Mexican Margarita Vegan Celebration Cake

IMG_1841.jpgI wanted to make a celebration cake for a friend’s leaving party. His partner suggested a cake with tequila in it, so here it is! Based on the Mucho Margarita Cupcakes recipe from Isa Moskowitz and Terry Romero’s fabulous book Vegan Cupcakes Take Over the World. It has two tequila and lime-flavoured layers and pink vanilla layer in the middle with pink frosting inside, green frosting outside and Day-of-the-Dead themed decorations. Adiós mi amigo!

I would suggest making the skulls, flower and hearts the day before you bake the cake as they will take a couple of hours at least!

Equipment: 9” springform cake tin(s), skull-shaped cookie cutter, syringe with wide nozzle or very small nozzle and piping bag, flower and heart-shaped icing cutters.

Ingredients for each of the two tequila cake layers (ie you need 2x this amount):

  • ¼ cup lime juice, freshly squeezedslice
  • 1 ½ teaspoons lime zest, freshly grated
  • 1 cup soya milk
  • ¼ cup rapeseed (canola) oil
  • 2 tablespoons tequila
  • ½ teaspoon vanilla extract
  • ¾ cup granulated sugar
  • 1 ⅓ cups plain flour
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Ingredients for the vanilla cake layer:

  • 1 cup soya milk
  • 1 teaspoon apple cider vinegarIMG_1845
  • ⅓ cup of rapeseed oil
  • ¾ cup sugar
  • 2 teaspoons vanilla extract
  • 1 ¼ cups flour
  • 2 tablespoons cornflour (cornstarch)
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon pink food colouring

Pink frosting:

  • 3 tbsp of vegan margarine
  • 2 cups of icing (powdered) sugar (you may need a bit more if it’s too sloppy!
  • 2 tsp tequila
  • ¼ tsp pink food colouring
  • Pinch of salt

Green frosting:

  • 4 tbsp of vegan margarine
  • 3 tsp tequila
  • 2-3 cups of icing (powdered) sugar (you may need a bit more if it’s too sloppy!
  • ¼ tsp green food colouring
  • Pinch of salt

Day-of-the-Dead skulls, flowers and hearts

  • 1 medium handful of ready-to-roll icing (I used Dr. Oetker Regal-Ice)
  • Food colouring (I used PME Colour Gel Paste Cupcake Decorating Rainbow Cake Colours)
  • Silver balls

I only have one 9” spingform tin so I baked three consecutive sponge cake layers.

First the tequila cake layers:

  1. Preheat the oven to 180°C and grease the 9” cake tin.
  2. In a large bowl, whisk together the lime juice, zest, soya milk, oil, tequila, vanilla and sugar.
  3. Sift the flour, baking soda and baking powder and whisk into the wet mix.
  4. Toss in the salt and whisk well to make a smooth batter.
  5. Pour into the cake tin and bake for 25 minutes until firm (test with a toothpick to check that inside is cooked).
  6. Turn the cake out onto a cooling rack and leave to cool.

Repeat for a second tequila-flavoured layer.

For the vanilla cake layer

  1. Preheat the oven to 180°C and grease the 9” cake tin.
  2. In a large bowl, whisk together the soya milk and vinegar and set aside for a few minutes to curdle.
  3. Add the oil, sugar and vanilla and whisk well.
  4. Sift the flour, baking soda and baking powder and whisk into the wet mix.
  5. Toss in the salt and add the red colouring and whisk well to make a smooth batter.
  6. Pour into the cake tin and bake for 25 minutes until firm (test with a toothpick to check that inside is cooked).
  7. Turn the cake out onto a cooling rack and leave to cool.

Make the frosting by beating the sugar and margarine together with the tequila, colouring and salt vigorously until smooth.

Assemble the cake:

  1. When the three cakes are cool, place one tequila layer on a cake stand and spread half the pink frosting over it.
  2. Place the pink vanilla cake on top and spread the remaining pink frosting over it.
  3. Place the second tequila cake layer on top and smother the whole cake with green frosting.

For the skulls, flowers and hearts

  1. Roll out a thin (0.5cm) layer of icing using icing sugar to stop it sticking.
  2. Cut eight skull shapes using a skull-shaped cookie cutter.
  3. Sketch out a rough design on some scrap paper and follow it using a syringe or piping bag to pipe thin lines of coloured icing made soft with a few drops of water. Add silver balls to the eyes.
  4. Using the remaining white icing, add colour and mix well then cut flowers and hearts.
  5. Decorate the cake and don’t hold back!

IMG_8735.JPG

 

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2 Responses to Mexican Margarita Vegan Celebration Cake

  1. Jennifer Bliss says:

    That looks SO COOL!! Very creative and colorful…WOW!

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