Discouraged Over Dairy-Free Request

Baking By DelightsByE Updated 27 Sep 2006 , 2:51pm by MrsMissey

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DelightsByE Posted 27 Sep 2006 , 2:46am
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Hi!

I have been asked to make a french vanilla cake for a bridal shower in 2 wks. The bride and the maid of honor are both uber-exercisers (I think one of them is an aerobics instructor) and want as little white sugar as possible. The customer also said that a few of the guests have lactose issues, not necessarily allergies, but intolerances.

I have scoured the recipes here and on the net, and I can find lots of dairy-free recipes but with tons of sugar, and I can find lots of sugar-free recipes but with gobs of dairy.

I have read the ingredients for DH's french vanilla cake mix, and although the label says "contains milk", I see it's listed all the way down at the bottom - less than 2% - as "butter acids and esters [milk]". If these are not allergies - just intolerances - will this DH mix hurt anyone?

And don't even get me started on the frosting. Although it is easier to keep milk out of the frosting, it's impossible to make one that satisfies both requirements.

The good thing is, price isn't the object. The bad thing is, I need to have the price by this Thursday AM.

HELP!!!!!!!!!!!!!!

14 replies
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smashcakes Posted 27 Sep 2006 , 2:58am
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oh good grief- i can understand the people with the intolerances, but the people who want cake "without a lot of sugar" it's CAKE for cryin' out loud, just eat a small piece. it's like wanting a filet mignon "without a lot of red meat in it". argh. anyhoo, can't help on the recipes too much but if you're going to all this trouble and money is no object, i would do about 1.5- 2X your normal rate for this size of cake. that way you'll be covered if it ends up costing you a lot more.

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aobodessa Posted 27 Sep 2006 , 3:00am
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Quote:
Originally Posted by DelightsByE



... a few of the guests have lactose issues, not necessarily allergies, but intolerances.

I have read the ingredients for DH's french vanilla cake mix, and although the label says "contains milk", I see it's listed all the way down at the bottom - less than 2% - as "butter acids and esters [milk]". If these are not allergies - just intolerances - will this DH mix hurt anyone?

And don't even get me started on the frosting. Although it is easier to keep milk out of the frosting, it's impossible to make one that satisfies both requirements.




Sometimes I feel like Mighty Mouse ("Here I come to save the day.....") here!

Okay, here's the thing ... I am also lactose intolerant. DH's french vanilla cake does not bother me at all, and my intolerance is pretty rough sometimes. I don't think you'll have a problem with that particular mix.

As for the frosting, have you tried Rose Levy Berenbaum's Mousseline Buttercream from her book The Cake Bible? It's got 5 egg whites, 1 pound butter, a bit of cream of tartar and only 1 cup sugar per recipe (plus a little water), which makes quite a nice quantity and it's not overly sweet, nor would it create too much difficulty for someone with a lactose intolerance. You will need a good stand mixer and a digital or candy thermometer. If you don't have the recipe, PM me and I will be happy to send to you.

Fear not! This challenge can be tackled! We're here to help!

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CakeDiva73 Posted 27 Sep 2006 , 3:01am
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Oh for the love of God! It's one day... one friggin' piece of cake. I don't bake low-fat or even low-sugar...if you are dieting, have a really, really small piece. I would be afraid it would taste ok to the uber-dieters and like carp to the regular people and it would reflect on you as the baker/decorator.

I'm sure I sound like a hag but I really hate that. Have a small piece and don't punish all the normal people who are capable of eating one piece of cake with some organic, wheat-free. low-fat, lactose-intolerant, sugar free gunk.

Ok, now I realize she didn't ask for all that....I'm sorry. My rant is over. There are tons of recipes out there that are all healthy and such.....just not in my recipe book. Hence my chunky butt...... icon_redface.gif

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snarkybaker Posted 27 Sep 2006 , 3:06am
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Frosting is easy. Just make an old fashioned cooked, whipped, frosting. It's sometimes called 7 minute frosting. It has no fat either. The uber exercisers will love that.

1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract

Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.

Make a chiffon cake. It has no dairy & less sugar than something like an angelfood.


Decorate it with royal icing decos. They also have no fat.

Good Luck!
thumbs_up.gif

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DelightsByE Posted 27 Sep 2006 , 3:08am
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CakeDiva you crack me up!! icon_lol.gificon_lol.gificon_lol.gif

a) bet my hiney is chunkier than yours icon_redface.gif

b) you so plainly said what I feel but wouldn't dare tell my customer!

This is a long-standing customer and her daughter is the maid of honor. I really want to try to do this for her to the best of my ability. She has already acknowledged this is a considerable request. Her words were "do what you can".

aobodessa - thank you for your input on the DH. I use this particular mix religiously and it is very popular. Now - typically I make it with milk but will be happy to use water. What would happen if I used Silk soymilk instead? Would it botch?

I would love to have the Birnbaum recipe, does that make an icing I can also make flowers with?

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DelightsByE Posted 27 Sep 2006 , 1:37pm
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There is a recipe in the frostings category for an icing using sugar free pudding mix and cream cheese. Does anyone think this same recipe will work if I use crisco instead of cream cheese?

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aobodessa Posted 27 Sep 2006 , 1:50pm
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Quote:
Originally Posted by DelightsByE

aobodessa - thank you for your input on the DH. I use this particular mix religiously and it is very popular. Now - typically I make it with milk but will be happy to use water. What would happen if I used Silk soymilk instead? Would it botch?

I would love to have the Birnbaum recipe, does that make an icing I can also make flowers with?




Myself, I wouldn't chance using soy milk for a Client without trying it myself first. (As my husband said to me last night when we were discussing this issue, "for cryin' out loud, let the exercisers take a smaller piece of cake! What's the big deal???" -- and this from a diabetic who would have to forego sweets altogether if he didn't plan for them in his diet).

Yes, the mousseline buttercream will hold up for flowers, but you must work quickly as the heat from your hand will further soften/melt the butter in the icing and you know what happens then..... but the icing itself is quite nice to work with. Beautiful texture, never crusts, easy to smooth, will hold up for borders, roses, etc..... and my favorite part: it doesn't compete with the cake for attention in your mouth! It plays a wonderful supporting role without complaint. It's the preferred icing of choice of my Clients who've had both this AND my regular crusting buttercream.

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Melvira Posted 27 Sep 2006 , 2:00pm
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Ah, I think we are looking at this all wrong... make a carrot cake and tell them it's health food. icon_lol.gif Chock fulla veggies!

But seriously, I don't think they make a powdered sugar version of Splenda or we'd be in heaven for the health concious. Have you tried searching the diabetic websites for frosting recipes? They won't be sugar free most likely, but they would be dramatically lowered.

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DelightsByE Posted 27 Sep 2006 , 2:05pm
post #10 of 15

Well there's going to be a whole lot of experimenting going on in my kitchen this weekend. I'm adapting a splenda cake recipe using butter crisco instead of butter and silk soymilk instead of buttermilk. MY DH says "I hope you're charging this customer well for all the R&D" which I guess I am...11x15 sheet cake for $70.

Even though I agree with what everyone has said about the "just have a small piece" philosophy, I still have a duty to a customer and will comply with her request as much as I can....plus if I can pull it off it will be a huge payoff in terms of getting my name out there!

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SweetThistleCakes Posted 27 Sep 2006 , 2:08pm
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Being that I am one of those vegitarian "weirdos" that eat also organic, I'd be happy to forward you and cake recipe and frosting recipe with is dairy free.

I'm so sick of seeing posts with this.Just because my and x clients lifestyle doesnt fit what X cake baker is used to is no reason to criticize them or make them seem irrational for requesting an alternative recipe. It's a choice we make, not you.

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Melvira Posted 27 Sep 2006 , 2:19pm
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I, for one, wasn't slamming anyone. I was making a joke about carrot cake being health food. That is not a social commentary, it's a joke about a cake. I think healthier versions of food are a great idea, especially because I am DIABETIC and must watch my sugar intake. However, I also think moderation is a perfectly acceptable choice so that others can enjoy too!! People who don't have to eat the low sugar junk I do, typically don't like it, so I don't make them eat it. If I come up with a recipe that is actually GOOD, they are happy to enjoy it with me.

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camouflagegirl Posted 27 Sep 2006 , 2:20pm
post #13 of 15

My neice has/had cancer (close to 1 year transplant date so I guess it is HAD), and cannot tolerate dairy products. Her birthday is Tuesday and I would be very grateful if you could please PM me the cake and frosting recipe you have that is dairy free.

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SweetThistleCakes Posted 27 Sep 2006 , 2:32pm
post #14 of 15
Quote:
Originally Posted by Melvira

I, for one, wasn't slamming anyone. I was making a joke about carrot cake being health food. That is not a social commentary, it's a joke about a cake. I think healthier versions of food are a great idea, especially because I am DIABETIC and must watch my sugar intake. However, I also think moderation is a perfectly acceptable choice so that others can enjoy too!! People who don't have to eat the low sugar junk I do, typically don't like it, so I don't make them eat it. If I come up with a recipe that is actually GOOD, they are happy to enjoy it with me.




I wasnt singling you or anyone else out, and if it came across as that I'm sorry. Im losing my tolerance here.

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MrsMissey Posted 27 Sep 2006 , 2:51pm
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Lighten up everyone! At the request of our memebers, this thread has now been locked!

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