Birthdays were taken very seriously when I was growing up. Every last bit had to be meticulously planned and organized way beforehand (at least a month!). I used to religiously count down days to my birthday and the party. Headache inducing decisions on who was going to be on the guest list, I possibly drove my poor mother to insanity! My mother insisted on baking a cake for me every single year, even the years I was away from home she would wait till I got back and made me one. I now deeply miss the cake, the love, thought and affection that went into making it. Now I make cakes for my little ones, who seem to come up with some unusual requests. This cake was supposed to be a rainbow cake with blue icing roses and also, follow the trend of undressed cakes with a light covering of some vanilla icing! Excellent for three different cakes but the birthday girl loved her cake and insisted on cutting it herself (the magic of seeing the layers I’d say). The basic cake recipe is from my vanilla cake with gel colors and natural fruit flavours mixed in. The icing is made with powdered Xylitol mixed with a dash of corn flour and Nuttelex, a vegetable shortening easily found in the shops here.
Vegan White Icing
Vegan, gluten free, nut free and sugar free. A quick icing recipe great for covering, piping and decorating cakes, cupcakes and cookies.
- 4 cups Xylitol
- 2 tablespoon Corn Flour
- 2 teaspoon Vanilla Bean Paste
- 1/2 cup Nuttelex
- 2 tablespoons Non Dairy Milk
Powder the Xylitol and corn flour together until fine.
- In a large mixing bowl add the powdered mix, shortening, milk and vanilla bean paste.
- Start mixing at the lowest speed possible until the mixture comes together.
- Once the mixture is well mixed then increase the speed to get smooth and fluffy icing.
If the mixture seems to thick (depends on different brands of corn flour) add a bit more milk.
Use rice milk, if wanting a gluten-free, nut Free and sugar-free icing.