My refined sugar-free cake started out with High Hopes, however the recipe was not a great white cake recipe to begin with and I think that was the beginning of my trouble. I used coconut sugar to replace the white sugar and added 1 tbsp of Pumpkin Pie Spice. The flavor of the cake was nice but, in my son’s words, “No offense..” (which guarantees that I will be offended!) “…it’s more like a pound cake than a white cake”. Ouch! And yet, he was absolutely correct. *sigh
I used an Avocado Chocolate Ganache for the filling, which was absolutely delicious! I used the ganache to create the tree on a piece of parchment paper and chilled in the freezer – it worked! Unfortunately, the flavour didn’t really go well with the pumpkin pie spice.
The icing was a bigger challenge than I expected! I started out with using a flax seed egg recipe to create a meringue. It used white icing sugar though, so I used maple syrup..that didn’t work. I don’t know what I did wrong, but it didn’t fluff up at all. Second try was a recipe for Buttercream Icing from Martha Stewart’s website..the flax seed egg fluffed up beautifully! That is, until I added the maple syrup and butter.
Third try was an Aquafaba meringue creation…and I gave up on the maple syrup and just used icing sugar. But only ½ cup, so much less than a regular icing! I coloured it with Wilton colouring and just went for it!
The flavor of the meringue icing was actually pretty good, very light! Unfortunately, the combination of ganache, pumpkin pie spice and foam was NOT a winner.
I think the Final Creation picture actually looks better than it did in real life. It was tasted by everyone and the kids took a piece in their lunches for school the next day…when the foam icing had dissolved in a puddle at the base of the cake. All I can do is laugh…