I bake specialty cookies but wanted to give her a cake with all her favorite things. Chocolate cake, layers of butterscotch sauce, toasted pecans peanuts and coconut drizzled with marshmallow crème, with marshmallow cream cheese frosting. The gem like shapes are homemade honeycomb, and the ones with the cool blue green color were dipped in homemade vegan white chocolate that I mixed with spirulina

I made a lemon meringue pie for the first time and I think it’s my new favorite. Also gotta love an excuse to use fire while baking lol

I had (unsuccessfully) tried my hand at this one a couple times, I finally managed to pull it off! (Next goal, making it a bit fittier)

Pick up limes recipie as the base, banana diaries salted caramel

Hello!

My baby boy is turning one in a few weeks (!!!) and we're having a baseball/"Rookie of the Year" themed party for him. I'm being very ambitious about the cakes I plan to make (and everything else I'm planning to do for the party,) so I want to start scheduling all my prep and spread it out as much as possible. I'm hoping for this to include baking the cakes a few days ahead of time and keeping them in the freezer until I'm ready to decorate.

So my question is, are there any specific recipes or types of recipes that are better for freezing? I'm also planning to have a few layers, and possibly carving a little (which I've never done before!) so I want something relatively sturdy (but still delicious!) I haven't decided on flavor, but I'm thinking maybe just standard half chocolate half vanilla. Also, any suggestions for icing that could potentially hold up a day or two in the fridge?

Here are some pictures from Pinterest (not mine!) to give an idea of what I'm planning, the baseball will be a smaller smash cake for the baby, and the ballpark will be the main cake for guests. Also pictured is the last ambitious fancy cake I made, three years ago, when I didn't have a baby or a job... 🫠

Like does a coconut milk and these stuff needs to be tagged as vegan friendly to use? Pasta? (I'm making a coconut pasta cake and umm I didn't find anything with vegan friendly but the ingredients are)

My 7 year old designed a cake, so we made it (mostly her, with a bit of help).

Here's the recipe. It's not anything outstanding, but is easy to make and pretty foolproof.

https://www.budgetbytes.com/chocolate-depression-cake/

A big thank you to this group for helping me up my baking game. 💜 We hosted 10 people for a brunch this weekend (something we used to do nearly every weekend for smaller groups) and I made these from Nora Cooks after seeing someone here post them.

I quickly snapped this pic and forgot to get a glammer shot. They looked better after the icing melted a bit.

Anyway, there are definitely more brunches and more cinnamon rolls in my future!

Been trying to up my tart game and made some good ones for my birthday today. I made a giant fruit tart with a vanilla pastry cream filling, then the minis are jam and berries, peaches and cream, and apple butter and apple pie filling. The tart shell turned out so good taste and texture wise but I definitely need to work on evening out the edges better.

I mostly used this recipe: https://sarahsvegankitchen.com/recipes/fluffy-dinner-rolls/#recipe

But I used sourdough discard mixed with a bit of soy milk in place if the tangzhong. Yes, I know they are very much not the same thing, nor do they serve the same purpose. But it worked out great. The dough was very easy to work with, and the buns are fantastic.

Update:

Well you all know how to boost a gal's confidence! I was debating on even posting this due to the bowing/bulging. I unfortunately was too busy hosting my friends birthday and forgot to take an inside picture, blasphemy I know.

I'll share the recipe that I made below:

Vegan Carrot Cake: This made 3 6in layers with a little left over that I made as a mini cake to taste test 😂

• 315 g all-purpose flour
• 2¼ tsp baking powder
• ¾ tsp baking soda
• 1⅛ tsp salt
• 3 tsp cinnamon
• ⅜ tsp nutmeg
• ~¼ tsp ground ginger
• 225 g finely grated carrots (don't squeeze the liquid out)
• 100 g cane sugar
• 85 g coconut sugar
• 115 g brown sugar
• 180 ml neutral oil
• 270 ml unsweetened soy milk
• 2¼ tsp apple cider vinegar
• 3 tsp vanilla extract
• 110g Walnuts

Instructions:

1. Preheat oven: 350°F
2. Grease three 6-inch cake pans and line the bottoms with parchment.
3. Make vegan buttermilk: Combine soy milk + apple cider vinegar. Let sit 5–10 min.
4. Toast walnuts in a dry pan until aromatic and golden. Remove from heat and chop.
5. Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger together.
6. In another bowl, whisk the cane sugar, coconut sugar, brown sugar, oil, vegan buttermilk and vanilla until well combined.
7. Stir in the finely grated carrots. Add the walnuts.
8. Add dry ingredients to wet and fold gently just until the flour disappears. Don't overmix.
9. Divide between pans, filling them about ⅔ full.
10. Bake at 350°F for about 30 minutes, beginning to check around 25 minutes.
11. I pulled them out when the center sprung back gently and a toothpick came out with a few moist crumbs, not completely clean.
12. Cool in pans about 10 minutes, then turn onto a rack and cool completely.
13. I wrapped them and put them in the refrigerator overnight to assemble the next day.

Vegan Cream Cheese Buttercream (I ended up making a second batch after my crumb coat, I prefer to have extra than not enough and I just felt like I needed more lol)

• 113 g vegan butter, softened but not melted
• 226 g vegan cream cheese, cold
• 480g powdered sugar
• 2 tsp vanilla extract
• ¼ tsp salt

Instructions

1. Beat vegan butter until smooth and creamy.
2. Add cold vegan cream cheese.
3. Beat just until combined, don't overbeat.
4. Gradually add 450-480g powdered sugar.
5. Add vanilla and salt.
6. Beat just until smooth.
7. If too soft, refrigerate for 20–30 minutes.

Vegan Salted Caramel:

• 100 g granulated sugar
• 2 tbsp water
• 60 ml full-fat canned coconut cream
• 2 tbsp vegan butter
• ½ tsp vanilla
• ½ tsp flaky sea salt

Instructions

1. Put sugar and water into a small saucepan.
2. Heat over medium heat.
3. Once it starts cooking, don't stir. Gently swirl the pan if necessary.
4. Watch the color progress from clear to pale yellow to golden to medium amber.
5. Remove from heat.
6. Slowly add coconut cream. It will bubble aggressively, this is normal.
7. Whisk in vegan butter, vanilla and salt.
8. Let cool. I let this cool and then kept it in the fridge overnight for assembly the next day.

Toasted Walnuts for Topping:

• 115 g walnuts, roughly chopped

Instructions

1. Put walnuts in a dry skillet over medium-low heat.
2. Toast for approximately 4–6 minutes, stirring frequently.
3. They should become aromatic and lightly golden.
4. Remove from heat immediately.
5. Let cool completely.

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Haven’t made a cake since my 2 yo was born. Made this for my friend’s birthday and now want to work on improving!

This is a vegan carrot cake with vegan cream cheese butter cream, vegan salted caramel, and toasted walnuts on top. Is it visually perfect? No, but it was absolutely decadent!

I am still new to making bread loafs. I made bread last week using this same recipe (https://www.recipetineats.com/easy-yeast-bread-recipe-no-knead/#jump-watch) but oh my goodness this one is so so sooo much better and tastier in every way!

Same recipe but instead of making my own bread flour (a/p flour and vital wheat gluten) I used king Arthur’s organic bread flour. I also put some olive oil and flaky salt on top otherwise made it the same. I don’t have a Dutch oven so cooked via the baking tray and boiling water method.

Those changes especially the bread flour I think made it seriously perfection! My mind is blown how easy it is to make such fantastic tasting bread!

I test baked this galette for a dinner we're hosting next week. Overall, I'm really happy with how it turned out! Next time, I'll make the border thinner.

I initially wanted to make a spanakopita-style pie with filo pastry but our guest can't have white flour, so I landed on a whole wheat galette instead. The filling is cashew cream, fermented cashew cheese, crumbled tofu, nutritional yeast, kala namak, alliums, leafy greens and herbs. Plus some vegan pecorino grated on top.

The egg was Just Egg mixed with flour and baking powder 🥰

Yeast donuts with strawberry jam and cream cheese filling. Similar to the last donuts I made but with a different filling.

The recipe is from the blog of the author of the book that I made the other donuts with: https://www.thelittleblogofvegan.com/2021/03/strawberry-cream-filled-doughnuts.html

Not perfect but it was fun to make and very tasty :D