Joined: Nov 13, 2006
Posts: 324
Location: Tuddern, Germany
Birthday: Nov 27
Posted:
Wed Jul 02, 2008 11:42 am
Does anyone have a good recipe? I've looked at the vegan chocolat cake in the recipes, or maybe the mayonnaise cake. Can I replace the sour cream in a WASC chocolate variation with mayonnaise? I just want something dense enough to carve without having a zillion crumbs and hours of cursing!
malishka Regular Member
Joined: May 12, 2008
Posts: 117
Location: Hollywood, Fl
Birthday: Mar 17
Posted:
Wed Jul 02, 2008 12:10 pm
Hi Amysue99,
I don't know the vegan rules, but I do follow kosher rules and my cakes, usually eaten after a meaty meal, have to be dairy free. So I'll give you this advice for a dairy free cake.
I don't know if you are a fan of box mixes. For a dense cake I use the chocolate Dunken Hinez cake mix and follow their directions on the side of the box that calls for pudding in the mix. This makes it a denser cake for stacking and carving, plus it's dairy free. If you're worried about it not being moist enough, don't! It's just perfect.
good luck!
ahuvas Frequent Member
Joined: Jul 23, 2006
Posts: 212
Posted:
Fri Jul 04, 2008 5:06 am
Im also a kosher baker and most of my recipes are dairy free for sake of ease. This is an excellent chocolate cake recipe that I inherited from my grandmother. Its a bit crumby but if you freeze before carve its perfect.
Combine the water, sugar, butter and combined sifted cocoa powder and soda in medium saucepan; stir over heat, without boiling, until sugar dissolves (use as large a pot as you have as it puffs up a lot - don't leave the stove top as it can boil over very easily but I usually do not boil it for 5 minutes). Bring to a boil then reduce heat; simmer, uncovered, 5 minutes. Transfer mixture to large bowl; cool to room temperature.
Add flour and egg to bowl; beat with electric mixer until mixture is smooth and changed to a paler colour. Pour mixture into prepared dish. Bake cake in moderate oven about 50 minutes in a moderate (350) oven. The cake is ready when you press on centre and it springs back. Turn down the oven a little if it is browning too quickly on sides.
This cake is pretty much no fail.
amysue99 Frequent Member
Joined: Nov 13, 2006
Posts: 324
Location: Tuddern, Germany
Birthday: Nov 27
Posted:
Sat Jul 05, 2008 4:02 pm
Thanks guys!
amysue99 Frequent Member
Joined: Nov 13, 2006
Posts: 324
Location: Tuddern, Germany
Birthday: Nov 27
Posted:
Sat Jul 05, 2008 4:16 pm
Malishka - Do you add the pudding mix when using that recipe? If so, isn't there dry milk in the mix?
malishka Regular Member
Joined: May 12, 2008
Posts: 117
Location: Hollywood, Fl
Birthday: Mar 17
Posted:
Tue Jul 08, 2008 7:06 am
amysue,
The instant pudding pie filling does not have a dairy kosher sign on it. so I know it is non-dairy. Some of them are, but the vanilla and the chocolate ones that I buy are not.
Ahuvas, thank you for that recipe, but isn't butter dairy or can I substitude it with margarine?
ahuvas Frequent Member
Joined: Jul 23, 2006
Posts: 212
Posted:
Tue Jul 08, 2008 7:15 am
Sorry I automatically substitute with margarine. In fact Ive only really had real butter once or twice in my life
malishka Regular Member
Joined: May 12, 2008
Posts: 117
Location: Hollywood, Fl
Birthday: Mar 17
Posted:
Tue Jul 08, 2008 7:53 am
Ahuvas,
Butter is yummy.
One more question if you don't mind.
what is caster sugar? is it the same as powdered sugar? And bicarbonate of soda, is that the same as baking soda?
sorry, I don't bake much from scratch, but I would like to start. So some of the ingredients are all new to me.
Is one type of margarine better than another?
I use Fleishmen's non salted.
And also, last question, I promise.
I am looking for kosher Luster Dust and silver and gold as well. can you pm me if you know of any. I realize it doesn't pertain to the topic in this forum.
I am doing so many cakes and would like ti highlight them with different chalks, dusts and golds, but can't because there's no koshersign on them.
ahuvas Frequent Member
Joined: Jul 23, 2006
Posts: 212
Posted:
Tue Jul 08, 2008 8:21 am
Bicarb soda = baking soda
caster sugar = finely ground sugar - not powdered sugar. I usually just use plain white table sugar.
I often use an Australian brand of margarine that comes in a tub (its not the spreadable type but the baking type) but also use a "kosher" brand called Migdal margarine - it all does the same job. Even when I have left out eggs by accident the cake still worked well.
You can buy kosher petal dust from Country Kitchen USA called "Crystal Colours" or something like this -not all colours have kosher certification so check their website. The crystal colors is the only product I have been able to find with kosher certification.
You can buy gold and silver from Wilton. I think its the Pearl DustShimmer Dust
malishka Regular Member
Joined: May 12, 2008
Posts: 117
Location: Hollywood, Fl
Birthday: Mar 17
Posted:
Tue Jul 08, 2008 8:36 am
ahuva,
thaks soooo much. I will be on the lookout for crystal colours. I will try to use your chocolate cake recipe in my next bat mitvah cake that is due in 2 weeks from now.
You have been a tramendouse help.
Pm me anytime.
Amysue99, I hope this thread has helped you a little.
amysue99 Frequent Member
Joined: Nov 13, 2006
Posts: 324
Location: Tuddern, Germany
Birthday: Nov 27
Posted:
Tue Jul 08, 2008 12:25 pm
Yes, ladies, it has. Thank you so much. I ended up using one of the extender recipes that uses pudding mix instead of sour cream. I would have never thought about it if you hadn't said something about using the pudding mix, Malishka. Thanks!
denette Regular Member
Joined: Dec 09, 2006
Posts: 155
Location: New Mexico
Posted:
Tue Jul 08, 2008 12:42 pm
Amysue- I didn't see the REASON you need a dairy free cake...an allergy, vegan or another reason? With margarine, a lot of them still have whey in them.
It looks like you've got some good response, but
I've also got a dense chocolate cake that I've made dairy free. You can PM me if you still need it.
amysue99 Frequent Member
Joined: Nov 13, 2006
Posts: 324
Location: Tuddern, Germany
Birthday: Nov 27
Posted:
Tue Jul 08, 2008 10:41 pm
The family who requested the cake are allergic to cow's milk.
malishka Regular Member
Joined: May 12, 2008
Posts: 117
Location: Hollywood, Fl
Birthday: Mar 17
Posted:
Wed Jul 09, 2008 6:19 am
has anyone ever tried using soy milk in their recipies? does it have the same effect as regular milk? Just curious.
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