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Non-dairy cake and icing help

post #1 of 46
Thread Starter 
Hello everyone,

I have been baking for many years but am about to do my first wedding cake (for my best friend's sister).

The cake needs to be non-dairy, and I'm unsure about what the best substitute would be for butter. I've used Earth Balance in other baked goods and the taste is always good, but the texture comes out differently. I'm worried that the texture difference could ruin the cake and icing.

The cake will be covered with fondant, so the buttercream will really be for the filling and the crumb coat.

Can anyone provide advice on good alternatives to butter for the cake and "butter"cream, or any other relevant tips?

Thank you so much!!

MG
post #2 of 46
you can use a shortening based buttercream in which you use all shortening (crisco or storebrand) in place of your butter. You can also use Bettercream or Frostin Pride or Pastry Pride. They are all non-dairy whipped icings.
Our chronic flaw is partiality of judgement: we exaggerate the wrongs done to ourselves, and underestimate the wrongs we inflict on others - unknown
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Our chronic flaw is partiality of judgement: we exaggerate the wrongs done to ourselves, and underestimate the wrongs we inflict on others - unknown
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post #3 of 46
Thread Starter 
Thank you so much for your response! Do you think the taste will be good with those suggested ingredients (shortening, in particular)? If I add flavoring will that suffice?

Thanks again,
MG
post #4 of 46
I always bake non dairy dueto kosher reasons. As such, I always replace mik with soy or rice milk (or even water or orange juice) I use either margarine or shortening, etc. in place of butter. NEVER had a problem in 20 years of baking or 10 years of decorating! Good luck, hope this helps.
post #5 of 46
Thread Starter 
Thanks so much for your experienced advice! I also need to make it non-dairy for kosher reasons, so this is very helpful. Thanks again!
post #6 of 46
Since I love to bake, pareve baking as become a hobby. Pareve Earth Balance works good for the cake itself but not really liking it for icing. Due to the fact that it becomes oily on the icing. So I would try to get some GOOD pareve butter from the Kosher market.
post #7 of 46
My cakes are all non dairy for kosher reasons. I use smart balance non dairy (parve)margarin. It's the yellow and green tub. I have not had any complaints. For the icing, I use shortening. You can add any flavoring you like. And if a recipe calls for milk, I use soy milk or kosher non dairy creamers in my icing.
Also, you can use tofuti sour cream and tofuti cream cheese. I never went wrong with these products.

To all the kosher peeps out there, nice to meet you. I have had many a sleepless night trying to figure out substitutes for many amazing sounding dairy recipies. I think I'll put all of you on my "buddies" list if you don't mind. There are not too many of us on the CC & I think we can all help one another.
it's never a bother to help another
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it's never a bother to help another
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post #8 of 46
Hi, I also ue shortening, margarine, rice/soy milk, pareve creamer. Never thought of using tofutti, now there are so many more recipes i can try! All my baking equipment is pareve, so I cannot try these recipes even if it's for a dairy event, cause I don't want to buy more stuff! Thanks so much, shana tova!
When the going gets tough, the tough start baking!
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When the going gets tough, the tough start baking!
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post #9 of 46
just_for_fun, I know what you mean.

MiriamG, does the cake need to be non dairy because of allergies or kosher reasons?
If it's for kosher reasons, you can't use the same pans that you make your dairy recipies in. Unless you kosher them or get new ones. If you really want to get "Kosher" technical, you can't make the cake on a Saturday either.

On a different note, I cannot find a parve substitute for heavy cream. Anyone have any advice?
it's never a bother to help another
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it's never a bother to help another
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post #10 of 46
Thread Starter 
Hi everyone,

Thanks for all your responses! I actually have a strictly kosher, sabbath observant home, and also keep all my equipment pareve.

I ended up making a cake which called for vegetable oil as the fat, and that worked out fine.

My first attempt at "buttercream" with Earth Balance was somewhat of a disaster, and I ended up using Crisco instead. I need to find some pareve butter flavoring, because it took a lot of vanilla and some orange extract to make that buttercream taste decent.

The cake came out great (according to those who ate and viewed it), so all in all a success - and a learning experience! I posted a pic of it with my profile.

It would be great to start a 'buddy list' for kosher bakers, I'm sure we can all benefit from eachother's experiences.

Thanks again, shana tova!
MG
post #11 of 46
I am glad the cake turned out!! icon_biggrin.gif Can't wait to see the photo. Its so cool to find a "kosher bakers" community on CC! I have just started cake decor. with a few friends of mine so we can make Kosher wedding and birthdays, etc cakes in our community!
post #12 of 46
Thread Starter 
Thank you! The fondant had some imperfections, so I'll try to do better on that next time. I had the most fun making the gum paste flowers...

Does anyone have a good source for kosher certified petal dust and luster dust? I've only found a few colors that have any sort of hechsher.

Also, I see that some of them are not even food grade, just non-toxic. Do those actually need kosher certification? Are they considered a food product?
post #13 of 46
I make icng with Earth Balance all the time. I use half Hi-rat and half vegan spread. I do not add as much hot liquid as sugarshacks recipe calls for because the spread has a higher water content, but I follow her recipe as a guide. I use Silk creamers and extracts for the liquid. I would like to find a thickner for it though. I keep making it with so much PS to keep it thick and sturdy and it is really sweet. I have substituted a little of the PS for CS and that helps a bit to tone down the seetness as does adding a pinch of salt.
¢¾Sarah
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¢¾Sarah
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post #14 of 46
There is butter flavoring in the grocery near the other extracts and liquid food coloring.

You can shop at the Peppermill (in Brooklyn or thepeppermillinc.com) or Kerekes (bakedeco.com). happy homes housewares (ehappyhome.com) I found that bakedeco.com had the biggest selection, they cater more to the pro (which i am not!), great prices, they know what they're talking about, and will know the kosher certification of each item.
When the going gets tough, the tough start baking!
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When the going gets tough, the tough start baking!
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post #15 of 46
Thread Starter 
Thanks for the great suggestions! I've also been to NY Cake Supply on W. 22nd St, and Patty Cakes in Queens. I bought a couple things online at shopbakersnook.com as well - their prices seemed to be quite good.
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