ACan anyone suggest an icing/frosting ideal for a smash cake that is soy and dairy (and gluten and wheat) free? Id like to pipe flowers and/or make paste flowers, and i have rice wafer butterflies. My daughter. Turns one in a few weeks and i have a photoshoot under bright lights. Cake decorators locally wont make it... Id like it to be ivory with gold flowers and pink and aqua butterflues to match the birthday theme and her outfit!! Ive looked at royal icing but understand it will be too hard. I am considering a margerine/shortening option, or a strange coconut one that appears (from reviews) to have buttercream consistency. But ive read both will melt quickly out of the fridge, and the paste flowers say not to put them in the fridge... I havent iced/decorated a cake in a good 20 years so aside from the learning curve needing to be fairly steep to make the elegant smash cake i have in my mind, im also new to soy, dairy, gluten free recipes. The only evidence i have that i can do it is a first placed ribbon at a country fair in 1992. Hahaha. I welcome any and all suggestions! Oh! The icing needs to cover a chocolate mud cake...

AJust make the standard Wilton frosting with water instead of milk, or use rice milk.

AI had a look today at a USA foods shop (im in australaia) and vegetable shortening is out because it's mostly soy. Wiltons frosting contains veg shortening as a major ingredient too. :-( But i did find marshmallow cream. Anyone know of an icing with that ingredient?

ASpectrum makes a palm oil based shortening that is soy free. Earth Balance also makes soy-free dairy-free margarine but we've never used it, our soy-free dairy-free BC is primarily palm oil and powdered sugar.

AHmm, spectrum isnt available in australia.. But ive read there is a coconut oil based one at the supermarket. will give it a go with the dairy and soy free margarine i use but the margarine has a strong unpleasant flavour. im pretty sure it's the only one on the market here.. I tried the marshmallow with margarine and icing sugar and it made a decent frosting - esp when i added chocolate, but it flooded and didnt work for piping. maybe i need more icing sugar?? Thanks for your suggestions.

AWhen I did that dairy-free cupcake to go with the Leland Awards cake, I frosted it with a double-thick maple-cinnamon glaze that was fat-free.

http://cakecentral.com/t/748458/anybody-got-a-dairy-free-shortening-free-frosting

You could adapt what I did using a chocolate syrup. (Bosco appears to be dairy-free, but Fox's U-Bet is definitely NOT!)

AThanks for that. What youre describing is the icing i grew up on. Powdered sugar, cocoa and water. Im trying to make something far messier. Lol I was given a recipe for a BC with australian ingredients but soon discovered they include dairy and soy in them. I think the marshmallow is probably the safest bet.