I had an hour and a half to bake a wedding cake, and I was out of white flour, brown sugar, butter an milk. I used mochi flour and spelt, white sugar and molasses, ghee and coconut oil, and hazelnut milk. The result was a fluffy yummy moist gingery cake. I made an icing of walnut-butter, hazelnut milk and powdered sugar so I could stick coconut flakes to the top and make it look wedding-ish. It was so beautiful and delicious that the bride and groom asked me to make it again when they throw a reception party (hopefully with more than a couple hours notice). Long story short: here's a basic cake that can stand up to a lot of fooling around and still save the day.
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I had an hour and a half to bake a wedding cake, and I was out of white flour, brown sugar,...