Welcome to the Cake Decorators Q&A
Dairy and Egg free Recipes?!
Hi,
I’m hoping there might be someone out there who can help with the above?! It’s for a friend’s son’s Birthday so I was also hoping someone might know of a good ganache/buttercream substitute as well as how long they usually keep – e.g. If I baked and covered the cake on the Wednesday and decorated on the Thursday,would it still be okay by the Saturday?
Apologies for the list of questions,its just all totally new to me – give me my eggs and butter and I’m good to go,useless without them! 😉
Hi Kirsty1718
There’s quite a lot of information on the site for dairy/eggfree baking. Just type in the seach box ‘dairy free’ and also ‘ gluten free’.
Most dairy, egg and gluten free recipes tend to be much drier than those which use egg. I would recommend you brush some flavoured simple syrup on the cake layers before filling and icing to keep them moist for longer.
The cakes will be fine for the time scale you mention. G’d luck with your baking. x
Hi madeitwithlove,
Thank you for getting back to me! I did try searching the site before asking but seemed to be coming back with nothing-that was searching both together though so I might try them separately and see what I can find!
I did think they’d be much drier too so that’s an excellent idea. Not quite sure what I’ve gotten myself into here,but fingers crossed it’ll be fine! 🙂
Thanks again!x
Yes the site search can be a little hit and miss although a great deal better than what it used to be. I think if everyone remembers to tag their questions it makes searching so much easier. The search picks up on key words, sometimes it take a bit of time before it latches on!
Non dairy spreads can be substituted for butter, flax seeds for egg or EnerG egg substitute, leavenings will help with rising and milk can be subsituted with water or non dairy ‘milk’ I have an eggfree but not dairy free recipe here:
http://www.cakeflix.com/blog/making-an-egg-free-cake
The recipe needs tweeking, it can taste a little soapy because of the amount of leavening used. I’ll eventually get around to making it into dairy, gluten free. The cake itself was really lovely, it stayed fresh and so moist for three days. When you’re doing cakes without eggs, incorporate as much air as you can into the fat, liquid, sugar mixture, the more bubbles the better. Eggs not only add fat but also help with rising the cake batter. Making lots of bubbles in an eggfree recipe helps to lift the batter during baking. Add the flour and leavening, mix as quickly but as gently as you can and get it in into a very well pre heated oven. For dairyfree chocolate, if you want to make ganache, just google it, there are many suppliers. Some supermarkets keep it in their free from aisles. G’d luck x
Thank you very much! I’ll be sure to give it a try 🙂
x
