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Need B-day cake with "non-hydrogenateds"

Need to get a b-day cake in boston/ N. of Boston area without crisco or
hydrogenated oils. In other words... real butter cake and buttercream frosting.
Family member gets sick from Crisco type products. Any bakeries out there that are
au naturale?? I usually get cakes from Whole Foods without Hyrdrogies, but this
person likes a "softer" crumb... WF is too dense for this person...arrrgh, the challenges
in life !! Thanks in advance for any suggestions.

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  1. Didnt they make transfats illegal in brookline or something? Or is that only for restaurants?

    1. most carrot/spice cakes are made with oil instead of butter. How about that?

      1. Quebrada Bakery in Arlington and Wellesley make wonderful cakes which I believe are natural- call and ask and they will tell you exactly what is in it. I had a friend who asked them to make a vegetarian cake once and they did.

        1. I'm pretty sure that Rosie's uses butter, no shortening. Their cakes are delicious... though perhaps on the denser side. Lots of good flavors to choose from, though! I'd say their chocolate cakes are denser than the yellow ones.


          1. I am getting the sense that he/she prefers a sponge or genoise-type cake to a classic butter cake (butter cakes are naturally dense and somewhat dry compared to other types of cakes). Personally, my favorite cake from Whole Foods is their almond cream cake, which is wonderfully light but not frosted.

            1. No decent bakery should use hydrogenated oils. Yuck. My diet is far from perfect, but the day I used some for a pie crust & had the worst time getting it off of my hands - even with the hottest water - I banished it from my kitchen cabinets.

              It would be interesting to see whether what are considered good bakeries around here actually use this stuff in cakes. I know that it's commonly used in frosting (ugh), especially to make a faux fondant, and, of course, pie crusts - but there is no reason (besides the obvious - to save $$) to use it in a cake. I'd ask the managers of each one, stating a serious health condition. Seriously, if I had a heart condition I avoid that more than lard, it's that bad.

              Also, the softness of the crumb shouldn't depend on the inclusion of hydrogenated oils. That would depend on the skill & dedication of the pastry chef. Believe me, this is a very recent invention... it was developed as a cheap shortcut, with no consideration for people's health.

              I'll shut up now...

              4 Replies
              1. re: threedogs

                ACtually, I wouldn't mind a bakery offering pies made with crusts made with shortening. I like butter crusts, I like lard crusts (and I render my own lard for that, but I don't ahve leaf lard for that, so I use those crusts for savory things), and I love butter-shortenings crusts. I don't eat pie nearly as often as I'd like, and I would resent someone decreeing that shortening couldn't be used for it. Also, there are people who for dietary and religious reasons need a non-animal fat that is solid at room temperature (coconut and palm oils can work in some cases) for certain baking purposes. I don't seek out hydrogenated oils, but I don't overreact by treating them as toxic waste.

                1. re: Karl S

                  Well, to each there own - I have heart conditions on both side of my family, so I don't think I'm over reacting. (But like I said, I admit my diet is far from perfect!) I'm not against a bakery using it (esp. in crusts, where it is more common). What I do is use vegetable oil in my crusts, which make not a fantastic, but an acceptable crust for my family. In fact, I almost expect a commercial bakery to use hydrogenated oils it in a crust - but not in cake. Guess that's the cooking snob in me. To me, using it in a cake - or frosting - is just a cheap shortcut - I equate it to a 'grocery store' bakery technique.

                  Yes, I can see for religious reasons (I have cooked many a vegan cake, so I would never use it for dietary reasons, but it would be unusual for a bakery to go to that extreme... too bad). However, the reason most bakeries use it is NOT for either reason - usually they'll use dairy right along with these hydrogie oils.

                  Look at any recipe from a good, decent pastry chef - do you EVER see hydrogenated oils included?

                  But going back to the subject of this thread - I think a good start for the OP is to ask (avoid the teenage clerks, they most likely don't know) the owner or manager of each bakery.

                  1. re: threedogs

                    Thanks all for the input... I called Concord Teacakes... they use Hydrogies... Quebrada does not (so THat's where I placed me order !!) Also it came to mind about the Danish Pastry House In Medford. I've had some of their pastries and liked them. But I called 3x this morning and only get an answering machine...weird. I for one am a big advocate of Non-Hydrogies. My family member has Lupus with kidney problems and solid fats raises hell with her..and don't digest. For me and my cholesterol.. I'd rather eat pure butter than crisco or hydrogies. If I can make a cake without it....well I actually used "Take Control and Eggbeaters" with perfect results, So I can make myself think I'm lowering my cholesterol with each bite of home baked goodie. I really feel our bakeries should step up and improve the quality of their products and do the same. Thanks for the input.. I'm hoping Quebrada makes a nice cake! PS: Carrot was a good suggestion, but most places add crisco to their cream cheese frosting so it will "hold up". And again Whole foods does a decent job and I too love the Almond cream cake, but I needed a traditional B-day cake with a lighter crumb texture. I'd make it myself, but having just made dinner for 9 on Sunday.. I'm on strike for a while.

                    1. re: Buddernut

                      So glad you found a place! Please let us know how it turned out. Anyone who has any interest in the subject of hydrogenated oils should just do a google search.

                      I agree about the carrot cake frosting - and NEVER assume with a business. Carrot cake should be made with oil - but it doesn't mean a business won't substitute. Never, ever assume the obvious - I have learned this in life...