Well, well, well it has been a VERY long time since I have posted anything on here. Not only am I in school at The Institute of Integrative Nutrition but I have also been taking the eCourse from www.gnowfglins.com which just happens to be the sponsor of this Tuesday Twister. (You have to try Wardeh’s muffin and biscuit recipes, they are to die for!)
I made these cakes over spring break and wanted to share them with all of you.
The cake recipe is okay, could use some improvement. I will give you the recipe and you can do what you want with it. I preferred the honey version, myself.
The FROSTING is the most amazing frosting I have made in a long time! Just make sure you follow the directions exactly.
Do you notice the lighter bunny? It looks a little lumpy in the frosting. Well… that is because I didn’t do things in the right order. I added the flour mixture with the butter and rapadura. You are supposed to beat the butter and rapadura and THEN add the flour mixture and lightly mix after that.
The frosting tasted good, it didn’t feel lumpy when eating it, but it wasnt light and fluffy like it should have been.
I used pasta noodles for the whiskers, black licorice (Panda brand) for the mouth, naturally sweetened dark chocolate, natural food colored candies for the eyes, and half of a health food store gummy bear for the nose, and a cottonball for the tail (non-edible).
Bake the cake in a round pan. Let it cool completely. Cut the cake in half then stand up the pieces (with the rounded side out) next to each other. Use frosting to “glue” the pieces to a plate and to each other. Then frost the whole thing. Couldn’t be simpler!
Here are the recipes! Enjoy!
Sprouted Wheat Vanilla Cake
1¼ cups fresh-ground sprouted wheat flour
2/3 cup raw honey or sucanat
¼ cup plain yogurt
¼ cup raw milk
¼ cup coconut oil, melted
½ tsp baking soda
½ tsp aluminum-free baking powder
¼ tsp sea salt
1 tsp vanilla
Pre-heat oven to 350°F. In a mixing bowl blend the honey or sucanat, yogurt, milk, oil, vanilla and eggs. Add in the dry ingredients and mix until smooth and creamy, about 1 minute.
Pour into a greased and floured square or round baking dish. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
Place on a cooling rack and allow the cake to cool for about 20-30 minutes before removing from the pan. Serve with The Best Frosting Ever.
The Best Frosting Ever
6 tbsp fresh-ground sprouted wheat flour
1 cup raw milk
Mix ingredients together in a sauce pan. Whisk and heat until thick, then set aside to cool completely. I usually cook this for about 2-4 minutes.
Add 1 tbsp vanilla, stir until combined.
In a mixing bowl add cream:
1 cup sucanat or rapdura ground in a blender until fine
1 cup slightly softened butter
Beat until light and fluffy.
Add the completely cooled flour mixture to the butter mixture and whip until like whipped cream—not too long about 45 seconds. Store leftovers in the refrigerator. Makes about 2 cups frosting.
**Make sure you cream the butter and sugar before adding the flour mixture, or it will separate!!!!!!!
To make CHOCOLATE frosting add 4 tbsp cocoa powder—VERY GOOD
Copyright © 2010
By Tiffany Perez
Tiffany’s Table L.L.C.
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