hello stranger

well, it's been a while since i've posted...but not for lack of baking! i have been cookin' up a real storm over here in Bernal Heights, in fact i got my first professional order from a real, bonafide, cafe here in SF! I made coconut lime with cream cheese-coconut frosting, vegan chocolate with dark chocolate ganache, and golden vanilla with strawberry buttercream. They sold so well i even got reorders, if you can believe that!

Yesterday my dear friend Danica ordered some birthday treats for her partner Tony. I thought the Vegan Brooklyn vs. Boston Cream Pie Cupcakes (from Vegan Cupcakes Take Over The World) were in order, and mini cakes seemed apt, dont know why. I am reluctant to post the recipe, mostly because i just want you to buy their book. it is amazing!!

I love boston cream pie. when i was little, my mom and i would visit my grandma on saturday evenings, and if we were lucky, my grandma would break out the Pepperidge Farm Boston Cream Pie after dinner. I looked forward to this cake/pie treat more than is rational. Sadly, Pepperidge Farm stopped making the cake, and my mom and I lament that fact at least once a week. Finally, something to fill the void in my heart left by PP's vacating of the boston cream pie market, and they are as good as the real thing (if not better)!

One thing to note, the vegan vanilla pastry creme is a little time consuming, requiring 10 minutes of stovetop constant stirring and two hours of chilling, as well as some sort of obscure ingredients (arrowroot powder and agar powder). But it is well worth it and very easy. I even added some vanilla bean scrapings to up the vanilla impact. Yum!