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Blog Post CommentThese are delicious! I used light brown sugar since the recipe didn't say which. Also used rice milk instead of just water for the frosting. And palm shortening. We like tart, so we used less sugar in the frosting than it called for. They were a big hit with kiddos AND grown ups. Thank you so much...we added the recipe to our kitchen's, "Good Safe Stuff," binder!
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File CommentThanks! We had a Baby Beach Party theme in our backyard with a little "B-shaped" pool that had one area for sand and another for water.
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File CommentI had this cake made for us at our wonderful local allergen-free bakery - Sensitive Sweets in Fountain Valley, CA, but here are the ingredients: rice flour, sorghum flour, tapioca flour, sugar, cocoa powder, palm oil, canola oil, aluminum–free baking powder (monocalcium phosphate, sodium bicarbonate, cornstarch), sodium bicarbonate, banana, pure vanilla extract (alcohol, vanilla bean extractives), cornstarch, xanthan gum. When I bake myself, we use Cherrybrook Kitchen, but I believe it has soy.
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File CommentThat sound awesome! I did a beach scene once. Be sure to post pics!