RWood

Maybe 1/2 hour this morning for the piping. Just a single layer, smooth iced it last night.

Happy Birthday to my Aunt Sibbie. White almond cake and vanilla buttercream.

I kinda followed @Rajala’s crunchy bottom he had with it. I used Callebaut gold chocolate, brown butter, spices and the nuts and coconut.

Thanks! I like cardamom too, but yeah, people are iffy here with that. I didn’t like the carrot bits in the bottom layer, seemed tough when you would find one. But the coconut and walnut comes through enough in it. I think the caramel has plenty of flavor, so didn’t need to add to it.

I layered mine with cream cheese ganache, and I tried a similar bottom, using dried multicolored carrots (which I think I’ll omit next time), but added coconut and toasted walnuts since that’s what I use in my cake. I changed up the spices a little and it really tasted like carrot cake. I still need to tweak the spices, but I really liked it.

Yeah I’m a caramel person, that’s my picks. Props to @Rajala for the carrot caramel inspiration. I tweaked to make it more like my carrot cake, but it’s tasty!

Finished Easter chocolates. Strawberry Rhubarb, leftover chocolate nougat (purple bunny egg), Pineapple Coconut Cashew, Milky Way-ish, Turtle, Carrot Cake, Strawberry, Peanut Caramel, leftover caramel (transfer sheet)

I make a buttercream that has the same texture as Swiss buttercream, but doesn’t use eggs. You could give it a try. I haven’t added a lot of liquid to it though. You could try reducing the juice some before maybe. AMERICAN BUTTERCREAM INGREDIENTS X1 X2 X3 UNSALTED BUTTER, ROOM TEMP 904 G WHOLE MILK 250 ML VANILLA BEAN PASTE 4 TSP SALT 1/2 TSP ICING SUGAR, SIFTED 660 G MERINGUE POWDER (OPTIONAL) 2 TBS BEAT BUTTER WITH PADDLE ON MED-HI SPEED FOR 5 MINS TILL LIGHT AND FLUFFY, SCRAPING BOWL. COMBINE MILK, VBP AND SALT IN A MEASURING CUP. MICROWAVE UNTIL HOT. SIFT ICING SUGAR INTO A BOWL. POUR HOT MILK OVER SUGAR AND MIX UNTIL SUGAR IS DISSOLVED. LET COOL TO ROOM TEMP. ONCE COOLED, ADD SLOWLY TO BUTTER WHILE MIXING ON MED SPEED. ONCE ADDED, SCRAPE BOWL, THEN BEAT ON MED FOR ABOUT 10 MINS. PADDLE ON LOWEST SPEED ABOUT 5 MINS TO REMOVE AIR BUBBLES.

Seared scallops with capers, lemon and browned butter, pilaf and roasted asparagus and more focaccia. And one of my favorite Chardonnay’s.

Homemade focaccia, mortadella, burrata, pesto and arugula.

Very simple, but so tasty. Made Chris Bianco’s Rosa pizza. We all loved it.

My sister sent me this for my birthday. Can’t decide which one to pop first 😋.

Just an all dark chocolate cake I made for my birthday.

I've only done a small amount of vegan pastry, so I don't know if I'll be much help. Mine have been mostly cakes, buttercreams and mousse type things. So for egg, there is the flax mixed with water as a sub, in cakes it's not much of an issue, because usually a plant milk is mixed with vinegar to react with the baking soda to help with lift. I personally haven't tried the Bob's Red Mill egg replacer or the Just egg liquid egg yet. Another egg replacer is aquafaba (chick pea liquid from the can). Those might be something to experiment with. I've heard that the Miyoko's European style butter is nice for baking, but haven't tried it yet. I made vegan butter before and it had a nice flavor. I used it for a vegan wedding cake. You could look into some of the vegan yogurts, sour creams or cream cheese that might have more of a tang like buttermilk, could be thinned with plant milk to get the liquid consistency. Keep in mind too that you should look for vegan sugars, no bone char for processing.

Roasted tomato pesto pasta with Boudin sourdough rolls. New pasta bowls too! My sister sends us Boudin sourdough on special occasions. Bread in Georgia sucks, and we miss SF sourdough so much.