cakes

Everyone has a little pastry chef inside them trying to get out and this week at the Natural Gourmet Institute I learned that I am no exception.

I turned this:

Into this:

Isn’t that vegan carob cake with coconut cashew frosting a looker? Aren’t the kiwi flower and toasted coconut edges superb? Wouldn’t you pay $40 for something like that in a bakery? If you answered “yes” to any of the above questions you would be correct πŸ™‚

On Thursday we each made cakes and decorated them on Friday. As I’ve said before, I really love baking and I don’t want this unit to end! I was happy with how my cake turned out, it was delicious and decadent, especially for a vegan cake. I wasn’t so sure how the frosting would come out since at one point it looked like this:

It may look like shiny beige plastic but when mixed together with cashew butter in a food processor it made a creamy dreamy frosting. This recipe was made of agar agar (a seaweed) that is dissolved in coconut milk and other flavorings over heat and then chilled until it sets. I was amazed at the tranformation!

I was so happy with how my cake turned out, but I wasn’t the only pro in the class. Here are some of the other beautiful cakes that my classmates made:

 

Check out the basket-weave detailing by my classmate, Jane! Her patience and steady hand paid off, her cake was beautiful!

Ellie’s gorgeous cake also made use of the basket-weave. Her carrot cake was visually my favorite of the day with it’s little carrot garnish made of apricot jam and kiwi.

I was so impressed with everyone’s decorating talent! Not only were the cakes extremely attractive but they tasted phenomenal as well and provided a substantial sugar high despite the health-supportive ingredients πŸ™‚

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