So Basically, I have been doing all kinds of baking. The Journey, aka Pie, was about to turn 16 and I have been making various cakes and wanted to put together one that I have been tweaking and a whole new one based off of one little ingredient. The ingredient was supposed to be some blue almond frosting, which never showed up. No idea if it’s lost in the mail or operator error within the procurement department here at Gnome Base.
The cake that started this all comes from my wife finding things for me to cook that are non dairy. Which is cool, I have made my way around this pain point for years. However, the dessert items have always been something that I have not really ventured into since most of what I made in the past was something I was never able to indulge in. Finding non dairy stuff did not lend itself to many options and my waist line has been a benefactor. However, I have noticed that there are plenty of vegan options. Which fits the bill. However, I am nowhere near what would be considered a vegan. Maybe, the stigma attached to it is only in my head. Until, I told my daughter about this cake and it had a vegan cream that was pretty amazing. She questioned my manhood. I like the meat. I love to smoke all the meats and will do so for long periods of time. I no longer care if the slow fire cooking method is not efficient. It provides me time to reflect while keeping the fire burning for hours on end. By time to reflect, I mean drinking for long periods of time while the brisket broke down, my liver was getting pickled in tandem. It’s not alcoholism if you are getting something accomplished, right?
So, anyways, I was thinking about making one of these cakes that did not destroy my insides. Chocolate, cream, banana and a raspberry infused mole sauce. The first stab at this was alright, but I needed to synthesize the recipe to hone in on what I liked. The vegan cream stayed and the mole sauce was replaced with fresh berries and shaved raspberry dark chocolate. The cake I wanted to have a chewier texture, so I opted to make a gluten free brownie. Of which, was not by design, just saw it in the store and wanted to see how it would jam. Either way, I did end up with this.
It’s kind of a pain to get vegan cream to fluff up, so I did not let the excess go to waste and made used it for an additional parfait.
Ok, dude, this all well and good, but what about the blue almond frosting? Well, I was thinking about things that would jive with blue frosting not really knowing if it had any flavor nuances that had to be accounted for. So this was going to be built off the foundation of aesthetic. Blue cake, this has to be fun. What can make this fun? Pop rocks is the answer. So what was the actual cake going to be that was visually appealing as well as delicious. Strawberry, cake it is. Pie is a fan of pink, so done.
Now I have assembled everything for this cake, but have yet to put eyes on the infamous blue almond frosting. My assumptions it is lost at sea, another casualty to the great tariff war, and I tell you it feels like winning. So, what do I have to work with. Food color, vanilla extract, vanilla bean sugar, confectioners sugar, butter and cream cheese. Blue frosting has been made, I will not be able to indulge, but this is not for me.
Now, if you are asking how do the pop rocks fit into this cake bro? Well, it turns out they pop when adding them to the batter. So, I got to snap, crackle and pop my happy ass into calling it a confetti cake. No worries, the rocks did make it as a topper to the outside of the frosting which opened up new ideas for cake design. So, in the end it did hit the mark. Making this shit up as I go, need to dodge and weave. Ladies and Gentlemen, it’s name comes from the fact it’s blue and the secret is that this is not even close to being vegan, has a shit ton of sugar and pop rocks.
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