Comments on: Vegan Barley Flour Chocolate Cake & Royal Icing Decorations

By: Sharanjit

Sharanjit — Fri, 26 Feb 2010 14:01:09 +0000

Hi Madhuram, I always keep checking your blog as I am vegetarian and my husband is allergic to eggs. You really inspire me and very soon I am going to take cake decorating lessons. Keep up the good job.

You’re welcome Sharanjit. Best wishes.

By: vani

vani — Sat, 13 Feb 2010 20:05:06 +0000

thankyou for replying to my post… also dow did u store the royal icing!!!!!!!!!!!as did u store in fridge or refridgerator.. as i need to use for the rest of my class… pls let me know..

thanks
vani.

You’re welcome Vani. I stored it at room temperature. I heard that royal icing keeps well quite long. But not so much the mix. I would suggest you to prepare as and when you need it for the class. I once had some excess and after a week I saw that some water stagnating at the bottom. I don’t know if it is okay to use it but I didn’t feel like using it and had to throw it away.

By: vani

vani — Tue, 09 Feb 2010 16:20:00 +0000

i did buy the liberty icing mix from bulk barn in canada and thanks to my hubby for bringing it over from canada as he was on an offical trip last week… all the thanks goes to him and i started my second course and next week my instructor has told me to bring royal icing… so pls let me know how u used that royal icing powder and what is the procedure for that… i have to take to class this week of feb 14th.. pls let me know… thanksa lot… in advance.:)

That’s great Vani. As I have mentioned in the post I used 1/4 cup of water for the entire packet. Just beat the mix with a hand held electric beater and once done store it properly covered because it dries up pretty fast.

By: Sanjana

Sanjana — Sun, 31 Jan 2010 13:51:22 +0000

Madhuram, your basket weave is superb! I adore your eggless baking, tips and techniques! You are truly an inspiration

Thank you very much Sanjana.

By: shibani

shibani — Sun, 31 Jan 2010 11:10:59 +0000

Madhu, u are extremely talented. I love ur blog.

Thank you very much Shibani.

By: vani

vani — Sat, 30 Jan 2010 20:20:55 +0000

hi madhu,

i did bake the cake of urs from the vegan white cake and it came out really welll.. tomorrow is my last class of wilton 1 class and i need to take an 8″ cake and i am planning to take it and also i have signed up for the wilton 2 and nice to read your post regarding royal icing, and hopefully i can find this royal icing mix in dallas here … thanks very much for ur info….

thanks
vani.

You’re welcome Vani. All the best with the 2nd course too.

By: Barley Flour Recipes | Madhuram's Eggless Cooking

Barley Flour Recipes | Madhuram's Eggless Cooking — Tue, 08 Dec 2009 11:56:40 +0000

[...] Vegan Barley Flour Chocolate Cake & Royal Icing Decorations [...]

By: Dhanya

Dhanya — Fri, 04 Dec 2009 17:53:35 +0000

The roses came out very nice. Will try the barley cake soon. Looks moist and delicious:).

Thank you very much Dhanya. It means a lot coming from you, the pro.

By: Sunshinemom

Sunshinemom — Fri, 04 Dec 2009 04:01:50 +0000

I haven’t been trying out decorations of late as I am not able to get the same texture without dairy . Somehow it becomes too soft or melts away as I don’t use shortening. I tried cream of tartar last year but that didn’t work for me. Maybe I should try it again. Your decorations are looking beautiful, Madhu!

Harini, I think it’s because of the temperature in India. You have to take the icing to the fridge back and forth.

By: goofy

goofy — Thu, 03 Dec 2009 16:34:35 +0000

Loved the recipe… just tried it yesterday and am overall satisfied. My cake was done in about 21 minutes, but i kept it in 5 minutes more and it was a bit dry on top so it broke. But, it was just a trial so nothing lost, but a lesson gained.

really like other recipes i’m seeing on the site. hope to try some soon. thanks!

by the way, the decorations look great to the point you’d rather not cut/eat cake so as not to destroy lovely artwork.

That was quick Goofy. Thanks for trying the recipe and for your lovely comment.