Rolled Buttercream Fondant

adapted from: http://allrecipes.com/recipe/rolled-buttercream-fondant/
Yield: 3 pounds. (1/3 of the recipe can cover a 9-inch round one-layer cake)

Ingredients

1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2 pounds confectioners' (icing) sugar
Food coloring gel or paste from Cake Craft (important note - they have since been bought out by Chefmaster, unsure if their products are allergy-safe)

Directions

In a large bowl, stir together the shortening and corn syrup.
Mix in the salt and vanilla flavoring, then gradually sift (don't dump) in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth.
Optional: Add food coloring paste with a toothpick and knead thoroughly.
Store in an airtight container in the refrigerator.

Notes

• Prepare a few days in advance and refrigerate.
• Very messy - wear apron and nitrile gloves when kneading!
• The more you knead, the better and smoother the texture. 
• Don't be tempted to add too much powdered sugar because its more prone to cracking. It takes practice
• Be very accurate on measurments to get the right consistency.

How to get it on the cake

1. Leaving it to chill for at least 2 hours can help avoid the greasy texture.
2. If not already colored, add food coloring paste with a toothpick and knead thoroughly.
3. For the fondant to stick to the cake, you have to put a thin layer of frosting on the cake first.
4. Roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can.  Roll the fondant between sheets of wax paper and then reverse roll it onto the rolling pin with a layer of wax paper on the fondant.  You can rolled it off the roller and then peel the wax paper off. 
5. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.
6. If final effect is too greasy, brush with powdered sugar 

Buttercream icing

adapted from: http://www.wilton.com/recipe/Buttercream-Icing

Ingredients

1/2 cup palm oil (hard to find in Canada, can also use solid vegetable shortening)
1/2 cup vegan dairy free margarine (at time of update, Becel Vegan seems ok if not contaminated with previous use)
1 tsp clear vanilla extract
4 cups sifted confectioners' or icing sugar (approx 1 lb.)
2 tbsp liquid of choice (espresso, mango juice, rice milk, water, etc)
Makes: About 3 cups of icing.

Instructions

In large bowl, cream palm oil/shortening and margarine with electric mixer. Add vanilla.
Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
Add liquid of choice and beat at medium speed until light and fluffy.

Notes

• Keep bowl covered with a damp cloth until ready to use.
• For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
• For thin (spreading) consistency icing, add 2-4 tablespoons light corn syrup, water or liquid of choice.
• For stiff consistency, replace margarine with an additional 1/2 cup palm oil/shortening.

Chocolate Egg-Free Dairy-Free Nut-Free Cake

Adapted from: http://allrecipes.com/Recipe/egg-free-dairy-free-nut-free-cake/detail.aspx or use original source: http://www.food.com/recipe/vanilla-eggless-and-dairy-free-vegan-cake-216376 and add cacao + choco chips

Prep Time: 15 Minutes
Cook Time: 35 Minutes
Ready In: 50 Minutes
Yield: two-and-a-half 8" pans, or one 13x9x2 pan
Servings: 15-22

"This chocolate cake is so good, you'll never miss the dairy products! Check at your health food store for nondairy chocolate chips."

Ingredients
3-3/4 cups all-purpose flour
1-1/4 teaspoons salt
2-1/2 cups white sugar
1/2 cup and 2 tablespoons unsweetened cocoa powder (milk-free)
2-1/2 teaspoons baking soda (or 2tsp baking soda + 2 tsp egg substitute+ 4tbsp H2O+ 1 to 2 tbsp salba, 1/4 cup apple sauce)
3/4 cup and 1 teaspoon vegetable oil (or 1 & 1/4 cup oil)
2 tablespoons and 1-1/2 teaspoons white vinegar (or reg vin + cider vinegar)
2-1/2 teaspoons vanilla extract
2-1/2 cups cold water
1-1/4 cups semi-sweet chocolate chips (milk & nut free)

Directions
Note: Ingredients above were scaled up to serve 20. The directions below still refer to the original recipe yield (8).

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
2. In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. Mix well with a fork, then stir in oil, vinegar, and vanilla extract. When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. Stir in chocolate chips and pour batter into prepared pan.
3. Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack.

Vegan Vanilla Cake (eggless and dairy free)

Prep Time: 10 mins
Total Time: 40 mins
Serves: 6-9
Yield: One 8-inch cake

"This is a simple yellow cake that is easy to make and very tasty. It can also be cut into slices and served with fruit."

Directions
Heat oven to 350F
Mix dry ingredients in large mixing bowl:

• 188 g (1.5 cups) unbleached all-purpose flour
• 245 g (1 cup) granulated sugar
• 1 teaspoon baking soda 
• ½ tsp salt

Mix wet ingredients in small mixing bowl:

• 1 tsp egg substitute + 2tbsp water + 1 tbsp salba and (optional) 1/8 cup apple sauce
• 1/2 cup vegetable oil
• 1 cup rice milk
• 1 tablespoon vanilla extract

Pour wet into dry and whisk until no lumps appear and batter is smooth.
Remove from mixing stand.
Add 1 tablespoon vinegar, stir about seven times, and quickly pour into pan.

Baking

1. Prepare cake pan: Line 8-inch round or square cake pan with parchment paper and grease bottom and sides of the pan. Then flour the pan.  Can also use silicone cupcake molds.
2. Bake around 30 minutes, until cake begins to pull away from sides and/or toothpick inserted in the center pulls out clean.
3. Let sit for ten to fifteen minutes, invert, and cool on rack.

food recall: milk in Solo Fruit brand Dark Chocolate Sorbet

uh-oh...  :(
hopefully they'll fix the production not adjust the label...

---------- Forwarded message ----------
From: CFIA Webmaster
Date: 2011/9/24
Subject: m-l : 20110923b - Allergy Alert (milk) / Alerte à l'allergie (lait)
To: FOODRECALLS_RAPPELSALIMENTS@www.agr.gc.ca


Le texte français suit le texte anglais.

A recall has been added to the CFIA's Food Recall Report.

Class 1
Reason for Recall: Allergen - milk
Product(s): Solo Fruit brand Dark Chocolate Sorbet
Recalling Firm: Solo Fruit Inc.
Distribution: This product has been distributed in Quebec
Product details are available at http://www.inspection.gc.ca/english/corpaffr/recarapp/2011/20110923be.shtml

Milk Allergy - http://www.inspection.gc.ca/english/fssa/labeti/allerg/milklaite.shtml
Modify your email options or unsubscribe - http://www.inspection.gc.ca/english/util/listserv/listserve.shtml

***********************

Un rappel a été ajouté au Rapport sur les rappels d’aliments de l'ACIA.

Classe 1
Raison du rappel : Allergène – lait
Produit(s) : « Sorbet Chocolat noir » de marque Solo Fruit
Entreprise effectuant le rappel : Solo Fruit Inc.
Distribution : Ce produit a été distribué au Québec.

Vous trouverez les détails sur le produit à l’adresse suivante : http://www.inspection.gc.ca/francais/corpaffr/recarapp/2011/20110923bf.shtml

Allergie au lait - http://www.inspection.gc.ca/francais/fssa/labeti/allerg/milklaitf.shtml
Modifiez les paramètres ou annulez votre inscription - http://www.inspection.gc.ca/francais/util/listserv/listservf.shtml

**********************

The Canadian Food Inspection Agency (CFIA) issues public advisories and email notifications for food recalls for all high-risk food recalls (mainly Class I) when the product is available for sale or could be in consumers’ homes.

All other recalls (Class II and III), and food products that are sold exclusively to restaurants, are posted on the CFIA’s Food Recall Report. Email notifications are also available for all allergen recalls.

Food and consumer product recalls are also available at www.healthycanadians.gc.ca.

L’ACIA publie des mises en garde et envoie des avis par courriel sur les rappels d’aliments à risque élevé (principalement ceux de la classe I) lorsque le produit est en vente ou pourrait se trouver chez les consommateurs.

Tous les autres rappels (classe II et III) ainsi que les produits vendus exclusivement aux restaurants sont publiés dans le Rapport sur les rappels d’aliments de l'ACIA.  Les avis par courriel sont offerts pour tous les rappels d’aliments contenant des allergènes.

Les rappels d’aliments et de produits de consommation sont aussi diffusés sur le site www.canadiensensante.gc.ca

anaphylaxis at daycare

Due to an unfortunate series of misunderstandings, the daycamp offered Lucas a fudgecicle (with modified milk ingredients) last Thursday.

He started vomiting (a lot, reportedly) and got a red puffy face, so they gave him benadryl (which we've told them was ok for MINOR reactions when allergens weren't actually known or suspected). They also called to inform me (but neglected to say he had milk). Since it was close to pick up time anyway, I choose to go get him to comfort him at home.

When I arrived, Lucas was flush but playing with his friends. They pulled the box out of the trash and I zoomed right in to where it said "modified milk ingredients" in the main ingredients. I whisked him off to the hospital, and ran carrying both children from the car to the ER on the hottest day on record. "Anaphylaxis" I told the nurse, ignoring the queue. I must not have been in good shape, because she asked "You or them?" Other nurses came in right away, relieved me of the kids and guided me to a gurney to recover.
Regaining composure momentarily, I was brought to see Lucas plugged in to oxygen, IV and a bunch of monitors. Again. I was out-of-my-mind furious at the daycamp for being so negligent and careless despite all our awareness-raising efforts and trust I had in the staff.
The daycamp operator listened to what I had to say, conducted a quick investigation and convened an emergency board meeting to decide what to do.
No single person was responsible for the popsicle, but his assigned instructor was the last in line and was reprimanded partly for not double-checking the ingredients, and mostly for not recognizing the severity of the reaction or troubleshooting its cause for appropriate treatment.
The center's food policy is still being discussed - there is resistance among the members as to whether they should stop serving any food at all to anyone (saving everyone from any possibility of error) or just isolate Lucas by never giving him anything.
In the short term, we had signed him up for this week and intended to have him return, but he's had a fever and has stayed home most of the time. Perhaps tomorrow, so he can enjoy the (hopefully food-free) last day of the summer camp.

Recognition

Interesting that our pediatrician used Lucas as a case study in allergies this morning, going through all the steps of the "allergic march", from constant gastro-intestinal issues as a baby, to eczema and asthma. She also recounted the anaphylactic reactions he had after vaccines at 12 and 15(?) months in surprising detail.

Though I questioned her ability to manage emergencies at the time, I acknowledge she knows a lot about allergies now, and appreciate that she cares to share that knowledge so others can benefit from that experience as well.