It doesn't seem to matter how I make it, or what I substitute. It just NEVER turns out to be more than some kind of sauce. Which is what it is...and like many foods made for vegan eaters it's waaaaay too sweet, not to mention it has rice milk and rice milk powder (yuck and more yuck!) in it. So the cake was au naturel, double decker with banana slices between, but with the sauce on each piece and fancy birthday candles, it went fine. As usual, I don't get to taste it, but I had reports that it was good.
So, a good, nutrient-dense, not too sugary frosting anyone? I used to make an amazing frosting from blended dates and coconut oil, but this year Little Moo wanted pink. So pink, she got.
I have a feeling that I'll have to figure out a real buttercream thing for next year, assuming that she can eat it by then...I wonder if you can make buttercream icing out of ghee...?
Sorry - the party was completely crazy and I didn't get any pictures. :(
I'll post the images I took of them cooling last night...
No comments:
Post a Comment