layered cake

A halloween recipe recreated from Parenting.com.  this will work with any occasion by changing colors of the cream.

I have used the basic chocolate cake and whipped cream  (1/4cup heavy cream, 1t Truvia, few drops of orange food coloring, 1/8t orange flavor-i used simply organic orange flavor, but please check with your dietitian before using this)

You can make these in glass cups or in glass jars with a lid.  I like the glass jar option for easy storing in the refrigerator and to pack as snack for school.

you can make these any way you like, but here is how i made this.  i baked the chocolate cake in a cake pan that was large enough to spread the cake batter out into thin layer (3/8in thick) and baked for 10 minutes.  used a circle cookie cutter that was the size of the jar (if you are using a cup, just use the top of the cup to cut out the correct size) and cut out three circles.  place one cake at the bottom of the jar, then pipe out, or spoon in 1/3 of the cream.  repeat three times.  if you close the lid and store in the refrigerator, it stays fresh for a few days.  i would imagine it will freeze really well too, but haven’t tried it.

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Categories: Dessert, Fun Food, On The Go, School, Snacks

Author:Tiffany

Tiffany started making keto meals for her daughter Clara in 2010, after Clara’s diagnosis with Infantile Spasm. While tough at times, managing between the strict requirements of the diet, Clara’s very sophisticated sense of taste, an older daughter whose overwhelming enthusiasm to help is only rivaled by her ability to make a much bigger mess in the process, and a dog who is determined to eat Clara’s leftovers to the detriment of her own waistline, Tiffany is grateful that her hands are being used to heal Clara. Tiffany hopes this website would be especially helpful to those working or single moms who do not have the time to design and try out new meals. Bon appetit to all the keto kids in the world!

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5 Comments on “layered cake”

  1. Kim
    November 1, 2012 at 8:32 pm #

    I am trying many of your recipes, but I am not sure how to ratio down these recipes. We are starting keto and my son is on 2:1 ratio. How do you ratio down a 3:1 recipe down to 2:1?

    • November 1, 2012 at 10:26 pm #

      I have tried changing many baked recipes to get to our low ratio at 1.5:1 but it always turns out crummy so I just add extra carb on the side such as fruit which would go nice with the cake. Hope this helps!

    • November 2, 2012 at 3:03 am #

      Hi Kim,
      Clara is also on 2:1, but many of my dessert recipes have higher ratio because i like to serve them after a meal that is lower in ratio, like fish and veggies. I also serve them with berries on the side (i think mandi suggested this already). You can also use less cream. For the cake, you can try using less butter. I have used 1.5T, which turned out great. I haven’t tried less than that, so I can’t say how it will turn out. I hope one of these methods will help you…

  2. October 28, 2012 at 11:51 pm #

    I don’t know why but any time I whip my cream and then put it back in the fridge after awhile it turns liquifies again what am I doing wrong anyone else ever have this problem? If I tried this recipe it would be a mushy mess by the time Josie would get to eat it. I don’t know how you get your cream so fluffy too and be able to put it into a piping bag. Please help!

    • October 29, 2012 at 3:36 am #

      the key to whipping the cream to use as frosting is to use an electric mixer and whip it a little more than just stiff peak… at least that’s how i do it. it holds the shape better and stays fluffy. maybe you should try whipping 30 more seconds than where you usually stop. i hope you do try it since this cake turned out great and i actually had the extra cake in the fridge for 4 days before serving it and they were still as good as the first day. i hope your cream turns out good… just whip it until you think you have over whipped it. =)

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