PA/egg son birthday cake - Peanut Allergy Information

PA/egg son birthday cake

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Ok, I searched this site for cake recipe ideas for an egg free cake. I baked the Wacky cake this morning and it was too crumbly- plus not very flavorful.

I'm looking on internet sites etc. I don't want to join any that you have to pay for to get recipes. I am not finding recipes that seem good. His party is the weekend and I need to find a recipe that works. I also would prefer a white or yellow cake and a white icing. The chocolate is nice but too much. Anyone have a recipe that is perfect?? One you use?

I would love to get a ckae box at the store- but worried about cross contamination etc.

------------------ Slk70 (Sheryl) Mommy to Nathan - born 2/28/06 - Peanut/Egg/avoiding peas Aidan (3 yrs) NFA

On Feb 27, 2007

Here is one from FAAN


Double Layer Birthday Cake M, E, P, S, N

3 cups cake flour 1 3/4 cups sugar 1 1/4 cups water 1/2 cup shortening 3 T. water, 3 T. oil, 2 tsp. baking powder; mixed together 2 1/2 tsp. baking powder 1 tsp. salt 1 1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Grease and flour two cake pans. In a large bowl, combine all ingredients. Using an electric mixer, beat until well mixed, approximately 4 minutes. Pour batter into cake pans. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks. Frost when completely cooled.

Note: Baking powder is intentionally listed twice in this recipe. The combination of 3 T. water, 3 T. oil, 2 tsp. baking powder; mixed together is the substitution for 2 eggs.

BTW We love Wacky cake and have never found it to be crumbly or unflavorful. I'm always so confused when people say they don't like the recipe. Maybe we've been eating allergy free for too long [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

On Feb 27, 2007

The cake I posted below (Betty Crocker I trust and have called them)---I wouldn't trust Duncan Hines and I'm not sure about Pillsbury. Pillsbury may be fine, but I've never called them. Betty Crocker is within my comfort zone, which is pretty tight. I rarely trust packages of anything.

I've made many yellow or white cakes without eggs (and without peanuts/tree nuts) and they are either too sticky or too dry and crumbly. The recipe that I posted down a few (the one with the cake mix) is the only luck I've had so far. The chocolate ones without eggs have all been perfect, but the yellow/white have been very disappointing.

Cherry Brook Farms also sells egg-free, peanut-free, dairy-free cake mixes. The vanilla one has a strange taste, in my opinion....which is why I had started my quest for a better vanilla cake.

Call Betty Crocker and talk to them about allergens.

Apple cakes are easy to make without eggs....perhaps make an apple cake instead of vanilla?

If you come up with any other great yellow/white egg-free cakes, please share!

FAAN's white cake recipe was too sticky, but the flavor was good.


On Feb 27, 2007

Thanks for your advice. I may end up doing a Betty Crocker mix like Nicole suggested. I want it to taste good since there are a lot of people coming and we usually do a bakery cake. It is bad enough it will probably look funny. We are new to this egg-free thing and nothing tastes as good. I made egg-free oatmeal raison cookies last week and they were awful.

I will be baking every night this week until we find the right one...we are going to all gain 10 lbs if this keeps up!

------------------ Slk70 (Sheryl) Mommy to Nathan - born 2/28/06 - Peanut/Egg/avoiding peas Aidan (3 yrs) NFA

On Feb 27, 2007

I second the use of Betty Crocker.

Applesauce AND cornstarch AND a little extra leavening seem to work.

You could also cheat and do a "cupcake" cake. Being trendy and all. [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img]

Seriously. Egg-free [i]always[/i] works better in smaller "volumes" like that. Plus they're easier to frost, especially for a novice. Just put a dozen or so onto a tiered stand, already frosted and rolled in tinted sugar. I recently saw specialty "cupcake stands" at Bed, Bath, and Beyond on clearance for about 8 bucks, but I felt a normal three-tier was more versatile.

(To tint granulated sugar, place a drop of food coloring in a ziploc with about 1 c of sugar and a scant 1/2 tsp of cornstarch.... mix well.)

Another tip is that frosting with allover "stars" is so easy that anyone can do it with about five minutes practice.

Place tip of icing bag on surface, squeeze until the icing bulges up around the edges of the star tip, and stop squeezing as you pull the tip straight up, leaving a "star" shape. Truly that easy. And it looks very nice. It just takes forever to cover a whole cake that way.

On Feb 27, 2007

I agree with Corvalli's Mom---cupcakes are so much easier! I am thinking of doing the tiers of cupcakes for my DD's birthday (I was planning on doing a Dora shaped pan, but decorating a big cake like that is quite tedious). I guess the more children I have, the more I start to 'cut corners' [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

I have some great egg-free cookie recipes from the book Bakin' Without Eggs. I can email you some, skll, if you want.

Let me know. Nicole

On Feb 27, 2007

NicoleinNH, could you email me some of those cookie recipes? I would love to try some.

I do agree cupcakes would be easier, but in the case of DD whose birthday is in less than two weeks, she wants a bear cake. Pink cake with brown frosting. DH has designed one, I'll do the baking and he'll do the design work.

I will be trying your cake recipe from below.

Thanks, Kara

On Feb 27, 2007

I started adding a can of sprite to a cake mix...that's it. It comes out really well! I've tried it with the Betty Crocker and with a no-name cake it it worked really well both times.

On Feb 27, 2007

Kara-I don't see your email address in your profile. Here is one recipe I have already on the computer. The others I have to type or scan (won't be near a scanner for a while as ours is broken).

Sugar Cookies 4 cups unbleached all-purpose flour 4 3/4 teaspoons baking powder 1/4 teaspoon salt 1 cup butter, room temperature 1 3/4 cups granulated sugar 1/2 cup water 2 teaspoons vanilla extract

1. In a large bowl, with handheld mixer set on medium speed, beat flour, baking powder, salt, butter, sugar, water & vanilla. Add a small amount of water if necessary to smooth.

2. Chill overnight

3. Preheat oven to 375. Lightly butter 2 cookie sheets

4. Roll dough out to 1/8 inch thickness; cut with your favorite cookie cutters. Reroll scraps of dough to make more cookies.

5. Dip each cookie into granulated or colored sugar (if used) before placing on prepared cookie sheets 1 inch apart.

6. Bake for 8-10 minutes or until slightly browned. Remove from pans and cool on wire racks.

I often skip the chilling overnight and it works out OK--

[This message has been edited by NicoleinNH (edited February 27, 2007).]

On Feb 28, 2007

Sorry! I changed that there should be an email there now! Thanks for the sugar cookie recipe.

Kara (edit to add name!)

[This message has been edited by KaraLH (edited February 28, 2007).]

On Feb 28, 2007

I served the Wacky cake cupcakes I made yesterday with my daycare kids and it was a hit. Even the birthday boy ate them. SO....I may do the cupcake thing instead of trying to make a big cake for everyone. I may do a batch of the Wacky chocolate and a second batch of the Betty Crocker yellow for variety.

I've seen those cupcakes tiered thingys all over the place. You can get them at party stores too.

There is an adult PA man coming to the party too...so I hope he will share some insight with me. He may not be too helpful since I hear he doesn't carry an epipen.

Thanks everyone for your help/

------------------ Slk70 (Sheryl) Mommy to Nathan - born 2/28/06 - Peanut/Egg/avoiding peas Aidan (3 yrs) NFA

On Mar 3, 2007

Well I just baked 3 dozen egg-free cupcakes for my son's party tomorrow. I made a batch of wacky cake and chocolate icing and then a yellow betty crocker and white betty crocker. I took Corvallis Mom's advice and used applesauce, cornstarch and baking soda in place of the 3 eggs. They rose beautifully and taste good! So I am feeling good about the cupcakes. I plan to display them in a cute way.

------------------ Slk70 (Sheryl) Mommy to Nathan (1 yr)Peanut/Egg/avoiding peas Aidan (3 yrs) NFA

On Mar 3, 2007

Happy Birthday to your son and I hope everyone enjoys your cupcakes!!!

Kara-I still don't see your email address, but I think you emailed me a long time ago for recipes and I spaced it---sorry. Is that email still current? I will try to send some recipes to you! Nicole

On Mar 4, 2007

Nicole, Can you email me some recipes too? [email]slk_706@hotmail.com[/email]


------------------ Slk70 (Sheryl) Mommy to Nathan (1 yr)Peanut/Egg/avoiding peas Aidan (3 yrs) NFA