Thanks so much for this awesome guide! My son has a dairy allergy, and I'm excited to make him a birthday cake for his 2nd birthday this week. I've been doing some test cakes, and have been having a bit of trouble with my buttercream using the Earth Balance (I've been using the soy free). Ultimately, the frosting works fine (and feels and tastes fine), it just has an odd look to it, like the vegan butter didn't quite blend together, but rather just broke apart into teeny-tiny droplets. Not sure if I'm explaining that well, but it's frustrating me. I'm also curious about whether you have any thoughts on dealing with the fact that the Earth Balance has salt in it. I omitted any extra salt in my cake and frosting recipes, but still worry that it's throwing the flavor off, particularly with the frosting. I'm wondering if I should try shortening instead for that (though I am not sure if the butter flavor is unsalted or not). Thanks for all the fantastic info. in this post!!

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