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Can you make your own paleo wedding cake?

Posted on May 17, 2013 by Hannah Dorn | 2 Comments

Hello! PBC founder, Hannah Dorn, here. 

So you're paleo... and getting married!  Sweet! Now... what the heck are you going to cut into after the nuptials?

Well, I had the same issue last year when some handsome dude was crazy enough to marry me. I wanted a beautiful, delicious wedding cake that wasn't going to make me feel sick on my special day. After much debate, I finally decided to make my own wedding cake. TWO wedding cakes to be precise.

WHAT?

Yes. 

It turns out that my Paleo Cake and Muffin Mixes not only make delicious paleo cakes and muffins, but they also freeze well. VERY well.  So, I was able to make two flavors of wedding cake the week before my wedding and added simple and decadent fillings and frostings the morning before the wedding. That afternoon, we carefully transferred the cakes to the reception hall and stored them in a refrigerator until the next day, when my husband and I cut into both beauties in front of 300 of our family and friends.  

The crazy thing? People told me later that those who were able to snag a piece of either my Paleo Lemon Hazelnut Cake or Dark Chocolate Orange Cake (recipes below) thought they were infinitely more delicious than the catered, sugary sheet cake we served to the rest of our guests.

So, can you make your own paleo wedding cake? Of course!  I've made it easy for you. No measuring dry ingredients and figuring out a complicated and tricky paleo recipe.  I've done the hard baking research for you. All you have to do is follow the recipe on the back of any package of Paleo Cake and Muffin Mix and freeze multiple layers of cake until the day before the BIG day. Then, make and add your favorite paleo frosting (recipes HERE)

But what about the decorating?  I can't do that!

You know what? Me neither. I kept it simple. I bought a couple floral spikes at a local craft store baking section, and asked a family member to plop some pretty flowers on top of each cake just before the reception. Simple and beautiful, just like the paleo lifestyle. 

But, Hannah... you're crazy! There's no way I am going to make a wedding cake when I have so many other things going on that week.  

OK, so not everyone is interested in adding yet another thing onto their full plates the week of their wedding. Here is another idea: identify a professional baker or experienced family member who is willing to make a paleo wedding cake and give them a few packages of Paleo Cake and Muffin Mix! Any baker who is worth their sugar will be interested in trying something new, and Paleo Cake and Muffin Mixes are very easy to make into delicious, beautiful creations!  Plus, with all the fabulous frosting and filling recipes I've supplied on PaleoBakingCompany.com, it couldn't be easier for an experienced baker to make you a gorgeous wedding cake on your big day!

So, the moral of the story is that you don't have cheat yourself on your wedding day. Making your own paleo wedding cake or having a baker make you a paleo cake is not only impressive, but it is also a great way to stay on track and share your wonderful, healthy lifestyle with those who are closest to you as you celebrate one of the most important moments in your life. 

It is a good idea to practice by making a cake well before your wedding. Don't forget about making paleo cupcakes or cakeballs for your wedding guests, too!

Hannah's Paleo Wedding Cakes

 

Paleo Lemon Hazelnut Wedding Cake (2 layers - 1 tier)

Directions: Bake two paleo hazelnut cakes according to package instructions, allow to cool completely, then freeze overnight. The day before the wedding, prepare lemon curd filling and frosting. Remove cake layers from freezer. Using a long knife or a cake leveler, carefully slice the tops/bottoms off each cake layer until they are even with each other. Place a small dollop of lemon curd in the center of chosen cake stand and place one cake layer on top. Add about 1/2 cup of lemon curd to the center of cake layer and slowly spread out towards cake edges in a circle. Do not over-fill or filling will dribble down the sides of the cake. Carefully place the second cake layer on top of the first, and frost all sides with lemon frosting. Chill in refrigerator until ready to serve. 

 

Paleo Dark Chocolate Orange Wedding Cake (2 layers - 1 tier)

Directions: Bake two paleo chocolate cakes according to package instructions, allow to cool completely, then freeze overnight. The day before the wedding, prepare orange curd filling and frosting. Remove cake layers from freezer. Using a long knife or a cake leveler, carefully slice the tops/bottoms off each cake layer until they are even with each other. Place a small dollop of orange curd filling in the center of chosen cake stand and place one cake layer on top. Add about 1/2 cup of orange curd to the center of cake layer and slowly spread out towards cake edges in a circle. Do not over-fill or filling will dribble down the sides of the cake. Carefully place the second cake layer on top of the first, and frost all sides with chocolate frosting. Chill in refrigerator until ready to serve.

To your health!  

-Hannah

Posted in baked, baking, cake, chocolate, coconut, cupcake, dairy free, dark chocolate, decadent, delicious, dessert, Events, filling, frosting, gluten free, glutenfree, grain free, hazelnut, health, healthy, honey, lemon, orange, paleo, primal, recipe, soy free, sugar free, wedding

Ginger Pheasant Stir Fry

Posted on April 05, 2013 by PBC Admin | 0 Comments

Aromatic, fresh ginger and garlic come together for the perfect stir fry.  Pheasant, a wild game bird, can be substituted with chicken, turkey, pork, beef or shrimp - anything really!  This recipe is paleo - gluten, grain, dairy, refined sugar and soy-free.

Ingredients:

  • 2-3 pheasant breasts (or other meat), sliced into thin strips.
  • 2-inch piece of fresh ginger, peeled and finely grated
  • 5 garlic cloves, smashed and minced
  • 1 large onion, chopped
  • 1 cup red cabbage, roughly chopped
  • 1/2 cup water
  • 1 tablespoon arrowroot powder or tapioca starch
  • 1/4 cup coconut aminos
  • 2 tablespoons coconut oil
  • 1/2 teaspoon salt
  • 1 small head of cauliflower, for "paleo rice"
  • fresh cilantro, for garnish

Directions:

  1. Prepare all the vegetables and ingredient measurements, this is known as Mise en place (MEEZ-on-plass) or French for "everything in place." This refers to, as a culinary artist, having your kitchen canvas prepared. :)
  2. Finely chop, or process cauliflower in a food processor, to create small, rice-like grains.  Place in a microwavable dish and set aside. 
  3. Using a wok or a large saute pan, heat 1 tablespoon coconut oil over high heat.  Add pheasant strips (or other meat) and stir occasionally until pheasant is brown on all sides (stir-frying).  
  4. Remove pheasant from pan. Add remaining 1 tablespoon coconut oil to pan. Add onion and cabbage and stir fry until onions are translucent. 
  5. Add coconut aminos, ginger, garlic, salt and stir.  
  6. Dissolve arrowroot powder or tapioca starch in water, add to stir fry mixture and stir until combined and sauce begins to thicken.  
  7. Microwave caulfilower "rice" on high for 3 minutes until "rice" is tender.
  8. Serve Ginger Pheasant Stir Fry hot on top of paleo "rice" and garnish with fresh cilantro. 

Posted in asian, dairy free, garlic, ginger, gluten free, grain free, paleo, pheasant, recipe, soy free, stir fry, sugar free