Guest guest Posted March 10, 2006 Report Share Posted March 10, 2006 Hi Patty.....oh the pressure of birthday cakes, lol. For all of my SCD baking of cakes and bread i find the only way to ensure that things get baked thru without burning on top is to 'tent' the entire pan with parchment paper...using a long sheet of parchment, i line the baking pan and then wrap the paper up and over, tucking under the other [out] side of the pan, to hold it in place...this doesn't touch the top of the pan, only 'tents' it. [i hope that makes sense] I also use a lower than suggested temp. For frosting, i use almond or cashew butter and whip it with honey until it spreads..i often add extra coconut oil or ghee. I find this too sweet, but i've had rave reviews, and it lends itself really well to the banana or other nut based cakes. My son is also a big fan of cinnamon honey butter, which in our case is coconut oil, honey and cinnamon, whipped up. this could also be used, but it gets really hard when refrigerated. Good luck!!!! Cindy Quote Link to comment Share on other sites More sharing options...
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