For this week, the theme is behind the scenes. Today, we give you a behind the scenes look at Laura’s test run of her birthday cake, as she has a birthday coming up at the end of October. However, since we’re now starting to get overwhelmed by so much cake and desserts we’ve been prepping in advance for MoFo, I think Laura has sadly decided to not make her own birthday cake on her actual birthday. She also felt a little disappointed in the way the outside of cake looked, and I’m trying to work my magic to help her feel better.
Cake decorating is not, as the saying goes “a piece of cake.” It’s actually pretty challenging! Laura’s goal was to make a cake that could show it’s easier than it looks, but now she’s not so sure since she struggled so much with it. These are important lessons for her to go through though, as it makes her stronger and helps her solve problems.
She had a great idea to make the unicorn’s hair out of cotton candy. The cotton candy is moldable and an edible version of fuzzy, fluffy hair!
She did use something that made making the five rainbow layers much easier. You can find them being sold lots of places now. They come as a set of 5 smaller cake pans for layer cakes. You only need one batch of cake (or a cake mix) to fill them all up.
She also made the decision to make an exception for using unnatural food colors this time. We wish natural colors were as vibrant and easy as these ones were. Sometimes you may want to give in and take the easier route, and as long as it’s still vegan, you’ll be okay.
The inside of the cake sure is a beauty! Tommorrow we’ll be sharing some of our best tips for making rainbow frosting effects.
For my 30th birthday, which happens to be today, I had a bunch of fun stuff planned. The biggest thing was my run last weekend, in which I lived up to my blog’s name, and ran in a banana suit in the Providence (RI) Monster Dash 5k. I made a PR by about 2 minutes and it was soooo fun running in this costume:
It was a big hit with kids, especially. When I ran through the large crowd of people cheering us on, so many kids along the way would exclaim “there goes the banana!” And many of them put their little hands out to catch a high five from me as I ran past them…it was so cute. I waved to several of them, and even had a trifecta of 3 little kids put their hands out all at once that made me feel like I was a celebrity working the crowd. Haha. So that was cool, and I also plan to use this banana suit for more things for this blog, to make it funnier. You’ll see what is in store for it soon!
This morning, I made birthday cake waffles. I had some left over chocolate sauce from my candy apples and some strawberry syrup left from the strawberry frosted donut recipe that I put on top. Yum.
BIRTHDAY Cake Vegan Waffles
- 1 cup Immaculate yellow cake mix (found in my local Target in the baking section)
- 1 cup vegan bisquick mix (read labels)
- 1-2 scoops vanilla vegan protein powder (optional)
- 2 tbsp melted Earth Balance
- 1 tbsp applesauce
- 1 ½ cup vanilla almond milk
- 2 tsp vanilla extract
- ¼ tsp almond extract
- ¼ cup vegan non-pareille sprinkles (read label, I was able to find one without the confectioner’s glaze that’s in most sprinkles at my regular local grocery store, and instead has carnauba wax.
Mix all ingredients together and follow waffle iron’s directions to cook them. Makes about 5 waffles depending on your maker.
Tonight my family is making me a vegan vanilla cake, with raspberry filling and chocolate buttercream. I am making vegan crockpot buffalo ranch lasagna from this recipe for my dinner. I will share pictures later in a new post, maybe.
Also, I got three new cookbooks for my birthday present:
So far I have looked in Chloe’s book the most, and I was seriously drooling after that. I will be cooking out of these for awhile in the next few weeks I think, so get ready for me sharing some reviews and pictures! 🙂