Baked this dairy-free cake for SIL’s birthday last weekend. 😬 amateur decoration as I am not good with baking cake and I also over-whipped the coconut whipping cream that I was planning to use for frosting the cake so had to make a batch of Swiss-meringue buttercream with vegan butter to frost the cake😅😅

Still feeling more comfortable working with bread dough than cake batter. Also I just noticed that my stand mixer ‘s bowl is out of shaped 😱as I dropped it from quite a height before 😢 the alignment of the whisk to the bottom of the bowl is off… so egg white for the cake could not whisk evenly.

Despite that, I still go ahead with my plan👉🏻Bake a 12” square Swiss roll cake and cut into 4 small square pieces, stack them up to form a square cake 😛

I’m using this recipe for the 12″ square Swiss roll cake I’ve posted before :

For buttercream: I mixed part of the buttercream with some no-sugar @aohata_official blueberry jam and another part with @fresh.as freeze-dried strawberry powder.

Made the buttercream with Thermomix as it is able to whip the meringue at a controlled temperature, so minimal supervision required 😉 I’ve shared the recipe before too except that this time I did not add in gula melaka syrup (coconut sugar).

Wanted to create ombré frosting but my buttercream is quite yellow 😅 due to the fact that I’m using vegan butter. So I had to mix in a few drop of violet coloring and somehow the color turns more grey-ish tone than white🤣

Anyway! I just go ahead and frost the cake ~~ kids still enjoyed the cake and the buttercream ☺️ and most importantly still managed to give the birthday lady a surprise cake! 🥳