Baking Tips

​Cake

1. Wet ingredients I use: Planet Oat Milk (Safeway), Country Crock Plant Butter (Safeway), Pure Vanilla Extract (any store), Apple Cider Vinegar (Sprouts). Any plant milk or vegan butter will work. I have not tried to substitute vegan butter with oil.

2. Put Cake Mix in bow first, then pour in wet ingredients (plant milk, vegan butter, apple cider vinegar and pure vanilla extract. Mix with a hand mixer or whisk.

3. Use a scale for the batter measurements. I use this one. Another option is to have the cake pan about ⅔ full as it will rise in the oven! Cupcake liners usually have a line inside the liner. Fill liner up to the line.

4. Place pans in the middle of your oven. I use the top racks only when the middle is full.

5. When the timer is up, use a knife or toothpick to make sure the cake or cupcakes are done. It should come out clean. If it doesn't, put back in the oven and check it for 1-2 minute intervals.

6. Place on a cooling rack once done from the oven.

7. Once cool enough (about 10-25 minutes after taking out of the oven), saran wrap cakes and put in refrigerator or freezer. Cake layers can be frozen for months. It's not in my practice to freeze cupcakes

8. Not using all of your cake batter? Saran wrap in a small glass container and freeze for 2-3 months or refrigerate for 7 days.

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Frosting

1. Your frosting tub can be used to color your frosting!

2. Bring your frosting to room temperature before applying to your cake or cupcakes.