New Frosting: High Protein Sugar Free

Looks great. Tastes great. Is unstable. D’Oh!image

A man at work is leaving today so we are all having morning tea. I made my very lovely Banana Bread Muffins (recipe coming soon) and decided to do a Chocolate Banana Cream-Cheese swirl frosting. I wanted to make a healthy cake with a high protein, low carb, sugar-free frosting.

I’m not 100% happy with it. But it’s a work in progress.


Here are the ingredients:

250ml whipping cream

250 gm cream cheese full fat

10gm Wilton meringue powder

30gm powdered erythritol/stevia

15gm banana protein powder (WPI)

15gm chocolate protein powder (WPI)

7gm raw cocoa


First I left the cream cheese out of the fridge for about 40 mins to soften. Then I whipped the cream  using the Kenwood Chef with the whisk attachment, added the powdered erythritol and the meringue powder. Slowly I added the cream cheese in small cubes till,  stiff peaks formed.

I separated the mixture into 2: added banana protein powder to one part and chocolate protein powder and cocoa to the other. Then I put each into their own piping bag and in the fridge overnight. I used a Wilton No.1 tip in a canvas bag, popped both flavours in and piped away to get the two tone effect.

So it looks ok in the photos but I can tell you it’s not stable. The peaks are soft and it is falling already after 1hr. So I think it’s back to the drawing board on this one. I need to do some study on stabilising the protein and fat I a carbohydrate void. Let me know if you have any ideas.

Sugar Free Strawberry Chiffon Cake

Chiffon Cake 1

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.

IMG_0017 IMG_0016

Baby Duck Cake

 Friends of ours recently had a baby girl. So this gave me an excuse to make a Baby Duck Cake. This is only the second Duck cake I have made. The first one was for my son’s 18th birthday.  You can see that one here.

I started off with a traditional Vanilla cake made in a Wilton Duck Cake pan.  Stupidly, last time I put it in the dishwasher and pretty much ruined it. So if you have any anodised aluminium pans don’t  put them in the dishwasher. Anyway, half the head fell off as I was removing it from the pan. So make sure you prepare your pan properly.

First I covered the ducky in white chocolate ganache to crumb coat it (and glue the head back on).  You can find the ganache recipe here.  You will notice in the photo below that the head is all uneven but the body is smooth. Well, first I applied a layer of ganache then put her in the fridge to harden. Then I went over her with a hot metal spatula to smooth her out. You want the ganache as smooth as possible so your fondant doesn’t look lumpy on top.

Before applying the fondant she was back in the fridge for a bit then a complete coating of piping gel. This stops the fondant sticking and allows you to slide it around a bit whilst you sculpt the duck shape. Once it sets however, the gel is like glue. It won’t budge.

The last duck I made, I covered the head and the body separately which required a collar at the join. I tried to do this one with one piece. It was a bit tricky and I managed to get a couple of nasty tears and some ruching at the tail. I think this will be a skill that needs mastering.  Mistakes are the instrument of creativity and without them I wouldn’t have thought to put the water around her. So I it all worked out in the end.

As with any crafty project, I  guess I’ll just have to make more ducks to get it right. If you know how to cover a very uneven shape in fondant seamlessly, please let me know in the comments.

I made the pacifier and the bow a couple of days beforehand and mixed some gum paste in with the fondant so that they dried hard. In this climate fondant won’t dry by itself.

Well, here she is. She’s not perfect but I think she is pretty cute. Let me know what you think.  If you would like me to make you a duck cake please contact me via my contacts page.

Duck movie

GEAR LIST: If you need to buy the necessary ingredients and tools to make this cake, please click on the links below.  You will be taken to my Amazon store. I receive a small commission from your purchase, which will help me keep this site free.  Thanks for your support.

Vanilla cake
Wilton Duck Cake pan
Piping Gel
Gel Colors (for coloring the fondant)
White Fondant (Get white and color it yourself – its more fun)
White Chocolate Chips and Cream (Both for the ganache)
Fondant Decorating tools.  This is a big set, but it is pretty much everything you will need for lots of cakes – and it’s not expensive.
Gum paste

First Cake: Christmas 2014

So I might as well start this blog at the beginning. For Christmas 2014 I bought myself a Wilton Decorating kit along with all the tips, bags, spatulas and flower roses. Being with family who were both traditional (“Healthy cake? No thanks. Cake is not meant to be healthy”) and some who had food intolerances (no Gluten, no coconut) of course I needs to make 2 cakes. This one is the “bad” cake. Sugar, butter, white flour and more sugar and butter for the frosting. It is a traditional vanilla butter cake with buttercream frosting. The red frosting was a drag to make. If you want really really red frosting, you must make it a couple of days in advance. You will drive yourself bananas and use up all your red gel colour if you try to achieve a true red on day 1.  My tip is to make it as red as you can, then shove it in the fridge overnight. More likely than not, the colour will intensify over time.


 So here is my first attempt at different piping tips. I used a petal tip 104 for the holly leaves, a star tip 16 for the snowman (TIP: Outline the snowman with a toothpick first then smooth on a little white buttercream inside the lines so you have a white background to work with. I didn’t do that so you can see the red poking through. It’s not as polished as I would have liked).

For the fine work, I bought premixed Wilton premixed icing tubes. These are great because they stay fresh (well they have preservatives) and if you only need a bit, you don’t need to make up a colour batch. So I swapped out tips to get the desired result. They are great for writing too.

So this is 2 layer 8″ round. To fill, crumb coat and decorate took 3lb of confectioners sugar and 300gm butter!  I left this one for the family to eat. One slice of that would put me into a sugar coma.

GEAR LIST: If you need to buy the necessary ingredients and tools to make this cake, please click on the links below.  You will be taken to my Amazon store. I receive a small commission from your purchase, which will help me keep this site free.  Thanks for your support.

Wilton Decorating kit This is the ULTIMATE in decorating.  If you think you will take up cake decorating as a hobby – get this one.
Beginners Decorating Kit
Wilton premixed icing tubes.
8″ round cake pan.  This is a set – but I find its better to gt a set so you can do layered cakes.
vanilla butter cake
Wilton gel colour

Feel free to leave comments.  I’d love to hear from you.


This entry was posted in Cakes.

Welcome to the Cake Poss website

Hi, I’m so glad you found me.  I will be posting photos and recipes here in this blog as often as I can. You can follow me on Facebook (Cakeposs) or on Twitter (@cakeposs).  You can also leave comments bout my creations.  I’d love to hear from you. If you like what you see and live in Hong Kong, I’m happy to make a custom cake or tray of cupcakes for you.  Just click on the contact link. Thanks so much for joining me on my lovely cakey journey. Terri. xx

This entry was posted in General.