Dairy Free Iron Man Birthday Cake

Tomorrow is Andy's birthday, so I spent today making him a birthday cake (and he spent today washing up the piles of stuff that I left all over the kitchen). He's a big Iron Man fan, so I decided to make him an Iron Man birthday cake using this technique. It's essentially tracing a picture onto greaseproof paper with buttercream icing, freezing it and placing it onto the cake. When you peel the greaseproof paper off the icing it leaves the picture on the cake! If you want detailed instructions (with pictures) I suggest you check out the post I linked to. I'm far too tired and sticky to write a long blog post tonight.

Anyway, because of Jack's milk allergies I had to make the icing without using dairy butter and I honestly wasn't expecting it to work. I was convinced that the icing wouldn't freeze properly and the paper wouldn't peel off cleanly (even though I substituted some of the dairy-free spread with vegetable shortening). As a result I really didn't put much effort into making the tracing neat, or checking that all the gaps were filled and the icing was smooth. It didn't seem worth it when I was so sure that it would fail. I don't know if that makes it more annoying that it worked perfectly. Everything froze as it should, and the paper peeled off without the slightest smudging.

I wasn't terribly careful with the placement or the plain icing either. I was so sure I'd have to scrape it off anyway.

You can see here that the icing was bumpy, but that was totally my fault for not being more careful with piping it.

This is the first time I've ever attempted to decorate a cake with buttercream like this, so I'm really pleased with how it turned out! And now I know what to do (and what not to do) for Adam's birthday in July.

Snowy Day Baking

This is how it looks outside my house today:

At lunchtime I realised we had run out of bread, and as we live at the top of a steep hill which hadn't been gritted there was no way we could get to a shop to buy any more. Luckily I keep a huge stock of bread flour, so I made some of my own.

Recipe:

This is so simple to make, but it does involve kneading. It's worth it though because it tastes amazing.

700g bread flour (plus extra for dusting)
2 teaspoons salt
1 7g sachet dried yeast
450 - 500 ml lukewarm water
Baking tray and baking paper

Put the flour and salt in a bowl and stir together. Add the yeast and stir again. Make a hollow in the centre of the bowl and pour in your water. I usually start with 450ml of water and add more once it's mixed in. I find it easier to add more water than more flour. An important thing to note about the temperature of the water is that if it's too cold the yeast won't activate and if it's too warm the yeast will die. I test the temperature by closing my eyes and dipping a couple of fingers in (get your minds out of the gutter!); if I can't tell how far in my fingers are, it's about right.

Before you start mixing in your water, make sure you remove any rings you're wearing because you're going to be doing this by hand. Just put your hands into the bowl, squish everything together and try to ignore how it feels. If you have flour or scraps of dough left at the bottom of your bowl, add a little more water and mix in. Sticky dough is better than very dry dough.

Once you've mixed it all in and you're happy with the consistency of your dough, turn it out onto a lightly floured work surface and knead it for ten minutes. Remember, sticky is good, so don't worry if it sticks to your hands and the worktop, just peel it off and stick it back to the dough.

When the dough is soft, smooth and stretchy put it in a mixing bowl and cover with a damp tea-towel. Leave it to rise at room temperature for about two hours. You can leave it in a warm room and it should take less time, but it probably won't taste as nice. You could probably even leave it to rise overnight in a fridge, but I've not tried it.

When your dough is fully risen it should have roughly doubled in size. To test it, poke a well floured finger into the centre of the dough. If the dough doesn't rise to fill the dent then it's done. With the dough still in the bowl, push down on it with your palms to get rid of the air. Tip it out and knead lightly for a minute or so and cut in half. Each half needs to be shaped into a round loaf. I do this by picking the dough up and turning it in my hands while tucking the sides underneath. I'm sorry if that isn't explained very well, I'll try and get a video of it, and maybe a video of how to knead too.

Once both loaves are shaped, put them on a sheet of baking paper the right size to fit the baking tray you're using, sprinkle with flour, cover with the damp tea-towel again and leave to rise for another hour.

Towards the end of the rising time put your oven on to preheat to 230C (450F or Gas Mark 8). I usually judge by how much the dough is risen, but roughly 40 minutes into it should be fine. While the oven is preheating, put a roasting tin on the bottom of the oven and the baking tray you intend to use on the top shelf (which should be roughly in the centre of the oven rather than right at the top.)

Once your dough has finished rising sprinkle on some more flour and slash the top of each loaf using a very sharp knife. Before you do anything else, run a mug of very cold water (I know it seems weird, but trust me). Remove your baking tray from the oven (make sure you close the oven door) and slide the baking paper with the loaves onto it. As quickly as you safely can, open the oven door, put the baking tray on the top shelf, pour the mug of cold water into the roasting tin at the bottom and shut the oven door. The cold water on the hot roasting tin creates a cloud of steam inside the oven which gives your bread a lovely chewy crust.

After a couple of minutes you need to turn your oven down to 200C (400F or Gas Mark 6) for 15 minutes. I usually use the couple of minutes to clean up the water that I've spilled all over the floor instead of in the roasting tin. After 15 minutes, turn your baking tray around to colour the bread evenly and turn the oven down again to 180C (350F or Gas Mark 4) and bake for a further 15 to 20 minutes. To check if the bread is done turn the loaf over and tap on the bottom. If it sounds hollow it's done! Leave on a cooling rack to cool competely, or do what I do and wait until it's just cool enough to touch, cut a nice thick slice and eat with lots of butter melting into it.

I also made some gorgeous oat and raisin cookies while waiting for my bread to rise. I used this recipe from Deb at Smitten Kitchen and it's the easiest cookie recipe I've ever used. The only adaptation I used was to replace the butter with a dairy free substitute. They taste incredible, but it's hardly surprising because every recipe I've tried from Smitten Kitchen has been amazing.

It's a pain in the arse, but it does look pretty.

Dairy Free Rainbow Cake

For his birthday Adam has asked for a rainbow cake covered in plain white sugarpaste that he can draw on with edible pens (like this one from Sweetapolita) and even though his birthday isn't until July I thought I should have a go at making it now so I have time to tweak the recipe if needed.

The recipe I used was originally a three layer chocolate cake, but I replaced the cocoa powder with extra flour and split the finished mixture into 6 parts rather than three. I've found that the most accurate way of doing this is to weigh the mixing bowl before you start, then again when you've added all the ingredients. Simply take away the original weight of the bowl and divide by as many layers as you want. In my case it worked out to 138 grams per layer. Once you've got the cake mix divided into separate bowls just add a different food colour to each bowl. For this to work properly you have to use the paste or gel food colours. The liquid ones are too runny to get a really vibrant colour. The ones I used were Sugarflair colours.

Tangerine and Christmas Red

Melon and Party Green

Ice Blue and Grape Violet

The colours of the cake mix will be pretty much the colour of the finished cake so make sure it's as bright as you want it.

Recipe:

100g dairy free margarine (at room temp)
260g caster sugar
2 eggs
1/4 teaspoon vanilla extract
3/4 teaspoon baking powder
3/4 teaspoon bicarbonate of soda (baking soda)
a pinch of salt
215g plain flour
160ml rice milk or other dairy free milk
20cm (8 inch) round shallow tins, greased and bases lined

Preheat your oven. I set mine at Gas Mark 3 (170C or 325F), but because the layers were so thin I think it probably should have been GM 2 (150C or 300F) and baked for a bit longer. Remember to weigh your bowl before you start too, it makes separating the mix so much easier.

Cream together the butter and sugar. Beat it on a fairly high speed for about 5 minutes until it's light and fluffy; it may take a minute or so longer as it's margarine instead of butter.

Add the eggs one at a time, beating thoroughly after each.

Turn your mixer down to slow and add the vanilla extract , 45 grams of the flour, the baking powder, bicarbonate of soda, and the salt and beat until well mixed. If you try and do this with the mixer still on high you will end up with a fine film of flour over everything in your kitchen. Trust me on this, turn the mixer down!

Add half of the remaining flour, all of the milk, then the last of the flour. Mix well until everything is combined.

Now you've reached the fun part! Weigh out your mix into six bowls (you did remember to weigh the mixing bowl before you started, right?) and colour each bowl differently. Add each colour to a different tin (I only had two tins so I had to do mine in batches) and bake in the oven for 25 - 30 minutes. I baked mine two layers at a time, one on the middle shelf and one below it but off to one side. Once the top tin finished I moved the bottom tin up a shelf and had to bake for a further ten minutes or so. Bear in mind that once they're baked the outside of the cake layers might look a bit ... funky. Don't worry, the inside of the layers will be the correct colours!

Once all the layers are baked and cooled it's time to assemble your cake! I used a really simple buttercream icing for mine (125 grams dairy free margarine, add 400 grams icing sugar and beat well. Add 1 teaspoon of vanilla extract, beat until smooth and creamy) It's a slightly off-white colour because of the margarine, but it would probably work fine if you replaced the margarine with vegetable shortening. I needed two batches of this icing, one for between the layers and a crumb coat and one for the top coat and swirls. I probably have far too much on though because I actually ran out of icing towards the end.

Oops.

Put your first layer on the cake board or plate, cover with a layer of icing, place the next layer on top. Repeat until all layers have been added, and apply a thin coat of icing all over the cake as a crumb coat (to stop crumbs getting into your top layer of icing). Refrigerate the cake while you make up the next batch of icing to let the crumb coat firm up.

For the outer layer of icing I added a little more on top on the crumb coat and then used a number 8 PME star nozzle to pipe swirls all over the cake.

I did have some problems with this cake. The layers were very thin, so they went rather hard and crispy round the edges and I ended up having to trim them. I think next time I make this I'll use one and a half times the recipe, or possibly even double it. If I double it, I'll keep the temperature at GM3, but for one and a half I'd probably turn it down to GM 2 and bake for a bit longer.

The important thing is that it tasted great, crispy bits and all, and Adam is already looking forward to his birthday cake!

Dairy Free Sugar Cookies

I had a day to myself yesterday while Andy took Adam and Jack to a children's orchestral production of Peter And The Wolf that his mum and sister were playing in, so I decided to make some sugar cookies (or biscuits as we call them in the UK).

My piping skills need some work

The recipe I used was this one by Alton Brown, but with a few tweaks; I replaced the unsalted butter with a dairy free margarine and the milk with rice milk. Before I could do anything though I had to convert the measurements from cups into metric because I cannot work with measuring cups. I'm really picky about making sure I weigh ingredients down to the gram, so I hate how imprecise they are. The measurements I used were:

330 grams plain flour
3/4 teaspoon baking powder
1/4 teaspoon salt
225 grams dairy free margarine (I used Vitalite)
225 grams caster sugar
1 egg, beaten
1 tablespoon rice milk
Icing sugar for rolling out the dough.

I will say that I had some problems with this recipe, but I suspect that it has to do with the adaptations I made than the original recipe. The dough needed a lot more flour than I initially used, probably because margarine has a higher water content than butter so if you make any kind of dough with it it tends to need more flour to get to the right consistency. I think I also made a mistake with converting the cups to grams. One site I checked said that 1 cup of flour is 110 grams and another said that it's 142 grams, and I went with the lower of the two. I don't know exactly how much more I added, I just sifted in more flour until it looked like the right consistency. As it turned out, I didn't add quite enough but I was worried that too much more would make them bland and tasteless. The dough for the first lot of biscuits in each batch was a bit soft, but as the icing sugar was incorporated it stiffened up perfectly.

To ice them I just used a fairly thick glace icing (water and icing sugar) with some food colouring. It doesn't harden like royal icing, but Jack is allergic to raw egg so royal icing is a banned substance round here! I have found some vegan royal icing recipes though, so maybe I'll have a go at making a gingerbread house before Christmas.

From the rate the biscuits are disappearing I'd say that this recipe is worth keeping.