On Cake and Grace (recipe included)

As kitchen manager, I am in charge of birthday cakes for this quarter – sometimes I make them myself, and sometimes a student that’s been sent to the kitchen for work duties does it, or my best friend Kya who also happens to be my assistant 3 days / week. Sometimes there’s 4 people that have partaken in the makings of 1 cake – and I’m of the opinion that the more people that partake of cooking / baking something, the better it tastes.

There are heaps of birthdays this quarter, which is keeping me busy and also helping me grow as a baker – so far I’ve made chocolate ice cream cake, hot fudge cake, angel food cake (I had no idea you could make such from scratch until a few weeks ago), and chocolate peanut butter poke cake (which I had never tried until a few weeks ago but with one bite I was hooked for life). Hopefully more of these recipes will be posted soon, feel free to shoot me a message if you’re itching to get your hands on one.

Anyway, this week a student with a dairy allergy celebrated her birthday. Her request was for something involving caramel and chocolate, but that the cake not be chocolate. So I set off to the informational abyss that is google, and came across a recipe for a dairy free Vanilla Sponge Cake. I’m having trouble inserting a non-bulky link, so here’s the recipe on this site: http://www.food.com/recipe/vanilla-sponge-cake-gluten-dairy-nut-and-egg-free-309848

My helpers and I set to work and am pleased to say it was a success.

On to more important things, like chocolate 😀 … I had heard you could make frosting with avocado and figured this was the perfect time to try it. Unfortunately I lost track of the precise recipe I used, but google is full of them – it was just avocado, cocoa powder, and sweetener to taste blended in a food processor, and it was uber rich and I actually liked it better than normal frosting. So we slathered the amazing cake with the amazing frosting.

(In case you missed that, things are looking pretty amazing right now)

Enter caramel fiasco.

I like to make alot from scratch, but some days for simplicity and time’s sake I buy them – in this case I bought caramel sauce and set to work attempting a cool design on top of the cake, when it dawned on me that I hadn’t bothered to check the ingredients in this sauce.

(Which is ridiculous, because I cook for alot of people with allergies and so reading labels is like breathing to me – necessary and automatic)

Much to my dismay, this sauce contained dairy. Also, it was 5:30 pm and with dinner a half hour away there was no time for a remake, so I did my best to scrape the sauce off to one side so there was still a dairy free-ish chunk of cake, and prayed that God would bless the cake to this girl’s body.

Allergies are something I take seriously, so I scribbled a note to explain what happened, and that I had prayed over the cake, and left it to the student to make an informed, prayerful decision of her own.

Of course she decided to eat a chunk of cake with dairy-ful caramel sauce on it, and felt just fine afterwards. And we all lived happily ever after. Isn’t God so cool to cover my mistakes?

Even though I’m not allergic to dairy, I tried a slice of this cake the next day for quality control, and it was hands down one of the best things I’ve ever eaten.

Basically, you should stop reading now.

And go make this cake.

It will change your life.

(Your welcome)

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