Today I had a cake experiment. I know other bloggers don’t put their experiments online, they wait till they have perfected the recipe so that by the time it gets here it is a brilliant masterpiece. Well forget that, I’m just going to post as I go. After all, if you want to know how not to do something, you have to include your failures.
Not that I am saying this cake was a failure. Far from it. It was moist and light and fluffy and tasted DIVINE! My issue is with the frosting. I had this great idea of using fat free yoghurt instead of buttercream, but it was unstable and didn’t hold its shape. This is a work in progress for me and I shall continue with this plan until I can sort it out. I want a frosting that pipes and behaves like buttercream but is low fat, low sugar and high protein. This was not it. But dang did it TASTE delicious.
OK, the cake RECIPE is from Gretchen’s Bakery. Gretchen is part professional Pastry Chef part Food Scientist part Entertainer from New Jersey who is SO GENEROUS with her recipes and helpful tips. So she posted this recipe recently and of course, being a REAL baker, it was full of sugar. I substituted the sugar for Erythritol (sugar free, calorie free- YES!) and it turned out fantastic!
As for the frosting, well Gretchen’s had Buttercream and cream etc and I’m sure it was delicious, but I make cakes like that for other people who want to eat all that stuff. If I’m eating a cake I want it to be HEALTHY and DECADENT at the same time. YES! This is possible.
My thought was high protein yoghurt (less moisture) mixed with protein powder and Strawberry Powder. It looked great, tasted great, but just didn’t have any staying power. So I pimped it up with some gelatin, but not enough. Back to the drawing board…..Stay tuned for more attempts at the perfect high protein pipe-able frosting.