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The information contained in this book is based on the experience and research of the author. It is not
intended as a substitute for consulting with your physician, allergist, or other health-care provider. Any
attempt to diagnose and treat an illness should be done under the direction of a health-care professional.
The publisher and author are not responsible for any adverse effects or consequences resulting from the
use of any of the suggestions, preparations, or procedures discussed in this book.
Copyright © 2009 by Cybele Pascal
Foreword © 2009 by Robert Eitches, MD
Photographs copyright © 2009 by Chugrad McAndrews
All rights reserved.
Published in the United States by Celestial Arts, an imprint of the Crown Publishing Group, a division of
Random House, Inc., New York.
Celestial Arts and the Celestial Arts colophon are registered trademarks of Random House, Inc.
Library of Congress Cataloging-in-Publication Data is on file with the publisher
Printed in China
Design by Betsy Stromberg
Food styling by Karen Shinto
Prop styling by Leigh Noe
10 9 8 7 6 5 4 3
Orange Buttercream Frosting
makes enough for 12 cupcakes
(or 2 8-inch cakes)
1 cup dairy-free, soy-free vegetable shortening
2 teaspoons orange zest
3 cups confectioners’ sugar
Pinch of salt
cup orange juice
1. In the bowl of a stand mixer ﬁtted with the paddle attachment, cream the shortening on
medium speed, about 2 minutes.
2. Add the confectioners’ sugar in three batches, mixing after each addition.
3. Add the orange juice, orange zest, and salt.
4. Beat on medium speed until light and ﬂuffy, about 5 minutes. You can either pipe the
frosting or spread it with a butter knife or frosting spatula, creating pretty swirls.
To make as a layer cake, double the recipe and use 2 8-inch round cake pans.
Bake for 35 to 40 minutes.
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