No posts with label egg drop barley. Show all posts
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Rosa S Raskin
Violin Cake with Musical Notes, "Happy Birthday to You".
Eggless, Dairy free, Patriotic Cake modified from recipes used during WWII (first given to me by my friend Nina) when eggs and milk were rationed. An acid, such as vinegar, combines with the baking soda in the recipe to create bubbles that enable this cake to raise in the oven. It tastes like a conventional cake and can be made in many flavors. Frosting is made from Crisco and Confectioners (powdered) sugar. No food coloring is used in this cake. The letters are made by adding cocoa powder to the frosting and the colored frosting is made by adding a tolerated jam. The edging decoration on this cake was made with grape jam to create the purple decorative edge. It took time to create but was made with much love for Andrew from Auntie Rosa. Please note: Andrew is now 15 and will be playing his precious violin with his school orchestra at Lincoln Center of the Performing Arts in New York City in 2008!