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A cake I made for a lady who loves her cat, dog and ferret :)
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Here's a vegan cake I did for a lady who loves her three staffies and her motorbike :)
December 2015
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A vegan 'Bing' cake for a 2 year old I made recently 26.09.2015 :)
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Here are two cakes I made recently....
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Here's my new video on how to make vegan meringues. I know! Crazy right? Enjoy :)
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A lovely lady contacted me about some cake pops for her sisters hen. 60 to be exact! Not only did she need 60 vegan cake pops but she wanted them to fit in with The Great Gatsby themed hen party. I covered the pops in edible (suitable for vegans of course) gold and silver glitter before bagging them individually. They turned out FAB! Here are some pics :)
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Here are some of the best sugar art cakes I have made to date! :)
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Listen to all 5 of my Belly Full of Rainbows radio show here...
http://www.mixcloud.com/BellyFullofRainbows/
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BELLY FULL OF RAINBOWS - Nice-cream - VEGAN!
INGREDIENTS:
BANANA NICE CREAM
Just frozen bananas!!!! 2-3 per person. Must be very ripe before frozen.
VERY BERRY NICE CREAM
250ml oat or soya cream
450g frozen fruit of choice
125g maple syrup
BELLY FULL OF RAINBOWS - CHEDDAR CHEESE - VEGAN!
INGREDIENTS:
1 and a half cups water
5 Tbsp Agar Agar flakes
Half cup roasted red pepper
Half cup cashew nuts
Quarter cup nutritional Yeast Flakes
3 Tbsp fresh lemon juice
2 Tbsp light tahini
2 Teaspoons onion powder
1 Teaspoon sea salt
Quarter teaspoon garlic powder
Quarter teaspoon dry mustard
2 Tbsp miso (optional)
Add olives if you wish, experiment!
BELLY FULL OF RAINBOWS - CARROT CAKE - VEGAN
This mix of ingredients makes ONE 9inch/23cm cake. Everyone loved the cake by the way :)
Sorry about the lighting in places!!!! It was a long process and the sun went down which I had no control over. I also need to get a tripod which I will hopefully have by the next vdeo.
IF YOU WANT TO MAKE A DOUBLE LAYER 8 INCH CAKE WITH 6 MUFFINS LIKE I DID THEN DOUBLE THIS RECIPE!!!!!
Pre heat oven to 350 deg F / 180 deg C / Gas 4 30 - 35mins
3 tbsp (45g) ground linseed/flaxseed OR three eggs worth of egg replacer powder
Half cup (120ml) of water OR amount directed if using egg replacer powder
Two thirds of a cup (155ml) Rapeseed oil
1 and a half cups (180g) grated carrots
1 cup (150g) chopped walnuts (I omitted these due to the cake recipients nut allergy)
1 cup (145g) sultana's
1 and a third cup (165g) plain flour
1 cup (200g) sugar
1 and a half tsp baking soda
1 tsp baking powder
1 tsp cinnamon
Half a tsp ground cloves
Half a tsp freshly grated or ground nutmeg
Half a tsp allspice
Half a tsp salt
***FOR THE CREAM CHEESE ICING***
8 ounces (225g) non dairy cream cheese
2 tsp vanilla extract
1 cup (100g) icing sugar (or more depending on desired consistency)
Add some orange or lemon zest if desired.
Any 'weird' ingredients can be found in Corks/Ireland's various alternative health food shops.
ENJOY!!!
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So, here is the Belly Full of Rainbows food blog page!!!
I will soon be posting blogs for all the foodies out there showing anyone who's interested that vegan food can be fu%*&ng delicious :)
Within the next month I hope to be blogging, making recipe video's on my Youtube channel and hosting a fortnightly vegan show on Irish International Radio so STAY TUNED!!!!!
I'll be sharing thoughts and feelings about the food we eat, how it gets to our plate, foods for specific ailments, foods for parties and quick meals, documentaries, lectures, guest speakers, how to grow food etc, etc, etc.
For the moment I will leave you with the web addresses to my facebook page and youtube channel.
LOVE FOOD!!!!
FACEBOOK PAGE = https://www.facebook.com/BellyFullOfRainbows
YOUTUBE CHANNEL = http://www.youtube.com/user/TheSianBrown
