Hello Kitty Strawberry Cake with Cream Cheese Filling
2 cups vegan white/caster sugar
1 (3 ounce) package strawberry flavored vegan jelly crystals
1 cup vegan butter, softened
4 egg replacers (as per packet instructions)
2 3/4 cups sifted plain flour
2 1/2 teaspoons baking powder
1 cup non-dairy milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree made from frozen sweetened strawberries
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
Hello Kitty Decoration
1 packet white fondant (I used Wilton)
Black, pink/red and yellow food colouring (I used vegan colouring - Wilton & Natural Candy Store)
Licorice sticks (I got mine from the Natural Candy Store)
I cut out a Hello Kitty shape using wax paper.
I waiting for the cakes to be completely cooled them cut them out separately.
Next I added the layer of cream cheese filling and placed the other cake on top by placing it on a chopping board and then sliding in on top.
Next I rolled out the fondant icing and placed over the top of the cake, molding around the sides, cutting off the extra and tucking under the sides. Then I pressed in the licorice whiskers.
I made the eyes and nose from fondant mixed with food colouring. I found the black dye made the eyes very sticky so I had to wait till the dried a bit and go back and touch up the sides. If the fondant is sticking to your fingers you can wet your fingers a bit. For the bow I used two long pieces of fondant that I dyed pink and rolled them out. I folded them over a pen and put them on the cake and added a round piece in the middle and spread it out. Once the fondant has cooled and hardened you can take out the pens.
Cream Cheese Icing
1/4 cup non-hydrogenated margarine ( softened)
1/4 cup vegan cream cheese, softened ( Tofutti)
2 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
Cream together margarine and cream cheese until just combined. Use a handheld mixer to whip while adding the confectioners' sugar in 1/2 cup batches. Mix until smooth and creamy, then mix in the vanilla. Keep tightly covered and refrigerated until ready to use.