I really enjoyed making my white vegan vanilla cake that I’m continuing to try some vegan recipes. I love that they offer me a bit of a challenge, but it turns out that trying to make something taste delicious without the traditional delicious things that belong in cakes (eggs, milk, butter) isn’t as hard as you think!
I never say no to a cooked breakfast. Actually, if you take a look at my instagram, if you take away the pictures of dogs and cake, it’s pretty much just poached eggs and muesli. I seriously cannot get enough of avocado on toast. Pancakes? Hngg. Porridge on a chilly morning is possibly one of the best things in the world. Fresh baked bread, cut thick, with peanut butter on top. OM NOM NOM NOM.
This post is quickly degenerating into me just listing foods.
I’ve got heaps of friends who are vegetarian. I love them for their dedication to the cause and often join them in devouring delicious vego meals. I’ve got a couple of vegan friends (and have even made a sumptuous raw vegan dessert before) and I really admire them for their efforts. It’s not easy being vegan – in my research for this cake I found out that some sugars (apparently mostly in America) are processed with animal bones. I read that some baking paper isn’t vegan-friendly. I also learned that some apple juice is clarified using fish bladders.
I don’t know what your household is like, but we’ve still got leftover chocolate eggs at our house. My whole family goes a bit overboard – each sibling is in charge of contributing some Easter eggs to go on the table, to be enjoyed by all… And each year, we have far too many eggs!
I’m not complaining (although my comfy pants probably are, they’re getting way too much use lately!), I just need to come up with some crafty solutions to the “problem.”
Guys. I’m so excited about Easter. I ate a Crème Egg last night and I can’t contain the excitement any longer. As soon as I cave and eat an Easter egg, I can’t help but get excited. The Easter flood gates have officially opened!
This year’s Easter is going to be quieter than years gone by; we don’t have much planned. My cousins usually bring their kids over, which results in much cuteness (see instagram for exhibit A)
I went through a phase where I made about 50 different kinds of pots de crème for the blog. It was a delicious time! I haven’t made one in a long time, so I figured, with Autumn chills creeping in, that a comforting little toffee pot would be warmly welcomed.
And I was not wrong.
The warm little pots are indulgent and smooth, the perfect little treat for a night snuggled under the blankets. I wish that I had taken them to the outdoor cinemas the other night – The Boy and I went to North Sydney moonlight cinemas and it rained!
Insert crying emoji here.
Yay! Competition time! I used to love entering competitions. Actually, I still do, I just don’t often find the time to do so. If I weren’t at a distinct advantage with this giveaway, I would totally enter it myself.
I’m currently recipe testing for cakes that will feature on my (currently non-existent) Etsy shop, so I don’t have a recipe for you all. I do have progress pictures though, and I’m super excited about the process! I’m going for vintage-style, flower-garnished tiered cakes. After the success of my three tiered vanilla cake recently, I was inspired to perfect this vanilla and rose cake.
I started making these biscuits so that I’d have a St Patrick’s Day appropriate recipe. I don’t really like to go for the super cliched option when it comes to occasion baking, so I’ve stayed way from green desserts this year. Last year I made the delicious Guinness cake, but this year I opted for Baileys instead because I drink Baileys all year round. Now that I’ve made these delightful little morsels, I know that they’re far too delicious to only make once a year. This babies are going to be on high rotation because they’re addictive!
I also had lots of fun messing around with videos as I was making them. I was surprised at how fun playing with Instagram videos is – I’m going to be making lots more videos! My new, adorable baking paper and speedy baking are a match made in heaven!
Cakes covered in real flowers are awesome. Naked cakes are super popular at the moment, and with those rustic, cutesy cakes have come flowers – big, small, pastel, bold, spiky, flowing…you get the point. Combining delicious cake with gorgeous flowers is a glorious idea, but the concept can seem foreign to some people, so I’ve put together some tips to help you take your cake to the next level.
Most of these steps are aimed at making sure that your flowers are safe to be placed on a cake – you don’t want nasties getting on your beautiful cake.
I’ve been a bad blogger. I haven’t updated the blog in over a week! I have an excuse, I promise. I’ve been trying to organise a super-cute giveaway for the blog (keep your eyes peeled in the next few blog posts), I’ve been working like a crazy lady, and I was in Melbourne over the weekend. I do have a biscuit recipe to share with you though – that’s go to count for something, right?
So here is what I’ve neglected to tell you: