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Faced with the challenge of baking vegan for guest Kathryn McCormick from ‘Step Up Revolution’ & ‘So You Think You Can Dance’, Ashley comes up with one of her brightest ideas.
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@BakeItHollywood
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Host: Ashley Adams
Guest Star: Kathryn McCormick
Director: Michael Callahan, Jr.
Producers: Michael Callahan, Jr, Nicole Foster Callahan, Ashley Adams, Corey Moss, Jason Berger
Executive
Producers: Peter Principato, Paul Young
Culinary
Producer: Santos Loo
Director of Photography: C. Drew Unser
Camera Operator: Allyson Schwartz
Sound: Sabi Tulok
Editor: Michael Shaw
Graphics: Riley Swift
Theme: Elvis Bates
Music: Jingle Punks
Hair/Makeup Artist: Jenn Gerber
Assistant Culinary
Producer: Ali Clarke
Production Assistants: Jason Bell, Laura Dziam, Karla Lopez
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Rainbow Chakra Cake Recipe
Ingredients:
2 Boxes Duncan Hines Butter Golden Cake Mix
1/2c Apple Sauce
3c Coconut milk (or any dairy substitute)
2c All Purpose Flour
1 tsp baking powder
Gel food coloring in all the colors of the rainbow
Green Sparkle Gel Icing
2-3 cans Pillsbury Classic White frosting Sweetened Coconut Shreds
Materials:
9″ round cake pan(s) Parchment paper Cake circle
Pastry bag
Baking sheet
Instructions:
1. Preheat oven to 350 degrees Fahrenheit. Combine in mixing bowl the cake mix, apple sauce, coconut milk, flour and baking soda and mix until smooth.
2. In separate bowls, portion out 1 1/2c of the batter to color for each layer being made. Then pour each color into a greased and floured 9″ round cake pan and bake for about 15-20 mins.
3. When each layer is completely cool, begin stacking by placing a dollop of icing on a cake circle, then the first layer followed by a layer of icing. Repeat for each layer and then ice the entire cake.
4. Apply toasted coconut to the sides of the cake using your hands.
5. Trace image of the Ohm symbol onto a piece of wax paper and cut out. Place the stencil on top of the cake and using a toothpick, make dots around the edges. Then peel the wax paper off and fill in with green sparkle gel.
6. Finish by piping white icing around the bottom and top of the cake.
Toasting the Coconut:
Evenly spread thin layer of coconut on a baking sheet . Stir every five minutes for a total of 20 mins. Allow to cool COMPLETELY before applying to sides of the cake.
