Midday Fix: Cake decorating tips from the pros

Heidi Hedeker,  Associate Professor and Pastry Instructor, Kendall College and cake competition organizer at the 2018 Chicago Flower & Garden Show

-Annual cake decorating competition, Chicago Flower & Garden Show, Sunday, March 18, from 10 a.m. to 3 p.m.  It takes place in the Garden Gourmet area.

-The Chicago Flower & Garden Show runs March 14-18 -- Navy Pier – 600 E. Grand Ave., Chicago

www.chicagoflower.com

www.kendall.edu

Recipe:

VEGAN CHERRY BIRTHDAY CAKE with white chocolate frosting

  • 2 3/4 cups cake flour
  • 1 1/4 cups sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup cherry puree (use around a cup and a fourth pitted (!!) cherries, blend in a food processor)
  • 1/3 cup apple sauce
  • 3/4 cup vegetable oil
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon vanilla / 1 vanilla pod

VEGAN CHERRY BIRTHDAY CAKE

In a large bowl, mix together the flour, sugar, baking powder, and salt.

Add in the cherry puree, apple sauce, oil, vinegar, and vanilla.

Beat until the batter is completely smooth. It will be very thick... like wet cookie dough thick, but that's fine!

Spread the batter into the prepared pans and tap the pans a few times on a counter to pop any air bubbles. Allow the cakes to sit for 5-10 minutes before putting them in to the oven (this will allow the batter to flatten a bit from the spreading).

Bake at 375F for 18-20 minutes.  Allow the cakes to cool before frosting.

WHITE CHOCOLATE FROSTING

  • 1 cup / 225 grams of (vegan) butter, softened
  • 3 cups confectioner's sugar
  • 100 grams of white chocolate, melted and cooled
  • teaspoon of vanilla extract

WHITE CHOCOLATE FROSTING

Beat the butter in a large bowl until soft and creamy.

Add the confectioner's sugar one cup at a time (beating well after each addition) until the frosting is combined well. Add in the chocolate, and beat well. Beat in the vanilla extract.