THE CAKES THE CAKES AND THEIR VARIATIONS CAKE MAGIC! CAKE MIX V MAKES 4 CUPS (ENOUGH FOR ONE 8- OR 9-INCH TWO-LAYER CAKE, ONE 13 x 9-INCH SHEET CAKE, ONE 10-INCH BUNDT CAKE, OR 24 CUPCAKES) 2½ cups all-purpose flour 1½ cups sugar ¾ teaspoon baking soda ¾ teaspoon baking powder 1 teaspoon table salt (see Note) Place all of the ingredients in a large bowl and whisk together well to combine. Whisk the mix again before measuring. NOTE: It s important to use table salt in the cake mix; other types will eventually settle out of the mix. PALEO CAKE MAGIC! CAKE MIX MAKES 4 CUPS (ENOUGH FOR ONE 8- OR 9-INCH TWO-LAYER CAKE, ONE 13 x 9-INCH SHEET CAKE, ONE 10-INCH BUNDT CAKE, OR 24 CUPCAKES) ¾ cup tapioca flour, spooned and leveled ¾ cup arrowroot flour, spooned and leveled ¾ cup coconut flour, spooned and leveled ¾ cup almond flour, spooned and leveled 1 cup coconut sugar 1 teaspoon xanthan gum 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon fine Himalayan sea salt Place a fine-mesh sieve over a large bowl. Measure ingredients into sieve; sift all ingredients into bowl. Whisk the mix again before measuring. NOTE: When buttering and flouring your pan(s), any of the flours in this recipe work. Do not use the mix as the coating for the pans. 140 CAKE MAGIC! CAKE MAGIC! BONUS 1
DIY Baking Powder Baking powder often has aluminum in it and is made from cornstarch, both of which are high on the list of avoidable things for many health-conscious bakers out there. The ratio of cream of tartar to baking soda is 2:1, but for a batch that gets me through a few recipes, I mix up the following Whisk together ¼ cup cream of tartar and 2 tablespoons baking soda. Store in an airtight container in a cool, dry place. An Important Note About Paleo: Butter and Dairy So, technically butter isn t Paleo. I don t keep a Paleo diet, so the frosting I make for cakes I eat can be made from butter and I don t think twice. If you were following a Paleo diet or were making a cake for someone who was, then you would choose to make your cake with oil and soy and frosting with nonhydrogenated vegetable shortening, as suggested in the vegan variation in Cake Magic! Since I focus on brain health, I eat butter happily and usually opt for high-quality butter made from dairy from pasture-fed cows, labeled grassfed. To reiterate simply: This flour mix + the recipe variations labeled Vegan will lead you to a true Paleo cake. This is all to say it is all possible and all delicious, so you do you. 142 CAKE MAGIC! CAKE MAGIC! BONUS 2
VANILLA CAKES Use Paleo Cake Magic! Cake Mix for dry mix; proceed as directed. Buttermilk Cake: Skip, if strictly Paleo. Vanilla Cinnamon Cake: As written. Confetti Cake: Skip, or make Paleo Sprinkles. Pineapple Upside-Down Cake: Substitute coconut sugar for the ½ cup sugar called for in this recipe. Vanilla Olive Oil Cake: As written. Gluten-Free Vanilla Cake: This version is already gluten-free! Vegan Vanilla Cake: As written. DARKEST CHOCOLATE CAKES Use Paleo Cake Magic! Cake Mix for dry mix; substitute 2 ounces unsweetened chocolate for semisweet, proceed as directed. Cola Cake: Skip. Gluten-Free Darkest Chocolate Cake: This version is already glutenfree! Vegan Darkest Chocolate Cake: As written. LEMON CAKES Use Paleo Cake Magic! Cake Mix for dry mix; proceed as directed. Grapefruit Cake: As written. Lemon Poppy Seed Cake: As written. Lemon-Ricotta Cake: As written. Lime Cake: As written. Orange Cake: As written. Gluten-Free Lemon Cake: This version is already gluten-free! Vegan Lemon Cake: As written. 144 CAKE MAGIC! CAKE MAGIC! BONUS 3
BROWN SUGAR CAKE BROWN SUGAR CAKES MAKES ONE 8- OR 9-INCH TWO-LAYER CAKE (OR ONE 10- INCH BUNDT CAKE, ONE 13 x 9-INCH SHEET CAKE, OR 24 CUPCAKES) Brown Sugar Cinnamon Cake: Add 1 teaspoon ground cinnamon... Brown Sugar-Cinnamon Cake: As written. Brown Sugar-Cinnamon Raisin Cake: As written. Brown Sugar-Nut Cake: As written. Root Beer Cake: Skip.. Gluten-Free Brown Sugar Cake: This version is already gluten-free! Vegan Brown Sugar Cake: As written. Use Paleo Cake Magic! Cake Mix for dry mix. Omit light brown sugar in recipe; increase molasses to 3 tablespoons. Brown Sugar-Cinnamon Cake: As written. Brown Sugar-Cinnamon Raisin Cake: As written. Brown Sugar-Nut Cake: As written. Chocolate Chip Cookie Cake: Substitute carob chips for chocolate chips, or skip. Root Beer Cake: Skip. Gluten-Free Brown Sugar Cake: This version is already gluten-free! Vegan Brown Sugar Cake: As written. Chocolate Chip Cookie Cake: Substitute carob chips for chocolate chips, or skip. APPLE CAKES APPLE CAKE MAKES ONE 8- OR 9-INCH TWO-LAYER CAKE (OR ONE 10-INCH BUNDT CAKE, ONE 13 x 9-INCH SHEET CAKE, OR 24 CUPCAKES) Apple Cider Cake: As written, ensuring that the cider or juice you use doesn t contain added sugar. Banana Cake: As written. Carrot Cake: Substitute grated carrot for the apple. Carrot-Lime Cake: As written. Fresh Blueberry Cake: As written. Pear Cake: As written. Pumpkin Cake: Stir 2 teaspoons ground cinnamon and 1 te... Zucchini Cake: As written. Gluten-Free Apple Cake: This version is already gluten-free! Vegan Apple Cake: As written. Use Paleo Cake Magic! Cake Mix for dry mix, proceed as directed. Apple Cider Cake: As written, ensuring that the cider or juice you use doesn t contain added sugar. Banana Cake: As written. Carrot Cake: Substitute grated carrot for the apple; proceed as written. Carrot-Lime Cake: As written. Fresh Blueberry Cake: As written. Pear Cake: As written. Pumpkin Cake: As written. Zucchini Cake: As written. Gluten-Free Apple Cake: This version is already gluten-free! Vegan Apple Cake: As written. 146 CAKE MAGIC! CAKE MAGIC! BONUS 4
PEANUT BUTTER CAKE MAKES ONE 8- OR 9-INCH TWO-LAYER CAKE (OR ONE 10-INCH BUNDT CAKE, ONE 13 x 9-INCH SHEET CAKE, OR 24 CUPCAKES) PEANUT BUTTER CAKE Almond Butter Cake: Use almond butter without added sugar; proceed as written. Cashew Butter Cake: Use cashew butter without added sugar; proceed as written. Pistachio Cake: As written. Spiced Almond Butter Cake: Use almond butter without added sugar; proceed as written. Gluten-Free Peanut Butter Cake: This version is already gluten-free! Vegan Peanut Butter Cake: As written. Use Paleo Cake Magic! Cake Mix for dry mix. Be sure the peanut butter you choose doesn t contain added sugar; proceed as directed. Almond Butter Cake: Use almond butter without added sugar; proceed as written. Cashew Butter Cake: Use cashew butter without added sugar; proceed as written. Pistachio Cake: As written. Spiced Almond Butter Cake: Use almond butter without added sugar; proceed as written. Gluten-Free Peanut Butter Cake: This version is already gluten-free! Vegan Peanut Butter Cake: As written. COCONUT CAKE MAKES ONE 8- OR 9-INCH TWO-LAYER CAKE (OR ONE 10- INCH BUNDT CAKE, ONE 13 x 9-INCH SHEET CAKE, OR 24 CUPCAKES) Gluten-Free Coconut Cake: This version is already gluten-free! Vegan Coconut Cake: As written. COCONUT CAKE Use Paleo Cake Magic! Cake Mix for dry mix; proceed as directed. Coconut White Chocolate Cake: Substitute 2 ounces melted cacao butter for the white chocolate; proceed as written. Coconut White Chocolate Cake: Substitute 2 ounces melted cacao butter for the white chocolate; proceed as directed. Coconut Chocolate Chip Cake: Substitute carob chips for 1 cup semisweet chocolate chips, or skip. Coconut Chocolate Chip Cake: Substitute carob chips for 1 cup semisweet chocolate chips, or skip. Spiced Coconut-Pecan Cake: As written. Gluten-Free Coconut Cake: This version is already gluten-free! Vegan Coconut Cake: As written. Spiced Coconut-Pecan Cake: s written. MOCHA CAKE MOCHA CAKE Use Paleo Cake Magic! Cake Mix for dry mix; proceed as directed. Chocolate Stout Cake: Skip. Gluten-Free Mocha Cake: This version is already gluten-free! Vegan Mocha Cake: As written. MAKES ONE 8 OR 9-INCH TWO-LAYER CAKE (OR ONE 10- INCH BUNDT CAKE, ONE 13 x 9-INCH SHEET CAKE, OR 24 CUPCAKES) Chocolate Stout Cake: Skip. Gluten-Free Mocha Cake: This version is already gluten-free! Vegan Mocha Cake: As written. 148 CAKE MAGIC! CAKE MAGIC! BONUS 5
THE SYRUPS THE SYRUPS A Note About Syrups The syrup is a backbone of the Cake Magic! formula. I came up with employing this trick of fancy bakeries in the home kitchen to lend an extra layer of flavor to the cakes the cakes weren t dry without them or anything. It was just for fun. Now, in the interest of translating the Cake Magic! process without grains or refined sugars, I turned my focus to the syrups once again. I fiddled around with agave and making flavored syrups with alternative sugars and, as it turned out, they weren t the holdup. The grain-free cake is beautifully moist and holds a texture very similar to the original Cake Magic! cakes, but they don t do well when imbibed with syrup they became heavy and gummy, no matter what I did. So, with a heavy heart for the original version, I now skip the syrup step. (I guess as someone who is watching their sugar intake, it s not a bad move anyway, huh?) A Note About Syrups The syrup is a backbone of the Cake Magic! formula. I came up with employing this trick of fancy bakeries in the home kitchen to lend an extra layer of flavor to the cakes the cakes weren t dry without them or anything it was just for fun. When I began translating the Cake Magic! process without using grains or refined sugars, I turned my focus to the syrups once again. I fiddled around with agave nectar and making flavored syrups with alternative sugars but, as it turned out, grain-free cake is beautifully moist and holds a texture very similar to the original Cake Magic! cakes, and they don t do well with syrup. They become heavy and gummy. So, with a heavy heart for the original version, I now skip the syrup step. (I guess as someone who is watching their sugar intake, it s not a bad move anyway, huh?) 150 CAKE MAGIC! CAKE MAGIC! BONUS 6
Use a sharp knife to thinly slice butter. Transfer cutting board (or plate) with sliced butter to refrigerator. Place egg yolks in the bowl of an electric mixer fitted with the whisk attachment. Beat yolks until pale and fluffy over high speed. Leave mixer on low speed as you proceed to the next step. Pour syrup(s) into medium saucepan; hook a candy thermometer to side of pan. (It won t work without one, trust me, I ve tried to find a way around it!) Bring syrup to a boil; boil until liquid reaches 230 F, or the soft ball stage. Carefully pour hot syrup into a large heat-proof liquid measuring cup (it will boil furiously, so I use a 4-cup capacity or larger for safety). Turn mixer on medium-high speed, returning to beat the egg yolks. Pour hot syrup down the side of the bowl in a very thin, steady stream. (If you have ever made mayonnaise, it s the same idea: super slow to start the emulsion, then when you re down to the final bit in the measuring cup, you can go a little faster.) After all of the syrup is added, turn the speed up to high and beat until the bowl is cool to the touch (using the inside of your wrist over your fingertips), about 5 minutes. Switch to the paddle attachment. Beat in butter 1 slice at a time for the 1 1/2 cups/3 sticks with paddle at medium speed. (The cold butter will break into bits and pieces and the frosting will appear curdled or lumpy for the first half of the butter. As you continue to add the butter, the mixture will incorporate, become fluffy and gradually smooth out.) Continue to beat the buttercream on medium speed for a few minutes to make it fluffy; if it begins to separate and look curdled (also known as breaking ), add the remaining butter. THE FROSTINGS PALEO BUTTERCREAM MAKES 4 CUPS I first tried to adapt the Cake Magic! buttercream, which is adapted from an American buttercream and uses a heap of confectioner s sugar. Even making a homemade confectioner s sugar coconut sugar and tapioca flour blended together until finely ground didn t allow me to directly translate the very simple method from the book in a way that worked consistently. Instead, I opted to use a method that can accommodate different sweeteners, like maple syrup or agave (or both!). I like to double this recipe and make a big batch add the flavored frosting mix-in as written in Cake Magic! to a single recipe of this base frosting. 1½ cups to 1¾ (3 to 3½ sticks) unsalted butter, cold 4 large egg yolks, room temperature 1 cup maple syrup or agave nectar, or mix ½ cup of each 1 Use 2 Place 3 Pour a sharp knife to thinly slice butter. Transfer cutting board (or plate) with sliced butter to refrigerator. egg yolks in the bowl of an electric mixer fitted with the whisk attachment. Beat yolks on high speed until pale and fluffy. Reduce mixer speed to low as you proceed to the next step. syrup(s) into medium saucepan; hook a candy thermometer to side of pan. (It won t work without one, trust me, I ve tried to find a way around it!) Bring syrup to a boil; boil until liquid reaches 230 F, or the soft ball stage. Carefully pour hot syrup into a large heat-proof liquid measuring cup (it will boil furiously, so I use a 4-cup capacity or larger for safety). TO FREEZE: Pack frosting into a resealable plastic bag, squeezing (CONTINUED ON NEXT PAGE) out excess air. Seal and wrap outside of bag with plastic. Label with date and freeze up to six months. 152 CAKE MAGIC! CAKE MAGIC! BONUS 7
(PALEO BUTTERCREAM CONTINUED) 4 Turn 5 Beat mixer on medium-high speed, returning to beat the egg yolks. Pour hot syrup down the side of the bowl in a very thin, steady stream. (If you have ever made mayonnaise, it s the same idea: super slow to start the emulsion, then when you re down to the final bit in the measuring cup, you can go a little faster.) After all of the syrup is added, turn the speed up to high and beat until the bowl is cool to the touch (using the inside of your wrist over your fingertips), about 5 minutes. Switch to the paddle attachment. in butter one slice at a time for the 1 1 / 2 cups (3 sticks) at medium speed. (The cold butter will break into bits and pieces and the frosting will appear curdled or lumpy at first. As you continue to add the butter, the mixture will incorporate, become fluffy, and gradually smooth out.) Continue to beat the buttercream on medium speed for a few minutes untill fluffy; if it begins to separate and look curdled (also known as breaking ), add the remaining 1 / 4 cup butter. TO FREEZE: Pack frosting into a resealable plastic bag, squeezing out excess air. Seal and wrap outside of bag with plastic. Label with date and freeze up to six months. 154 CAKE MAGIC! CAKE MAGIC! BONUS 8
NUTELLA FROSTING 1 /3 cup unsweetened peanut butter (or other nut butter) 1 tablespoon unsweetened cocoa powder 1 tablespoon pure vanilla extract Beat peanut butter, cocoa, vanilla, and salt into buttercream. Nutella Glaze for Bundt Cakes: Combine frosting ingredients in medium saucepan and let boil, without stirring, 1 minute. Remove from heat and stir in 1 teaspoon pure vanilla extract. Nutella Frosting for Sheet Cakes: Use same Nutella proportions Frosting and recipe for Sheet as main Cakes: one above. Use same proportions and recipe as main one above. A Note About Malted Frostings (Vanilla and Chocolate) A NOTE ABOUT MALTED FROSTINGS (VANILLA AND CHOCOLATE): Cake Magic! offers recipes for malted frosting. But malt powder is neither grain nor refined sugar free. I just skip it now and am okay with that. Even without the malt powder, these frostings are great, surprising staples (especially if you use maple syrup in the buttercream base so tasty!). Malt powder is neither grain nor refined sugar free. I just skip it now and am okay with that. Even without the malt powder, these frostings are great, surprising staples (especially if you use maple syrup in the buttercream base so tasty!). 156 CAKE MAGIC! CAKE MAGIC! BONUS 9
CREAM CHEESE FROSTING GF MAKES 4 CUPS 1 cup (2 sticks) unsalted butter, at room temperature 3 ounces cream cheese, at room temperature Pinch of salt 4 cups (one 16-ounce box) confectioners sugar ½ teaspoon pure vanilla extract Combine the butter, cream cheese, salt, and 2 cups of the sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat on medium speed until the frosting is pale and no longer grainy, about 2 minutes. Add the vanilla and beat until the frosting is very light and fluffy, about 2 minutes. Cream Cheese Frosting will keep, in an airtight container in the refrigerator, for 1 week. Before using, bring it back to room temperature and stir it vigorously or beat it again for best results. VANILLA FROSTING 1 tablespoon pure vanilla extract Cookie-Butter Frosting: Skip. Gluten-Free Vanilla Frosting: As written. Vegan Vanilla Frosting: As written. Vanilla Glaze for Bundt Cakes: Combine frosting ingredients in medium saucepan and let boil, Beat vanilla and salt into buttercream along with remaining ingredients. without stirring, 1 minute. Remove from heat and stir in 1 tablespoon pure vanilla extract. Vanilla Frosting for Sheet Cakes: No need to reduce the amounts for a sheet cake; follow recipe above. Vegan Cream Cheese Frosting: Substitute 1 cup non-hydrogenated vegetable shortening for the butter. Substitute 1/3 cup room-temperature tofu cream cheese for the cream cheese. Cream Cheese Frosting for Sheet Cakes: No need to reduce the amounts for a sheet cake; follow recipe above.. CREAM CHEESE FROSTING Cream Cheese Glaze for Bundt Cakes: CCombine frosting ingredients in medium saucepan and let boil, without stirring, 1 minute. Remove from heat and stir in 1 ounce cream cheese. 3 ounces softened cream cheese 1 tablespoon pure vanilla extract Beat cream cheese into buttercream along with remaining ingredients. Vegan Cream Cheese Frosting: Substitute 1 cup non-hydrogenated vegetable shortening for the butter. Substitute 1/3 cup room-temperature tofu cream cheese for the cream cheese. Cream Cheese Glaze for Bundt Cakes: Combine frosting ingredients in medium saucepan and let boil, without stirring, 1 minute. Remove from heat and stir in 1 ounce cream cheese. Cream Cheese Frosting for Sheet Cakes: No need to reduce the amounts for a sheet cake; follow recipe above. Cream Cheese Glaze for Bundt Cakes: Combine frosting ingredients in medium saucepan and let boil, without stirring, 1 minute. Remove from heat and stir in 1 ounce cream cheese. Cream Cheese Frosting for Sheet Cakes: No need to reduce the amounts for a sheet cake; follow recipe above. 158 CAKE MAGIC! CAKE MAGIC! BONUS 10
BITTERSWEET CHOCOLATE FROSTING MAKES 4 CUPS 1½ cups (3 sticks) unsalted butter, at room temperature 2 tablespoons unsweetened cocoa powder Pinch of salt 4 cups (16-ounce box) confectioners sugar 4 ounces unsweetened chocolate, melted and cooled (page 125) Combine the butter, unsweetened cocoa powder, salt, and 2 cups of the sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat on medium speed until the frosting is pale and no longer grainy, about 2 minutes. In a slow, steady stream, drizzle in the melted chocolate and beat until the frosting is very light and fluffy, about 2 minutes. Bittersweet Chocolate Frosting will keep, in an airtight container in the refrigerator, for 1 week. Before using, bring it back to room temperature and stir it vigorously or beat it again for best results. SALTED CARAMEL FROSTING ½ cup Salted Honey Caramel (see Extra-Somethings addendum) ¼ teaspoon Kosher salt 2 tablespoons pure vanilla extract Salted Caramel Glaze for Bundt Cakes: Combine frosting ingredients in medium saucepan and let boil, without stirring, 1 minute. Remove from heat and stir in 1 teaspoon pure vanilla extract. Beat Salted Honey Caramel into buttercream along with remaining ingredients. Salted Caramel Frosting for Sheet Cakes: No need to reduce the amounts for a sheet cake; follow recipe above. Gluten-Free Bittersweet Chocolate Frosting: This is gluten-free already, no need for substitutions. Vegan Bittersweet Chocolate Frosting: Substitute 1 cup non-hydrogenated vegetable shortening for the butter. Bittersweet Chocolate Glaze for Bundt Cakes: Combine frosting ingredients in medium saucepan and let boil, without stirring, 1 minute. Remove from heat and stir in 1 teaspoon pure vanilla extract. Bittersweet Chocolate Frosting for Sheet Cakes: No need to reduce the amounts for a sheet cake; follow recipe above. BITTERSWEET CHOCOLATE FROSTING 1 tablespoon unsweetened cocoa powder 1 ounce unsweetened chocolate, melted and cooled (certified GF) 2 teaspoons pure vanilla extract Beat cocoa, melted chocolate, vanilla, and salt into buttercream. Variations: Gluten-Free Bittersweet Chocolate Frosting: This is gluten-free already, no need for substitutions. Vegan Bittersweet Chocolate Frosting: Substitute 1 cup non-hydrogenated vegetable shortening for the butter. Bittersweet Chocolate Glaze for Bundt Cakes: Combine frosting ingredients in medium saucepan and let boil, without stirring, 1 minute. Remove from heat and stir in 1 teaspoon pure vanilla extract. Bittersweet Chocolate Frosting for Sheet Cakes: No need to reduce the amounts for a sheet cake; follow recipe above. Gluten-Free Bittersweet Chocolate Frosting: This is gluten-free already, no need for substitutions. Bittersweet Chocolate Glaze for Bundt Cakes: Combine frosting ingredients in medium saucepan and let boil, without stirring, 1 minute. Remove from heat and stir in 1 teaspoon pure vanilla extract. Bittersweet Chocolate Frosting for Sheet Cakes: No need to reduce the amounts for a sheet cake; follow recipe above. 160 CAKE MAGIC! CAKE MAGIC! BONUS 11
HONEY FROSTING GF MAKES 4 CUPS 1½ cups (3 sticks) unsalted butter, at room temperature ½ cup Honey Caramel (page 173), plus extra for swirling, if desired Pinch of salt 4 cups (one 16-ounce box) confectioners sugar Combine the butter, caramel, salt, and 2 cups of the sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat on medium speed LEMON PUDDING FROSTING ½ cup Paleo Lemon Pudding (see Extra-Somethings addendum) ¼ teaspoon fine Himalayan salt Lemon Pudding Glaze for Bundt Cakes: Combine frosting ingredients in medium saucepan and let boil, without stirring, 1 minute. Beat Paleo Lemon Pudding and salt into buttercream. Lemon Pudding Frosting for Sheet Cakes: No need to reduce the amounts for a sheet cake; follow recipe above. Vegan Honey Frosting: Substitute 1 cup nonhydrogenated vegetable shortening for the butter. Prepare and substitute Vegan Honey Caramel for Honey Caramel. Honey Frosting for Sheet Cakes: No need to reduce the amounts for a sheet cake; follow recipe above. HONEY FROSTING Honey Glaze for Bundt Cakes: Combine frosting ingredients in medium saucepan and let boil, without stirring, 1 minute. ½ cup Honey Caramel (see Extra-Somethings addendum) ¼ teaspoon Kosher salt 2 teaspoons pure vanilla extract Beat Honey Caramel, Kosher salt, vanilla, and Himalayan salt into buttercream. Variations: Vegan Honey Frosting: Substitute 1 cup non-hydrogenated vegetable shortening for the butter. Prepare and substitute Vegan Honey Caramel for Honey Caramel. Honey Glaze for Bundt Cakes: Combine frosting ingredients in medium saucepan and let boil, without stirring, 1 minute. Honey Frosting for Sheet Cakes: No need to reduce the amounts for a sheet cake; follow recipe above. Honey Glaze for Bundt Cakes: Combine frosting ingredients in medium saucepan and let boil, without stirring, 1 minute. Honey Frosting for Sheet Cakes: No need to reduce the amounts for a sheet cake; follow recipe above. 162 CAKE MAGIC! CAKE MAGIC! BONUS 12
MALTED MILK CHOCOLATE FROSTING MAKES 4 CUPS 1½ cups (3 sticks) unsalted butter, at room temperature MILK CHOCOLATE FROSTING 1 tablespoon unsweetened cocoa powder 2 teaspoons pure vanilla extract Beat cocoa powder, vanilla, and salt into buttercream. ¾ cup malted milk powder Pinch of salt 4 cups (one 16-ounce box) confectioners sugar Combine the butter, malted milk powder, salt, and 2 cups of the sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat on medium speed until the frosting is pale and no longer grainy, about 2 minutes. Add the vanilla. In a slow, steady stream, drizzle in the chocolate and beat until the frosting is very Gluten-Free Milk Chocolate Frosting: This is gluten-free already, no need for substitutions. Malted Milk Chocolate Glaze for Bundt Cakes: Combine frosting ingredients in medium saucepan and let boil, without stirring, 1 minute. Malted Milk Chocolate Frosting for Sheet Cakes: No need to reduce the amounts for a sheet cake; follow recipe above STRAWBERRY FROSTING GF MAKES 4 CUPS STRAWBERRY FROSTING 1 cup (2 sticks) unsalted butter, at room temperature 3 ounces cream cheese, at room temperature ¼ cup Caramelized Strawberry Jam (page 171) Combine the butter, cream cheese, jam, salt, and 2 cups of the sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat on medium speed... ½ cup Paleo Caramelized Strawberry Jam (see Extra- Somethings addendum) ½ teaspoon pure vanilla extract 1 recipe Paleo buttercream Beat Paleo Caramelized Strawberry Jam, vanilla, and salt into buttercream. Raspberry Frosting: Substitute Caramelized Raspberry Jam for Caramelized Strawberry Jam. 1 minute. Stir in 1 ounce cream cheese, at room temperature, until combined. Vegan Strawberry Frosting: Substitute 1 cup nonhydrogenated vegetable shortening for the butter. Prepare and substitute Vegan Paleo Strawberry Jam (see Extra-Somethings addendum) for the Paleo Strawberry Jam. Strawberry Glaze for Bundt Cakes: Combine frosting ingredients (other than cream cheese) in medium saucepan and let boil, without stirring, 1 minute. Stir in 1 ounce cream cheese, at room temperature, until combined. Strawberry Glaze for Bundt Cakes: Combine frosting ingredients (other than cream cheese) in medium saucepan and let boil, without stirring, Strawberry Frosting for Sheet Cakes: No need to reduce the amounts for a sheet cake; follow recipe above Raspberry Frosting: Substitute Caramelized Raspberry Jam for Caramelized Strawberry Jam. Strawberry Frosting for Sheet Cakes: No need to reduce the amounts for a sheet cake; follow recipe above 164 CAKE MAGIC! CAKE MAGIC! BONUS 13
THE EXTRA-SOMETHINGS: Adaptations for how to make each recipe refined sugar-free Caramelized Strawberry Jam: Use fruit-sweetened jam, such as Crofter s Just Fruit Spread Salted Caramel: Follow the recipe for Honey Caramel (as written) plus 1/2 teaspoon salt to make Salted Honey Caramel, which I happily use in place of the old Salted Caramel. THE EXTRA- SOMETHINGS ADAPTATIONS TO MAKE EACH RECIPE REFINED SUGAR-FREE Honey Caramel: This is already Paleo, how nice! Lemon Pudding: Substitute coconut or date sugar for the 1/2 cup sugar in the recipe and tapioca starch for the cornstarch. CARAMELIZED STRAWBERRY JAM Use fruit-sweetened jam, such as Crofter s Just Fruit Spread. Sautéed Apples: Substitute maple syrup or coconut sugar for the tablespoon sugar in the recipe. SALTED CARAMEL Follow the recipe for Honey Caramel (as written) plus 1 / 2 cups teaspoon salt to make Salted Honey Caramel, which I happily use in place of the original Salted Caramel. Caramelized Bananas: Substitute maple syrup or coconut sugar for the tablespoon sugar in the recipe. Toasted Coconut: As is. HONEY CARAMEL This is already Paleo, how nice! Toasted Marshmallows: Skip. Walnuts in Syrup: This is already Paleo, how nice! Bittersweet Chocolate Glaze: Substitute 2 ounces unsweetened chocolate for the bittersweet and proceed as directed. LEMON PUDDING Substitute coconut or date sugar for the 1 / 2 cup sugar in the recipe and tapioca starch for the cornstarch. SAUTÉED APPLES Substitute maple syrup or coconut sugar for the tablespoon sugar in the recipe. 166 CAKE MAGIC! CAKE MAGIC! BONUS 14
CARAMELIZED BANANAS Substitute maple syrup or coconut sugar for the tablespoon sugar in the recipe. TOASTED COCONUT This is already Paleo, how nice! TOASTED MARSHMALLOWS Skip. WALNUTS IN SYRUP This is already Paleo, how nice! BITTERSWEET CHOCOLATE GLAZE Substitute 2 ounces unsweetened chocolate for the bittersweet and proceed as directed. GRAHAM CRACKER CRUMBLE Skip. CINNAMON SUGAR Substitute date sugar for confectioners sugar and proceed as directed. BASIL SUGAR Skip. 168 CAKE MAGIC! CAKE MAGIC! BONUS 15