Blogging Marathon# 27: Week 4/ Day 7
Theme: Miscellaneous – Wilton Decorating Course 1 – Class 4
Dish – Eggless Chocolate Cake
It is the last day in April which means it is the last and final day of our Blogging Marathon# 27. Kudos to the entire group for successfully completing this challenge and thanks to Valli for being the best organizer as ever. I have an Eggless Chocolate Cake for the final day.
Coming back to my Wilton decorating course, for 4th class we had to bring a cake that was torted, leveled and frosted ready to decorate. Final class was dedicated to making roses and writing/ printing on the cake — all the final touches for a good looking cake.
As I mentioned in my previous post, I was the only student left in the class and I had the undivided attention of the instructor. I’m not sure if this was good or bad, since I felt like an unfocused 5 year old making these roses. There are about 10 things that need to be remembered while making the roses like right hand should be steady, hold the tip at a certain angle, rotate the flower nail in one direction and so on. I kept forgetting one instruction after the other much to my chagrin. Oh well, finally I got the hang of it, but my roses where nowhere as cute as the instructor’s. I need to practice a little more on my technique.
I made this Eggless Chocolate Cake from King Arthur flour site. This is a very easy to make recipe, just mix everything together in the baking pan, bake and serve right from the same pan. But since I was going to decorate the cake, I mixed the ingredients in another bowl and baked in greased baking pans.I doubled the recipe and made 2 cakes to make the 2 layers.
Eggless Chocolate Cake
- 1½ cups all purpose flour
- 1 cup sugar
- ¼ cup cocoa Unsweetened powder
- ½ tsp salt
- ½ tsp espresso Instant powder (optional)
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tbsp vinegar (I used apple cider vinegar, but any vinegar should work)
- 1/3 cup vegetable oil
- 1 cup milk (I used vanilla soymilk, but any regular dairy milk or other non-dairy milk or even water would work)
- Preheat oven to 350°F. Grease a 8" round baking pan (make sure that the pan is at least 2" deep) or a 9" round pan.
- In a large bowl, combine all the dry ingredients.
- In a large bowl or measuring cup, measure all the wet ingredients. If using instant espresso ;powder, whisk it into the liquids.
- Add the wet ingredients to dry ingredients; mix until combined, but don't over mix.
- Pour the batter into the prepared baking pan, bake for 30-35 minutes or until a cake tester/ toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Frost as desired.
- Class 1: Chocolate Cookies
- Class 2: Eggless Vanilla Cake & Wilton Butter-Cream Icing
- Class 3: Eggless Chocolate Cupcakes