Homemade Shopkins Cookie Cakes!

We were invited to a 5th safe party this year!  That’s a record, friends!  We are always humbled, grateful, excited and a bit nervous when we go to parties.  The anti-histamine the allergist has SG on has helped tamp down her constant contact reactions tremendously, but it still occasionally happens.

So, my sweet cousin N invited us to her daughter’s party and offered to have only safe foods.  I offered to make the cake.  N requested a Shopkins Kooky Cookie cookie cake.

The Huzz and I are always up for a good cake challenge, and we tackled this one the way we do best- together.  I baked the cookie cakes and he did all the decorating with the frosting.  Good ‘ole Pillsbury frosting.

We surprised N with an extra cookie cake- Cheeky Chocolate.  As I shaped Kooky Cake with the raw dough, I realized I had enough dough left for an extra cookie cake.  I showed the Huzz several images and he picked Cheeky Chocolate as one he thought he could well.

Without further ado, here are our results:

kooky-cookie

cheeky-chocolate

The baking of the cookie cakes was my part.  I simply use this food allergy friendly chocolate chip cookie recipe from Silk.  Click here for the recipe.

I take about half of the dough per cookie cake and shape it with my hands until the desired shape is reached.  For Kooky Cake, I shaped it into a circle as big as my round pizza pan.  We put parchment paper on the pan and shape the dough on top.  For Cheeky Chocolate, I formed a tall rectangle.  I baked the cookie cakes on 350 on convection for 13 minutes.

We let the round cake cool almost completely before the Huzz cut out the bite marks in Kooky Cake.  Then we let the cookie cakes cool completely before the Huzz decorated the cookie cakes.

We used these Pillsbury frostings:  1.5 cans of chocolate fudge, 1 can of cream cheese (it’s dairy free!), one can of vanilla hot pink frosting and one can of vanilla neon blue frosting.  And my frosting tool that helped me create SG’s beautiful Barbie cake last year.

As for the cake decorating, an artistic person is definitely a plus.  I could not have made these cookie cakes look like this.  The Huzz is artistic and is the one who made these cakes shine.  So, if you wanna try this at home – (and you should! If we can do it, so can you!) then an artistic person is most definitely gonna help make your cake beautiful.  (The feet and hands are just frosting- no cookie cake underneath.)

The cookie cakes were a hit, my daughter had a blast and there was not a single piece of cake or frosting left.  I’d say that was a successful party!

Thank you N for having a safe party when you didn’t have to… you’re pretty rad!

(Did I just date myself by using rad?)  Haha!

Happy cookie cake baking, my friends!

Homemade Rapunzel Cupcakes: Dairy & Egg Free

rapunzel-cupcake-close-up

Hey friends!

We went to another birthday party today!!!

In case you didn’t know, that is BIG NEWS in our house. Our allergist has recommended that our daughter only go to safe parties until we get her contact reactions under control. So that means we usually cannot go to most parties, as we really don’t expect everyone to make it all safe for us. We usually go to 1-2 birthday parties a year.

We have had a busy year- we have gone to 4- count them-4!- parties outside of our house this year, y’all!

Today, our little cousin E celebrated her 4th birthday with a Rapunzel themed party. My cousin picked all safe party foods so SG could go. I made the cupcakes Rapunzel themed.

I am always up for a good baking challenge.

My go to cake is always our good ole wacky cake. I made a double batch of vanilla cupcakes. I bought 4 cans of purple Pillsbury frosting (read the labels please!), a bakery cardboard cupcake holder, fade proof cupcake liners, and downloaded the cutest Rapunzel printable PDF to top the cupcakes. Click here to see where I purchased them from and to see this lady’s other designs.

It took me less than 5 minutes to whip up each batch of cupcake mix (this is from scratch- no box mixes here!). So, 10 minutes to make enough batter for 48 cupcakes. See? You can do this, too! We got this, food allergy mamas and papas (and non food allergy friends, too!)

I always like to bake my cupcakes in advance and freeze them. That just takes the pressure off of me on the day of the party. Then I get to concentrate on icing them. You could easily do everything in one day.

So, here’s how I made these delicious- and, if you don’t mind me tooting my own horn, adorable Rapunzel cupcakes.

In advance, prepare the cupcake toppers. I chose to purchase, download, print, cut and tape toothpicks to the Rapunzel printable.

rapunzel-toothpicks

Make a double batch of wacky cake batter and bake as cupcakes. My cupcakes bake on convection at 350 degrees for 15 minutes. (The wacky cake recipe is at the very end of this post.)

Let cupcakes cool completely and then either freeze them or move onto the frosting step.

I use this frosting tool with the pronged tip to frost the cupcakes. I started as close to the edge of the cupcake as I could and just went round and round until I hit the middle. When I stopped frosting, the frosting went up in a line. I used the tip of the toothpick to push the frosting tip down as I inserted the toothpick into my frozen cupcakes.

I also kept the decorated cupcakes in the bakery box (I bought that from Party City) in the fridge until it was time to leave for the party.

rapunzel-cupcakes-in-bakery-box

This pic is kinda dark but I am so thrilled to have the cupcakes in this box to help them look like they came from a bakery!

Here’s my tip on the bakery box. It’s very flimsy. I’ve never used one before so I had no idea. I had a mini heart attack as I lifted my completely cupcake filled box and took two steps towards the fridge and the bottom of the box started to give way. Somehow I balanced it all- it was so wiggly. The Huzz happened to walk in right as the catastrophe was happening and he swooped in and saved the day! (And the cupcakes!) Next time, I will also purchase an extra cardboard cake thing- what do you call those? I used one for my Barbie cake. Anyway, I’ll Scotch tape the bottom of the box and also use a cardboard meant for cakes for added sturdiness. We ended up carrying the cupcake box under a cutting board. It worked. 🙂

So, that is how we made our safe Rapunzel themed cupcakes.

rapunzel-open-box

I added in two extra cupcakes to fill the box that didn’t have picks.  I didn’t want the cupcakes falling over during the drive to the party.  

Here’s a random side note. Another little friend was at the party and wasn’t going to be able to eat the cupcakes until the mother found out the cupcakes were dairy and egg free. I had no idea another little friend with food allergies was there. That just blessed my heart that another little friend was able to freely and safely partake of all the food!

rapunzel-open-box-close-up

So, there ya go, my friends. Another yummy, safe, and fun birthday cake.

rapunzel-at-party

Here the cupcakes are in action.  My cousin also made Rapunzel Fruit Tower kabobs.  How cute!

rapunzel-skillet-plates-cupcakes

My cousin also made these adorable “skillet” paper plates.  She’s so crafty!

Wacky Cake
(Double this recipe if needed. Each recipe yields approximately 24 cupcakes.)

Dry Ingredients:

  • 3 cups flour
  • 2 cups sugar
  • 6 Tablespoons of cocoa OR For Vanilla Cupcakes, omit cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt

Wet Ingredients:

  • 3/4 cup oil (I use canola)
  • 2 Tablespoons vinegar
  • 2 teaspoons vanilla (use 1 Tablespoon vanilla if making vanilla cupcakes)
  • 2 cups cold water

Directions:

  1. Preheat oven to 350 degrees.
  2. Put dry ingredients in a mixing bowl and stir with a wooden spoon.
  3. Add wet ingredients. Beat well until blended. (I use a stand mixer.)
  4. Pour using 1/4 cup batter per cupcake liner.
  5. Put the pans in the oven and bake for approximately 15 minutes per batch, or until a toothpick inserted in the middle comes out clean.

Simple Tofu and Veggie Stir Fry

The tofu love fest continues!

Last post, I mentioned I have made a stir fry with tofu. It was just what my veggie stir fry recipe needed. The stir fry is good on its own. But the tofu bumps it up a notch and adds more protein.

The hardest most time consuming part of this recipe is chopping the veggies. To save time, I have started buying shredded carrots. It’s double the price of the regular carrots, but this Li’l Mama needs some easy in her life. Can I have the STAPLES  Easy button please???? 🙂

I digress.

You can use any veggies you have in your veggie crisper. I like to use chopped broccoli, shredded carrots, diced zucchini and diced red bell peppers. If you’re able to, you can buy the store bought chopped veggies (I’m feeling a little envious now…)

Here’s my little tip on the zucchini:
Cut it in half longways. Then use a spoon to scoop out the seeds and the guts. Then chop or dice the ‘chini.  I didn’t do this for a long time and my zucchini was always mushy. I somehow figured out the scooping out the guts part and no more mushies!!!

Here’s another little secret. Sometimes I use rice and sometimes I use spaghetti noodles…and tonight I used penne noodles. Not very stir fry-ish, but I am all out of spaghetti noodles. For stir fry nights, I like to use spaghetti noodles every now and then.

I special ordered a case of safe spaghetti noodles and paid a small fortune to ship them… and they are LOST! 😦

Who needs $60 back anyway? $35 ish for the noodles. $25 ish to ship.

Ouch.

Note to self, always insure your noodles. 😉

Anyway, I mix up the rice and noodles to make the dish seem different.

Afterall, variety is the spice of life…

Or so they say. Who are they, anyway?

I digress.

Here’s how to make the food.

Chop some veggies and cook in a wok.

dscn2745

Veggies.  The steam always fuzzes up my pics.  Oh well.  🙂

Boil some noodles or throw some rice in a rice cooker.

Press some tofu and do a quick soy marinade.
Grill/sauté tofu ’til kind of crispy.

dscn2748

Grilled Tofu.  Mmmmm.

Throw it all in a bowl.

Done.

See? Simple.

tofu-veggie-stir-fry

Tofu & Veggie Stir Fry

Now, for the actual recipe.

Simple Tofu and Veggie Stir Fry

Ingredients:

  • Chopped and diced veggies of your choice (I use an entire head of broccoli, 2-3 zucchinis, 1 red bell pepper and at least a cup of shredded carrots)
  • Extra Firm Tofu, Pressed Then Cubed
  • Rice or Noodles
  • Liquid Aminos (or soy sauce)
  • Garlic Powder
  • Onion Powder
  • Pinch of Ginger Powder

Other Stuff Needed:

  • Wok
  • Grill Pan
  • Bowl with Lid

Directions:

  1. Drain and press tofu. Put tofu between two plates. Make sure to put a sheet or two of paper towels under tofu. Put something heavy on it like a big box of veggie broth. Leave it alone until step 4.
  2. Boil water in large pot and add noodles OR start rice in the rice cooker.
  3. Heat the wok on medium heat. Add 1 tablespoon coconut oil. Add veggies and cook, stirring frequently. If the veggies seem to dry, add another tablespoon coconut oil. When the veggies seem mostly cooked, squirt (squirt! I love that word!) some liquid aminos all over the veggies. Sprinkle some garlic powder and onion powder over the cooking veggies, too. Stir.
  4. Tofu time! Take the tofu block and cut it in half. Cut the tofu into strips and then bite sized cubes. Take a bowl with the lid and squirt some liquid aminos in the bottom of the bowl. Add onion and garlic powder and a pinch of ginger powder. Stir with a fork.
  5. Add the tofu cubes, put on lid and shake the tofu around. (I use a pyrex bowl.) Squirt a little more liquid aminos and add another dash of garlic and onion powder.
  6. Heat grill pan on medium heat. Add 1 tablespoon coconut oil. Cook until tofu has nice grill marks and is nice and brown. Squirt 🙂 a little more liquid aminos on the tofu as it is cooking.
  7. Serve as you wish. I put the rice or noodles as the bottom layer in a deep bowl, scoop in lots of veggies, and top with crispy tofu.

We also squirt! (heehee) a little bit more liquid aminos on the entire dish. There is no need to add salt to this dish because the liquid aminos does it for you.

Notes:
If you don’t have a wok, use a sauté pan. If coconut oil isn’t safe for you, sub a safe neutral oil, such as olive oil or something similar. If you don’t have a grill pan, sauté the tofu in a pan until crispy.

This has quickly become a family favorite. My 5 year old complained because she gobbled up her tofu immediately and wanted more tofu. My child loves it! And I hope you and yours, will, too.

After writing this post, I’m sitting here saying, “Squirt, squirt, squirt, squirt!”  I don’t know why that word just tickles me pink.

Until next time, my friends.

Homemade Crispy Shake and Bake Tofu Tenders

crispy-tofu-tenders

Crispy Tofu Tenders with Homemade Honey Mustard

I have begun to experiment with tofu.

I don’t know why it took me so long to research safe tofu companies. I got in touch with Nasoya and was told their facility is free of dairy, eggs and beef. SCORE!

Let the tofu love begin!

I have made tofu at home three times in a little over a week. I have made a tofu and veggie stir fry twice. Yum!

Last night, I decided to try an old chicken recipe with the tofu.

The result?

Mmmmmm… even the 5 year old liked it! (covered in ketchup, of course, but hey- she ate it happily!)

This recipe comes from allrecipes.com.

I have modified the spices a bit. Feel free to change the spices to ones you and your family enjoy.

I also use homemade bread crumbs, but store bought breadcrumbs or panko would work well, too.

This breadcrumb mixture made more than enough for half a container of tofu. I think I could have used this recipe for the entire package, but I was hesitant to use all the tofu in case this didn’t turn out. But it did and my little family loved it!

So tonight, we are having the other half of the tofu and I’m making these crispy shake and bake tofu tenders again! Along with some garlic mashed potatoes and maybe some stewed fresh green beans. And some homemade vegan gravy for the taters and beans… Mmmm, mmm! I better hurry this post up so I can cook- it’s almost dinner time already!

Ingredients:

2 cups breadcrumbs
3 Tbs canola oil
1/2 tsp salt
1 tsp paprika
1/8 tsp pepper
1/4 to 1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp poultry seasoning
pinch (or a peench as we say) of basil, dried parsley & dried oregano
***********************************************************************
2 flax eggs (2 Tbsp of ground flax and 6 Tbsp of water mixed together)

1 package of extra firm tofu, pressed between two plates for about 20-30 minutes (do this in advance and cut the tofu into strips like chicken tender sized)

Directions:

  1. Preheat oven to 350. Line a cookie sheet with parchment paper.
  2. Prepare your flax eggs in a medium sized bowl and whisk with a fork. When the flax eggs are gelled and gooey, they are ready.
  3. Take everything above the starred line and mix it together in a gallon plastic baggie- adding the oil last. I like to shake the dry ingredients together first and then add the oil.
  4. Dip one tofu strip into the flax egg and then put it into the seasoned breadcrumb mixture and shake. Place the tofu strip onto a parchment lined cookie sheet (foil works, too, but parchment gives you no stick to the pan-ness! 😉 )
  5. Repeat with each tofu strip. If you run out of flax eggs, you will need to make another one (1Tbsp of ground flax & 3 Tbsp of water)
  6. Bake for 5 minutes. Gently flip the tenders. Bake for 5 more minutes. Flip tenders. Bake for another 3-4 minutes, or until tenders are crispy.

Notes:
Serve as you would serve chicken tenders, with a sauce or ketchup. (SG loves it this way.)
The Huzz and I prefer these crispy tenders cut up and served in a bowl along with other food. (Like in a salad or with a pasta dish with the tofu standing in for the chicken.)

It totally looks like chicken- but it doesn’t taste like it. The flavor is all in the crispy coating, so don’t be afraid to spice it up in the bag!

I hope y’all enjoy these crispy shake and bake tofu tenders.   (I’m still working on getting my Southern back, y’all! I kind of lost it from living in Ohio and Iowa for so long!)

 

BBQ Bean Sammies & Dairy & Egg Free Coleslaw

Y’all!  The Local Vegan has an amazing recipe!  It has become one of our family favorites.  I’m not gonna write out Bailey Rae’s recipe but instead tell you the changes I made for our family.

BBQ Sammie

Back in Iowa we had safe store bought buns.  I miss those buns.

BBQ Sammie 2

On Toasted Homemade Bread

Here is the original recipe, which I follow almost to a T.  I don’t make the green beans and I omit the poppyseeds in the slaw.  I usually serve roasted carrots or OreIda french fries because SG loves them.  And hey, it’s safe.  What can I say?

I use Randall’s white northern beans, but feel free to use pinto beans as the original recipe does.  I make my own BBQ sauce because I have to.  Lately, all store bought BBQ sauce makes MY tongue tingle and as a food allergy mom I know that is not good.

Here is the homemade BBQ sauce recipe I make from Once a Month Meals.  I omit the Worcestershire sauce and add 1/2 teaspoon of liquid aminos (just like soy sauce) instead.

I have not found safe store bought bread in SC so I make my own.  We have used this homemade regular white bread (toast first in the toaster or else the bread gets soggy) and I’ve also served this on these amazing homemade dinner rolls.  My fave is on the dinner rolls, but more often we use the homemade white bread because it’s a lot easier to make.

Homemade Rolls

Homemade Dinner Rolls

Homemade Bread

Homemade Dairy & Egg Free Bread 

Let’s talk about the beans!  If I am making enough for one dinner I use a 24 oz jar (roughly 2 cans) of beans.  Today for the first time ever, I used a 48 oz jar of beans and I ended up with double. I did not even have to make double BBQ sauce because I use 1.5 cups of homemade sauce per recipe.  Woot woot!  One 8×8 dish of BBQ beans is in the freezer right now.  I cannot tell you how tickled pink I am about that.  I love my freezer meals!

Freezer BBQ Beans

I hope y’all enjoy this recipe.  We sure do.

 

 

 

 

Cutlets “Parmesan”

I love chickpea cutlets!!!

They are budget friendly, freeze beautifully and are a great protein for many dishes.

Seriously, these little babies are so budget friendly.  I can get anywhere from 10-12 cutlets per 14 oz jar of beans.  For us, they average out to about 13 cents per cutlet!  What what?!?!

Here is a super easy way to use the chickpea cutlets.  By the way, I have also made these cutlets with white northern beans and they taste exactly the same!

Before you make this recipe, head over to this blog post and make a batch or two of the cutlets.  These cutlets freeze well.  I try to always have a batch of chickpea cutlets in the freezer.

Here’s how I make what I like to “Cutlets Parmesan.”  It has neither meat or cheese, but it’s amazing just the same!

DSCN2689

“Cutlets Parmesan”

Ingredients:

  • Prepared Cutlets (click here for recipe)
  • Safe jar of spaghetti sauce
  • Safe cooked noodles (approximately 1.5 to 2.5 cups, depending on the size dish you make.)
  • Vegan Cheese (We use Daiya Mozzarella Shreds)
  • Nutritional Yeast

Directions:

  1. Pre-heat oven to 350 degrees.
  2. Use either an 8×8 or 9×12 glass baking dish.  I use an 8×8 for just the three of us.  I use the 9×12 if we have guests for dinner.
  3. Place a layer of noodles in the baking dish.
  4. Add a layer of spaghetti sauce on top of the noodles.  Spread evenly and gently.
  5. Sprinkle nutritional yeast on top of the spaghetti sauce.
  6. Sprinkle a light layer of vegan cheese.
  7. Add cutlets on top of vegan cheese.
  8. Top each cutlet with additional spaghetti sauce and add more vegan cheese on top of each cutlet.
  9. Bake for 10-15 minutes.  This is to heat the casserole and melt the vegan cheese.  The dish is already all cooked, so it shouldn’t need more than 15 minutes.

 

Chickpea Cutlets

8×8 dish in progress.  I use rotini noodles.  You can use any large noodle that is safe for your family.

 

DSCN2688

Side View.  I don’t measure for this dish, so I hope this pic helps.  Now this pic is making me hungry!!!

 

Homemade Barbie Birthday Cake: Dairy & Egg Free

Y’all!!! I think I need a personal chef. Or a personal organizer. Or a housekeeper.

Because I just can’t do it all lately. Do you remember that I mentioned a few posts back that we moved to South Carolina? (From Iowa.)

We closed on our house on November 3rd. Birthday party for SG was scheduled for November 21st. That’s a lot to do in a short amount of time. And the next week was Thanksgiving, which I hosted and prepared almost everything for. And then Christmas.  Let’s just say: I’ve. Been. Busy.

So SG wanted a Barbie themed birthday party. I scoured Pinterest for ideas. I found some amazing ideas. I did not want her party to be a Pinterest fail. Nuh-uh.

I was determined to make her a beautiful Barbie cake. Like the Barbie in the cake kind. I was so nervous. I didn’t even practice the cake before her party. I wanted to and planned to, but ran out of time.

I even found a Barbie box on Pinterest. One for the kids to pose inside of for pics. I had to have it! I have my graphic designer brother to thank for the Barbie box. Way to go Uncle Josh!

Here’s how the Barbie box turned out:

DSCN2428

The Barbie box was inspired by these pins here and here.  In the end, we looked at a few pins and my brother did his own thang.

Each of our guests took pics inside the box. It was just adorable!!!

And the cake…

Well, I’ll just show it to you:

DSCN2411

I still can’t even believe we made this cake!!!!!!!!!!!! (Yes, it deserves that many exclamation marks.)

Here are the pins that inspired this cake:

This one from Cakes.com.

This one from The TomKat Studio.  This one had so many inspirations!

And also this one from Blissfully Sweet.

None of those cakes were safe for us, but I knew I could do it.  Or I could at least try my hardest!

In preparation for frosting the cake, I knew it was time to finally buy a nice icing set. I scoured Amazon and the reviews convinced me to purchase this Dessert Decorator Plus. This tool was crucial in the frosting of this cake. I highly recommend it.

We browsed several Barbies in the stores and SG decided on this Barbie:

SG's choice. I liked her for so many practical reasons: pointy ballet shoes are easier to poke her into the cake, her top and hair are pretty and most importantly, she is PINK!

SG’s choice. I liked this Barbie for so many practical reasons: pointy ballet shoes are easier to poke her into the cake, her top and hair are pretty and most importantly, she is PINK!

Here’s how I made the cake. I decided to go with our handy dandy and reliable wacky cake. Otherwise known as crazy cake or depression era cake. I made two batches. I made 4 round cake pans total. Two chocolate and two vanilla round cakes.

Wacky Cake
(Double this recipe.)

Dry Ingredients:

  • 3 cups flour
  • 2 cups sugar
  • 6 Tablespoons of cocoa (for vanilla cakes, omit cocoa)
  • 2 teaspoons baking soda
  • 1 teaspoon salt

Wet Ingredients:

  • 3/4 cup oil (I use canola)
  • 2 Tablespoons vinegar
  • 2 teaspoons vanilla (use 1 Tablespoon vanilla if making vanilla cupcakes)
  • 2 cups cold water

Directions:

  1. Preheat oven to 350 degrees.
  2. Prepare your round pans. Grease with vegan butter and add a little bit of flour.
  3. Gently tap the pan to evenly spread the flour throughout the pan. Throw away the extra flour.
  4. Put dry ingredients in a mixing bowl and stir with a wooden spoon.
    Add wet ingredients. Beat well until blended.
  5. Pour mixture in the two round pans. Try to get the same amount in each pan. I eyeball it.
  6. Put the pans in the oven and bake.
  7. The round cakes will take approximately 20-35 minutes. I used convection bake and it baked two cakes in about 20 minutes. When I don’t use convection bake it takes a little longer. Set your timer for 20 minutes and add extra time in small increments if needed.
  8. Let cakes cool on a wire rack. Place a large plate on top of the cake and flip over. The cake should come right out. If not, you may have to gently prod the cake out.

We decided to wrap the cakes in foil and freeze them overnight. We did this because we wanted the cake to be firm for shaping it the next day.

The next morning, we unwrapped the cakes.

Here’s what we used to make the doll shaped cake.  This website was the one that convinced me I didn’t have to buy one of those big dress shaped cake pans.  I could use simple round pans to make my barbie cake dress, as I mentioned above.  Thanks for the Pinspiration!

I bought a cardboard round cake board from Party City. We wrapped that in foil. We put one round cake on the board, but used icing to “glue” it down. We put a light layer of frosting on top and used that as the glue to hold the next layer. We alternated chocolate and vanilla cake layers.

Here’s the steps with photos:

The frosting is the glue between each layer. This "cream cheese" frosting is dairy free and makes the cake even more scrumptious!

The frosting is the glue between each layer. This “cream cheese” frosting is dairy free and makes the cake even more scrumptious!

DSCN2390

We had to trim the puffiest part of each round cake except for the base and top layer.  Ok- I guess we trimmed 2 of the 4 cakes!

DSCN2393

Layer 3

DSCN2401

This was just tall enough for our Barbie.  Don’t forget to wrap her legs in plastic wrap!

DSCN2404

Barbie’s hips will be covered with frosting.

DSCN2403

The Huzz used the serrated knife to soften those hard angles.  We didn’t snap a pic of it before the frosting.

DSCN2405

We gave it a quick layer of frosting to prevent crumbs from showing through her “dress.”

DSCN2410

Barbie in all her glory!

DSCN2413

Barbie from another angle.

I started the frosting in the middle of Barbie’s dress in the front.  I made one rosette and kept going in a line horizontally until I went all the way back around.  Then I worked my way one row at a time.  When I got to to Barbie’s hips, I did a quick line around her waist to make sure the plastic wrap didn’t show.  I used 3-4 cans of Pillsbury frosting for her pink rosette dress.

We are so pleased with how the cake turned out.  SG was blown away and super happy!

I am thrilled to show the world that us food allergy mamas can rock it out!  FAM’s (food allergy mamas)- WE GOT THIS!