Wilton Cake Class Week 3

I am really enjoying this cake decorating class.  Today we learned how to make a shell border, rosettes, shaggy mums and pom pom flowers.  I think the rosettes are my fav.  We practiced on cupcakes.  Here are a few of my designs:

Of course they are vegan!  I gave one to my instructor because she had never tried a vegan cupcake. She was amazed at how yummy and moist they are.

We have one more week and then the next series we will be working with meringue powder.  I am going to have to do some research on a vegan version.

Cake Decorating

I love to decorate cakes and have been for years, but decided it was time to get to "formal" training.  I am in week 2 of my Wilton Cake decorating class and am having a blast. We learned how to do 3D decorating this week.

Not my best, but it will give me a good starting point to see my progress!

I was hired to do a Baby Shower cake for my good friend .  Now I could have done my usual go to Vegan Cake, but thought I would be adventurous and do a Baby Carriage Cake, after all, I have had two classes..lol
It took a few hours and several mishaps, but it turned out good.

Step 1- The Cake

Step 2- A few outlines and some crumb coating. I learned a great lesson with this cake. If you are doing chocolate cake, do an all over crumb coating.

Step 3- The first of many rows of stars.

The finished product !!

And it's Vegan!!!  Everybody at the shower loved and said it tasted amazing.

I am definitely going to have to re figure my pricing on decorated cakes.

Stuffed Jalapenos

I was given a large bag of fresh jalapenos and did not want them to go to waste, so I created this recipe.  These are amazing with Katherine Lawrence's vegan ranch dressing.  Follow the link for the newsletter to get her recipe.

Stuffed Jalapenos

  

6-8 large jalapeños

8 oz vegan cream cheese

8 oz vegan sour cream

2 tablespoons vegan mayo

2 tablespoons nutritional yeast

4 tablespoons southwest seasoning

2 teaspoons chili powder

¼ cup olive oil

 Wet mix:

½ cup flour

½ cup soy milk

Dry Mix:

¼ cup flour

¼ cup cornmeal

¼ cup breadcrumbs

½ teaspoon chili powder

 Heat oven to 400 degrees.  Cut slit in jalapeños leaving the stem. Scrape out all the seeds.   Whip together the cream cheese, sour cream, mayo, and spices.   Pipe mixture into the jalapenos.  Mix the flour and soy milk together for the wet mix.  Mix the flour, corn meal, bread crumbs and seasonings in a large bowl.  Coat peppers in the wet mixture and then coat in the dry.  Place peppers on a baking stone and bake for 15 minutes.  Coat peppers with oil and cook for 10 minutes to brown.

I submitted this recipe for the July Plant Based Health Newsletter http://www.plantbasedhealth.com/Newsletters/pbhcjuly2011.pdf.  You can find great mexican food recipes in the newsletter.  All vegan!!

Welcome

Welcome to my blog! My name is Regina Wieland, owner of The Passionate Vegan Personal Chef Service. I am located in Hurst Texas and serve the Northeast Tarrant Counties.  It is my passion to share delicious vegan meals and desserts that will amaze even the non vegans.  Please visit my website http://www.passionatevegan.com/ to find out about the services that I offer.  I plan to use this blog to share some of my recipes, tips and vegan road trip pictures.