Last weekend, I attempted to make chocolate lamingtons with a vanilla icing on the outside. I kind of munted them.
I used this chocolate cake recipe, and made a vanilla icing with icing sugar, vanilla extract and a bit of plant milk.
I baked the chocolate cake batter in a rectangular baking pan and cut the cake into square pieces.
Then I sliced them in half and put some seedless raspberry jam in the middle.
It was all going fine until I tried to dip the cake into the icing. I thought I had to make the icing really thick, and then heat it up so that it would be liquidy, but then rapidly solidify after cooling.
The result was that the jam layer heated up, causing the cake layers to slide. Dipping the cake into the icing munted its shape as well.
They tasted great though! Next time I will definitely just make normal vegan lamingtons. Stay tuned!
