Tuesday, January 31, 2012

Egg and dairy-free birthday cake

I made this birthday cake for a celebration we went to for one of my little girl's friends, who (obviously) can't eat egg or dairy.  It's from the Woman's Day website and turned out really well!  All the kids ate it up with no complaints, so that's a win!

¼ cup water
2 tablespoons vegetable oil
2 teaspoons baking powder
3 cups plain flour
1¾ cups caster sugar
½ teaspoon vanilla extract
½ cup Nuttelex polyunsaturated table margarine>
Extra 1¼ cups water
Extra 2½ teaspoons baking powder
Hundreds and thousands to decorate

Creamy vanilla frosting
1½ cups Nuttelex margarine
4 cups icing-sugar mixture
2 tablespoons hot water
1 teaspoon vanilla extract

Grease two deep 20cm-round cake pans; line bases with baking paper.

Beat water, oil and baking powder in a large bowl with an electric mixer on low speed for about 30 seconds or until combined. Add remaining ingredients; beat mixture on low speed for one minute or until just combined. Increase speed to medium; beat for about three minutes or until mixture is smooth and thick. Divide mixture evenly among prepared pans.
Cook in a moderate oven, 180C, for about 35 minutes or until cooked when tested. Stand cakes in pans for five minutes; turn onto a wire rack to cool.

Creamy vanilla frosting. Beat margarine in a small bowl with an electric mixer until light and fluffy. Gradually add icing-sugar, beating until combined. Beat in water and vanilla extract until just combined.

Sandwich cakes together with one-third of the frosting. Spread remaining frosting over top and sides of cake. Decorate with hundreds and thousands.

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