to clean the side peg to hold the bowl in popped out because someone somehow lost the bolt and scrw that held it in. I coulda fixed it if i had the screw and nut. So now i have to either hold the bowl in place or use a screw. It was a 500 peice of macherny and people are breaking everything i get with it. And no one told me either. 
Lol thanks everyone. Yeah i guess it does sound like a i love lucy show(i'm young but i have watched a good bit of Lucy ). Hmm i guess it is ganan be quished in my face... i jsut wish it still looked pretty, it woulda been for the famiyl to try. Then they could see a vegan cake is jsut as good as any normal cake. Ah well a vegan coconut cake will have to work.
The coconut cake is almost done. I have coconut cream to whip later and toasted coconut to add ontop. Haha Karen i bet he's handy sometimes!
So after a little whipping in my KA(which has broken AGAIN because of all the ignorant people in my house.
) Sorry about the cake however I laughed so hard over this line and the ignorant people.
Lol Well it's true. My whipping wisk got squished into a drawerer so now it;s bent and makes a HORRIBLE scratching noise whnever used. The dang motor is loud enough.
And when they moved my KA to another counter to clean the side peg to hold the bowl in popped out because someone somehow lost the bolt and scrw that held it in. I coulda fixed it if i had the screw and nut. So now i have to either hold the bowl in place or use a screw. It was a 500 peice of macherny and people are breaking everything i get with it. And no one told me either.
Did you at least taste it? I think you should call it your Fruit Explosion cake!!! I bet it still tastes good. Let us know how the coconut cake turns out.
Cindy
Lol yeah it tastes really good! But it was so frustrating to have it do that after all my work! 
I will when the cakes done!! Mmmmm Coconut.
I know how you feel. I worked all day on a basket of roses cake the other day and for some unknown reason, after the roses had been on the cake for about an hour, they changed color!!!! They started out purple, but then it was like the coloring separated and they were muddled looking!!!! I was totally sick about it. The girl I made the cake for said it was fine, but I was still very unhappy. I still can't figure out what caused it.....
Cindy
Coconut cake sounds wonderful. How do you make a vegan cake?? What do you use as a substitute for the eggs??
Ooh that is odd. Its good to hear that person was ok with it though!
I found a couple good recipes online, but for the eggs you can iether use a egg replacer called Ener-G but what i used was 1 whole egg = 2 tbsp water + 1 tbsp oil + 2 tsp baking powder
I just added the water and oil with the liquids and the baking powder with the dry ingrediants and mixed as instructed. 
That is very interesting. I have made the chocolate cake many times that is egg free and love it, but never tried with any other cakes. I will have to try that. I am not vegan and actually don't know anyone who is. However I do have a friend who is allergic to eggs, so that is a very good tip!!
Thanks!!
Cindy
That is very interesting. I have made the chocolate cake many times that is egg free and love it, but never tried with any other cakes. I will have to try that. I am not vegan and actually don't know anyone who is. However I do have a friend who is allergic to eggs, so that is a very good tip!!
Thanks!!
Cindy
I'm pretty sure that works for cake mixes as well. I can get you the recipe i used for the cake.
That would be great!! Thanks. I would love to have the recipe for the coconut cake. It sounds wonderful. I make a super easy icing for my coconut cake that is 3 pkgs of frozen coconut, 1 1/2 cups sugar and 1 cup sour cream. You thaw the coconut and then stir everything together in a bowl. Fill and frost the top of the cake and then put it in the fridge overnight. It tastes like a homemade coconut cake, super moist and delicious!!
Cindy
That would be great!! Thanks. I would love to have the recipe for the coconut cake. It sounds wonderful. I make a super easy icing for my coconut cake that is 3 pkgs of frozen coconut, 1 1/2 cups sugar and 1 cup sour cream. You thaw the coconut and then stir everything together in a bowl. Fill and frost the top of the cake and then put it in the fridge overnight. It tastes like a homemade coconut cake, super moist and delicious!!
Cindy
Strawberry Vanilla Almond Triple Layer Cake
The Cake (Three 8 or 9 inch round pans):
4 1/2 cups unbleached white flour
2 1/4 cups beet sugar
2 tbsp baking powder
1 tsp salt
2 1/4 cups soy milk or other 'milk'
2 tbsp vanilla extract
3/4 cup light, natural oil
Equivilant of 3 eggs, beaten (see the substitutions section of this website)
Preheat oven to 350 F. Prepare your pans by placing them on pieces of wax paper, tracing and cutting out the circle-shapes, and lining the bottom of the pans with the wax paper circles.
In large bowl, mix together flour, sugar, baking powder, and salt.
Combine remaining ingredients, and add to flour mixture. Beat for 2 minutes.
Bake for 20-30 minutes (depending on your oven) or until a toothpick inserted in center of cake comes out dry. Please be careful not to let this cake overcook or it becomes quite dry. Allow to cool about ten minutes, then run a table knife around the edges to seperate them from the pan. Tap the cakes out of their pans onto a cooling rack, peel off the wax paper, and let cool completely before frosting.
Makes three 8 or 9 inch round layers.
The Ultimate Whipped Vanilla-Almond Frosting
1/2 cup unbleached white flour
1 1/2 cups soy milk
2 1/2 cups powdered sugar
1 1/2 cups margarine
1 1/2 tsp vanilla
1 1/2 tsp almond extract
Cook the flour and milk together over low-medium heat until VERY thick. Chill thoroughly. Cream the margarine and sugar together and add the extracts. Beat in the flour and milk mixture a little bit at a time, until it has the consistancy of a very thick whipped cream. If it seems too soft/runny, keep adding more powdered sugar until it stiffens up to your liking.
This should be plenty to frost the three layers of cake.
For the decorating:
1/2 pint of fresh strawberries
1/3 cup sliced almonds
Wash, trim and slice the strawberries. Stick the slices onto the sides and top of the cake in a pretty pattern. Sprinkle the top of the cake with the almonds.
Chill this thoroughly before serving. You do not want to let this cake sit out for too long or the icing will soften and the cake with start to slide around.
((came from here: http://www.veganmania.com )
For coconut cake i jsut used canned coconut milk as the milk use and added some shredded coconut into the cake and when the cake came out i poked some holes with a chop stick and let some coconut cream soak in. For the topping i got a little carton of non-dairy(real non-dairy) whipping cream. I put only a small thing layer of the non-dairy whipping cream. The i very very lightly toasted half a package of sweetened coconut and half a package of unsweetened coconut and then pressed it into the side and top. You can also use coconut cream, whip it until it gets thick and creamy white color, then pour it on like a thick glaze. Put ti in the fridge for 30 minutes or so and then press toasted coconut all around. 
The cake that cracked and got all ruined was the direct recipe. Don't be afraid to try the icing recipe. It's very good ,but be prepared to use ALOT of powdered sugar to make it stiff enough.
Strawberry Vanilla Almond Triple Layer Cake
The Cake (Three 8 or 9 inch round pans):
4 1/2 cups unbleached white flour
2 1/4 cups beet sugar
2 tbsp baking powder
1 tsp salt
2 1/4 cups soy milk or other 'milk'
2 tbsp vanilla extract
3/4 cup light, natural oil
Equivilant of 3 eggs, beaten (see the substitutions section of this website)
Preheat oven to 350 F. Prepare your pans by placing them on pieces of wax paper, tracing and cutting out the circle-shapes, and lining the bottom of the pans with the wax paper circles.
In large bowl, mix together flour, sugar, baking powder, and salt.
Combine remaining ingredients, and add to flour mixture. Beat for 2 minutes.
Bake for 20-30 minutes (depending on your oven) or until a toothpick inserted in center of cake comes out dry. Please be careful not to let this cake overcook or it becomes quite dry. Allow to cool about ten minutes, then run a table knife around the edges to seperate them from the pan. Tap the cakes out of their pans onto a cooling rack, peel off the wax paper, and let cool completely before frosting.
Makes three 8 or 9 inch round layers.
The Ultimate Whipped Vanilla-Almond Frosting
1/2 cup unbleached white flour
1 1/2 cups soy milk
2 1/2 cups powdered sugar
1 1/2 cups margarine
1 1/2 tsp vanilla
1 1/2 tsp almond extract
Cook the flour and milk together over low-medium heat until VERY thick. Chill thoroughly. Cream the margarine and sugar together and add the extracts. Beat in the flour and milk mixture a little bit at a time, until it has the consistancy of a very thick whipped cream. If it seems too soft/runny, keep adding more powdered sugar until it stiffens up to your liking.
This should be plenty to frost the three layers of cake.
For the decorating:
1/2 pint of fresh strawberries
1/3 cup sliced almonds
Wash, trim and slice the strawberries. Stick the slices onto the sides and top of the cake in a pretty pattern. Sprinkle the top of the cake with the almonds.
Chill this thoroughly before serving. You do not want to let this cake sit out for too long or the icing will soften and the cake with start to slide around.
((came from here: http://www.veganmania.com )
For coconut cake i jsut used canned coconut milk as the milk use and added some shredded coconut into the cake and when the cake came out i poked some holes with a chop stick and let some coconut cream soak in. For the topping i got a little carton of non-dairy(real non-dairy) whipping cream. I put only a small thing layer of the non-dairy whipping cream. The i very very lightly toasted half a package of sweetened coconut and half a package of unsweetened coconut and then pressed it into the side and top. You can also use coconut cream, whip it until it gets thick and creamy white color, then pour it on like a thick glaze. Put ti in the fridge for 30 minutes or so and then press toasted coconut all around.
The cake that cracked and got all ruined was the direct recipe. Don't be afraid to try the icing recipe. It's very good ,but be prepared to use ALOT of powdered sugar to make it stiff enough.
Strawberry Vanilla Almond Triple Layer Cake
The Cake (Three 8 or 9 inch round pans):
4 1/2 cups unbleached white flour
2 1/4 cups beet sugar
2 tbsp baking powder
1 tsp salt
2 1/4 cups soy milk or other 'milk'
2 tbsp vanilla extract
3/4 cup light, natural oil
Equivilant of 3 eggs, beaten (see the substitutions section of this website)
Preheat oven to 350 F. Prepare your pans by placing them on pieces of wax paper, tracing and cutting out the circle-shapes, and lining the bottom of the pans with the wax paper circles.
In large bowl, mix together flour, sugar, baking powder, and salt.
Combine remaining ingredients, and add to flour mixture. Beat for 2 minutes.
Bake for 20-30 minutes (depending on your oven) or until a toothpick inserted in center of cake comes out dry. Please be careful not to let this cake overcook or it becomes quite dry. Allow to cool about ten minutes, then run a table knife around the edges to seperate them from the pan. Tap the cakes out of their pans onto a cooling rack, peel off the wax paper, and let cool completely before frosting.
Makes three 8 or 9 inch round layers.
The Ultimate Whipped Vanilla-Almond Frosting
1/2 cup unbleached white flour
1 1/2 cups soy milk
2 1/2 cups powdered sugar
1 1/2 cups margarine
1 1/2 tsp vanilla
1 1/2 tsp almond extract
Cook the flour and milk together over low-medium heat until VERY thick. Chill thoroughly. Cream the margarine and sugar together and add the extracts. Beat in the flour and milk mixture a little bit at a time, until it has the consistancy of a very thick whipped cream. If it seems too soft/runny, keep adding more powdered sugar until it stiffens up to your liking.
This should be plenty to frost the three layers of cake.
For the decorating:
1/2 pint of fresh strawberries
1/3 cup sliced almonds
Wash, trim and slice the strawberries. Stick the slices onto the sides and top of the cake in a pretty pattern. Sprinkle the top of the cake with the almonds.
Chill this thoroughly before serving. You do not want to let this cake sit out for too long or the icing will soften and the cake with start to slide around.
((came from here: http://www.veganmania.com )
For coconut cake i jsut used canned coconut milk as the milk use and added some shredded coconut into the cake and when the cake came out i poked some holes with a chop stick and let some coconut cream soak in. For the topping i got a little carton of non-dairy(real non-dairy) whipping cream. I put only a small thing layer of the non-dairy whipping cream. The i very very lightly toasted half a package of sweetened coconut and half a package of unsweetened coconut and then pressed it into the side and top. You can also use coconut cream, whip it until it gets thick and creamy white color, then pour it on like a thick glaze. Put ti in the fridge for 30 minutes or so and then press toasted coconut all around.
The cake that cracked and got all ruined was the direct recipe. Don't be afraid to try the icing recipe. It's very good ,but be prepared to use ALOT of powdered sugar to make it stiff enough.
Strawberry Vanilla Almond Triple Layer Cake
The Cake (Three 8 or 9 inch round pans):
4 1/2 cups unbleached white flour
2 1/4 cups beet sugar
2 tbsp baking powder
1 tsp salt
2 1/4 cups soy milk or other 'milk'
2 tbsp vanilla extract
3/4 cup light, natural oil
Equivilant of 3 eggs, beaten (see the substitutions section of this website)
Preheat oven to 350 F. Prepare your pans by placing them on pieces of wax paper, tracing and cutting out the circle-shapes, and lining the bottom of the pans with the wax paper circles.
In large bowl, mix together flour, sugar, baking powder, and salt.
Combine remaining ingredients, and add to flour mixture. Beat for 2 minutes.
Bake for 20-30 minutes (depending on your oven) or until a toothpick inserted in center of cake comes out dry. Please be careful not to let this cake overcook or it becomes quite dry. Allow to cool about ten minutes, then run a table knife around the edges to seperate them from the pan. Tap the cakes out of their pans onto a cooling rack, peel off the wax paper, and let cool completely before frosting.
Makes three 8 or 9 inch round layers.
The Ultimate Whipped Vanilla-Almond Frosting
1/2 cup unbleached white flour
1 1/2 cups soy milk
2 1/2 cups powdered sugar
1 1/2 cups margarine
1 1/2 tsp vanilla
1 1/2 tsp almond extract
Cook the flour and milk together over low-medium heat until VERY thick. Chill thoroughly. Cream the margarine and sugar together and add the extracts. Beat in the flour and milk mixture a little bit at a time, until it has the consistancy of a very thick whipped cream. If it seems too soft/runny, keep adding more powdered sugar until it stiffens up to your liking.
This should be plenty to frost the three layers of cake.
For the decorating:
1/2 pint of fresh strawberries
1/3 cup sliced almonds
Wash, trim and slice the strawberries. Stick the slices onto the sides and top of the cake in a pretty pattern. Sprinkle the top of the cake with the almonds.
Chill this thoroughly before serving. You do not want to let this cake sit out for too long or the icing will soften and the cake with start to slide around.
((came from here: http://www.veganmania.com )
For coconut cake i jsut used canned coconut milk as the milk use and added some shredded coconut into the cake and when the cake came out i poked some holes with a chop stick and let some coconut cream soak in. For the topping i got a little carton of non-dairy(real non-dairy) whipping cream. I put only a small thing layer of the non-dairy whipping cream. The i very very lightly toasted half a package of sweetened coconut and half a package of unsweetened coconut and then pressed it into the side and top. You can also use coconut cream, whip it until it gets thick and creamy white color, then pour it on like a thick glaze. Put ti in the fridge for 30 minutes or so and then press toasted coconut all around.
The cake that cracked and got all ruined was the direct recipe. Don't be afraid to try the icing recipe. It's very good ,but be prepared to use ALOT of powdered sugar to make it stiff enough.
nope, no butter or milk. Out of all the margirines i've tried i can;t say enough good things about Earth Balance. The sticks are great and its a very firm margirine, unlike alot of others so it imitakes butter really nicely.
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