Tag Archives: vegan dry milk

Graphs Belong on Cakes

3 Oct

During a previous semester, I taught a class with someone, and we had a particularly horrible bunch of students. Meaning, most of the students were fuckheads. Fuckheads are really hard to teach because you can’t get any learnings in their fuckin’ heads.

I can deal, but this other person was overly distraught by the class. I decided to make this person a cake to cheer him up. When your job is on the line because you are going to get horrible teaching reviews from a class of fuckheads, at least you can have cake.

Cake/Bar Construction

I used a peanut butter cake recipe (sans icing recipe), which really was more like a bar than a cake. It tasted good, but it wasn’t moist like a cake and was harder like a bar. It tasted like a Peanut Butter cup, with the cake part being like the crumbly peanut butter.

Steps

Check this shit out!

I used my own Versatile Chocolate Butercream Icing with some adjustments for the icing on this bar/cake. I exchanged the butter for peanut butter to make peanut butter chocolate buttercream icing. I had a bunch of left over icing and made some chocolate peanut butter truffles.

Icing

I made chocolate peanut butter truffles with this left over shit.

TitTip: Some people thought I drew an amazing graph on this cake, and wondered how I did it so perfectly free-handed. Ha! I did not free-hand this shit. The trick it to draw on the icing with a toothpick first and then decorate with the icing. You can do this with more than graphs. However, some people are really judge-y about graphs, so always make sure you do this with graphs. Don’t fuck a graph up, or people will fuck you up.

ShitTrace

Anyone can drawn a fucktacular graph on a cake, if you toothpick that shit on there first.

If you don’t understand the cake, then you should go take a statistics class because I’m not going to explain this shit to you.

FinalSkewed

If you don’t understand the joke, then life has skewed you, fucker.

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Icing Good Enough To Make Your Dick Sneeze

31 May

Background

Of all the recipes I have, this is the oldest fucker. The first thing I was ever allowed to use the mixer for when I was a wee one.

Recipe

The biggest problem with this recipe is that I never measure anything for it. But if you are smart, you can probably figure this shit out on a trial and error basis.

– Aquafaba (the leftover liquid shit from a can of chickpeas)
– Shortening (only all-veggie, since that animal fat shit is fuckin’ disgusting)
– Fuckton of powdered sugar (at least 6 fucktons)
– Vanilla extract (I’m really fuckin’ picky about my vanilla, and you should be too)
– Dry vegan milk* (make that shit up like it says on the package)

Directions

First, you fluff the shit out of the aquafaba with the whip attachment. Whip it until you get what other bakers call “stiff peaks”. This could take some fuckin’ time.

If anyone knows what you can do with just the yolk, please let me know. I’ve felt guilty for wasting the yolks for years.

Here’s some egg whites with the shit fluffed out of them.

Here’s some aquafaba with the shit fluffed out of it.

Then, you add in some Criso or all-veggie shortening. The amount I put in is usually equals the same as the aquafaba that just had the shit fluffed out of them. You should mix the Criso until it is a bit fluffy. It will look like the picture I’ve provided for you, cause I’m fuckin’ thoughtful.

The egg whites plus Crisco. Give it a taste. I swear it tastes good. *Giggle*

The aquafaba plus Crisco. Give it a taste. I swear it tastes good.
*Giggle*

Now you can start adding in the fuckton of powered sugar. I think for every ounce of aquafaba, I use about 4 fucktons of powered sugar, but this recipe is all to your own taste.

As you are mixing in the powered sugar you can add in the vanilla and prepared dry milk. I fuckin’ love vanilla, so I always add a shitload of vanilla. You add in the liquidy shit to the consistency you want the icing to be. I usually like mine a bit thick, but, as always, do whatever you fuckin’ want.

Mix in multiple fucktons of powered sugar. The DIABEETUS gods will thank you.

Mix in multiple fucktons of powered sugar. The DIABEETUS gods will thank you.

This time I made a lot of icing, so I had to separate it because my feeble hand mixer couldn’t handle this shit.

I made so much fuckin’ icing this time that I had to separate it into another bowl. Go big, or go the fuck home!

I made so much fuckin’ icing this time that I had to separate it into another bowl. Go big, or go the fuck home!

Uses and TitTips

I use this icing as my fail-safe for every cake and to decorate most my cakes. It’s white (if you haven’t been paying attention), so it is really easy to add any color you want to it.

TitTip: When making dark colors, you can add coco powder. This helps in conserving food color, makes the color dark, and get rids of or minimizes the aftertaste that most food colors have.

If you are a dude, who weights half a ton, like myself, you can also just eat this shit. I eat it like mother fuckin’ candy! Seriously, I eat it all the time. Quite often I push the cake to the side and only eat this icing. My favorite thing to do is to mix shredded coconut into an undisclosed amount of icing, and then call it “dinner”. Sometimes I like to pair it with cookie dough.

Best fuckin’ dinner around! What? It has coconut in it. Coconut is healthy.

Best fuckin’ dinner around! What? It has coconut in it. Coconut is healthy.

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*Vegan Dry Milk Recommendations:

The go-to dry milk is rice milk powder. It doesn’t have a strong flavor on it’s own, so it won’t give your icing a flavor you are not intending.

Soy milk powder is comparable to rice milk, but soy milk is not my fuckin’ favorite.

Vegan coconut milk powder is great, if you are making a cake that would benefit from a little coconut flavor.

Vegan TitTip: Be sure to really read through the dry milk ingredients, especially if it isn’t fuckin’ labeled “vegan”. I read a lot of reviews for different dried milk powders, especially coconut, and there were lots of complaints on some brands adding some sort of dairy into the product.

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