Thursday, July 24, 2008
It's a vegan, organic, pumpkin chocolate swirl cake with vanilla buttercream icing and all manner of royal icing flowers. Each class we learned how to make a few different flowers and then we put them all together on a basket-weave cake during the final class.
Though I generally like to make things from scratch, I don't go to all the trouble for the cakes in my cake decorating class. This cake was made from a Dr. Oetker organic box mix. I then employed a cake mix trick I only recently learned about and it worked so well, I'm sharing here:
Take any boxed cake mix and mix it with one 15 ounce can of pumpkin puree. That's it. No oil or egg replacer or water. Just the pumpkin.
Bake at 400 degrees F 'til done. These little cakes (two layers made from one box of cake mix) were done in about 30 minutes, but I imagine a larger cake would take a bit longer. Just keep checking it with a toothpick or skewer.
The pumpkin keeps the cake moist while adding very little fat. The cake comes out dense, but still rises beautifully. Give it a try!
Next month brings course #3 and the wonders of fondant and gum paste. Yay!