So, obviously a little late to the party here, but the end of Game of Thrones! How’re you’ll feeling about that? Sad to the extreme?:
Tired of hearing everyone always talking about it, so secretly thrilled to pieces that people might finally stop shaming you for not watching it, but don’t want anyone to actually know how you feel so you always just pretend to be sad about it and just have a little bit of secret joy and smugness? (and really long run on sentences in your mind? 😉 ):
OR, do you not give a f*#k what anyone thinks of you and you wear your joy and happiness proudly (albeit friendlessly 😉 )?:
Regardless whether it’s in celebration or to soothe your shattered dreams at the ending of an era, cake is always in style and can easily bring together both sides of this series ending divide.
Now these photogs are of course terrible, no need to lie to me or sugarcoat it (ha! – “Seriously Amber? Laughing at your own jokes is so tacky and vulgar. For shame. For SHAME (*sad head shake*).”
To which I reply “Do you know me at all? What’s the opposite of high class and refined? Because that’s 100% me. Do you read this blog at all?!! Clearly the answer is no. My only real nod to upper class bougieness and sophistication are my Starbucks orders (yes, I have been known to be THAT person. I actually have a dream of one day on purpose going as over the top as I possibly could. For instance “Grande soy green tea frappuccino, no base syrup, 2 pumps vanilla, extra matcha powder, vanilla powder, extra hot” and then dramatically throw it on the floor in a fit of rage and say “I SAID EXTRA HOT!!!!” and storm out).
Where was I? Right terrible photos. So I made this for a BBQ we had a little while ago, and basically didn’t want to cut open the cake in advance and be all fancy camera, photobox-y about it, soooo…yeah, this is what happens. Deal with it. You can always feel free to wash your eyeballs out with actual cake after to remove these traumatizing images from your brain. “Are you crying?” “No, I just have something in my eye…no seriously, I just coated my ocular orbs with some delicious cake crumbs. According to Amber, I thought it would give me a sweeter outlook on life. But it was lies, all lies.”
However, that being said, Kevin was nice enough to take a few cake slice photos for me, so at least you can see what the inside looks like (“thanks Kevin! Uhhh…I swear I’m not talking about YOUR photos when I said they weren’t good. Yours are so amazing that you should submit them to an art gallery.” “Phewf, that was close, do you think he bought it?” “Dammit Amber! You know he’s likely reading this sentence too right?” “Oh, right, crap. I’ve clearly been a forest chump in this situation” 😉
Yield: 1 2 layer 9″ cake
- 3 cups cake/pastry flour (or all purpose is fine too)
- 2 cup2 cane sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup vegan butter, room temperature
- 4 egg replacer
- 1 cup non-dairy milk
- 2 teaspoons vanilla
- 1 teaspoon almond extract
- 3-4 tablespoons coconut (optional)
- 1 can cherry pie filling
- 2-3 tablespoons raspberry liqueur
- 3/4 cups vegan butter, room temperature
- 2 teaspoons vanilla
- 1/4 cup melted vegan chocolate
- 1 cup cocoa powder
- 2 cups icing sugar
- 2-3 tablespoons almond milk
- Preheat oven to 325F. Grease 2 9 inch round cake pans. Line the bottom with parchment paper. Grease the paper and dust with flour, knocking out excess flour (I highly recommend not skipping this step, it will make removing the cake from the pan afterwards a breeze).
- In a large bowl, sift together the flour, sugar, baking powder and salt.
- On low speed of a hand mixer, slowly add in the vegan butter a few cubes (or blobs if you’re me) at a time, mixing until there are no huge chunks left.
- Add egg replacer one at a time, blending between each addition.
- Add in the vanilla and almond extract, mixing to combine.
- Add in the non-dairy milk in a few additions, mixing between each addition.
- Divide batter evenly between pans and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 15-20 minutes (or longer if you’re not too impatient) before carefully inverting cake onto a plate or cooling rack to allow to cool completely. Once cooled completely, if you’re not completing the cake right away, wrap in plastic and refrigerate until assembling.
- In a small bowl, stir together cherry pie filling and raspberry liqueur. Set aside.
- For the frosting: In a medium sized bowl, beat together the butter, vanilla and chocolate.Slowly add the cocoa powder and mix to combine. Beat in the icing sugar. Add the non-dairy almond milk slowly, only adding as much as you need to get the right spreadable consistency.
- Assembly: For the cake you decide to use as the base, make sure it’s fairly flat (use a serrated knife to even it out if necessary). On the bottom layer of cake, pipe a “dam” of frosting around just the very edges of the cake. Pour the cherry filling in to the centre and top with second cake. Carefully spread a very think layer of frosting all over the cake as a “crumb coating”. Refrigerate until frosting is set/firm. Remove from fridge and cover the cake with a thicker layer of frosting.
- Sprinkle shredded coconut on top if desired.
- Store in the refrigerator.