BTW, I made your tamarind tofu last night. Yum!!! The only change I made was adding a little cornstarch to the glaze mix because it wasn’t thickening down. I poured it out of the pan, stirred about a teaspoon or two of cornstarch in and re-added it. It’s probably from the difference in me using that tamarind stuff instead of the paste.

Yes, you could use the same amounts of butter, sour cream and dairy yogurt with good results. In fact, to be truer to the original recipe, you could sub the yogurt out for two lightly beaten eggs if you want …or you could track down the vegan ingredients and see how delicious animal product-free can be (I had to say it, you know)!

I’ll post the icing recipe sometime soon

Having said that, could I make this using regular butter and sour cream with the same results? And if so, have you posted the recipe for the icing somewhere?

I do feel that I must duck after asking these questions.

your cakes look great!