Orange lasagna and cocktail syrup. Continue reading
Frankly, I’ve made prettier cakes, but I think this one is the awesomest. Toot toot!
It had been too long since I’d made a complete layer cake. I was out of practice, but having a blast with every step involved, surely on a high from inhaling peppermint candy dust.
There’s nothing like a homemade cake, and I am so proud of this very, very homemade creation. I was set on taking a holiday layer cake to an Xmas Gathering, and inspired by the internet and my friend Esme (the Vegan Propamanda), Candy Cane Layer Cake was born. Three layers, because two are boring to look at.
Construction: There were two chocolate mint layers, one light vanilla mint, vanilla peppermint buttercream and crushed peppermint candy and dusted cocoa powder as garnish. I minted it up with Trader Joe’s organic peppermint extract and a fair share of the last of my precious supply of Vitasoy Chocolate Peppermint Soymilk, as well as So Delicious coconut milk. The cake layers were based on the recipes for basic chocolate and vanilla cupcakes in Vegan Cupcakes Take Over The World. Each recipe makes one cake layer’s worth. The frosting is a double batch of the Fluffy Buttercream, plus peppermint extract.
Not so pretty…but pretty awesome.
Attacked at the Xmas Party:
I’m pretty sure there are still leftovers and children in dangerous, yet refreshing sugar comas.