Guest guest Posted January 30, 2004 Report Share Posted January 30, 2004 This is taken from the www.foodallergy.org website. I have not tried it, and there are many ladies on here that have a child with an egg allergy, so they might have a tried and true recipe, but here is one. I have another in my cookbook that I am about to email too! Hope this helps! Double Layer Birthday Cake M, E, P, S, N 3 cups cake flour 1 3/4 cups sugar 1 1/4 cups water 1/2 cup shortening 3 T. water, 3 T. oil, 2 tsp. baking powder; mixed together 2 1/2 tsp. baking powder 1 tsp. salt 1 1/2 tsp. vanilla extract Preheat oven to 350 degrees. Grease and flour two cake pans. In a large bowl, combine all ingredients. Using an electric mixer, beat until well mixed, approximately 4 minutes. Pour batter into cake pans. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks. Frost when completely cooled. Note: Baking powder is intentionally listed twice in this recipe. The combination of 3 T. water, 3 T. oil, 2 tsp. baking powder; mixed together is the substitution for 2 eggs. • • • • • • • • • • • • • • • Cocoa Frosting M, E, W, P, S, N 1/2 cup milk-free, soy-free margarine, softened 1/2 cup Hershey's® unsweetened cocoa powder 2 2/3 cups unsifted confectioners sugar 1/4 cup water 1 tsp. vanilla extract Beat margarine on medium speed in large mixer bowl until softened, about 1 minute. Add remaining ingredients. Beat on low speed until ingredients are moistened. Beat on medium speed until creamy. • • • • • • • • • • • • • • • Vanilla Silk Frosting M, E, W, P, S, N 3 cups confectioners sugar 1/2 cup milk-free, soy-free margarine, softened 3 T. water 1 tsp. vanilla extract In large bowl, combine all ingredients. Mix until smooth. Suggestion: Add a few drops of food coloring to tint the frosting. *Alyssa*Mom of,: (5) Anaphylactic to peanuts, cashews, brazil nuts, macadamia nuts, and pistachios. Allergic to all nuts. Sensitive to dairy and soy. Eczema.: (3) No allergies Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2004 Report Share Posted January 30, 2004 This is taken from the www.foodallergy.org website. I have not tried it, and there are many ladies on here that have a child with an egg allergy, so they might have a tried and true recipe, but here is one. I have another in my cookbook that I am about to email too! Hope this helps! Double Layer Birthday Cake M, E, P, S, N 3 cups cake flour 1 3/4 cups sugar 1 1/4 cups water 1/2 cup shortening 3 T. water, 3 T. oil, 2 tsp. baking powder; mixed together 2 1/2 tsp. baking powder 1 tsp. salt 1 1/2 tsp. vanilla extract Preheat oven to 350 degrees. Grease and flour two cake pans. In a large bowl, combine all ingredients. Using an electric mixer, beat until well mixed, approximately 4 minutes. Pour batter into cake pans. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks. Frost when completely cooled. Note: Baking powder is intentionally listed twice in this recipe. The combination of 3 T. water, 3 T. oil, 2 tsp. baking powder; mixed together is the substitution for 2 eggs. • • • • • • • • • • • • • • • Cocoa Frosting M, E, W, P, S, N 1/2 cup milk-free, soy-free margarine, softened 1/2 cup Hershey's® unsweetened cocoa powder 2 2/3 cups unsifted confectioners sugar 1/4 cup water 1 tsp. vanilla extract Beat margarine on medium speed in large mixer bowl until softened, about 1 minute. Add remaining ingredients. Beat on low speed until ingredients are moistened. Beat on medium speed until creamy. • • • • • • • • • • • • • • • Vanilla Silk Frosting M, E, W, P, S, N 3 cups confectioners sugar 1/2 cup milk-free, soy-free margarine, softened 3 T. water 1 tsp. vanilla extract In large bowl, combine all ingredients. Mix until smooth. Suggestion: Add a few drops of food coloring to tint the frosting. *Alyssa*Mom of,: (5) Anaphylactic to peanuts, cashews, brazil nuts, macadamia nuts, and pistachios. Allergic to all nuts. Sensitive to dairy and soy. Eczema.: (3) No allergies Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2004 Report Share Posted January 30, 2004  These are great! Thanks!! : ) Carol Re: ISO Egg-Free frosting This is taken from the www.foodallergy.org website. I have not tried it, and there are many ladies on here that have a child with an egg allergy, so they might have a tried and true recipe, but here is one. I have another in my cookbook that I am about to email too! Hope this helps! Double Layer Birthday Cake M, E, P, S, N 3 cups cake flour 1 3/4 cups sugar 1 1/4 cups water 1/2 cup shortening 3 T. water, 3 T. oil, 2 tsp. baking powder; mixed together 2 1/2 tsp. baking powder 1 tsp. salt 1 1/2 tsp. vanilla extract Preheat oven to 350 degrees. Grease and flour two cake pans. In a large bowl, combine all ingredients. Using an electric mixer, beat until well mixed, approximately 4 minutes. Pour batter into cake pans. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks. Frost when completely cooled. Note: Baking powder is intentionally listed twice in this recipe. The combination of 3 T. water, 3 T. oil, 2 tsp. baking powder; mixed together is the substitution for 2 eggs. • • • • • • • • • • • • • • • Cocoa Frosting M, E, W, P, S, N 1/2 cup milk-free, soy-free margarine, softened 1/2 cup Hershey's® unsweetened cocoa powder 2 2/3 cups unsifted confectioners sugar 1/4 cup water 1 tsp. vanilla extract Beat margarine on medium speed in large mixer bowl until softened, about 1 minute. Add remaining ingredients. Beat on low speed until ingredients are moistened. Beat on medium speed until creamy. • • • • • • • • • • • • • • • Vanilla Silk Frosting M, E, W, P, S, N 3 cups confectioners sugar 1/2 cup milk-free, soy-free margarine, softened 3 T. water 1 tsp. vanilla extract In large bowl, combine all ingredients. Mix until smooth. Suggestion: Add a few drops of food coloring to tint the frosting. *Alyssa*Mom of,: (5) Anaphylactic to peanuts, cashews, brazil nuts, macadamia nuts, and pistachios. Allergic to all nuts. Sensitive to dairy and soy. Eczema.: (3) No allergies Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2004 Report Share Posted January 30, 2004  These are great! Thanks!! : ) Carol Re: ISO Egg-Free frosting This is taken from the www.foodallergy.org website. I have not tried it, and there are many ladies on here that have a child with an egg allergy, so they might have a tried and true recipe, but here is one. I have another in my cookbook that I am about to email too! Hope this helps! Double Layer Birthday Cake M, E, P, S, N 3 cups cake flour 1 3/4 cups sugar 1 1/4 cups water 1/2 cup shortening 3 T. water, 3 T. oil, 2 tsp. baking powder; mixed together 2 1/2 tsp. baking powder 1 tsp. salt 1 1/2 tsp. vanilla extract Preheat oven to 350 degrees. Grease and flour two cake pans. In a large bowl, combine all ingredients. Using an electric mixer, beat until well mixed, approximately 4 minutes. Pour batter into cake pans. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks. Frost when completely cooled. Note: Baking powder is intentionally listed twice in this recipe. The combination of 3 T. water, 3 T. oil, 2 tsp. baking powder; mixed together is the substitution for 2 eggs. • • • • • • • • • • • • • • • Cocoa Frosting M, E, W, P, S, N 1/2 cup milk-free, soy-free margarine, softened 1/2 cup Hershey's® unsweetened cocoa powder 2 2/3 cups unsifted confectioners sugar 1/4 cup water 1 tsp. vanilla extract Beat margarine on medium speed in large mixer bowl until softened, about 1 minute. Add remaining ingredients. Beat on low speed until ingredients are moistened. Beat on medium speed until creamy. • • • • • • • • • • • • • • • Vanilla Silk Frosting M, E, W, P, S, N 3 cups confectioners sugar 1/2 cup milk-free, soy-free margarine, softened 3 T. water 1 tsp. vanilla extract In large bowl, combine all ingredients. Mix until smooth. Suggestion: Add a few drops of food coloring to tint the frosting. *Alyssa*Mom of,: (5) Anaphylactic to peanuts, cashews, brazil nuts, macadamia nuts, and pistachios. Allergic to all nuts. Sensitive to dairy and soy. Eczema.: (3) No allergies Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2004 Report Share Posted January 30, 2004  These are great! Thanks!! : ) Carol Re: ISO Egg-Free frosting This is taken from the www.foodallergy.org website. I have not tried it, and there are many ladies on here that have a child with an egg allergy, so they might have a tried and true recipe, but here is one. I have another in my cookbook that I am about to email too! Hope this helps! Double Layer Birthday Cake M, E, P, S, N 3 cups cake flour 1 3/4 cups sugar 1 1/4 cups water 1/2 cup shortening 3 T. water, 3 T. oil, 2 tsp. baking powder; mixed together 2 1/2 tsp. baking powder 1 tsp. salt 1 1/2 tsp. vanilla extract Preheat oven to 350 degrees. Grease and flour two cake pans. In a large bowl, combine all ingredients. Using an electric mixer, beat until well mixed, approximately 4 minutes. Pour batter into cake pans. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks. Frost when completely cooled. Note: Baking powder is intentionally listed twice in this recipe. The combination of 3 T. water, 3 T. oil, 2 tsp. baking powder; mixed together is the substitution for 2 eggs. • • • • • • • • • • • • • • • Cocoa Frosting M, E, W, P, S, N 1/2 cup milk-free, soy-free margarine, softened 1/2 cup Hershey's® unsweetened cocoa powder 2 2/3 cups unsifted confectioners sugar 1/4 cup water 1 tsp. vanilla extract Beat margarine on medium speed in large mixer bowl until softened, about 1 minute. Add remaining ingredients. Beat on low speed until ingredients are moistened. Beat on medium speed until creamy. • • • • • • • • • • • • • • • Vanilla Silk Frosting M, E, W, P, S, N 3 cups confectioners sugar 1/2 cup milk-free, soy-free margarine, softened 3 T. water 1 tsp. vanilla extract In large bowl, combine all ingredients. Mix until smooth. Suggestion: Add a few drops of food coloring to tint the frosting. *Alyssa*Mom of,: (5) Anaphylactic to peanuts, cashews, brazil nuts, macadamia nuts, and pistachios. Allergic to all nuts. Sensitive to dairy and soy. Eczema.: (3) No allergies Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2004 Report Share Posted January 31, 2004 I'm going to second Brittany's suggestion of making a batch and freezing them. I've done this for Drew in the past when we were having a hard time finding safe foods for him to eat. He has extra treats at school in case something sent in isn't ok for him to eat. Don't worry about messing up. Take everything one day at a time. Even though I knew about the peanut allergy from about age one, it was really scary for me when we had to eliminate dairy. Grocery shopping took hours, I had to read everything he ate 2 times to be sure, etc. As for too many questions, as a mother of a child who is currently 5 I'm fully convinced that there is no such thing (oh man, the kid wonders about EVERYTHING). ----- Original Message ----- Carol, What flavor do you want? I have a lot of recipes without eggs. You can freeze individual pieces or cupcakes to have for such occasions. Some parents take some to school and inform the teacher to use them if someone is having a party, etc. They should allow you to keep them in the cafeteria freezer or in the teacher's lounge. Until you feel confident I would suggest not using a boxed kind. You would want to check with the manufacturer to make sure that a packaged kind doesn't come into contact with varieties with egg in it. Brittany Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2004 Report Share Posted January 31, 2004 I'm going to second Brittany's suggestion of making a batch and freezing them. I've done this for Drew in the past when we were having a hard time finding safe foods for him to eat. He has extra treats at school in case something sent in isn't ok for him to eat. Don't worry about messing up. Take everything one day at a time. Even though I knew about the peanut allergy from about age one, it was really scary for me when we had to eliminate dairy. Grocery shopping took hours, I had to read everything he ate 2 times to be sure, etc. As for too many questions, as a mother of a child who is currently 5 I'm fully convinced that there is no such thing (oh man, the kid wonders about EVERYTHING). ----- Original Message ----- Carol, What flavor do you want? I have a lot of recipes without eggs. You can freeze individual pieces or cupcakes to have for such occasions. Some parents take some to school and inform the teacher to use them if someone is having a party, etc. They should allow you to keep them in the cafeteria freezer or in the teacher's lounge. Until you feel confident I would suggest not using a boxed kind. You would want to check with the manufacturer to make sure that a packaged kind doesn't come into contact with varieties with egg in it. Brittany Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2004 Report Share Posted January 31, 2004 Hi Carol! Welcome to the group. This is a great group and very helpful! My daughter, Josie (2 yrs) is allergic to milk, egg, beef and peanuts. Sounds like you had an exciting trip to Mcs! We had a similar sitiation happen at the grocery store not too long ago. She was eating some ham from the deli and all of a sudden she broke out in hives. She's had the ham before so not sure if it was put on a slicer with cheese or what. We weren't able to pinpoint what caused it. Prior to finding out about her beef allergy she was eating some stew that was 'safe' and she broke out. So back to the allergist we went. Perhaps Sara is allergic to something else in the nuggets or the fries? My daughter can eat their fries but the nuggets have milk so we have to stay away from those. I would print out their ingredients and perhaps bring them with on your next visit to the allergist. Better safe than sorry. (Cross contamination is also another possiblity). This whole thing isn't very easy and it takes a while to figure it all out! I do have a few frosting recipes that are good. I know there are a couple frostings in the store that are egg free but I can't remember which ones. They are the premade ones in the little tubs. Duncan Hines or Betty Crocker. As for the cakes, I didn't have too hard of a time finding a cake mix that was 'safe' , however, they all called for eggs. You usually don't want to substitiute for more than 2 eggs. Most called for 3 eggs but I was able to find one that only called for 2 eggs. I tried several different substitutions and wasn't able to find one that really worked good with the cake mix. They didn't taste bad, it just didn't rise very good. The mix I got for my daughters birthday was the Pillsbury French Vanilla. That tasted better than any of the cake recipes (from scratch) I've tried. Although, it's not hard to find egg free cake recipes on the internet. Just do a search for 'egg free recipes' and you should get a list of a few sites. I've attached a Word document with a couple frosting recipes. Thought that would be easier to read! Take care and good luck! Missy, MN Mom to Josie, 2 yrs (allergic to milk, eggs, peanuts and beef) Either a recipe or product... We need to make some cupcakes for a birthday party this weekend (her cousin), and she obviously cant have the cake.. but I dont want her to be left out. Also, is it safe to make the boxed stuff as long as I substitue? Or should I attempt from scratch? How does it taste?? I am really sorry I am flodding with questions here... but this is so new to me!! I dont want to mess up!! TIA!! Carol & Sara - severe egg allergy edd 3/27/04 (almost!!) : ) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2004 Report Share Posted January 31, 2004 Thanks Missy for your reply... the the Mcdonalds experience has me confused to say the least.. I dont know if it was cross contam, environment or what!! We are still in the first week of the elimination diet, so maybe it was all just still in her system and just a little exposure put her over the edge. : ( She seemed to clear up after we got home.. although her arms and neck are very itchy, even today. Ug! Thanks for the recipes... I am finding them very helpful! I have printed them out and will be trying them soon : ) Thanks! (to everyone!!)Carol & Sara excema allergy to eggs, minor shellfish Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2004 Report Share Posted January 31, 2004 Thanks Missy for your reply... the the Mcdonalds experience has me confused to say the least.. I dont know if it was cross contam, environment or what!! We are still in the first week of the elimination diet, so maybe it was all just still in her system and just a little exposure put her over the edge. : ( She seemed to clear up after we got home.. although her arms and neck are very itchy, even today. Ug! Thanks for the recipes... I am finding them very helpful! I have printed them out and will be trying them soon : ) Thanks! (to everyone!!)Carol & Sara excema allergy to eggs, minor shellfish Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2004 Report Share Posted January 31, 2004  I wasn't impressed with it! It is ok- but you get that "fake" taste! Trish Re: ISO Egg-Free frosting This is taken from the www.foodallergy.org website. I have not tried it, and there are many ladies on here that have a child with an egg allergy, so they might have a tried and true recipe, but here is one. I have another in my cookbook that I am about to email too! Hope this helps! Double Layer Birthday Cake M, E, P, S, N 3 cups cake flour 1 3/4 cups sugar 1 1/4 cups water 1/2 cup shortening 3 T. water, 3 T. oil, 2 tsp. baking powder; mixed together 2 1/2 tsp. baking powder 1 tsp. salt 1 1/2 tsp. vanilla extract Preheat oven to 350 degrees. Grease and flour two cake pans. In a large bowl, combine all ingredients. Using an electric mixer, beat until well mixed, approximately 4 minutes. Pour batter into cake pans. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks. Frost when completely cooled. Note: Baking powder is intentionally listed twice in this recipe. The combination of 3 T. water, 3 T. oil, 2 tsp. baking powder; mixed together is the substitution for 2 eggs. • • • • • • • • • • • • • • • Cocoa Frosting M, E, W, P, S, N 1/2 cup milk-free, soy-free margarine, softened 1/2 cup Hershey's® unsweetened cocoa powder 2 2/3 cups unsifted confectioners sugar 1/4 cup water 1 tsp. vanilla extract Beat margarine on medium speed in large mixer bowl until softened, about 1 minute. Add remaining ingredients. Beat on low speed until ingredients are moistened. Beat on medium speed until creamy. • • • • • • • • • • • • • • • Vanilla Silk Frosting M, E, W, P, S, N 3 cups confectioners sugar 1/2 cup milk-free, soy-free margarine, softened 3 T. water 1 tsp. vanilla extract In large bowl, combine all ingredients. Mix until smooth. Suggestion: Add a few drops of food coloring to tint the frosting. *Alyssa*Mom of,: (5) Anaphylactic to peanuts, cashews, brazil nuts, macadamia nuts, and pistachios. Allergic to all nuts. Sensitive to dairy and soy. Eczema.: (3) No allergies Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2004 Report Share Posted January 31, 2004 Carol I also second what has said. You will mess up at one point- or just not know something.........we have ALL been there! My motto is: We're prepared for WHEN it happens not IF. Sam has been doing so well with no reactions at all for about 4mo, then in the last 2 wks he has had 3 different reactions due to accidental exposure to different foods he is allergic to- mainly milk. Anyway, hang in there!!!! Trish Re: ISO Egg-Free frosting I'm going to second Brittany's suggestion of making a batch and freezingthem. I've done this for Drew in the past when we were having a hard timefinding safe foods for him to eat. He has extra treats at school in casesomething sent in isn't ok for him to eat.Don't worry about messing up. Take everything one day at a time. Eventhough I knew about the peanut allergy from about age one, it was reallyscary for me when we had to eliminate dairy. Grocery shopping took hours, Ihad to read everything he ate 2 times to be sure, etc. As for too manyquestions, as a mother of a child who is currently 5 I'm fully convincedthat there is no such thing (oh man, the kid wonders about EVERYTHING).----- Original Message ----- Carol,What flavor do you want? I have a lot of recipeswithout eggs. You can freeze individual pieces orcupcakes to have for such occasions. Some parentstake some to school and inform the teacher to use themif someone is having a party, etc. They should allowyou to keep them in the cafeteria freezer or in theteacher's lounge.Until you feel confident I would suggest not using aboxed kind. You would want to check with themanufacturer to make sure that a packaged kind doesn'tcome into contact with varieties with egg in it.Brittany Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2004 Report Share Posted February 1, 2004 I have a lot of recipeswithout eggs. Hi Brittany, Any recipes without eggs I'd love it if you'd post them. I'm still trying to perfect the egg-free thing. So far have only made awesome chocolate chip cookies, haven't gotten the cake to taste right to me yet. Thanks, DonnaShane - asthma - allergic to dairy, eggs, pickles, and olives. Minnesota Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2004 Report Share Posted February 2, 2004 Egg-free Frosting Frosting-Chocolate1 stick of Fleischmann's unsalted margarine2/3 cup Hershey's unsweetened cocoa3 cups powdered sugar1/3 cup rice milk 1 tsp. safe vanilla extract1. Cream margarine, and unsweetened cocoa until smooth.2. Add powdered sugar, rice milk, and vanilla extract. Mix, until looks likefrosting, but will have little dark dots of chocolate.3. Beat for 2 minutes at medium speed with hand mixer. If you want Vanilla Frosting, just leave out the baking cocoa. DonnaShane - asthma - allergic to dairy, eggs, pickles, and olives. Minnesota Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2004 Report Share Posted February 2, 2004 Egg-free Frosting Frosting-Chocolate1 stick of Fleischmann's unsalted margarine2/3 cup Hershey's unsweetened cocoa3 cups powdered sugar1/3 cup rice milk 1 tsp. safe vanilla extract1. Cream margarine, and unsweetened cocoa until smooth.2. Add powdered sugar, rice milk, and vanilla extract. Mix, until looks likefrosting, but will have little dark dots of chocolate.3. Beat for 2 minutes at medium speed with hand mixer. If you want Vanilla Frosting, just leave out the baking cocoa. DonnaShane - asthma - allergic to dairy, eggs, pickles, and olives. Minnesota Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.