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Easter Cake: Chocolate Pudding Cake

I wanted to make a chocolate pudding cake for my family for Easter. I have the basic ingredients needed to make a chocolate cake but I am wondering how I should go about adding the pudding. I don't have regular instant pudding, all I have is actual pudding cups.
Any advice or suggestions would be much appreciated, and recipes would be awesome!!

Thanks so much in advance.

Apr 22, 2011
BGV91 in Home Cooking

Double Coconut Cake:

Hello there,
I completely appreciate the advice perhaps if you would be so kind as to post a link? But honestly I am just in the middle of practicing right now I haven't actually started baking my choice cake yet as I will need a little more practice before then. We are having are wedding on September 19,2012 in East Texas so it will of course be hot and humid so if you have any recommendations on that end I would sincerely appreciate it. Thanks so much.

Apr 04, 2011
BGV91 in Home Cooking

HELP Can you make a cake without eggs? If so,

Hello there,
yes of course it is completely possible although it would depend on the flavor and the role the eggs play in the recipe. For example in some cases the eggs are moisture and binding ingredient and sometimes it functions as the leavening agent. Here are a few links on some good charts that give more details on some substitutions. You can also do some research on google for vegan cakes as well.

http://lowfatcooking.about.com/od/faq...
This particular site details the necessary ratios

http://www.foodsubs.com/Eggs.html

http://tipnut.com/egg-substitutes/

http://vegweb.com/index.php?topic=7678.0

Apr 04, 2011
BGV91 in Home Cooking

Double Coconut Cake:

Thank you so much for all the great responses. I would however,like to clarify a few things:
First off the reason I needed to know what function the eggs served in the cake was so that I could figure out a substitute since I have a chart of substitutes already bookmarked. Secondly, I was already planning to use a coconut filling, then frost the cake and add toasted coconut on the outside. However the original suggestion was to add coconut flakes to the batter. I was wondering if perhaps I could fold them in but wasn't sure on that note. But based on your suggestions you all feel as if adding coconut to the batter itself would be a bit much?

Apr 04, 2011
BGV91 in Home Cooking

Double Coconut Cake:

So I am now working on baking another cake for a close friend of mine, as he is moving this summer and I wanted to give him his birthday cake a bit early. I'm also making these cakes in order to gain a little cake baking experience. My main goal is to learn how to bake a vegan wedding cake for my wedding, so I wanted to experiment with this recipe.

Here it is:
1 TBSP reserved cake flour for pan dusting
2 1/4 c. Sifted cake flour
1/2 tsp salt
1 2/3 c. sugar
2/3 c. butter softened
2 large eggs
1(14 oz. can coconut milk)
1/2 tsp vanilla extract
1/2 c. flaked coconut

Method:
Coat pan w/ cooking spray and coat w/ reserved flour. Combine 2 1/4 c. flour, baking powder, and salt while whisking. Place sugar and butter in a large bowl, and beat at medium speed until blended. Add eggs, and beat well. Add the flour mixture, both beginning and ending with the mixture. Add vanilla and coconut extracts.

I have a couple questions:
First off, some of these additions are suggestions from reviewers for example, the addition of coconut flakes to the batter. I was wondering at what point I should add the coconut flakes into the cake?

I was also wondering what the role of the eggs are in this particular recipe, is it a leavening agent or a moisture and binding agent as I am trying to think of a substitution for the eggs. If you have any suggestions that would be great.
Finally, are there any suggestions you would have to add a greater coconut flavor or would this cake be fine as is?

Apr 04, 2011
BGV91 in Home Cooking

Cake is baked and beautiful, now the hard part: The full step process of crumb coat

Thank you so much for responding, however I do still have a few questions:
Would freezing the cake to make it easier to take out of the pan/move around be a bad idea? does using simple syrup and then freezing the cake also work to prevent crumbs? If I chose to apply the simple syrup what is the best way to go about it, spatula or spray bottle? Any tips or suggestions on how to create such a smooth finish as exampled in my link?

Thanks again.

Apr 02, 2011
BGV91 in Home Cooking

Cake is baked and beautiful, now the hard part: The full step process of crumb coat

Howdy folks,
So I"ve made my cake and it looks sooo gorgeous, however I have been doing a lot of research and from what I understand crumb coating is extremely integral to the cake process as it is creates a beautiful and flawless finished product. My biggest issue is that I have read conflicting articles about how to go about this.
The basics from what I have gathered is:
To seal it with simple syrup,
Small layer of frosting=crumb coat
Somewhere in there you are supposed to freeze something or other, not exactly sure what though.
Take cake out and frost it completely and Voila!!

My question is what steps I am supposed to freeze the cake? Is the simple syrup vital to the crumb coating of my cake? How would you recommend I go about applying the simple syrup, as I have heard you can use an icing spatula or you can apply it with a spray bottle,? How do I get an even coating of frosting? In essence, how do I go about creating that flawless finished product.

If this helps the pic of this frosted cake is what I am going for EXACTLY:

http://www.veganpiggy.com/2010/07/veg...

Any thoughts, suggestions, advice, or knowledge from experience? PLEASE HELP ME AS I NEED THIS CAKE READY BY MONDAY!!!!

Thanks so much to all of you in advance,
Bonnie V.

Apr 02, 2011
BGV91 in Home Cooking

Lacto Vegetarian Cake: Replacing sweetened condensed milk with coconut milk or coconut cream

So I am planning on making a lacto vegetarian cake for my best friend's birthday on monday, however even though I know she is not vegan I was wondering if there might be a way for me to substitute sweetened condensed milk with coconut milk or coconut cream.
How would it change the flavor/texture of the cake? Would I need to use a thickener?
Have any of you attempted this before and if so what are your results?

Apr 01, 2011
BGV91 in Home Cooking

Vegan Marshmallow Recipe????

Hello again everyone,
So I'm in the middle of planning a sleepover for all of my bridesmaids, and since my maid of honor is vegan I am attempting to serve vegan friendly foods. For dessert I am making caramel, and chocolate fondue. All of the dipping options except the marshmallows are fruit, so I"m pretty sure they're vegan, however I would really love to serve marshmallows. My biggest issue is finding a FUNCTIONAL vegan recipe, as most of the ones I have found have poor reviews. I would sincerely appreciate any advice and suggestions.

Thanks so much in advance everyone!!

Feb 24, 2011
BGV91 in Home Cooking

Vegan/Kosher Alcohol Options

I apologize for not neglecting to include that information. I live in Longview,TX which is located near both Dallas, and Shreveport. I suppose if need be we could also travel to Houston as well.The main reason is my wedding cake recipe calls for alcohol; and while doing some research discovered some alcohols use nasty things like fish bladders to filter their product amongst other disgusting items as well. Hopefully the info I have given you will help.

Jan 23, 2011
BGV91 in Kosher

Vegan/Kosher Alcohol Options

I am in the midst of wedding planning, and am attempting to find vegan and kosher alcohol companies and options, as our maid of honor is Hindu, and our best man is Jewish. If possible, I would prefer vegan/kosher options that are also organic as well. I honestly have absolutely no experience or knowledge of such alcohols so any help is most appreciated.
Thank you all in advance!!!

Jan 22, 2011
BGV91 in Kosher

What exactly do the spices cardamom and coriander taste like?

I am planning out my wedding cake, and wanted to make a delicious vanilla spice cake however I wanted to do something special to take it up a notch. I have been doing some research, and quite a few recipes suggest cardamom, and coriander; however I do not have any experience with these spices.
Does anyone have an exact description of what they taste like? Has anyone ever used them in desserts before,and if so how did the dish turn out?

Jan 22, 2011
BGV91 in General Topics

Kosher Better Than Sex Cupcake Recipe Help

Sorry about that guys I found an updated version for the link I hope it works better now.
I would also like to say that I was thinking of making a sort of pina colada inspired better than sex cupcake and was wondering if perhaps I could use rum as a milk substitute? Probably not but I was curious.

http://ravenouscouple.blogspot.com/20...

Jan 18, 2011
BGV91 in Kosher

Kosher Better Than Sex Cupcake Recipe Help

Good morning,
I am rather new on this site, and have joined because I need some experienced guidance. I am in the midst of planning my wedding, and have decided to make the brides cake, and the groom's cupcakes. My fiance really wants a better than sex cake type deal and I found amazing recipe:
http://www.foodchannel.com/recipes/re...

This is the original cupcake recipe I began working with, than I came up with the idea to include this decadent and delicious dessert as a basis for my filling:
http://ravenouscouple.blogspot.com/20...

I also intended to either add pineapples to that as part of the filling idea, or to make a toasted coconut frosting and top that with grilled pineapple. I have several concerns with this process:
First off our best man is Jewish and my maid of honor is Hindu so we basically need a vegan-kosher cake. I honestly have absolutely no kosher baking experience and need guidelines on how I should go about making this recipe. I was looking at non-dairy milk substitutes but am not sure if I would need the additional moisture when adding pineapple and the coconut filling.
Please Help

Jan 18, 2011
BGV91 in Kosher

Wedding Cupcake Help

Thank you so much Cherylptw, TrishUntrapped, and Cathy . I sincerely appreciate the info that you have given me as it sounds very realistic and useful. I will attempt your various substitutions and see how the recipe turns out. I hope to hear more from you in the future. Thanks again.

Jan 18, 2011
BGV91 in Home Cooking

Wedding Cupcake Help

I have been told several times over I am a great gourmet cook, but I am not so good at jerryrigging things generally. We intend to use organic ingredients where possible as well. I have purchased a stand mixer, and we have several different types of cupcake pans. W also have the basic utensils found in a kitchen as well, i.e sauce pans and spatulas. Honestly though I have never attempted to fill a cupcake before which is my main concern. My second concern is how well the filling I have chosen would work with my cupcake recipe. I will take any recipes or advice you may have on attempting this. I apologize if I was rude and offended anyone.

Jan 17, 2011
BGV91 in Home Cooking

Wedding Cupcake Help

I apologize for neglecting to include that information. At the moment no I am not a professional baker, but am scheduled for cooking classes this summer. We are hosting a small intimate wedding for 40 people tops so it is not as though I am cooking for 600. Secondly, I won't need multiple tests if people would be so kind as to post serious answers about the above recipes so that I could figure out how to do this.

Jan 17, 2011
BGV91 in Home Cooking

Wedding Cupcake Help

Good afternoon,
I am rather new on this site, and have joined because I need some experienced guidance. I am in the midst of planning my wedding, and have decided to make the brides cake, and the groom's cupcakes. My fiance really wants a better than sex cake type deal and I found amazing recipe:
http://www.foodchannel.com/recipes/re...

This is the original cupcake recipe I began working with, than I came up with the idea to include this decadent and delicious dessert as a basis for my filling:
http://ravenouscouple.blogspot.com/20...

I also intended to either add pineapples to that as part of the filling idea, or to make a toasted coconut frosting and top that with grilled pineapple. I have several concerns with this process:
First off our best man is Jewish and my maid of honor is Hindu so we basically need a vegan-kosher cake. My solution was to substitute the dairy milk for hemp milk until I realized the mousse/pudding recipe already called for two kinds of liquid: coconut water, and coconut milk? How do I proceed from here? Should I simply follow the cupcake recipe to the letter, and then add the filling or would the recipe for the filling have enough moisture? Would the filing I am wanting to use even work? Also what sort of flavor would hemp milk add to the finished product combined with all the other ingredients? Finally any vegan substitutes for eggs for the cupcakes?

Jan 17, 2011
BGV91 in Home Cooking