Madhuram's EgglessCooking.com | Eggless Recipes | Egg Free Baking

Happy Thanksgiving to all of you! Course 2 of Wilton’s Cake Decorating series concentrates more on flowers and especially flowers made with royal icing. What is different about royal icing? Royal icing does not use any fat (butter/shortening). It’s just a combination of confectioner’s sugar, meringue powder and water. Unlike buttercream icing, royal icing creates hard-drying and long lasting decorations. This means you can make these decorations ahead of time (even months ahead) and simply place them on your cake. Another interesting feature of royal icing decorations is that it will not soften or crumble when stored properly. It should not be kept in bright light, as colors can fade. Just like buttercream icing, consistency of royal icing is very important. Another item used in royal icing decorations is the Color Flow mix. This again has egg whites posing a problem to vegetarians and vegans.

I was looking for a good white cake recipe to bake for my husband’s birthday. I saw a recipe for vegan white cake in The Vegan Family Cookbook by Chef Brian P. McCarthy. Actually that book has a lot of interesting recipes, especially vegan baking recipes and I literally want to try each one of them. Wish I had the time for it. So do look for that book in your local library.

Barley flour is quite a new addition in my kitchen pantry. This cookie recipe is my first experiment with barley flour and I’m happy to tell that it’s a huge success. Unlike whole wheat, barley flour did not impart a raw smell and taste in the cookies. It’s finely ground so there is no grittiness too. I found Bob’s Red Mill Whole Barley flour in the organic aisle of the grocery store. Like any other whole grain flour, barley flour too should be stored in the freezer. Be sure to bring it to room temperature before baking. Barley flour is less glutenous, so if you want to experiment with it start with cookie recipes first. Since cookies need very less or no rising at all, substituting upto half the quantity of all purpose flour in a cookie recipe should be fine.