Archive for the 'Cakes' Category



The Littlest Birds Sing The Prettiest Songs

I’ve kept you in such suspense! I’m sorry! Life has been very busy here, with traveling, moving, applying and receiving a teaching job, etc. So much is going on! But, part of the events going on were traveling to Seattle for Sasha and Robin’s beautiful wedding, which I was lucky enough to get to be a part of by making their wedding cake! Here it is, in all it’s glory:

Because you waited so patiently (and some not so patiently…hi Julie!), I’m giving you a lot of pictures. And a short run-down of the experience. In brief, it was stressful and chaotic and involved so many grocery-store trips that they caused a few break-downs. And a lot of phone calls to my mother to help explain the difference between baking in an electric oven versus a gas oven (literally NO ONE in Seattle has a gas oven. What? Why? I don’t understand). I almost lit the house on fire, no thanks to a certain firefighter that was helping me bake the cake…

But it was all worth it. The wedding was lovely; love-filled; such a warm and beautiful and community celebratory event. Everyone helped out and celebrated Sasha and Robin’s love for each other; every single toast (there were a lot) included a statement of the fact that Sasha and Robin are the best couple IN THE WORLD. I agree. That’s why it was worth it to bake their wedding cake in an oven that was not my own, and have this crazy adventure that I embarked upon. It was totally worth it.

Fluffy Ginger Cake, with Raspberry and Toasted Almond Filling, a Cream Cheese Vanilla Bean Frosting, and Chocolate Ganache piping for decoration. The winning combination for such a wonderful couple. The recipes are copied below all the pictures…

You can see Sasha in her wedding dress behind the cake:

The first thing you’ll need to make a wedding cake is lots of ingredients. LOTS. No kidding, I think we went to at least a dozen stores to find everything, which was ridiculous, because why couldn’t I just find everything at one place like I can here, at Berkeley Bowl?? Life outside of the Bay Area confuses me.

Since I doubled, tripled, quadrupled, 10-timesed the recipe, I needed a lot of ginger. We had to grate it all very finely:

Thank goodness I had help from good friends to grate all of this. And peel the ginger. Look, so much ginger peel!

My wonderful friends helped at every step of the process. Here they are, covering the cake-plate/board with black material, so that it would look fancy. It took a lot of concentration:

We very carefully sliced each cake in half horizontally. This is the biggest cake (15-inch diameter). This was the trickiest to slice and then lift the top half off, so that we could spread jam and sprinkle toasted almonds in between the layers — I was worried that if we picked up the top half, it would crumble and fall apart. So, I found a very thin large flat cookie sheet, and stuck it between the layers after I sliced them, and then simply lifted the top half off of the bottom, spread yummy fillings inside, and then pushed the top layer off of the cookie sheet and back onto the bottom…It sounds simple now, but it was a very stressful 2 minutes of the cake-decorating adventure!

Spreading jam, and carefully placing toasted almonds in the middle of the layers of the 9-inch round cake:

To decorate a 4-tiered wedding cake, you need a lot of frosting. Like the ginger, I mean A LOT of frosting. This bowl was insanely large, filled with an insane amount of frosting. Delicious, yes. Sickening, yes. Amazing, hell yes.

After frosting the cakes on top of each other, I piped thin vines, leaves, and swirls around the cake’s edges, made out of a simple chocolate ganache (recipe below).

Have you ever seen cuter cake toppers than these little paper mache birds? They were so perfect, nuzzling each other! Thank you, etsy!

The moment we’d all been waiting for! The cutting of the cake!! (The cake is the whole point of coming to the wedding, right?…).

Fluffy Ginger Cake Ingredients:

This recipe makes one 9-inch cake

1 Tblsp. apple cider vinegar
1 ½ cups plain unsweetened almond milk
2 1/8 cups flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. kosher salt
1 1/8 cups sugar
½ cup canola oil
1 ¼ tsp. vanilla extract
½ tsp. almond extract
2 Tblsp. freshly grated/zested ginger

Preheat the oven to 350º F. Spray a 9-inch cake pan with nonstick spray or line with parchment paper. Or both, if you’re neurotic like I am. Set aside.

Stir the almond milk and apple cider vinegar together well and set aside (the mixture will curdle). Grate or zest your ginger while you wait for the curdling.

In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the almond milk mixture, canola oil, vanilla, and almond extract. Add the wet to the dry ingredients and beat until smooth using a hand-held mixer, stopping once to scrape down the sides of the bowl. Add the ginger at the very end, and mix to incorporate.

Fill your cake pan with the batter. Bake for 35-40 minutes, until a cake tester inserted in the middle comes out clean.

Let cool in the pan for 15 minutes, then when luke-warm, remove cakes from the pan and place on a wire rack. Let cool completely before frosting.

Cream Cheese Vanilla Bean Frosting Ingredients:

1/2 cup Earth Balance margarine, room temperature
1/2 cup Earth Balance shortening, room temperature
3/4 cup Tofutti Cream Cheese, room temperature
2 cups confectioner’s sugar, sifted
1 tsp. vanilla bean paste

Beat the margarine, shortening, and cream cheese together with an electric mixer. When you have a smooth, fluffy consistency, add the vanilla bean paste and confectioner’s sugar one cup at a time. Mix until fully combined. Add more sugar if you want a thicker frosting, but be aware that it can get quite sweet quickly!

Chocolate Ganache Ingredients:

1/2 pound dark chocolate
1/2 cup unsweetened almond milk

Melt the chocolate in a double-boiler. When smooth, pour into a blender, and then pour in your almond milk. Blend on high for one minute, until fully incorporated. It should be quite thin, like a dark, rich chocolate milk. Pour this into a container and refrigerate for a couple of hours, or overnight. The chocolate will harden (but not completely). You’ll be able to spread it onto a cake, or pipe it in little decorations. You can fiddle around with this recipe, adding more chocolate will make the mixture more solid after refrigerating it, or more milk will make it thinner.

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Wedding Cake Testing Galore

It took six cakes, seven frostings, two fillings, and several over-full tummies to make a decision. But we finally chose the cake flavor for my friends’ upcoming August wedding. I’m not going to reveal the winning combination yet, though! You’ll have to stay tuned for upcoming recipes and descriptions, and of course photographs of the completed wedding cake. I do have some photos from the tasting process for you, so you can start salivating in advance of receiving the recipes!

Here is a delightful and light Almond Cake, with Blackberry Filling, and frosted with Honey-Vanilla Buttercream Icing. The Honey-Vanilla flavor ended up being too sweet, but the almond cake is one of my favorites and was definitely in the final rundown of cake flavors and textures!

Earl Grey Cake with Blackberry Filling, with two different frostings on top. On the left, you can see the Orange Blossom Buttercream with the blue flowers surrounding the edge of the cake, and on the right with the purple bougainvillea flowers is Lemon Buttercream. We ended up liking the Lemon Buttercream on the Almond Cake…

But, we couldn’t make the most educated decision without more cakes! Since we had ended up liking different icings with different cakes than we had originally paired together, we decided to change our tasting system the second time around. I baked four different cakes and made four frostings, and we left the cakes unfrosted – everyone took a scoop of each frosting and a slice of each cake, and tried each flavor combination possible. A little bit of this, spread on a little bit of that, and tasted in one mouthful, we discovered a little bit of heaven.

Clockwise, starting at the top left corner, we made: Fluffy Yellow Cake, Toasted Almond Cake (was more like a sticky torte than what we had envisioned), the same Fluffy Yellow Cake with freshly grated ginger mixed into the batter, Cardamom Spice Cake:

Clockwise from the top left corner, I made four creamy frostings and one fresh filling:

Vanilla Bean Buttercream, Cream Cheese Icing, Raspberry Jam Filling, Freshly-Picked-Blackberry (thanks neighbors!) Buttercream Frosting, and Spicy Ginger Buttercream Frosting:

Doesn’t the blackberry frosting have the most beautiful pink color? It also had a nicely tart taste that complimented the sweet buttercream base. The ginger buttercream was also surprisingly popular, and very refreshing and delicious! We had a complex tallying system to decide what flavor combinations we liked best, but in the end, chose something different than how the stars had seemingly aligned:

Stay tuned to see the winning combination of cakes and frostings, as I will be baking the cake for an August 1st wedding. I’ll post pictures and recipes afterwords! And before that, of course, I’ll be baking more yummy treats, and will tell you about those as they appear in my kitchen.

Lime Frosting Forever

When I made about a zillion cupcakes for the Vegan Cupcake Competition (as posted about previously, here), I made about a zillion batches of Lime Buttercream Frosting as well. I thought I would need that much…But in the end I didn’t even use half of it! I had a ton left over, and a birthday party to attend, so what better idea than to bake a birthday cake and frost it with Lime Buttercream?! The birthday girl approved, and I began brainstorming about what kind of cake I should make. Forming the idea primarily around the frosting was exciting. So many flavor combinations could go well with lime…But what would be best? I settled on the most unusual that I could think of. It turned out to be by far the best idea I’ve had recently, and incorporated all the fruity flavors of lime, avocado, and apricot.

In October, I made an Orange Chocolate Cake that had avocado as a central ingredient. However, it was a secret ingredient, because you could not see or taste any evidence of it in the baked cake! My friend Rachel made a version of the cake for her own birthday, leaving out the orange flavor, and radically leaving out the chocolate as well! The cake was tinted a very slight green, and retained a hint of the avocado flavor. This seemed like a brilliant idea, and I decided to make Zoe’s birthday cake this way too.

In between the three layers of avocado cake, I spread a thick layer of apricot jam and drizzled a dark chocolate ganache (melted semi-sweet chocolate, mixed with a little bit of unsweetened almond milk to keep it soft and creamy). I slathered the whole cake with Lime Buttercream Frosting (recipe here) and topped it with a heavy pile of sliced fresh strawberries. This was an incredible and zesty cake, and all the flavors worked together perfectly.

Happy Birthday, Zoe!

Green Avocado Cake Ingredients:
Makes 3 thick 9-inch rounds

4 3/4 cups all-purpose flour
4 Tblsp. cornstarch
3/4 tsp. salt
3 tsp. baking powder
3 tsp. baking soda
3 cups granulated sugar
3/8 cup canola oil
3/4 cup soft avocado, well mashed, about 1 1/2 medium avocados
3 cups water
3 Tblsp. apple cider vinegar
1 Tblsp. vanilla extract

Preheat oven to 350º F. Grease and flour three 9-inch round cake pans. Set aside.

In a large bowl, sift together the flour, cornstarch, salt, baking powder, and baking soda.

Add all the wet ingredients into a blender (oil, avocado, water, apple cider vinegar, vanilla). Blend until smooth. Add sugar into the wet mix and stir until it is incorporated.

Make a well in the dry mix, and pour all of the wet mix into it. Beat by hand with a whisk until smooth – be careful not to overmix.

Pour batter into your greased and floured cake pans. Bake for 30-40 minutes, until a toothpick inserted comes out clean.

Let cakes cool in pans for about 15 minutes, then turn out onto cooling racks to cool completely before filling with apricot jam and chocolate ganache, and slathering with Lime Buttercream Frosting. Top with sliced fresh strawberries.

Raspberry Maple Madness

The end of May is filled with birthdays. You’ll be seeing many cake posts here soon, as I find time to post all of the birthday cakes that I have made in the last couple weeks, and continue to make. So many friends to love, and bake for! My 25th birthday was last week, and I decided to have a week of celebrations filled with family and friends. I’ve eaten so much good food, gone on birthday-related adventures, and relaxed in the sun so much, that it was hard to find time to post! I’m starting the birthday cake posts with my own birthday cake, which I baked with my friend Julie. It is vegan, gluten-free, refined sugar-free, and delicious. So delicious.

Chai Maple Cake Ingredients:
Makes one 9-inch three-layer cake

4 cups brown rice flour
2 cups garbanzo bean flour, sifted
1 Tblsp. baking soda
1 1/2 tsp. baking powder
1 tsp. sea salt
1 tsp. ground cinnamon
1 1/2 tsp. ground cardamom
1/2 tsp. ground ginger
1 tsp. ground nutmeg
1 tsp. ground cloves
1 1/3 cups canola oil
3 cups water
3 Tblsp. unsweetened nondairy milk
1 tsp. apple cider vinegar
1 Tblsp. plus 1 tsp. vanilla extract
3 cups maple syrup

Pre-heat the oven to 350º F.

Line the bottoms of three 9-inch cake pans with parchment paper, or grease thoroughly. Set aside.

Combine the brown rice flour, garbanzo bean flour, baking soda, baking powder, salt, and spices in a large bowl. In a separate bowl, combine the oil, water, milk, apple cider vinegar, vanilla, and maple syrup. Slowly whisk the flour mixture into the oil mixture until thoroughly combined.

Pour the batter* into the prepared pans and bake until the cake springs back when you press the center with your finger, about 30 minutes. Once the cake has cooled, you can assemble with your jam filling and frosting.

*Beware: the cake batter itself does not taste very good – it has a distinct garbanzo bean aftertaste. I was worried about how the cake would taste after it baked, but in the end it was incredible, and had absolutely no garbanzo taste. So, don’t stress if you don’t like the batter!

Filling Ingredients:

Raspberry Jam, sugar-free if you need it to be. We made our own by heating frozen raspberries in a small saucepan until they were melted. Then, we added a touch of agave syrup, a squeeze of fresh lemon juice, and a teaspoon of cornstarch to help thicken the jam. It came to a great consistency after it cooled. If you don’t have time to make your own, you can buy it at the store. Then, spread on top of your cooled cakes, place the cakes on top of each other, and frost with Maple Vanilla Buttercream Frosting. Top with fresh raspberries.

Maple Vanilla Buttercream Frosting:

This frosting was dreamy. I didn’t believe I could make a delicious buttercream frosting without powdered sugar, but it’s totally possible! I found the recipe on a website that…dun dun dun…I cannot find again. Dang! I’ll keep looking. I altered it only slightly and when I find the website I will add it back into this post for you – I’ll also make sure to include my additions.

***EDIT***

I found the recipe! Here it is, in all it’s glory. Just click this link. I added about 1/3 cup extra maple syrup, and at the last step I added about 2 teaspoons of fresh lemon juice. I also added 1 teaspoon of vanilla extract, to enhance all the flavors. MAKE THIS ICING. DON’T STOP AND THINK ABOUT IT. JUST MAKE IT. IT’S DELICIOUS. I had some left over and I tasted it tonight, and it was still really good. Really, really good.

Tira-mom-su

I spent a long time coming up with cheesy titles for this blog post. I had a lot of fun with it. I facilitated other people having a lot of fun with it. I may have eaten too much Tiramisu on an empty stomach and gotten a little hyper and had too much fun with it. But, I think the best names came from my friend Sonja, which included the blog post title above, as well as:

mamma-misu

mamma mia! tiramisu!

In case you couldn’t tell, this lovely Tiramisu was made for my lovely mom’s birthday celebration on Wednesday. My mom makes the best Tiramisu ever. I am not kidding around here. Literally, the best ever. It’s delicious and rich and creamy and intensely coffee-like and perfectly mushy-gushy-dense and somehow it still keeps it’s shape. So when I was brainstorming for a fabulous birthday dessert, and I thought of making Tiramisu for her, I felt immediately intimidated. My mom does NOT eat Tiramisu anywhere – at anyone else’s house or out to eat (maybe she would in Italy, I honestly don’t know about that). But, in any case, she only eats her own Tiramisu because she rightly knows that it’s definitely the best Tiramisu around. But once I knew I felt that intimidated, I knew I had to make it; I was up for the challenge. If my mom makes the best Tiramisu then I’ve learned from the best and I could make the best Tiramisu too. Right? Hopefully.

I combined multiple recipes and added various ingredients and amounts and I ended up with a three-day-long project. That tasted INCREDIBLE. She took one bite…and another bite…and then she told me it was really good. And that it was as good as her’s (at least, I’d like to think I heard her say that…). It was delicious and she ate her piece and she ate some the next day and then the next day…So, I definitely say it was a big hit. Like her’s, it is also rich and dense and mushy and still holds it’s shape when you cut it. I was impressed with myself! And it tastes just like you want Tiramisu to taste! The “mascarpone” cream was certainly creamy and it thickened more than I had thought it would. Thank you arrowroot and agar agar! What would I do without you?

If you’re looking to wow your guests or a special someone, I suggest that you make them this Tiramisu immediately, and you will be sure to please!

Happy Birthday Mom! Thanks for giving me the excuse to embark on such a fun project, and for being your fabulous self.

On to the recipe…

“Lady Fingers”/Golden Sponge Cake:

The cake itself was a vanilla Sponge Cake from Hannah Kaminsky’s cookbook My Sweet Vegan.* She uses it as a base for her Green Tea Tiramisu. I made 1 ½ times the recipe for cake batter and baked it in a glass lasagna pan. It is a delicious recipe; a dense (but not heavy) golden cake that certainly holds it’s own – it’s sweet and bright flavor makes it easy to adapt since it pretty much supports any flavor you want it to. I’d say it actually brings out more complex flavors in whatever you combine it with. I’ve used it before for a birthday cake base, and I knew that it would work perfectly as Hannah originally suggested as a “Lady Finger” substitute for vegan Tiramisu.

*If you don’t have Hannah’s cookbook, you could use your favorite golden vanilla cake recipe and it would be just fine. And I stress just fine. Your cake will still be delicious and hazelnutty and totally satisfying! But, if you want a drop-dead-perfect birthday-celebratory cake, go out and buy Hannah’s cookbook because this cake is GREAT and so is the whole book! You’ll be finding excuses to bake her desserts all the time!

“Mascarpone” Ingredients:
12 oz. Toffuti soy Cream Cheese
1/2 cup Toffuti soy sour cream
1/2 cup soy creamer
4 Tblsp. Amaretto
2/3-1 cup powdered sugar (depending how sweet you want it)
4 tsp. vanilla extract
2 Tblsp. Agar
2 Tblsp. Arrowroot powder

Bring the soy creamer to a boil in a small sauce pan and then dissolve the agar into it. Whisk in the arrowroot until that dissolves as well. Allow the mixture to cool to room temperature (you can put it in the fridge to speed up the process). Combine the cream/agar mix with all the other ingredients and beat in an electric mixer. When the solution is smooth, put it in the fridge to set for several hours.

Coffee/Liquor Dip Ingredients:
1 cup espresso
6 Tblsp. Kahlua
5 Tblsp. sugar

Combine the hot espresso and sugar and stir until the sugar is completely dissolved. Add the Kahlua and put in the fridge to cool.

Topping Ingredients:

Cocoa powder
Semi-Sweet Chocolate Chips or Chocolate shavings

To assemble the Tiramisu:

Cut the cake in half horizontally (then you essentially have two thinner layers). Slice these layers into 2-inch long strips that you can handle easily. Pour the Coffee Dip into a wide pan or baking sheet, and set your cake strips (“Lady Fingers”) into the mix to soak up a little. Turn the cake slices over so that both sides have soaked up the coffee/Kahlua mixture. Place a layer of the Lady Finger cake strips into the bottom of a large deep serving dish, making sure there are no empty spots. Pour half of the “mascarpone” over top of this layer. Sift cocoa powder over the “mascarpone” and sprinkle chocolate chips on top. Place another layer of the cake (dipped into the Coffee Dip again) on top, then repeat the previous “mascarpone” steps (pour on top, making sure to cover all of the cake. Sift cocoa on top, and then decorate with chocolate chips). Place the entire dish in the refrigerator and chill for at least an hour or until you are ready to serve.

Rachel’s Gorgeous Birthday Cake

Happy Belated Birthday, Rachel!

My friend Rachel adapted one of my recipes to make herself a birthday cake – and look how gorgeous it is! She loves bright colors and she really knew how to create an all-naturally colored neon dessert. I’m so glad I could provide inspiration for the recipe and so glad she sent me a picture! She used my recipe for Orange Chocolate Avocado Cake but instead of using the orange juice that I put in she used water (like the original recipe calls for), and she didn’t put any cocoa powder in, so that she could still see the bright green hue of the avocado (if you click the link above, there is a photograph of what the batter looked like before I added the cocoa – what a lovely green color!). Rachel told me that she simply substituted extra flour for the cocoa powder (same proportion) and that it worked pretty well but was a little spongy and chartreus-yellow. I think if you wanted to recreate this, and have it be a bit more fluffy, you could add a tiny bit of extra baking powder and a little cornstarch and the consistency may improve. I’m not an expert though, and recipe tweaking always takes a little experimentation.

Rachel also used my recipe for Dark Chocolate Ganache, and she said together it tasted insanely delicious. She creatively decorated her cake with lemons and pistachios, what a great idea!

Here’s Rachel’s cake for inspiration:

Raspberry Blackout Cake

I had the opportunity to kill two birds with one stone (in a vegan manner, of course): A birthday cake and a wedding cake test of sorts. It was Dennis’ birthday, and so of course I was going to bake him something! I sat down with about 13 cookbooks in front of me (while watching Grey’s Anatomy…two of my favorite things, baking and medical dramas). I searched high and low for a cake that would satisfy a chocolate lover. Originally I was looking for something with nuts but this cake caught my eye – and then I remembered I’m also supposed to be wedding cake testing for my friends’ wedding to be held this summer. Their first request matched up with this cake recipe perfectly. I had to choose it, and I’m so glad I did!

I baked a three-layer birthday cake, and had extra batter that I baked into cupcake form for the taste-test. I spread raspberry jam in between the layers of the cake and then drizzled dark chocolate ganache on top of the jam, and then of course spread a thick layer of ganache over the top of the cake letting it spill down the sides. For the cupcakes, I piped raspberry jam into the center, topped the cakes with fresh raspberries, and gave my friends a container of the ganache to spread or dip their cupcakes into when they ate them – the consistency just wasn’t right to pipe on top as I had hoped it would be (however, the next day it was perfect for spreading…Just needed to be cooled completely).

This vegan cake reinterprets a classic complimentary pairing: chocolate and raspberry. Three layers of dark chocolate cake covered with chocolate ganache are balanced by the luscious summer taste of raspberries. The cake is moist and fudgy, holds together really well, and slices perfectly. It wasn’t too heavy (although it was certainly dense), and even just a few bites satisfied all chocolate-lovers involved. The consensus as I interpreted it was that this cake was delicious, a great wedding cake option, but perhaps needs to be a little lighter (not as dense and fudgy), and would be great with a white chocolate frosting on the outside – that’s what I had originally thought, and this taste-test confirmed. It is now on my list to be my next wedding cake experiment! First, to find vegan white chocolate…

Raspberry Blackout Cake Ingredients***:
Adapted from Vegan with a Vengeance by Isa Chandra Moskowitz

1 1/2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups plain unsweetened almond milk
1/2 cup canola oil
1 (10 oz.) jar raspberry preserves (reserve 1/2 cup for the batter)
2 tsp. vanilla extract
1 1/4 cups sugar
Fresh raspberries for decorating

Preheat oven to 350 degrees F. Spray two 8-inch round springform cake pans with cooking spray. If you don’t have springform then use parchment paper rounds on the bottom of two ordinary 8-inch round cake pans to prevent sticking.

Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Combine the rice milk, oil, 1/2 cup of the preserves, the vanilla, and the sugar in a large bowl and mix with a hand mixer or strong fork. The jam should be mostly dissolved with the rest of the ingredients; some small clumps are okay. Add the dry ingredients to the wet in batches and mix until everything is incorporated. Divide the batter between the prepared pans and bake at 350 degrees for 40 to 45 minutes, or until a toothpick or knife comes out clean. Remove from oven and let cool in pans.

When the cakes have cooled fully, spread one layer of cake with a thin layer of the preserved raspberry preserves (give the preserves a quick mix with a strong fork to get a spreadable consistency); spread or drizzle a layer of chocolate frosting on top of the preserves. Place the other layer of cake on top and spread its top with preserves. Carefully spread the chocolate frosting over the top, then ice the sides. I like to put a circle of fresh raspberries around the circumference of the top. If you happen to have a decorating bag and tips around, you can alternate a rosebud or star flourish with a raspberry, and a few raspberries in the center will finish it off. Makes 12 servings.

***Make 1 1/2 times the recipe above if you want to make a three-layer cake as I did.

Chocolate Ganache-y Frosting Ingredients:
3/4 cup almond milk
6 Tblsp. Earth Balance margarine
10 oz semisweet chocolate chips

In a saucepan over medium heat, bring the almond milk to a low boil. Add the Earth Balance and melt, turn off the heat, and stir in chocolate chips until smooth. Let sit for at least 1 hour. It should still have a pourable consistency at this point. If you want a spreadable consistency then refrigerate for an hour (If you refrigerate it for more than a few hours, it sets too much to spread easily, so you will need to reheat it, then let it sit at room temperature before using.)


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