Blog Post Comment
Sugar and salt?!?!?!? Evaporated cane juice is an euphemism for sugar and applesauce has it too. This isn't healthy!
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Blog Post Comment❤️Originally Posted by Pedro Carlos Alves: Sugar and salt?!?!?!? Evaporated cane juice is an euphemism for sugar and applesauce has it too. This isn't healthy! No one said GF is healthy. Everything is in moderation.
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Blog Post CommentI put my comment because of post's title: «The Perfect Allergy-Friendly Cake and Raspberry Compote Recipe» The word «perfect» is the problem. You surely know that anyone reading that it will assume there's nothing wrong with it, hence it's «healthy». Which is not! The reply confirmed it! «No one said GF is healthy.» Shouldn't be? Shouldn't we promote GF healthy eating?! «Everything is in moderation.» Unhealthy in moderation? I do find the above arguments curious...
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Blog Post Comment❤️The title of the recipe is more referring to the taste and texture. Everyone has to make their own determination if something is "healthy" by their own definition. We don't make that judgement call here. If someone feels that processed sugar, no matter what the form, is unhealthy, then they should look for a different recipe. If they feel it is fine in moderation, then this recipe might work for them.
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Blog Post CommentHi Pedro, Thank you for your input. We are actively asking for our constituents' opinions about our recipe database and how we can improve what we offer for families with food allergies. Here is a link to the survey if anyone is interested in helping guide the updates we plan to make this year: https://www.surveymonkey.com/s/ZBM2BZP Here is the link to our recipe collection: http://www.kidswithfoodallergies.org/recipes.html You will find more than just cake and desserts there. Thank you, --...
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Blog Post CommentIf we missed the webinar is there a way to see a recording or read the text? I bet this is full of great information!
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Blog Post CommentAbsolutely, Laura, thanks for asking! We record all webinars and share the video plus additional information on our blog a few days after the event. Here is the link to The Perfect Allergy-Friendly Cake and Raspberry Compote Recipe video.
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Blog Post Comment❤️What is in the gluten free flour blend?
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Blog Post Commentwelcome to KFA! The gluten free flour blend used by Colette is mentioned in the webinar. You can use any gluten free blend that works for your allergy set. There are some recipes listed here: http://www.kidswithfoodallergi...allergy_recipes.html You can also visit our Food & Cooking forum for more assistance. http://community.kidswithfooda...rum/food_and_cooking
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File CommentOh, i love this ganache idea! It never occured to me to pipe it on as a frosting... thanks for sharing!
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File CommentYou're welcome! It was actually pretty easy to do, and got lots of "wow" comments when I brought them to a party.
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Blog Post CommentJust made this cake and my son loves it! My husband says it's the best cake he had ever had, and can't believe something that good our son can eat. Thanks for sharing!
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Blog Post CommentGlad to hear it was a hit!
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Blog Post CommentHi Kathy, Thanks so much dear for this recipe. I made this cake and turned out perfect. jasmine
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Blog Post CommentWelcome Jasmine! Isn't this recipe great! Be sure and check out our other great recipes too!!
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Blog Post CommentI'm so glad to hear that it worked well for you! Welcome to KFA.
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Blog Post CommentWow! These are all awesome ideas... way to think outside of the box! I am especially in love with the fruit castle
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Blog Post CommentI'm looking for a egg free chocolate cake recipe using regular flour.
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Blog Post CommentHi Roni, we have several options for you in our Safe Eats Recipe collection ; or you can browse these other blog posts: Strawberry Chocolate Butterfly Cake: Allergy and Kid Friendly! How to Make Kathy P's Allergy-Friendly Wacky Cake Happy Birthday to You! Chocolate Layer Cake (Allergy-Friendly)
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Blog Post Comment❤️I have been asked to make a cake for a 2 yr old who has severe dairy, egg and soy alergy, this is the first recipe I have come across, is it for defiantly free from all three? if so what flour do you use, and is the vinegar normal brown or is it white?
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Blog Post CommentWe make "wacky cake" all the time for our kids! Yes - the recipe is egg, dairy & soy-free! We use "unbleached all purpose" flour, and whatever vinegar works for your allergy set. We often use either apple cider vinegar or white vinegar. There are lots more allergy-friendly cake recipes here: http://www.kidswithfoodallergi...friendly-recipes.php
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Blog Post CommentYou can use whatever brand all purpose flour they normally use. The vinegar is whatever works. I generally use cider vinegar. For milk alternative, I recommend SoDelicious coconut beverage. Use the unsweetened. If the friend has a milk alt they use for the kiddo, just use that.
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Blog Post Commentthanx, al give it a try, just hope they like it :-D x
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Blog Post CommentHi Kim, Just be sure to read every ingredient label of every thing you use. Be aware that some ingredients in your kitchen may be contaminated if you ever double-dipped. The safest thing to do is buy all new ingredients. If you want to make a frosting/icing for this cake, you'll need to use milk and soy free shortening or margarine. Options are Earth Balance soy-free (red packaging) or coconut oil (among a few others). You can keep it simple and just do the solid fat (safe margarine or...
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Blog Post CommentThanks - great explanation and the photos really help. Have you tried this recipe with butter?
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Blog Post CommentYou can definitely make this w/ real butter. The texture will be a little softer than with the shortening, so hold off on putting all of the liquid in til you see what your consistency is like.
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Blog Post Comment❤️Thankyou for the recipe. My son's 5th birthday is tomorrow. I'm making an allergy free cake and needed the frosting to go with it. Yummy. I tried it and it's delicious. I added in total about a quarter cup of water when made with the cisco which made the frosting much smoother more like the stuff he's used to from a can.. we're celebrating at his school tomorrow, which is of course nut free, he and 1 other child are dairy free (well dairy light) and another is gluten free. Oi. Kids. Gotta...
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Blog Post CommentHappy birthday to your big 5-year-old! Glad the recipe worked well and hope it's a great celebration tomorrow at school!
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Blog Post CommentWelcome shiloq. Hope your son has a great bday.
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Blog Post Comment❤️Wow, this cake is really amazing I am loving it. And thank to you that you kept in mind and made it for those who are allergic.
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Blog Post CommentSUPPORT OUR EDUCATIONAL PROGRAMS: If our educational webinars are helpful to you, please consider supporting our program. With the generous support of our donors, we reach thousands of families each month. Please consider giving a donation that will help us reach even more families and give them exactly what they need. Your support ensures that we can continue these educational, easily-accessed, free webinars for parents of children with food allergies. Please give generously! Donate Online...
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Blog Post CommentAvailable on Amazon.com: Cup-A-Cake Single Cupcake Carrier - (Random Colors) - Sold Individually
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Blog Post CommentGreat post. I have a question about baking larger sheet cakes. Do you use a metal core (I can't remember if that is the "real" name for that, or not) when you bake them? I usually make a half sheet for birtday parties and find it is difficult to get the center done without over cooking the side.
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Blog Post CommentLove the cakes, these are our jello and sprinkles
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Blog Post CommentGiant Elmos, they are great! Thanks for sharing!
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Blog Post CommentSo cute! The cakes and kiddos
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Blog Post CommentDr. Meg Edison was also a guest speaker in our recent Celebrating Birthdays with Food Allergies webinar, and so if you'd like to hear more birthday-related suggestions from her, you can watch our archived video.
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Blog Post CommentThat's cool! I've done swirl cakes, but I've never used this technique. I love the "zebra" effect.
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Blog Post CommentI do have a heating core, but I've found that allergen friendly cakes don't always bake well in larger sizes. This is especially true of egg free cakes since they lack key structure. If you can get it baked through, the chance of cracking or crumbling while handling it is pretty high. I've found that Wacky Cake doesn't do well in anything bigger than 9x13 - it takes so long for the center to heat up that the single acting leavening just fizzles out. Gluten/wheat free cakes are very difficult...
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Blog Post CommentThank you so much for your blog, Dr. Edison - I had no idea you were associated with KFA! My son (actually, my whole family) greatly appreciate all of your kitchen creations! Thanks for doing what you do.
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Blog Post CommentThat is beautiful! My DD already asked for it for her birthday.
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File CommentInspiration for it came from here. Discovered that soy sour cream, coconut vanilla yogurt (2 tablespoons) and My T Fine chocolate pudding (CHECK LABEL - buy the one with no milk) will actually work! I'm going to use it for all my cake recipes from now on in fact even if creepers are not involved! http://www.foodista.com/blog/2...-minecraft-cake-ever
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