Rose Tea Cakes Vegan Dairy-free Egg-free artificial dye free
A prim flavor gets a punky make over with these personal sized cakes.
Ever since I became disabled, tea time has become a thing. People I've been meeting love coming over with the latest in their lives. They request tea (which I have been buying, and of course have to have the most unique blends.) and enjoy my sweet treats. I will have to say I am a little baffled by tea time, and I did find out that tea cakes were often cookies. To me a cake is a cake, and that is what we will be making today.
The cakes feature edible decorations (bought on ebt) and a natural food dye frosting flavored with rose syrup, which is a wonderful and easy way to bring botanicals onto your table. In the middle is a vegan pudding also flavored with rose syrup. The cakes are an impressive creation. One bite and your mind is on a soothing journey to Buckingham palace. Serve them to your friends with your finest tea, Lipton, or coffee.
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This recipe takes 5 min of prep time, 10 minutes for the pudding to cook and 20 minutes of cook time. You also want to let the cakes and pudding to cool at least 1 hour prior to assembling and decorating.)
The supplies needed are: measuring spoons and cups, medium sized sauce pan, cupcake pans and either liners or oil and flour. You will need the following ingredients: Your favorite vanilla cake recipe (mines a secret for now). For the pudding; 1/2 cup pure cane sugar,1 cup milk, 1/4 cup non-dairy evaporated milk, 3 tablespoons cornstarch, 1 teaspoon rose flavored syrup. For the frosting; 1/2 cup shortening, 2 1/3 cup sifted powdered sugar, 1 tablespoon rose flavored syrup, 5-6 tbs non-dairy evaporated or non-dairy milk, six drops of Adam's Best natural dyes in Red, or whatever brand you desire.. To decorate; Wilton's edible pearls, in pink, Wilton's edible diamonds in multi, edible adhesive (optional)
STEP 1 Pre-heat oven to 350 degrees. Follow the directions for your vanilla cake mix.
STEP 2 Line a cupcake pan with paper liners (we will be removing these later), or oil and then flour to line sides. After completing this recipe, I prefer the old fashioned oil and flour.
Fill each cup with 1 tablespoon of batter. Bake for about twenty minutes. Remove from oven. Cool for 5 minutes and then remove to cooling rack. Cool until no heat remains when you touch them.
Step 3 In a medium sauce pan whisk together the cornstarch and pure cane sugar. Warm over high heat. Add the non-dairy milk and non dairy evaporated milk. Bring to a boil. Add Rose Syrup flavoring. The pudding is finished when the mixure thickens but is not clumpy. Remove from heat and let cool.
Step 4 Time to make the frosting! Place the shortening at the bottom of a large mixing bowl. Slowly add the sifted powdered sugar while mixing at medium speed on an electric hand mixer. add the rose syrup and natural food dye, then add the 5-6 tablespoons non-dairy evaporated milk, or non-dairy milk. I have found that changes in weather will determine how many tablespoons of liquid are needed. Go slowly, and add more if needed. The consistency of the frosting should be smooth and thick, not runny.
Step 5 Assembly time! Take two of the cupcakes. Slather the pudding on the top of one and then place the other cake on top of the pudding
Step 6 Frost the top and sides. Top with recommended decor, or design your own. Serve with your finest tea.
Questions, comments, concerns, pictures? See the comments section below.
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Rose Tea Cakes Vegan, Egg-free, Dairy Free
Prep Time 10 Minutes Cook Time 1 hour Serves 6
Ingredients
1 Vanilla Cake Mix
For the Pudding
1/2 cup Pure cane sugar
1 Cup non dairy milk
1/4 cup non dairy evaporated milk (can also just add more non-dairy milk)
3 tablespoons corn starch
1 teaspoon Rose Syrup
For the frosting
2 1/3 cup sifted powdered sugar
1/2 cup shortening
1 tablespoon Rose Syrup
6 drops all natural food coloring
5-6 (or more) tablespoons non-dairy evaporated milk or non-dairy milk
Edible Decorations.
Directions
Pre-heat oven to 350 degrees. Follow the directions for your vanilla cake mix.
Line a cupcake pan with paper liners (we will be removing these later), or oil and then flour to line sides. After completing this recipe, I prefer the old fashioned oil and flour.
Fill each cup with 1 tablespoon of batter. Bake for about twenty minutes. Remove from oven. Cool for 5 minutes and then remove to cooling rack. Cool until no heat remains when you touch them.
3.In a medium sauce pan whisk together the cornstarch and pure cane sugar. Warm over high heat. Add the non-dairy milk and non dairy evaporated milk. Bring to a boil. Add Rose Syrup flavoring. The pudding is finished when the mixure thickens but is not clumpy. Remove from heat and let cool.
4. Time to make the frosting! Place the shortening at the bottom of a large mixing bowl. Slowly add the sifted powdered sugar while mixing at medium speed on an electric hand mixer. add the rose syrup and natural food dye, then add the 5-6 tablespoons non-dairy evaporated milk, or non-dairy milk.
5. Assembly time! Take two of the cupcakes. Slather the pudding on the top of one and then place the other cake on top of the pudding
The cakes feature edible decorations (bought on ebt) and a natural food dye frosting flavored with rose syrup, which is a wonderful and easy way to bring the botanical onto your table. In the middle is a vegan pudding also flavored with rose syrup. The cakes are an impressive creation. One bite and your mind is on a soothing journey to Buckingham palace. Serve them to your friends with your finest tea, Lipton, or coffee.ee.e..
Share what you make in the comments below.