Vegan Baking & Buttercream Cake Class
Enough to generously layer & mask one 6” cake, with a little extra for piping.
250g block margarine or vegan butter (look for 75% fat content. This is the type that tends to come wrapped in blocks like butter, and is firmer than a spreadable margarine. Try to find one you like with a neutral or mildly buttery flavour)
450g icing sugar, sifted
80g vegan white chocolate, melted gently. Use the best quality you can find, as vegan white chocolate varies enormously in flavour.
Vanilla: 1 tb good quality vanilla extract
Raspberry or other fruit: 2-3 tb freeze-dried seedless raspberry powder
Lemon or other citrus: zest of 2 citrus fruit, finely grated. Press the finished buttercream through a sieve at the end of mixing if you want a smooth finish.
Dark chocolate: Replace the vegan white chocolate with 100g melted vegan dark chocolate
Make sure the margarine is at a cool room temperature (around 15-18°C), so that it is slightly firm but not fridge cold. I normally remove from the fridge around half an hour before using – in hot conditions 15 minutes will be fine. Cut the margarine into pieces, place in the bowl of a free-standing mixer and whisk for around 5 minutes, or until light and fluffy. Add the flavouring (eg vanilla, fruit powder, citrus zest), whisk again until it is thoroughly blended in.
Add half of the sifted icing sugar, cover the mixer in cling film, then mix on low speed to incorporate, followed by medium speed to thoroughly blend all the ingredients. Add the other half of the icing sugar, and whisk again on low speed, then medium until the buttercream is smooth and light.
Lastly, stop the machine to add the melted vegan white chocolate, then mix on a medium speed until thoroughly incorporated.
Best used straight away, or the buttercream can be stored for up to 2 weeks in the fridge, and brought back to room temperature & re-whisked before use.
Step 1Margarine should be light & fluffy
Step 2Add half icing sugar
Step 2Cling film before whisking
Step 2Buttercream should be smooth & light
Step 3Add melted vegan chocolate
Step 3Final buttercream consistency
Dairy-Free Dark Chocolate Ganache (best for ganache drips)
Enough to ganache drip one 6" cake, with leftovers
Store up to 2 weeks in the fridge
125g dark chocolate (dairy-free, 55%), roughly chopped
20g glucose syrup or corn syrup
small pinch sea salt
5g coconut oil or other neutral oil
Weigh out the water, salt, oil and glucose into a medium saucepan and bring to the boil.
Chop the chocolate finely and place in a medium heatproof bowl. When the water has boiled, remove from the heat and let it cool for one minute. Pour it over the chopped chocolate, shake the bowl to disperse and let sit to melt through for another minute.
Gently stir the ganache with a balloon whisk or spatula, until it just looks smooth. Use a stick blender to blend the ganache to a perfectly smooth finish, being careful not to incorporate any air bubbles.
Allow to rest briefly, and use for ganache drips whilst still runny. Or transfer to a clean shallow container, and cover directly with cling film. Will keep in a cool room temperature or the fridge for up to 1 week.
Copyright Marianne Stewart 2019, not to be reproduced without permission.