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Sunday, June 17, 2012

Birth day cake - Snake

Total Time: 1 hours 20 mins

Prep Time: 1 hours
Cook Time: 20 mins


  • 1 1/2 cups brown rice flour (or any mixture of brown rice, oat, and millet)
  • 3/4 cup tapioca flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 teaspoons baking powder
  • 1 teaspoon guar gum
  • 3 tablespoons chia meal or flax meal (optional, but adds a bit of nutrition)
  • 4 eggs
  • 1 1/4 cups preferred sugar
  • 2/3 cup allowed mayonnaise
  • 1 cup non dairy milk of choice
  • 2 teaspoons vanilla extract

  • 1/4 cup Earth Balance Margarine or butter
  • 1/4 cup Spectrum Shortening
  • 2 cups corn-free powdered sugar
  • 2 tablespoon honey (optional)
  • 2-3 tablespoons non-dairy milk to thin to desired consistency
  • 2 teaspoons vanilla


Preheat oven to 350 degrees.  Whisk the dry ingredients together though the chia meal, set aside.  In a mixer, beat the eggs, sugar, and mayo.  When well mixed, add in the non dairy milk and vanilla.  Pour the dry ingredients in and beat well.  Pour into prepared pans.  Bake: a bundt pan takes about 45 minutes, 9″ circles take about 30.  When a knife inserted in the center comes out clean, it is done.  Cool for about 10 minutes before inverting on a cooling rack.  Cool completely before frosting (I like to freeze the cake to make it easier to frost).

For the frosting: beat the butter and shortening, blending well.  Beat in the remaining ingredients, scraping the sides down as necessary.  Beat on high for 5-7 minutes to get extra fluffy frosting.
Assembling  the snake cake:

Bake your cake in a bunt pan, cutting in half

Slide the two pieces in opposite directions

Push together to form a snake

Frost with desired frosting…notice…no smooth frosting…

Using a muffin cut in half, create the mouth, bottom first

This piece was a bit thick, so cut it down.  Use toothpicks to support the mouth open a bit

Thats it. :]


I Like the recipe
I love the recipe

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