Oh no, I need an ingredient-free birthday cake!

Both my boys have their birthdays in August.  Well, I was prepared with gifts but the whole “make-them-a-birthday-cake” duty kind of snuck up on me. (I guess I was spending so much time coming up with three meals a day, buying all the groceries and cooking everything from scratch that baking cakes slipped my mind …) Andy (my vegetarian) needed gluten-free, dairy-free, soy-free and sugar-free cake and Brad would need gluten-free, egg-free, dairy-free, no dyes or preservatives still-taste-good cake.

Luckily, I must have thought about baking at some point because I had ordered two cookbooks that helped me out. We settled on a lemon meringue pie for Andy. I’ve never actually made one so converting 

something I’ve never made would be an interesting challenge. I followed the recipe for an almond crust and used that
for the pie. The crust was delicious.  The recipe made two crusts so I wrapped the dough up for
the second one and tried to use it a couple of days later for a fruit tart.  Don’t try this.  It was terrible!  Bake them that day. Then I followed the pie filling directions.  Well, here it is …

coconut-cream-pie

It actually looks like a lemon meringue pie.  It was delicious!  The only thing: It was a little warm as we just couldn’t wait any longer to let it cool.  We just had to sing and eat!  It tasted better cooled, though.

Next up: Brad’s cake!

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