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Discussion Starter · #1 ·
Im making a cake for my boyfriends birthday on saturday. off to sainsburys in a bit!<br><br>
it HAS to be a sponge cake apparently and i went out and got some egg replacer (after looking in every holland+barrett in the west!), using this recipe:<br><br><br><br><a href="http://www.d-t-r.net/koch/julie/sponge.html" target="_blank">http://www.d-t-r.net/koch/julie/sponge.html</a><br><br>
thatll be ok wont it?<br><br><br><br>
Anyhoooooo before i jet off to buy the ingredients i hope someones online to answer my dumb questions<br><br><br><br>
Whats normal icing called!?<br><br>
the stuff that you get in the big rolls and have to flattern (ooo i get to buy a rolling pin how exciting, and a whisk! and a cake tin... spot whos never made a cake before). i want that! im presuming it isnt vegan so i guess ill have to find a recipe for it, aagh. i dont own a food processor either hope that wont be a problem =\\<br><br><br><br>
+ im going to make the cake have a cow on it (vegan cow cake hah irony?) - can you just simply paint using food colouring?! thatd be fun. or would i have to water it down first cause i imagine itd taste rather er, bitter. that can be trial and error though heh
 

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Are you thinking of marzipan? <a href="http://en.wikipedia.org/wiki/Marzipan" target="_blank">http://en.wikipedia.org/wiki/Marzipan</a><br><br>
It might be vegan. Good luck with the cake.
 

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Discussion Starter · #3 ·
Oh god no i cant stand marzipan.<br><br>
i remember its proper icing and you buy it in big packets, my sister used to eat it by myself.<br><br>
a bit dead now, the boy in question has decided he doesnt really like icing anyway.. then again i said "the stuff they use on christmas cakes that you can peel off" so HE probably thinks i mean marzipan... and suggested i use icing sugar+water mixed together. would that actually be ok?! a lot easier for mee but i wanted to make pretty pictures on the cake =(<br><br><br><br><a href="http://www.wilton.com/cake/icing/icingchart.cfm" target="_blank">http://www.wilton.com/cake/icing/icingchart.cfm</a><br><br>
that says i think it might mean fondant?<br><br><br><br>
ps. thanks anyway, i dont like shooting people who try help me down! ill need all the help i can get. last week i made vegan lasagne and the white sauce tasted like custard o_O
 

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Fondant, maybe. Fondant tends to have egg whites/gelatin in it.<br><br><br><br>
Icing in a tub (i.e. betty crocker, pillsbury stuff) is often vegan.. also full of hydrogenated fats, but its a special occasion :p
 

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I have never seen icing you roll out except marzipan.<br><br><br><br>
Here's my icing recipe.<br><br>
1/2 cup buttery type spread like Earth Balance<br><br>
1/4 cup non dairy milk (I use soy yogurt to make it tangy)<br><br>
3 cups unbeached powdered sugar<br><br><br><br>
With a mixer or stick blender cream the butter and milk and half the sugar. When well combined add the other half the sugar and beat until fluffy.<br><br><br><br>
This has never failed me.
 

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Discussion Starter · #6 ·
That wouldve worked! + it says CUPS.<br><br>
I went to sainsburys, got locked out of my house in the rain, then got rescued haha.<br><br>
and er<br><br>
realised i had no scales<br><br>
so had to guess what the hell 100g was of everything haha. well it was all 500g bags and marg so it didnt seeem to hard. except for 20g of egg replacer that was sheer guesswork. note to self: get scales<br><br>
i wasnt THAT off but the cake was bleeding tiny!! didnt taste too bad though, kinda like a giant biscuit<br><br><br><br>
so i remade the mixture using 3x and putting it all in one tin... should be done soon i hope<br><br><br><br>
oh and the icing is apparently called regalice or something ill go check next time im downstairs. the stuff they had was vegan =D whoop. and already pre-rolled so i didnt have to bother getting a rolling pin<br><br><br><br><a href="http://www.supercook.co.uk/about/our-products/details/11182" target="_blank">http://www.supercook.co.uk/about/our.../details/11182</a><br><br>
that stuff<br><br>
it said suitable for vegetarians on the packet and contained no dairy or eggs so i presume its vegan. im not quite as far as e numbers yet though
 

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Sorry! I may live in the Uk but I still cook in American! I can't deal with grams. I am strictly an ounce kinda girl. I know 8oz is a cup and I am good to go. Sorry. Glad it seems to be workiing out for you
 

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Discussion Starter · #8 ·
i meant that as a good thing!!<br><br>
i had to literally work things out like "ok it should be 200ml of water and this empty ketchup bottle im recycling is 265 so ill fill that up" and using a 100g chocolate bar to compare flour weights to<br><br><br><br>
if id just had a recipe saying "2 cups" that wouldve been bloody brilliant
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Pirate Ferret</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
That wouldve worked! + it says CUPS.<br><br>
I went to sainsburys, got locked out of my house in the rain, then got rescued haha.<br><br>
and er<br><br>
realised i had no scales<br><br>
so had to guess what the hell 100g was of everything haha. well it was all 500g bags and marg so it didnt seeem to hard. except for 20g of egg replacer that was sheer guesswork. note to self: get scales<br><br>
i wasnt THAT off but the cake was bleeding tiny!! didnt taste too bad though, kinda like a giant biscuit<br><br><br><br>
so i remade the mixture using 3x and putting it all in one tin... should be done soon i hope<br><br><br><br>
oh and the icing is apparently called regalice or something ill go check next time im downstairs. the stuff they had was vegan =D whoop. and already pre-rolled so i didnt have to bother getting a rolling pin<br><br><br><br><a href="http://www.supercook.co.uk/about/our-products/details/11182" target="_blank">http://www.supercook.co.uk/about/our.../details/11182</a><br><br>
that stuff<br><br>
it said suitable for vegetarians on the packet and contained no dairy or eggs so i presume its vegan. im not quite as far as e numbers yet though</div>
</div>
<br><br><br>
Yes as far as i know supercook icing is vegan. Theres also an industry brand i tend to buy in bulk from a cake craft centre thats also vegan. In order to make your cake work though if you're not using marzipan. Make sure the cake surface is as smooth as possible, The reason when you're decorating cakes to use marzipan is it make the end result smoother and more professional looking. I have made sponge cakes and just topped with prerolled icing before and the bumps of the cake tend to show though a bit. For future reference if you're not planning to use marzipan it's better to get icing you roll yourself because then you can make it that little bit thicker to cover the imperfections. Also a tip i don't know if you know, but heat up some jam till runny and brush it over the cake before adding the icing, it helps it stick.<br><br><br><br>
As for your result with the first try of the cake. I will take an educated guess and say the biscuit like quality was down to the egg replacer. If you come to bake again throw it away. There is no use for egg replacer.
 

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I keep a small scale in my kitchen when recipes call for weight. It has grams and ounces on it. (I'm in the US too, where recipes usually are in cups and spoons)<br><br><br><br>
The best egg replacer I've found is 1 tbsp of ground flax seeds + 3 tbsp water, stirred, and left sit as long as you can, stirring occasionally. At least 20 minutes seems to work best.
 

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Discussion Starter · #11 ·
yay to tsp. ill look into flax<br><br>
my cake said in the recipe to be in the oven 40-45minutes<br><br>
its been in there 2 hours now<br><br>
but its still really sticky in the middle o_O<br><br>
does that mean its not cooked or i added too much water so just have a sticky cake?
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Pirate Ferret</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
yay to tsp. ill look into flax<br><br>
my cake said in the recipe to be in the oven 40-45minutes<br><br>
its been in there 2 hours now<br><br>
but its still really sticky in the middle o_O<br><br>
does that mean its not cooked or i added too much water so just have a sticky cake?</div>
</div>
<br><br><br>
that would make me nervous. You're gonna have a hockey puck!!<br><br><br><br>
Are you sure the oven is at the right temp? Do you have an oven thermometer?
 

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Discussion Starter · #13 ·
Our oven is ancient.<br><br>
it still has a naked gas flame at the back<br><br>
the recipe said gas mark 3/4 so i put it on 4<br><br><br><br>
i took it out cause the top was getting black round the edges, on the underside its got wet patches o_O<br><br>
genius idea: put it back in upside down<br><br><br><br>
ohhhh this cakes going to be classic. at least ima make it look pretty (expect photos!)
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Pirate Ferret</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Our oven is ancient.<br><br>
it still has a naked gas flame at the back<br><br>
the recipe said gas mark 3/4 so i put it on 4<br><br><br><br>
i took it out cause the top was getting black round the edges, on the underside its got wet patches o_O<br><br>
genius idea: put it back in upside down<br><br><br><br>
ohhhh this cakes going to be classic. at least ima make it look pretty (expect photos!)</div>
</div>
<br><br><br>
Do you have a microwave? Sponge cakes actually cook really well in the microwave. Though obvioussly you cant put a cake tin in so you'd need a suitable shape dish.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>rabid_child</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Fondant, maybe. Fondant tends to have egg whites/gelatin in it.<br><br><br><br>
Icing in a tub (i.e. betty crocker, pillsbury stuff) is often vegan.. also full of hydrogenated fats, but its a special occasion :p</div>
</div>
<br><br><br>
My guess would be fondant.
 

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The icing would be fondant or royal icing, which often has egg. 'Normal' icing to me is glace, with icing sugar, water and a bit of lemon juice. It's really easy to make.<br><br><br><br>
Spider, your recipe sounds like butter icing, which I used to use for cake and butterfly cake filling.
 

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Discussion Starter · #17 ·
Uh<br><br>
well im fairly sure the cake isnt cooked properly and will never cook. i had to hack the outsides off they were so burnt.. but bits in the middle are still squidge o_O<br><br>
too much water i think? or not enough egg replacer?<br><br><br><br>
next time i brave a cake im getting scales. because i see us peeling the icing off then binning the rest, haha. the random tiny biscuit cake tastes better.<br><br><br><br>
Its the thought that counts... right?<br><br>
I decorated it anyway, thisll do hahah. ill do a makeup cake once i have some form of cooking skills.<br><br><br><br>
ps. im 20 if you thought i was about 9 by the photo. no idea why im uploading it because its humiliating, hahah. im usually rather good at this whole art thing i blame the base being er, minging.<br><a href="http://cdn.veggieboards.com/3/32/32946bdd_vbattach5173.jpeg"><img alt="LL" src="http://cdn.veggieboards.com/3/32/525x525px-LL-32946bdd_vbattach5173.jpeg" style="width:525px;height:394px;"></a>
 

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sponge cakes are nearly impossible without real eggs (IME)
 

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I think it looks pretty good!! I don't know how I would have made a cow!
 
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