Jane Lockhart, owner of Sweet Lady Jane bakery in Los Angeles, California, baker to the stars and creator of the vegan, red-velvet cake for Ellen DeGeneres and Portia de Rossi‘s wedding, has an exclusive interview with Radar Online where she shares her stories of baking for celebrities.

“Ellen and Portia’s cake-Portia came in with her mom, who was visiting from Australia and showed me the ring that Ellen had had made for her which was a beautiful, but simple vine design in diamonds,” Lockhart said. “We took that simplicity and elegance and continued that vine design on the cake. It was their favorite vegan red velvet.”

During an interview with Access Hollywood, Lockhart gave some secrets to the substitutes for baking vegan and the challenges she faced with Ellen and Portia’s cake.

“It’s very interesting because I also recently learned how to bake vegan. It has become a very popular way of eating. There is an egg substitute and the egg substitute is actually–this is going to sound weird–but it’s made from an algae product from the sea. And butter, you can substitute with margarine and milk, whole dairy milk, you can substitute with a soy milk.”

There are a variety of vegan egg replacers out there, but one easy to find, popular brand in the stores is Bob’s Red Mill, which contains algin, something sourced from algae.

Watch the clip below to hear Lockhart give the details on the baking challenge, including the issues with the tofu cream cheese frosting.

“The icing was a little bit of a challenge. I had to make something that was firm and would hold up and yet was decorative. The cream cheese, which is tofu, became the challenge. You would swear that it’s an actual dairy, cream cheese frosting.”

Photo: PR Photos

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