Chocolate-Strawberry Pocky Cake

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So remember when I made the three-tiered Pawprint Cake for my daughter’s birthday? At the time I wasn’t sure quite how much cake I would need in each color, so I ended up with extra layers– one 6″ layer and one loaf pan’s worth of pink cake, to be exact. I wrapped them in foil, froze them, and figured I’d find some other use for them eventually. That “eventually” arrived this weekend, when after buying several multi-packs of Pocky in various flavors to use for Valentine’s Day gifts for the kindergarten class, the teacher emailed everyone asking that we not give edible items for the occasion. (sigh)

Great, what was I supposed to do with 20+ packs of Pocky? Other than eat them, of course? But then it occurred to me that I had Pocky, I had cake, and I had Valentine’s Day coming up– of course I could put them all together to make a fabulous dessert!

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Dairy Free Vanilla Frosting

marshmallow-closeup

To go with the Chocolate Mayonnaise Cupcakes, I wanted to make a tasty dairy-free frosting for the birthday girl. I first thought about doing a standard marshmallow frosting, made of egg whites and sugar and cooked over simmering water. But marshmallow frosting just doesn’t say “frosting” to me– it’s too sticky and sweet, and not creamy enough. Besides, I had horrific visions of a roomful of children, all getting salmonella from not-quite-cooked egg whites, and quickly nixed that idea.

I thought about using canned frosting, but that seemed like cheating, and besides it’s pretty expensive when you’re using it to frost several dozen cupcakes (at least the way I frost cupcakes). So I decided to improvise.

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Colored Sugar and Dahlia Cupcakes

dahlia cupcakes

You know how some people dream of shopping sprees in high-end boutiques or shoe stores? I dream of unlimited shopping sprees in cake decorating/kitchen supply stores. In my future dream house there’ll be a special pantry just for baking supplies, and it’ll be filled with specialty cake pans, every piping tip in the catalog, and a rainbow of sparkling colored sugars.

Okay, so most of that isn’t feasible (though I do have quite a collection of cake pans), but colored sugar is actually within reach, and I don’t have to spend $5 on a bag of each color just in case I might need it someday! Continue reading