Thursday, August 31, 2017

Throwing some shade

Ombre Flowers

So I wanted to try that new ombre cake frosting trend.  I used whip cream here on an eggless chocolate cake I made for a potluck at work (for those egg-free individuals on my team).  Everyone was sufficiently impressed.  I was a little disappointed at the messiness of the blue/purple end, and I kinda ran out of cream, but it tasted good. Anyway...

Eggless Chocolate Cake
2 c sugar
1 3/4 c flour3/4 c unsweetened cocoa powder
1.5 tsp baking powder
1.5 tsp baking soda
1/2 c sunflower oil, organic
1 c whole milk, organic
1 c boiling water
1 tsp salt
3 tbs flax seeds

Roses
2 c heavy cream
1/4c sour cream
1 tsp vanilla
½ c powdered sugar
food coloring (if desired)

Pre-heat oven to 350F. Soak flax seeds in milk for an hour or overnight (or use flax meal). Blend (I used a stick blender). 

Mix dry ingredients. Mix in wet ingredients, with boiling water being last.

Pour into cake pan (9x13). 

Bake for 30 min, rotating once.  

Let cake cool at least an hour.

Whip creams and then mix in powdered sugar and vanilla. Using a pastry bag and a rose attachment, color 1-1.5 cups of whip cream at a time with a few drops of food coloring.  After you've piped out a few flowers, repeat with another color. You don't need a new bag or to clean or anything - the mixing colors is what will give you the nice gradient.