Both of these cakes use my White Cake with White Butter Cream Frosting as their base, and then built from there. They are easy and fun to make, and taste good too!
2 and 1/2 cups cake flour
1 and 1/2 cups vegan or raw sugar
1 Tbs. baking powder
1 tsp. salt
1/2 cup shortening
2 cups soy milk
1 tsp. vanilla extract
1 Tbs. EnerG Egg Replacer
4 Tbs. water
Preheat oven to 350 degrees. Spray two round cake pans with an oil spray, and lightly flour their bottoms. Set aside. In a medium bowl, whisk together the cake flour, sugar, baking powder and salt. In a large bowl, cream the shortening to soften it completely. In a small bowl or mug, whisk together the Egg Replacer and water. Alternate the flour mixture and the milk into the shortening, beating with a mixer on medium speed. With the last addition of milk, add the Egg Replacer mixture and the vanilla extract. Beat for three minutes, until completely smooth. Divide between the two cake pans, and bake for 35 minutes or until a toothpick inserted comes out clean. Cool for fifteen minutes in their pans on a cooling rack. Then carefully invert the cakes out onto the rack to finish cooling.
The Frosting for both starts out as my White Butter Cream Frosting and is tweaked for each cake. Here's the basic frosting recipe:
1/2 cup vegan margarine, room temperature
1/8 tsp. salt
3 and 3/4 cups powdered sugar
1 tsp. vanilla extract
3 Tbs. soy milk
When the cakes have completely cooled, prepare the frosting. In a medium bowl, cream together the margarine and salt. Starting on low speed and working up to medium, beat in the powdered sugar. Add the vanilla extract and the soy milk, and beat on medium speed for three to five minutes, until the mixture is creamy and smooth. Makes enough frosting for one double layer cake.
For the Puppy Cake:
2 Tbs. cocoa
2 vegan chocolate chips
1 freeze-dried raspberry or fresh berry
Divide the frosting in half. Mix in cocoa in one of the halves. Spread about half the chocolate frosting onto the top of what will be the bottom layer of cake. Add the top half. Spread the vanilla frosting on the sides of the cake and the top, leaving space for the puppy's ears. Spread the chocolate into two large floppy ears that extend down to the bottom layer of the cake. Add a couple of cute eyebrows and a little dot nose. Place the two chocolate chips as eyes and the raspberry as a tongue. Now, you've got an adorable puppy cake!
For the Superhero Transformation Cake:
Extra Ingredients: NOTE: I've misplaced my actual recipe, where I noted precise measurements. I'll guesstimate here and update when I've found the recipe, but this is pretty close.
1/4 cup freshly pureed blueberries
1 Tbs. turmeric
Divide the frosting into 2/3 and 1/3. Leave the 2/3 vanilla, and spread the cakes as normal. Divide the remaining third into another 2/3 and 1/3. Mix the blueberry puree in with the smaller amount and the turmeric in with the larger. Spread the turmeric-based frosting in creative angles and segments to represent the explosion of a person becoming a superhero; don't forget the center of the blast. Flick the blueberry-based frosting on the cake with a fork to add to the sheer excitement of the transformation. Behold, the blinding blast of man to hero! Eat up.
Both cakes feed five hungry vegans for a couple of days or several babbling children at a birthday party. Yummers!