It was my friend Anton’s birthday, but because of the long weekend and my own birthday, I didn’t really have time to make him a cake. Anton loves tea and biscuits, and one of his favourite biscuits are ginger snaps. I was in Melbourne a couple of months ago, and treated myself to a copy of Isa Chandra’s Vegan Cookies Invade Your Cookie Jar. There is a wonderful recipe in there for mollasses gingersnap cookies, which I recommend.
Ever one to needlessly overcomplicate things despite being time restrained, I decided cookies weren’t birthday-ish enough and had to turn them into cookie sandwiches! I made a brown sugar cinnamon filling using the following:
1/2 block of copha, cubed
1/2 cup of dairy-free margarine (I used Sunburst, which is vegan AND palm oil free)
3 cups icing sugar
1/2 cup brown sugar
2 tsp cinnamon
1/4 cup non-dairy milk
1. Zap the copha in the microwave until half-melted. You want the leftover solid bit to be soft enough to blend, but still solid – this can be tricky and is hard to explain. Beat the softened copha until there’s no solid little chunks and it’s basically a smooth paste. If you don’t do this at this step, the chunks pretty much don’t come out and it’s a bad time.
2. Add the brown sugar and cream with the still-warm copha until dissolved. Add margarine and cinnamon and beat until combined.
3. Add icing sugar a cup at a time, and beat until combined. Add milk. If texture is too thin or thick, add icing sugar or small amounts of milk depending on the texture you want.
4. Pipe into your cookies and sandwich with another cookie.
This is out of chronological order, but probably to be expected when you don’t update in months. Anyway, my niece turned one at the end of June, and to celebrate I made her a cake for her birthday! My brother and sister-in-law live in Melbourne, but they flew over to WA and we all celebrated G’s birthday in my hometown at my parent’s house. At the time G was fructose, dairy and gluten intolerant, so I made a low sugar dairy and gluten free banana cake topped with a dark chocolate and coconut milk ganache.
The cake itself was a bit dry which was a bummer, but G loved it. 🙂
Also sorry for the low def pictures following, I got these from my SIL by text and the compression killed the photos 😦
How cute is this kid though, strong contender for my favourite human ever!
I love The Dillinger Escape Plan. Like, a lot. I’d been planning this for a few months before their Australian tour in August, and was happy that I pulled it off.
It was a bit trickier, since I had to use my friend’s kitchen in Melbourne and had no beaters or my own baking supplies. I flew a lot of my decorating things with me from Perth! I painted fondant using black food colouring mixed with some vanilla essence. Unfortunately the ethanol in the vanilla essence didn’t evaporate like I’d hoped, so the food colouring stayed a bit sticky. I think I’ll do it with vodka or some other white spirit next time.
Getting these to the band was the tricky part! I had to hold onto these at the barrier, during the support act, until Greg took pity on me and grabbed these during the first song. Never again haha. Except getting thanks from Ben and Liam afterwards via Instagram made it all worth it. 🙂
Poppy turned two this year and her mum asked me to make her a cake and cupcakes. I made these in a similar fashion to the sundae cakes from a previous blog, just not in a waffle cone. I also used strawberries due to cherries not being in season. I like to try and buy local produce where possible 🙂
I did a batch of chocolate and a batch of vanilla cupcakes, and was really pleased with how they turned out. I tried colouring the vegan white chocolate but it didn’t quite work – I will try again with dairy white chocolate and see if that works.
I also made a small 18cm two layer cake, also vegan! It was inspired by the Unbirthday Bakery drizzle cakes, they are so pretty!
Here is the cake fully decorated! Overall I was really pleased with how everything turned out, it was a lot of hard work but it paid off 🙂
I’ve got a backlog of stuff that I’ve made since June that I’ve not blogged, mostly out of forgetfulness. So here we go! This was an experiment with making caramel with coconut cream, which worked out okay. The only problem was that it was super runny after it had been out of the fridge for awhile, most likely because of the instability of coconut cream after it had been heated. I think next time I will try using corn flour as a thickener!
I made the base with cashews and dates in a food processor until forming a base, then pressed into a pie base.
I made the caramel by heating a can of coconut cream with some brown sugar, until it caramelised. This took quite awhile haha.
Topped with fresh banana and almond slivers! Yum!