Fairy Cakes, American Girl Place and Rebar!

Sounds like a standard September at our house. Honestly, when we have projects…we go big. The girls had 5 and 7 year birthdays this past week, which also coincided with torrential downpours and breaking ground on our addition. We have a serious clay situation in our front yard and the backyard…words fail me. When an engineer designs an addition, prepare for overbuilding. This addition is made of concrete and enough rebar to withstand ‘The Big One’, which might make more sense if we weren’t living in the Midwest.

So much dirt!!

Kit and Molly find their home.

Chocolate Sheet Cake

2 cups soy milk

1 T. cider vinegar

1 1/2 cups sugar

2/3 cups oil ( I used canola)

1 T. vanilla (optional)

2 cups flour

2/3 cups cocoa powder ( I used Nestle)

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1.) Preheat oven to 350. Prepare your cake pan. I used the birthday as an excuse to buy a new metal cake pan, but a Pyrex casserole pan should work fine. Fold a sheet of parchment so it lays crosswise into a 9 x 13 pan and hangs up over the edges (this way you can ‘lift’ the cake out of the pan by the paper to the cooling rack) . Spray well with cooking spray.

2.) Whisk soy and vinegar together in a medium bowl and let thicken. Then add the sugar, oil and vanilla. Mix well.

3.) In a large bowl, whisk together the flour, cocoa powder, soda, baking powder and salt. My cocoa and baking soda are always lumpy, so I sift mine into the bowl through a mesh strainer to get out the lumps.

4.) Carefully dump and mix the wet ingredients into the dry ingredients. Just blend until most of the lumps are out. Don’t beat the heck out of it.

5.) Pour batter into your prepared pan and bake for 20-25 minutes or until the center is set and you can poke a knife into the center and it comes out clean. Let the cake rest for a few minutes before lifting out and cooling on a rack. Cool completely before frosting.

Chocolate Frosting

You’ll have extra, so don’t hesitate to take a few spoonfuls while baking.

1 stick margarine, softened ( I use Fleischmann’s Unsalted Margarine)

1/2 cup shortening

1/8 teaspoon of salt, or a couple pinches.

1 cup cocoa powder (I use Nestle)

5 cups powdered sugar

1/4 cup soymilk ( more if needed)

1.) Cream the margarine and shortening until fluffy.

2.) Add the salt and cocoa powder.

3.) Add the powdered sugar slowly. You can add a little of the soymilk as you are trying to mix in all the powdered sugar if things get too thick.

4.) Once all the powdered sugar is mixed in, you can start adding soymilk until you get the frosting thickness you want. Sometimes I like it dense, sometimes I like it fluffy and mousse-like.

Lemon Sheet Cake

This is a great cake to try some coconut oil. The coconut flavor is very subtle and tastes rather buttery. I bought a big jar on Amazon for half the price of our local health food store, and only $1 shipping. Canola works fine, but you’ll need to crank up the lemon or vanilla flavors, otherwise the cake tastes like bland cornbread. Lemon oil is amazing stuff, I found mine at Williams-Sonoma but King Arthur has it by mail order. It lasts forever in the fridge.

2 cups soy milk

1 T. cider vinegar

2/3 cup oil (I used melted coconut oil)

1 1/2 cups sugar

1 T. vanilla

1/4 teaspoon lemon oil (or 1 teaspoon fine lemon zest, don’t use lemon extract or the cake will taste like floor polish)

2 1/2 cups flour

1/4 cup cornstarch

1 1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1.) Preheat oven to 350. Prepare your cake pan. I used the birthday as an excuse to buy a new metal cake pan, but a Pyrex casserole pan should work fine. Fold a sheet of parchment so it lays crosswise into a 9 x 13 pan and hangs up over the edges (this way you can ‘lift’ the cake out of the pan by the paper to the cooling rack) . Spray well with cooking spray.

2.) Whisk soy and vinegar together in a medium bowl and let thicken. Then add the sugar, oil and flavorings. Mix well.

3.) In a large bowl, whisk together the flour, cornstarch, soda, baking powder and salt. My cornstarch and baking soda are always lumpy, so I sift mine into the bowl through a mesh strainer to get out the lumps.

4.) Carefully dump and mix the wet ingredients into the dry ingredients. Just blend until most of the lumps are out. Don’t beat the heck out of it.

5.) Pour batter into your prepared pan and bake for 20-25 minutes or until the center is set and you can poke a knife into the center and it comes out clean. Let the cake rest for a few minutes before lifting out and cooling on a rack. Cool completely before frosting.

Lightly Lemony Frosting

1 stick margarine, softened ( I use Fleischmann’s Unsalted Margarine)

1/2 cup shortening

1/8 teaspoon of salt, or a couple pinches.

4 cups powdered sugar

1/4 cup soymilk ( more if needed)

1 teaspoon vanilla extract

1/8 teaspoon lemon oil or 1/4 teaspoon fine lemon zest (not lemon extract)

1.) Cream the margarine and shortening until fluffy.

2.) Add the salt and cocoa powder.

3.) Add the powdered sugar slowly. You can add a little of the soymilk as you are trying to mix in all the powdered sugar if things get too thick.

4.) Once all the powdered sugar is mixed in, you can start adding soymilk until you get the frosting thickness you want. Sometimes I like it dense, sometimes I like it fluffy and mousse-like.

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