So, I’m in party-planning mode this week. We have a little birthday to celebrate, and it’s presenting me with a few unique challenges.
First, the birthday boy has completely confused me about the theme. We’ve gone from Diego to Dinosaur Train and back again, with stops at Thomas the Tank Engine and Easter Egg Hunts along the way. Honestly…why did I ever ask? Right now, he just wants to “hunt eggs with my basket” and have a “dinosaur cake.” The only problem is that “dinosaurs don’t have baskets.”
So, somehow, we are going to have a dinosaur egg hunt. I have ideas. We’ll see.
The other challenge is that a couple of my precious nephews have some very severe food allergies. The oldest is used to bringing his own food and usually doesn’t want to try things other people make anyway. (Trust me when I tell you he has every reason to just say “no.”) The younger one is still a little too young to understand that he can’t have certain things. So…
This year’s birthday cake will be vegan.
Both boys are very allergic to eggs and peanuts, and one is also highly allergic to milk. Vegan is, obviously, the only way to go if they are going to be able to eat any of it.
And, thanks to the fact that I like to watch Cupcake Wars, my sister and I have found a great resource for delicious cake recipes. Let me introduce you to Chef Chloe. You might have heard of her. So far, every recipe we’ve tried from her site, we’ve loved.
This is the recipe I’ll be making this week. I’ve made her chocolate cupcakes before, and they were delicious. This time, I’ll me using the vanilla cake recipe and hoping it will hold together well enough for a decorated cake because some other eggless recipes just don’t. Trust me.
I’ll let you know how it goes, but until then, check out her site and give vegan baking a try!