Can’t believe it’s December already and it’s time for this year’s Bake-a-thon. It feels like just yesterday that I posted for last year’s bake-a-thon. Starting off this year’s baking with a colorful Eggless Confetti Cake that I made for my niece’s birthday. I am self appointed cake baker for our family and I take it upon myself to bake a cake for most of the birthdays especially the little ones. My niece asked for a Shopkins cake for her birthday. I don’t have the skills to make elaborate skills and with my limited skills, this is the best I could do for her. Kids love these cute little plastic figures called Shopkins. I had no clue what they were until my sister bought my daughter a set few months ago. Apparently these toys have names too. So I googled for an easy cake and found this Shopkins cake called ‘Wishes’.I made a vegan confetti cake from the “Cake Magic’ cookbook. Recipe uses tofu as an egg substitute and it worked beautifully. I made a tofu based chocolate cake earlier but I was skeptical if the taste of tofu will come through in this vanilla cake. I shouldn’t have worried about it, the cake turned out great with no tell-tale sign of tofu.The interesting part of this recipe is that hot cakes are soaked in vanilla syrup which keeps the cake moist and delicious. I made a simple frosting with cream cheese and whipped cream. This frosting is just perfect and is great for piping as well. All in all this confetti cake was a hit with the kids (especially the girls) and adults. It’s colorful, moist and delicious. A perfect cake to celebrate a little girls sixth birthday, I am happy that I was able to meet her expectations.This is part of the Bake-a-thon 2016. Also linking this to Valli’s ‘Cooking from Cookbook Challenge: ‘December — Week 1′.
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